PECTIN 325 NH95 THERMOREVERSIBLE

Gelling agent giving a thermoreversible gel by heating in the presence of calcium ions and/or acidity.

Thick-textured jams, sauces for toppings, fruit purees, gelled dairy desserts, milk jams, coulis, panna cotta, dessert creams, etc.

Dosage: 3 to 50 grams per kilogram