Only the pH value of the recipe concerned must be adjusted using the quantity of edible acid.
To manufacture vegan fruit gummies with pectin, a sweet mass is cooked, poured into moulds and then cooled until it gelatinises in just a couple of minutes. The advantages of pectin compared with other hydrocolloids include its low boiling viscosity and fast gelification. This is combined with easy manufacturability and high efficiency. If the sweets are to be enriched with functional ingredients, they can be added to the hot mass during the cooking process before gelification. The choice and options for these ingredients are seemingly limitless: minerals, vitamins, fiber, plant extract, cider vinegar and much more. The problem: Acids and minerals in particular can interact with pectin and thus impact the gelification.
NEW PECTIN WITH SIGNIFICANTLY INCREASED TOLERANCE
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