Description
Gelling agent.
For use with milk products to get a gel.
For firm marmalades, dessert sauces, berry and fruit purees, jelly milk desserts, less gelled fillings, diet products, sweet caramel sauce etc.
Recomended dosage: 0,5-1,5% (0,3 – 0,5g / kg; 4-5g / l)
Usage: Pre-mix with 3 or 5 times its weight of sugar or powdered ingredients; disperse in water under agitation to avoid lumps. Complete dissolution in obtained after 15 min (dissolution is better with heat treatment and total at temperatuse 80 / 85ºC)
Ingredients: amidated pectin E440ii, sucrose.
For use in foodstuff. Keep away from humidity and heat.
