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