Pectin Y is a gelling agent extracted from citrus fruit peel and then transformed to give it special properties. It is a slowsetting pectin specifically adapted to the jellifying of media
rich in sugars (Brix degree greater than 70) and acid (pH less than 3.5). The gel thus formed has a fairly firm, not very melty texture and is not thermo-reversible.
Properties: gelling agent
RECIPES WITH PECTIN Y
Recommended dosage: 1 - 2.5%.
• It is advisable to disperse Pectin Y 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 a boil, stirring regularly to ensure complete dissolution and hydration.
• Extend the cooking time until it reaches a minimum Brix degree of 70
• Add sufficient quantity of a 50% Citrix solution to reach a pH below 3.5
• Immediately pour into the desired container or mould and cool to form a gel.
Typical applications include: fruit pastes, bake resistant fruit stuffing for pastry and fine bakery products, jams, jelly confectionery
Comment / Limits: the more acidic the fruit puree used to prepare the fruit paste, the more limited the amount of citric acid solution added and possibly the higher the Pectin Y dosage. This pectin can interact with dairy caseins