About this item
- Use: Mix with saccharose or other carbohydrates and put into the liquid.
- It sets at 25 ºBx. For better results, increase this ratio. Optimum conditions are achieved between pH 3,5-3,7.
- It is a thermoreversible. It resists well freezing and thawing processes.
- The suggested ratio for gelled products: 10-20 g/kg of fruit.
- Available in packs of 600 gm.
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