Grešík Citrus pectin significantly contributes to the management of water cells, mainly due to its ability to bind to each other. Pectin is of great importance in fruit ripening.
Pectin is a linear polysaccharide of galacturonic acid, its ester and its calcium-magnesium salt, which is involved in the construction of some plant tissues. Pectins are either insoluble in water (so-called protopectins) or soluble by acids or protopectinases. They are capable of binding water to each other, thereby significantly contributing to the management of cells with water. They are important in fruit ripening - the softening of fruits is caused by the conversion of insoluble pectins to soluble. The same process applies to the fall of leaves and fruits, or to the dipping industry.
It is a widely used strong gelling agent in the industry, which is obtained from citrus fruit peels and then treated with sugars and salts. It is intended primarily for confectionery production. (eg: for the production of gelatines, sweets, marmalades). It is used as a thickener. Pectins also play an important role in canning - making various jams and marmalades. The more pectins the fruit has, the better the jam will thicken. In general, the more mature the fruit, the less pectin it contains and vice versa. The amount of pectins also varies from fruit to fruit, some of which naturally have more and some less. Fruits with a high proportion of pectins include citrus fruits, apples, currants. On the contrary, few pectins contain eg cherries, kiwi or pineapple.
DOSAGE:
Dosage for jam production: Boil the fruit briefly, then add 1 - 4 teaspoons (7 - 10 g) of pectin mixed with 3 - 4 teaspoons of sugar per 1 kg of fruit, boil for 5 minutes and then add to taste 300 - 600 g sugar. It is then boiled to thickening. Adding lemon juice will improve the setting of the jams.
EFFECTS:
For more information about this product, unfortunately, we can not be disclosed because it would be in accordance with Regulation of the European Parliament and Council Regulation (EC) no. 1924/2006 health claims that can not be disclosed. We publish only those health claims that have been approved by the European Commission.
Ingredients - Grešík Citrus pectin 70 g
Grešík Citrus pectin 70 g
gelling agent
Notice:
Store in a dry and cool place.
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