Pectin CA is a gelling agent extracted from citrus fruit peel and then chemically transformed to provide it with special properties. It is a pectin intended for light or naturally low sugar applications (Brix degree less than 30).
Properties: Gelling agent
Recommended dosage: 0.5 - 1.5%.
Recommendations for use:
• It is advisable to mix Pectin CA with powdered sugar before adding the liquid part of the recipe in order to facilitate dispersion and avoid the formation of lumps.
• Bring the mixture to the boil, stirring regularly to ensure complete dissolution and hydration.
• Cook until a minimum Brix of 40 (for fruit topping) to 60 (for neutral topping)
• Add a sufficient quantity of a 50% Citrix solution to reach a pH below 3.5
• Immediately pour into the desired container or mold. • Complete gelation occurs once the mass has cooled and requires at least 24 hours to interact with the available calcium
Examples of typical applications: light fruit jellies, compotes
Comment / Limitations: Pectin CA interacts with calcium, which then allows it to gel. In most cases, the residual calcium content of the preparation is sufficient and does not require additional ingredients. If, despite everything, an addition is necessary for particular recipes, you can use Calcium LA.