| Juices & Syrups > Pectopodric K2 100 |
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| Application |
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| Pectopodric K2 has been perfected for use in the making of Sauces and Tomato Ketchup as a bodying, stabilizing and texture-improving additive It is a combination that is stronger in action in comparison with Pectin &/or Sodium/Calcium Alginate used alone. Pectopodric K2 is not only a superior substitute of Pectins and Alginate but also much more economical. It is required to be used only @ 0.5% - 1% as against 2.5% Pectin or 2% Sodium Alginate. |
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| Outstanding Properties/Advantages |
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- Sauces & Ketchup made with Pectopodric K2 reveal no synerisis i.e. traces of water separation
- When being poured from the bottle the product reveals uniform & continuous flow.
- End product acquires homogeneous body
- End product exhibits excellent micro fine texture
- Since no free water is available for fungus growth, keeping quality of the product is enhanced
- Pectopodric K2 is priced at only 40% of the market price of Pectin and 50% of Sodium/Calcium Alginate and yet performs better
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| Usage Level |
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| Pectopodric K2 is to be used at a level of 0.5% to 1% on the basis of the total weight of the sauce mix. |
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| Preparation Method |
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For 100 kg Ketchup only 0.5 to 1 kg of Pectopodric K2 would be necessary. Exact dosage would depend upon the thickness i.e. viscosity required in the end product. Required quantity of Pectopodric K2 is weighed & added by simply mixing into the total sugar or dry spice powders needed for the Ketchup or any other sauce & added during cooking. |
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| Storage and Shelf-life |
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| The shelf-life of this product is a minimum of 12 months from date of production provided it is stored in the tightly closed original packing. |
