The layer of transparent glue coated on the fruit in fruit cake is called pectin.

The main purpose of pectin is to brush on the surface of fruits for pastry decoration to prevent oxidation, rot and dehydration, making them more colorful and appetizing.

Usage and dosage reference:

Jam, jelly, jelly: It plays a gelling role, and the finished product is delicate, elastic and tough, increases fragrance, and makes the taste smooth and refreshing. Dosage reference: 0.3-0.6.

Polls and ice cream: It plays an emulsifying and stabilizing role, and the finished product has a delicate and smooth taste. Dosage reference: 0.1-0.2

Yoghurt, lactic acid bacteria, fruit juice: It plays a stabilizing and thickening role, can extend the shelf life of the product, and has a natural fruit flavor. Dosage reference: 0.1-0.3

Baked foods: Improve the air permeability of the dough, enhance the taste and extend the shelf life. Dosage reference: 0.3-0.8 of the amount of flour.