PECTIN FOR LOW-SUGAR JAMS 100g AGNEX

DESCRIPTION

Pectin for low-sugar 100g AGNEX jams

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

Pectin offered by Agnex is a citrus pectin. Pectin is located in the cell walls of plants and protects it from drying and protects it against microbes. It is a mixture of carbohydrates, which consists mainly of polysaccharides and oligosaccharides. It is included in dietary fiber, which is soluble in water, and swelling may help reduce satiety. You can find it in fruits such as apples, citrus fruits, grapes, bananas and vegetables: zucchini, pumpkins, tomatoes and sweet potatoes.
Pectin is mainly used in the food industry, but is also found in the cosmetics and pharmaceutical industries. It has a gelling and thickening effect. It also acts as an emulsifier, stabilizing and glazing substance. It is widely used in jams, marmalades, jellies, dairy products, drinks and juices, as well as cocoa and confectionery products. In cosmetics it is used for the production of anti-wrinkle preparations.

INGREDIENTS
Amide pectin (E440ii), dextrose.

The nutritional value of the product in 100 g:
Energy value - 1130 kJ / 270 kcal
Fat - 0 g
- including saturated fatty acids - 0 g
Carbohydrates - 44 g
- of which sugars - 44 g
Dietary fiber - 46 g
Protein - 0.5 g
Salt - 3.75 g

DIRECTIONS FOR USE
For the preparation of jam, 8-16g of pectin is recommended for 1kg of fruit.
Pectin should first be dissolved in a small amount of water at a temperature of about 60 ° C, then add it to the boiling jam or mix pectin with half a glass of sugar and add before the end of cooking.

Country of origin: Poland / Italy.

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

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