PECTIN X-58 180g

It is a thickening and / or gelling agent (in the presence of calcium), particularly suitable for gelling in milk media.
Origin:
Vegetable, fruit.
Properties:
Gelification in calcium media. Ideal for making glazes, custard creams, ...
Mode of use:
Bring to a boil to activate.
Active in the presence of low sugar levels.
Maximum dose: 3% in cold water / 6-8% in hot water.
Technical note:
Thermo-reversible.
Suitable for freezing.
Recommended dosage: 2 g to 8 g per kg.