Properties: It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making glossy gelling agents. With the fruit pulp at a dose of 0,5-2% depending on the formulation and the texture required.

Use: Mix with the sugar, bring to the boil and add the acid.

Application: Suitable pH: 3,5-3,7. Minimum 40% of added sugar + acid.

Observations: Thermoreversible between 40 and 60 °C.

Elaborations: Neutral acidic or fruit-based iced glazing, thermoreversible jellies low in sugar. Creams

Article number: 900126
Origin: Spain