Pectin LM amideted with retardant salts.

How to use: Integrate pectin at 40oC along with sugar with strong stirring. Bring to the boil. Add acid after activation.

Specifications:
- Suitable PH 3.5 - 3.7.
- Minimum 40% added sugar + acid

Observations:
- Slow gelling.
- Final effect at 24h.
- Firm, shiny and elastic gels.
- Thermorreversible.
- Freezeable.

Preparations: For nappage of fruits, fruit gels, jams and non-traditional fruit pastes (less sugar index) where the incorporation of acid is not an inconvenience.