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Pectin was discovered in the nineteenth century, and has been used at home and in industry for many years.
Pectin is white or yellow or light gray, light brown coarse powder to fine powder, a few odorless, sticky and smooth.
Dissolved in 20 times water to form a milky white viscous colloidal solution, which is weakly acidic.
Strong heat resistance, almost insoluble in ethanol and other organic solvents.
Wet with ethanol, glycerin, sugar syrup, or mixed with 3 times more sugar to improve solubility. Stable in acidic solution than in alkaline solution.
It can effectively increase the volume of the bread, and because of the strong adsorption of moisture, it can also increase the amount of dough. It has obvious help for the freshness, hardness and stability of the dough.
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1. The main use for Pectin is as a gelling agent, thickening agent and stabilizer in food.
2. The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices.
3. It is widely used in food industry, such as jams and jellies, fruit preparation, bakery jellies, confectionery, yogurt and acidified milk drinks, beverage, frozen food.
4. It is also applied in pharmaceutical and cosmetic field.