Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Main Uses
T.B. Fruit Apple pectin HM-SSB is widely used as a texture former in the food industry in the manufacture of confectionery.
- Recommendations for Dissolution
- To dissolve the product without lumps you need: - pre-mix pectin with other ingredients in powder form and quantitatively transfer the mixture into the liquid with constant vigorous stirring.
- Continue stirring until completely dissolved - or dissolve the powder in an insoluble medium (butter, sugar syrup with a dry matter content > 65% Brix).
- Dissolution of the product depends on the environment and the process: it improves with heating (time, temperature) and mixing (stirrer, mixer, homogenizer).
- Complete dissolution of the product is achieved at a temperature of - 80 - 85 ̊C (176 - 185 ̊F).
- It is more difficult to dissolve in a medium with a high content of Ca ²⁺ (hard water > 80 ppm Ca 2+ , milk), in which case additional time or complexing salts are required.
Properties
- Physical Form
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Regional Availability
- Packaging Information
Cardboard box with polyethylene liners, net weight 25 kg Paper hermetically sealed bag, net weight 25 kg
Storage & Handling
- Storage and Shelf Life Conditions
- Store in a dry and cool place, in a closed package and relative humidity not more than 75%
- Shelf life 24 months