It depends on the individual desired gel formation of your final product which BASIC gel is used. Pectin needs to be disolved in an aqueous solution. For this purpose pectins are mixed with a dry or not watery liquid ingredient and are stirred or mixed cold into the watery liquid. The pectin will be disolved through heating, the gelation process will occur by lowering the temperature or by adding acid.
Pectins gel defined on the determined amount of sugar (°Bx), acid (pH value) and calcium according to the recipe. The exsisting amount of sugar, acid or calcium may vary due to the natural materials.
The basic manufacturing process is identical for all kinds of BASIC gel.
Disolving of pectins
Liquefy a solid gel
Acid addition (pH value)
Also a higher sugar content supports the adhesive properties.
Increase Brix without sweetening
The different raw materials will yield various amounts of pectin.
To manufacture our high-quality pectins we use apple pomace and citrus peels.
These pectin extracts are now specifically standardized to achieve a number of different types of pectin with specific properties. Which type of pectin will finally be employed by the user depends largely on the specific criteria to be met by the finished product.
The different properties of the different pectins are used in order to achieve perfect results. Hereby not only jams or fruit spreads are possible, but also Panna Cotta and savoury specialities which could otherwise only be achieved using gelatine or agar-agar.
*less is possible due to containing calcium