E440 Pectin Use & Application
Pectin can be used as a gelling agent, thickening and stabilizing properties makes it an essential food additive in the production of many food products.
Traditionally, pectin was primarily used in the production of jams and fruit jellies.
How to use pectin E440?
How to Dissolve: mix pectin with five fine sugar, stir slowly in the warm water (85 ℃), heated to boiling until completely dissolved. When soluble pectin, the time should not be too long at high temperatures. Generally speaking, it should be dissolved in 8 minutes to complete. You must stir quickly to prevent caking if dissolved incompletely there would a lump.
Pectin Used as a gelling agent: after high ester pectin dissolved, adding citric acid, tartaric acid, etc., adjust the PH 2.8 to 4.2, total soluble solids (sugar) more than 65% is preferred. If for low ester pectin, add a small amount of bivalent cation (calcium gluconate, calcium lactate, calcium chloride, etc.) after dissolving it, adjust PH value from 2.8 to 6.5, total soluble solids (sugar) from 10% to 55% is preferred.
Pectin Used as a thickener: dissolve pectin until it becomes a viscous liquid thickener, according to product requirements, increase or decrease dosage of pectin.
High methoxyl pectin uses
In Jam & Jelly: Pectin used in Jam & Jelly can make the finished product delicate, full of elasticity and toughness, increase the aroma, make the mouthfeel smooth and refreshing, dosage reference in Jam &Jelly: 0.3%-0.6%.
In ice cream: Pectin used in ice cream, function as Emulsification stability, the finished product taste delicate, smooth. Dosage reference In ice cream: 0.1%-0.2%.
In Yogurt, Lactobacillus, Fruit Juice and drink: Pectin in yogurt, fruit juice, drinks, function as Stabilizes and thickens, can prolong the shelf life of products, has a natural fruit flavor, dosage reference in yogurt: 0.1% -0.3%.
In Baked foods: improve the permeability of the dough, enhance the taste and extend the shelf life. Dosage Reference: 0.3%-0.8% of flour in baked foods.