TÖUFOOD PECTIN LM NAPPAGE, pectin gelling agent

Fibrous carbohydrate obtained from citrus fruits and apples with gelling properties and enriched with salts for slow gelling. Allows the preparation of toppings with low sugar content and an elastic gelled texture that can be used to coat pasta, cakes, biscuits or other preparations with acidic and/or neutral-alkaline products. Gels at 25 degrees Brix, although it is recommended to increase this value to improve the final result, together with a pH of about 3.6. It is heat reversible and therefore can melt and gel depending on the temperature. The products coated with this pectin (cakes, biscuits, etc.) can be refrigerated and frozen without problems. Mix with sucrose or other carbohydrates and add to the liquid. It is recommended to add 5 g of Citric. Bring to a boil (105C) and let cool.