Sosa Pectin Jaune 500g
$72.50
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%.