FAQs

Why is my pectin gummy or jelly paste pre-gelling in the mixing tank, and how can I control the setting speed?

Pre-gelation occurs when the cooking temperature drops below the pectin's setting point prematurely, or when the pH is too low during the mixing phase.

To control the setting speed and prevent pre-gelation on your production line:

1. Select the Right Pectin Type: Use Slow Set HM Pectin for large batches or slow depositing lines, and reserve Rapid Set Pectin only for continuous, high-speed lines.

2. Buffer Salts Management: Ensure adequate levels of buffer salts (like sodium citrate or potassium citrate) are present to temporarily mask the carboxyl groups and delay gelation until depositing.

3. Acid Injection Timing: Always inject the acid solution (e.g., citric acid) at the very last moment—right before the depositing nozzle or in an inline mixer—to trigger gelation only when the mixture is in the final mold.