Jam, jelly, jelly: It plays a gelling role, and the finished product is delicate, elastic and tough, which adds flavor and tastes smooth and refreshing. The reference amount of pectin is 0.3%-0.6%.
Popsicle ice cream: it plays the role of emulsification and stability, and the finished product tastes delicate and smooth. Reference amount of pectin: 0. 1%-0.2%
Yogurt, lactic acid bacteria and fruit juice: stable. Thickening can prolong the shelf life of the product and has a natural fruit flavor. The reference amount of pectin is 0. 1%-0.3%.
Melt baked food: improve the special flavor of dough and enhance the taste. In order to prolong the shelf life, the reference amount of pectin is 0.3%-0.8% of flour.
Pectin fudge makes it crystal clear, elastic, non-sticky, sweet and sour.
The reference dosage of pectin is 1.5%-2.5%.
Usage of pectin: mix pectin with 3-4 times of white sugar powder, add it into purified water at 80℃ under stirring (water contains 0.7% citric acid+sodium citrate, pH = 4), dissolve the concentrated solution 3%-6%, then add sugar and various ingredients, and finally add citric acid to adjust pH = 3. ~ 3.6, then injection molding.
Pectin used in diapers can protect the baby's skin; Pectin used in bandages can accelerate wound healing; Pectin is used in cosmetics and can prevent ultraviolet rays. Pectin is used in ink, which makes writing smooth and stable without precipitation.