Sosa Jaune Pectin Powder – 500G

Description

This specific type of pectin has a low setting temperature compared to standard pectin and therefore offers significant advantages in confectionery handling and production. It is a gelling agent in an acid medium and with high sugar content: TSS > 55%, pH = 3.1 – 3.8. Particularly suitable for the manufacture of confectionery products with or without pulp, at a dosage of 1-2%.

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