How to choose high fat pectin and low fat pectin
Pectin can be divided into high-fat pectin and low-fat pectin according to the degree of esterification. Generally, the esterification degree of high-fat pectin is 65%-70%, and low-fat pectin is 25%-35%. Which products should use high-fat pectin, and which products use low-fat pectin? Please listen to Chuanglian's edible rubber net.
High fat pectin application products
High-fat pectin is mainly used for acidic jams, jellies, gelatin, candy fillings, and lactic acid bacteria drinks.
High-density pectin in the product
Jam, jelly, jelly, gelatinization, fine product, elastic and toughness, increase fragrance, make the taste smooth and refreshing, dosage reference: 0.3%-0.6%;
Stick ice, ice cream, emulsification stability, the finished product is delicate and smooth. Dosage reference: 0.1% - 0.2%;
Yogurt, lactic acid bacteria, juice, stable, thickening effect, can extend the shelf life of the product, with natural fruit flavor, dosage reference: 0.1%-0.3%;
Baked foods, improve the breathability of the dough, enhance the taste, extend the shelf life, the amount of reference: 0.3% -0.8% of the amount of flour.