Vegetable gelling agent used especially in the preparation of fruit-based jams, thick sauces, purees, etc.
Gives a jelly when heated in dairy products. Cut-resistant marmalades, dessert sauces, berry and fruit purees, jellied milk desserts, less jellied fillings, diet products, sweet caramel sauce, etc.

Recommended dosage: 0.5-1.5% (0.3-0.5g/kg; 4-5g/l).

Directions for use: mix beforehand with sugar or another powdered ingredient at a ratio of 3 to 5 times the weight of the ingredient; dissolve the mixture in the liquid by shaking and stirring to avoid falling to pieces. Complete dissolution occurs after 15 min (dissolution is favoured by hotter temperatures and is complete at 80/85ºC).

Ingredients: amidated pectin E440ii, sucrose.