Reference: TR600061
It comes in the form of fine cream-white to light brown powder, with neutral taste and smell. This gel can be used for glacings, jams and other fruit preparations.
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CHARACTERISTICS: Pectin is a natural gelling agent of plant origin par excellence. It is obtained from citrus or apple skins.
USES AND APPLICATIONS: this gel can be used for glacings, jams and other fruit preparations,
PROPERTIES AND BENEFITS: Pectin is also used in foods to improve absorption and add fiber to your diet. It is usually used as a thickening agent for foods that need to gel or thicken, such as jams and jellies. Finally, pectin can also be used as a fat substitute in some baked goods. It can contribute to health, specifically through the following benefits: it helps relieve constipation, improves digestive system function and helps maintain normal blood sugar levels.
FORMAT: 550 gr polypropylene boat.
CONSERVATION: keep in a cool, dry and odor free place.
ALLERGENS: may contain traces of gluten, soy, nuts, molluscs and sesame.
DATE OF CONSUMPTION: 2 years.
NUTRITIONAL CHARACTERIST. Contained in 100g.
Energy - 640 kJ /160 kcal.
Fat - 0,0g
Saturates - 0,0g
Carbohydrates - 14,0g
Sugars - 14,0g
Fibre - 47,0g
Protein - 2,0g
Salt - 14,27 g
It comes in the form of fine cream-white to light brown powder, with neutral taste and smell. This gel can be used for glacings, jams and other fruit preparations.
Agar Agar is a natural gelling agent, thickener and foaming agent. It is obtained from the extraction of red seaweed from the Gracilaria family. These algae are washed, crushed and the paste obtained is chemically treated to be used as a stabilizer in some foods and to make jellies.
Sodium Alginate is a stabilizer, gelling agent, thickener and film former. It is obtained from seaweed. It is used in desserts, bakery products, ice cream, preserves, salad dressings, sausages, drinks and pastry gels.
Calcium Chloride is a calcium salt widely used as a food additive, it acts as a stabilizer and flavor enhancer. It is a chemical, inorganic, mineral compound and its function depends on the type of food to which it is applied.
Drextin is used to get much more crispy fried. Also in frying or temperate pastes it makes them resist the crunch longer and absorb less fat. Also used as a sugar substitute in biscuit and biscuit doughs.
Food additive based on a pure carrageenan, standardized to provide uniform gel strength in water. Carrageenan (E-407) is a natural hydrocolloid extracted from red algae of the class Rhodophyceae. Beige powder odorless and tasteless.
