FeaturesIt is a thickener, and gelling agent designed to act in the presence of calcium, especially indicated for the manufacture of glazes at a dose ratio of 1 to 2% depending on the formulation and texture required. Thermo reversible between 40/60ºC (104/140ºF).Presentation in the form of powder, neutral in smell and taste.ApplicationsFruit glazes, neutral glazes and or with a low sugar content, mirror glazes made from dairy products or rich in calcium, gelled chocolate creams (cremeux-like textures), set base for mousses and creams with dairy ingredients.Apart from its use in gels and glazes (in which case it will be used at a dosage of 10 – 20 gr / Kg), it can be used in smaller ratios (5 gr / Kg) to gel the base of a mousse, or up to 10 gr / Kg to gel creams and cremeux.Curiosities E-440ii, optimized pectin to prepare glaze with calcium-rich ingredients, within the LMA pectins, modified to maintain the pH between 3.5 and 4.5 and use acidity as a source of calcium (with the addition of sucrose, to avoid lumps).These are some of the characteristics of pectins according to their use:HM High degree in Methoxyl (more than 50%) (thermo stable)LM Low degree in Methoxyl (less than 50%) (thermo reversible)LMA Low degree in Methoxyl (less than 50% and amidated (thermoset)Dosage10 – 15 gr / Kg Recipes
