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High Methoxyl Type (HM) 1. In Jelly Production Hanit Pectin requires two main factors: - pH of 3.2 to 3.6 - High sucrose concentration (60-75%) Pectin molecules interact (connect) through hydrogen bonds and hydrophobic interactions under these circumstances, creating a gel formation structure in jelly. No need for formation (Redundancy) Gel Texture: The gel is firm and brittle with a clean-bite texture. Functional Benefits of Gummy Jelly Comparison of HM Pectin with Gelatin in Gummies:   HM Pectin Gelatin Origin Plant Animal Texture Creating a Certain Chewable, non-sticky texture Elastic, gelatinous Thermal Stability Excellent thermal stability  Low thermal stability Compatibility with Vegan/Halal regimen (diet) Wrong usage of the vocab (regimen) Natural and plant-based Dependent on origin Reaction to Low pH Excellent Low efficiency Costs Moderate More economical 2. In Beverage Production Hanit pectin creates a weak polymer network in the aqueous phase and a sense of thickness similar to natural or pulp beverages  (especially in clear or semi-clear beverages with less fruit juice). Translation conveys the wrong message. Hanit pectin creates a weak polymer network in the aqueous phase, providing a sense of thickness similar to pulp-based or natural beverages OR By creating a weak polymer network in the aqueous phase, Hanit pectin provides a sense of thickness thickness similar to pulp-based or natural beverages. The (no need for article ‘the’) reduced (Reduced) need for other stabilizers, such as CMC or xanthan gum, in many beverages is suitable. The translation is incompelete. Hanit Pectin would suffice in most of the beverages. The pseudoplastic rheological behavior of Hanit pectin ensures a stablesuspending medium. 3. In Marmalade Production Producing a stable, shiny gel texture in the presence of sugar and acid. Maintaining structural uniformity and preventing separation of fruit and liquid. Improving flavor release and final appeal. Controlling consistency and stability during storage. Moreover, various types of pectin such as high methoxyl pectin, amidated pectins, and other types for manufacturing different food products.

Low Acyl Type In Beverage Production Hanit low acyl gellan gum is a highly efficient and specialized tool for suspending particles without a significant increase in viscosity. Creating a stable suspension network throughout the product’s shelf life. Creating a light and suitable mouthfeel (suitable) for clear beverages. The word (suitable) was missing. The viscosity of Hanit low acyl gellan gum decreases under high shear rate. This behavior provides smooth drinking, but it (the drink) returns to its original consistency when the liquid is at rest. The reference of the subject (it) was vague. High Acyl Type Used in dairy-based desserts and puddings. Used as a fat substitute in low-fat products, including yogurt, cream cheese, and sauces, to reproduce the creamy texture.

Hanit Agar-Agar in Various G.S. Levels 1. Gel Strength: 700-1000 g/cm²  Firm Cuttable Gels: Agar with a higher (high) gel strength produces a gel that is ideal for molding into diverse decorative or geometric forms (dense, shiny texture). (firm, cuttable and shiny gel). The exact words haven’t been translated. Dense means being thick and packed. Quick Gel Formation at Approximately 35-40 °C Thermal Stability for Export and Shipping Using Hanit Agar-Agar as a substitute for gelatin in yogurt, especially in stirred yogurt and yogurt-based desserts, thereby creating a firm, heat-stable texture. No need for (thereby) as it’s a fragmented sentence. 2. Gel Strength: 30-50 g/cm² Fruit Glazes for Pastries and Tarts: This type of Hanit Agar is highly suitable for blending with fruit purees or concentrates to produce a smooth, glossy coating that enhances the fruit shine without altering their natural taste or color. Sugar Glazes for Cakes and Donuts: Preventing the surface of pastries from drying out.