Yellow Pectin is a high methoxyl (HM) pectin with retardant salts, designed for confectionery and fruit-based applications requiring firm and stable gel textures. Its lower setting temperature compared to standard pectins provides greater flexibility during production and handling. It functions as a gelling agent in acidic media and high-sugar environments, with optimal conditions of TSS >55% and pH 3.1–3.8. Particularly suitable for confectionery products with or without fruit pulp.
Use
Ideal for jelly candies, fruit pastes, jams and bakeable fillings requiring firm yet flexible textures. In fruit pastes, it helps concentrate fruit flavour while creating a structure that can be cleanly cut into cubes or strips. It is also highly suitable for confectionery applications requiring stable gels and precise texture control.
Mix the pectin with sugar before incorporation. Add to the fruit pulp using strong agitation, bring to boiling point and then incorporate the acid. Recommended activation temperature is 90 °C. Gelification occurs between 25–70 °C depending on pH and sugar concentration.
Technical
Sosa Ref: 48654
Function: Jellifies, thickens in low proportions
Format: Fine beige powder
Dosage: 1–2%
Properties: Not thermoreversible, water-based medium, hot activation temperature, freezable
Allergens: None declared
Dietary: Vegan, gluten free
Ingredients: High methoxyl pectin (E440), retardant salts
Storage: Store sealed in a cool, dry place away from humidity and light
