High Methoxyl (Citrus / Apple) Pectin (INS 440)

Product Description

1. High methoxyl (HM) pectins are either "Rapid set" or "Slow set".
2. Both types are extracted from citrus fruit peels or apple pomace & standardized with sucrose. Rapid & Slow set varieties are basically the same however the main difference is the time & temperature required for setting.
3. Rapid-set pectin requires a higher temperature & less time to set, whereas slow-set pectin sets at a lower temperature & takes more time.
4. Rapid-set pectin is best for recipes that require suspension capability & thus best for jams, marmalades & preserves. The suspension is that of the fruit particles that are present in the viscous jam or marmalade.
5. Slow-set pectin is best used where a smooth jelly is desired & having no suspension material.
6. Typically, HM pectin requires sugar & specific acid levels in order to become firm & thus suitable for making jams, jellies & fruit preserves.