CAS No. : 9000-69-5
Packaging: 25kg/ White Paper Bag
Shelf Life: 24 Months
The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices. Pectin also reduces syneresis in jams and marmalades and increases the gel strength of low-calorie jams. The addition of pectin in ice cream can cause an increase in viscosity, overrun, and hardness, and a decrease in meltdown of the ice cream.
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