14 questions
Good evening, why does the gelling agent suddenly have glucose in the ingredients? Until now it has always been without. Thank you for your brief feedback.
Hello hasuma, thank you for your inquiry. The supplier needs glucose to standardize the pectin. This means that the pectin always gels to exactly the same degree, even if the fruit peel from which the pectin is extracted fluctuates during the harvest. These are very small quantities that have recently been declared on the packaging. There has been no change to the product. Best regards, your M-Infoline team
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Hello, can I still use a gelling agent that expired in March 2020? Thank you very much!
Hello benchi, the gelling power is fully preserved even after the minimum durability date. Only humidity could cause the gelling agent to agglomerate slightly. By boiling it with the fruit, it dissolves completely and therefore still fulfils its function.
The high sugar content of the gelling powder also prevents the growth of micro-organisms. The product can therefore be used if the sachets are still sealed and unopened. Yours sincerely, the M-Infoline team
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Hello, why is version 2:1 no longer available since the packaging was changed? Thank you very much
Hello ciammarita, this gelling agent can be used for both preparation variants (1:1 or 2:1). The instructions can be found on the back of the packaging. Best regards, your M-Infoline team
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Why is the gelling agent "Patissier" now packaged in a PLATIC bag and no longer in cardboard packaging as before? Is this cheaper but less environmentally friendly?
Hello ALqo1928, in the course of procuring new powder systems, we had to switch from a folding box to a plastic flow for technical production reasons, but this also resulted in a reduction in packaging weight. Best regards, your M-Infoline team
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Is it possible to gel without adding sugar? What quantity would you recommend for e.g. 1 kg of fruit? thank you very much
Hello SabineGall, thank you for your inquiry about the Patissier gelling sugar. One packet contains 21.7 grams of sugar. We cannot tell you whether it works if you gel without added sugar. Best regards, your M-Infoline team
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I'm pleased to see that the jelly sachet in question contains no palm oil! My question is: why does the sugar jelly contain palm oil? Could you remove it?
Hello braeburn, thank you for your inquiry. We are happy to provide you with the information you requested. Our gelling sugar allows you to make delicious jams and jellies in no time. This 100% vegetable jelly sugar is made from sugar, apple pectin and citric acid. For several years now, we've been adding a small amount of palm kernel oil (0.3%) to bind the ingredients to the sugar. This oil comes from sustainable production. It prevents the formation of lumps and reduces foaming during cooking. We have informed the relevant specialist department of your feedback. With best regards, your M-Infoline team
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Hello, what are the nutritional values of this product? Carbohydrates, including sugars, proteins, lipids and energy value?
Ciao Miraculix_2 Here are the desired nutritional values: 100g contain: 1377 kJ (326 kcal), 0 g fat (of which saturated fatty acids: 0 g), 73 g carbohydrates (of which sugars: 73 g), 17 g dietary fibre, 0 g protein, 0.36 g salt. With best regards, your M-Infoline team
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Is the gelling agent gluten-free?
Good evening @Mozerin, If a product contains gluten-containing ingredients, this must be openly declared, stating the gluten-containing cereals (wheat, spelt, rye, barley, etc.). Accordingly: Pay attention to the list of ingredients! Traces due to possible carry-over in the manufacturing process must be indicated at the end of the list of ingredients with a "may contain gluten" or "may contain traces of gluten". Spices are gluten-free by definition. Seasoning mixes may contain gluten, but this would then have to be declared (e.g. seasoning mix [with wheat starch]) Best regards Frederica
Hello Mozerin The Patissier gelling agent for jams and jellies does not contain any gluten-containing ingredients and there is no risk of carry-over. We hope that we have been able to help you further Your M-Infoline Team
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Can I also use the agent for a filling for a cake?
Hello MooZihl, thank you for your inquiry. Our gelling agent for jams is not the same as gelatine as it does not have the same structure. For a filling to gel, it needs sugar. Our gelling agent contains pectin. This must be boiled, otherwise it will not gel. Best regards, your M-Infoline team
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Is the organic apricot jam made with amidated or non-amidated pectin?
Hello Sarah, thank you for your question. We use a non-amidated pectin for the production of our Organic Apricot Jam Extra (article number 1510.010). Best regards, your M-Infoline team
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