Pectin CAS 9000-69-5
Pectin CAS 9000-69-5
Jam, fruit jelly, and jelly: They serve as gelling agents, resulting in a delicate, elastic, and tough finished product with enhanced aroma and a smooth, refreshing taste. Reference dosage: 0.3%-0.6%. Popsicle and ice cream: They act as emulsifying stabilizers, imparting a delicate and smooth texture to the finished product. Reference dosage: 0.1%-0.2%. Yogurt, lactic acid bacteria, and fruit juice: They provide stability and thickening effects, extending the shelf life of the product and imbuing it with a natural fruit flavor. Reference dosage: 0.1%-0.3%. Baked goods: They enhance the unique aroma of the dough, enrich the taste, and prolong the shelf life. Reference dosage: 0.3%-0.8% of the flour amount.
Jam, fruit jelly, and jelly: They serve as gelling agents, resulting in a delicate, elastic, and tough finished product with enhanced aroma and a smooth, refreshing taste. Reference dosage: 0.3%-0.6%. Popsicle and ice cream: They act as emulsifying stabilizers, imparting a delicate and smooth texture to the finished product. Reference dosage: 0.1%-0.2%. Yogurt, lactic acid bacteria, and fruit juice: They provide stability and thickening effects, extending the shelf life of the product and imbuing it with a natural fruit flavor. Reference dosage: 0.1%-0.3%. Baked goods: They enhance the unique aroma of the dough, enrich the taste, and prolong the shelf life. Reference dosage: 0.3%-0.8% of the flour amount.
