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Apple Pectin Powder, 4 Ounces, Natural Fruit Concentrate Food Thickener for Cake, Jelly and Baking Food
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Apple Pectin Powder, 4 Ounces, Natural Fruit Features
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1. Apple pectin is a natural thickener, one of the most versatile stabilizers available. Apple pectin is a famous pectin in many food products. Good ingredients for daily food cooking and baking.
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2. Use of apple pectin for weight loss: apple pectin is rich in soluble fiber, and apple Gum will increase satiety. This may reduce food intake, which can lead to weight loss.
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3. Apple pectin is also rich in vitamin C and a variety of trace elements, which can effectively enhance the absorption of iron. Apple pectin is rich in malic acid, thereby improving the absorption of nutrients.
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4. Apple pectin is widely used in processing of food and beverages, such as jam, jelly, fruit yogurt, soft sweets, ice-cream, sour milk or soy milk. It helps giving food a natural, moderate, tart and sweet fruit taste, and charming delicate fragrance flavor.
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5. Customer service - if you have any problems or questions about our products, please feel free to email us, and we will provide you with a good solution as soon as possible.
About Apple Pectin Powder, 4 Ounces, Natural Fruit
Application of Apple Pectin: 1.Apple pectin for jelly: The role of apple pectin is to impart a texture to the jam or jelly, which gives a good flavor. The use concentrations for pectin vary from 0.1-0.4%. 2.Fruit preparations for yogurt: Apple pectin can create a soft, partly thixotropic gel texture, sufficiently firm to ensure uniform fruit distribution out still allowing the fruit preparation to be easily stirred into the yogurt. The use concentrations vary from 0.5-1.2%. 3.Fruit drink concentrates: In this application the gelation is apparent in the end product only as a thickening effect, as the coherent gel texture has been broken mechanically to obtain a smooth flow. We recommend the use concentrations vary from 0.1-0.5%. 4.Confectionery products Apple pectin is mainly used within the confectionery industry for making fruit jellies and jelly centers, flavored with natural fruit constituents and synthetic flavors. The use concentrations vary from 0.7-1.5%. 5.Milk products: Apple pectin is utilized to stabilize sour milk products either cultured or produced by direct acidification. The use concentrations vary from 0.1-0.7%.
