Gluten-free Pectin Citrus Texturizer
Gluten free It guarantees that the gluten content of the final product is equal to or less than 20 mg / kg
Dayelet Gluten-free Pectin Citrus Texturizer is made up of natural polysaccharides found in the walls of plant cells.
From the industrialization of citrus and apple pulp, most of the pectins are obtained, which are presented in the form of a brown powder.
They are basically very sensitive to three factors: pH (the higher the acidity, the higher the gelation), sugar (from 10 to 80%) and calcium (the presence of calcium ions, milk, etc.). It works well with low pH (between 2.8 and 3.5) typical of fruits, and makes it essential for all kinds of jams with soft and elastic textures.
It is recommended to disperse Dayelet Pectin Citrus in cold water, first mix it dry with the other ingredients and pour it over the liquid with a blender. To lower the pH you can add a few fallow deer of Citric Acid Dayelet. For its complete dissolution, heat up to 80-85ºC and let it cool until it gels. If the waters are hard (presence of calcium), a longer heat time is required.