Pectina per confetture a basso contenuto di zuccheri 1 kg AGNEX

DESCRIPTION

Pectin for low-sugar jam 1kg AGNEX strong >

- has a gelling and thickening effect
- used in the production of jams and marmalades
- citrus pectin

Agnex pectin is citrus pectin. Pectin is found in the cell walls of plants and protects them from drying out and protects them from microorganisms. It is a mixture of carbohydrates composed mainly of polysaccharides and oligosaccharides. It is one of the water-soluble dietary fibers and can help reduce the feeling of satiety by swelling. It is found in fruits such as apples, citrus fruits, grapes, bananas and in vegetables: zucchini, squash, tomatoes and sweet potatoes.
Pectin is mainly used in the food industry, but can also be found in the cosmetics and pharmaceuticals industries. It has a gelling and thickening effect. It also acts as an emulsifier, stabilizing and coating agent. It is commonly used in jams, marmalades, jellies, dairy products, beverages and juices, and cocoa and confectionery products. In cosmetology, it is used in the manufacture of anti-wrinkle preparations.

INGREDIENTS

amide pectin (E440ii), dextrose.

Center; "> Nutritional value of the product in 100 g:
Calorific value - 1130 kJ / 270 kcal
fat - 0 g
- including saturated fatty acids - 0 g
Carbohydrates - 44 g
- including sugar - 44 g
Fiber - 46 g
Protein - 0.5g
Salt - 3.75 g

APPLICATION
For the PREPARATION of the jam, 8-16 g of pectin per 1 kg of fruit are recommended.
First, dissolve the pectin in some water with a temperature of about 60 ^o C, then add it to the cooking jam or mix the pectin with half a glass of sugar and add it before the end of cooking.

Country of origin: Poland / Italy.

< strong > ALLERGEN INFORMATION
The product may contain gluten, mustard, nuts, peanuts, celery, sesame.

STORAGE RECOMMENDATION
Store at room temperature in a dry and cool place.