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Пектин X58 (Sosa)
Amidated Low Methoxyl (LMA) with retardant salts and calcium
Properties: It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making gelled iced nappages at a dose of 1 to 1,5% depending on the formulation and texture required.
Use: Mix with the sugar, bring to the boil.
Application: Dairy products and those rich in calcium.
Observations: Thermoreversible between 40 and 60 °C.
Elaborations: Calcic or low in sugar nappages. Custards and creamy elaborations.
Allergens: No allergens
Dose:
Gelled nappages: 1,3-1,5%
Custards and creamies: 1-1,3%
WHAT IS PECTIN?
Pectin is a polysaccharide derived from soluble plants which is obtained by water extraction from edible plant fibre (generally citrus fruits or apples), followed by precipitation with alcohol or salts.
It is a carbohydrate used as a gelling agent, thickener and stabiliser due to its hydrocolloid properties.
GENERAL CHARACTERISTICS
INCORPORATION
The incorporation process to prevent lumps from forming:
· Mix the pectin with the sugar stated in the recipe at a ratio of 1:5 respectively.
· Gradually sprinkle into the liquid part while mixing vigorously with a whisk.
It can also be dispersed, first, in a non-aqueous medium like oil, or in a concentrated sugar solution of > 65 ºBx.
DISPERSION
Correct dispersion of the pectin will depend on the medium and process. It disperses best with thermal treatment and mixed or homogenisation.
ACTIVATION
The gelling characteristics of pectin are activated from 80/85 ºC. Slow and gradual boiling is good so that the pectin hydrates properly. The cooking time may be extended once it comes to boiling point if the type of recipe requires so.
Dissolving may be difficult if the calcium content is too high (80 ppm Ca++). In this case, you should add more salt to neutralise the calcium.
TEXTURE
Gelation occurs during the cooling process. It takes 24 hours to obtain the final texture.
STABILITY AND PRESERVATION
So as pectin’s characteristics remain unchanged, it must be kept in a cool, dry place. Higher temperatures compared to the ambient temperature lead to degradation of the pectin due to a reduction in the molecular weight. The optimum pH of pectin is between 2.8 and 4.7 inclusive.
PECTIN CLASSIFICATION
Pectin can be classified into 2 groups based on the degree of methoxylation (DM):
· HM (high methoxyl) > DM ≥ 50% methoxyl groups
· LM (low methoxyl) > DM ≤ 50% methoxyl groups
The relationship between the methoxyl groups and free acids present in the pectin molecular chain is
defined as the degree of methoxylation.
The degree of methoxylation influences the properties of the pectin, particularly the gelatinisation
conditions.