Transcription of DAYELET NAPPAGE APPLE PECTIN
1 Its usual addition levels in cold water are a maximum of 3%, and in hot water, between 6% and 8%. For dissolving DAYELET NAPPAGE APPLE PECTIN in cold water, first mix it with the dry ingredients and then add the mixture to water and work with a mixer. You may also add the dry mixture to oil, liquor or thick sugar syrup (more than 65 Bx). In order to dissolve well all the ingredients, you may heat the mixture up to 80 C-85 C. Emulift Ib rica, c/ Cop rnico, 40 08784 Piera (Barcelona). Reg. Sanitario: CONFECTIONERY250g e kcal/gNAPPAGE APPLE PECTINTEXTURISERIN POWDER FORMTHICKENER AND GELLING AGENTTHICKENER AND GELLING AGENTNEUTRAL APPLE PECTINP ectin is a set of polysaccharides that naturally occur in the primary cell walls of plants. The main raw-materials for PECTIN production are dried citrus peel or apples, and are finally commercialized in brown powder form.
2 PECTIN is very sensible to three factors: pH (the more acidity, the more gelification), sugar (between 10% and 80%), and calcium (presence of calcium ions, milk, etc.).THIS PRODUCT IS:gluten-free, lactose-free, egg-free, soy-free, fructose-free and IS ALSO SUITABLE FOR: coeliacs, vegetarians and : APPLE PECTIN , disodium phosphate, dextrose, and tricalcium INFORMATION PER 100g:60 kcal/100g. Carbohydrates: 66% (0% of them are polyols). Other hydrates: 14%. Nutritional fibres: 52%. Fat: 0% (Saturated fat: 0%). Protein: 2%. Sodium: .Rich in soluble INFORMATION: GLUTEN-FREE, EGG-FREE, LACTOSE-FREE, SOY-FREE, FRUCTOSE-FREE AND CHOLESTEROL-FREE.
