Pectin 325NH95 A gelling agent that gives a thermoreversible gel when heated in presence of calcium ions. Coarse cut jams, sauces for toppings, fruit purees, jellied milky desserts, non-jelly jams for fillings, dietary products, sweet caramel sauce.
Use: 0.3 to 0.5 g/kg or 4 to 5g / ltr. of milk.
Use: 0.3 to 0.5 g/kg or 4 to 5g / ltr. of milk.