Pectin Y is a gelling agent extracted from citrus fruit peel and
then transformed to give it special properties. It is a slow-setting
pectin specifically adapted to the jellifying of media rich in sugars
(Brix degree greater than 60) and acid (pH less than 3.5). The gel
thus formed has a fairly firm, not very melty texture and is not
thermo-reversible.
Properties: gelling agent
Recommended dosage:
1 - 2.5%.
Recommended use:
• It is advisable to disperse Pectin Y with powdered sugar before
adding the liquid part of the recipe in order to facilitate dispersion
and avoid the formation of lumps.
• Bring the mixture to a boil, stirring regularly to ensure complete
dissolution and hydration.
• Extend the cooking time until it reaches a minimum Brix degree
of 70
• Add sufficient quantity of a 50% Citrix solution to reach a pH
below 3.5
• Immediately pour into the desired container or mould and cool
to form a gel.
Typical applications include: fruit pastes, bake resistant
fruit stuffing for pastry and fine bakery products, jams, jelly
confectionery
Comment / Limits: the more acidic the fruit puree used to prepare
the fruit paste, the more limited the amount of citric acid solution
added and possibly the higher the Pectin Y dosage. This pectin
can interact with dairy casein