Examples of using Pectin in English and their translations into Czech
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Colloquial
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Official
I love pectins!
Pectin is in the cauldron.
Hurrah! What's this, Pectin?
Take Pectin to the beach!
Pineapple contains an acid, pectin.
Take Pectin to the beach!
An apple 's good,it contains pectin.
What's this, Pectin?: Hurrah!
Ingredients: spruce shoot pulp 50%(Picea abies), sugar,water, pectin.
Pineapple pectin, coconut oil, banana oil.
They also contain tannins, pectin and fibre.
So that way, you can use it for your-your jars andyour labels and your… pectin?
Yeah, yeah, that's fermented pectin from the whole canning process.
For months, Otto Frank had been preparing a hiding place in the back of his pectin and spices factory.
Yet blackcurrant skin contains a lot of pectins and I'm sure you won't mind the seeds, either.
Easily prepared apple juice needs to be added into this jam as the melon does not contain much pectin.
Grape juice, corn syrup,fruit pectin, citric acid, sodium citrate.
Beet contains natural the natural base, betaine, then organic acids- Malic, Tartaric, Folic andCitric acid, Pectins and sugars.
The blackcurrant skin contains a lot of pectins and I don't even mind the seeds.
It's essentially made up of pectin, a water-soluble polysaccharide that the carbonation will get through quickly, say around three minutes.
Keeping the maximal content of fruit pulp andfibre containing vitamins, pectin, enzymes and minerals in the juice results in its lower clarity.
These are for example cream of tartar, yeast, sourdough from maize or rice flour, baking agents with a maize basis or binding agents such as guar flour, carob corn flour,kudzu, pectin, arrowroot starch or carrageen.
A hiding place in the back of his pectin and spices factory. For months, Otto Frank had been preparing.
Units of this type are widely used for installations processing blood plasma, gelatine,egg, pectin extract, carrageenan and chitosane.
The juice is not clear because all the vitamins, pectin, enzymes, minerals, and vitamin C are preserved.
It is an excellent choice for use in a wide variety of dairy, food and beverage powder mixing applications,such as dissolving stabilizers like pectin and xanthan gum and emulsifiers in the percentages required for most applications.
Preserving the maximum content of vitamins, pectin, enzymes, minerals, and vitamin C makes the juice not clear.
When processing berries the quantity of juice will be smaller,because of their high amount of pectin( pectin is a natural gelatine). Special berry presses or steam presses are better suited to that type of fruit.