ApplicationsPectin can be used in various kinds of food in appropriate amount according to production needs. Pectin can be used in the manufacture of jams and jelly; to prevent cakes from hardening; to improve the quality of cheese; to manufacture fruit juice powder, etc. High-fat pectin is mainly used in acidic jams, jelly, gelatin, candy fillings and lactic acid bacteria beverages. Low-fat pectin is mainly used in normal or low-acid jams, jellies, gelato and frozen desserts, salad dressings, ice cream, yogurt, etc.
Jam, jelly, etc.: It has a gelling effect, and the finished product is delicate, elastic and tough, adding fragrance and making the taste smooth and refreshing.
Popsicles and ice creams: It plays a role in emulsification and stabilization, and the finished product tastes fine and smooth.
Yogurt, lactic acid bacteria, fruit juice: It can stabilize and thicken, prolong the shelf life of products, and have natural fruit flavor.
Baked goods: Improve the air permeability of the dough, enhance the taste, and prolong the shelf life.
Use one shot depositor to produce gummy/yogurt chip/center filling chocolate:
50-200kg/h roller chocolate chip drop depositor
Whole solution provider www.lstchocolatemachine.com