The correct gelling agents
They know what type of pectin is used to make quince sweets or for a continuous manufacturing process?
Dear Omar,
Your question is not very clear.
Pectin is a gelling agent, but the origin of the pectin and how it's been processed determine a lot. The traditional pectin is a HM (High Methoxyl) pectin, which requires a certain degrees Brix and pH to gel on itself. There are litteraly several hunderds of types/ product varieties divided into 3 main categories:
- HM
-LMC
-LMA
Help Omar Schmidt by registering and answering.
The score is based on the number of published articles (20 points for every approved article), number of accepted answers (10 points for every accepted answer) and the number of asked questions (3 points for every asked question). The list is showing only top 10 TechTalkers.
