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LOUIS FRANCOIS Pectin 325 NH95
Pectin 325 NH95 is gelling agent giving a thermo-reversible gel by heating. Gels in the presence of calcium ions. It has thick-textured jam and is used as sauces for toppings, fruit purees, gelled dairy desserts, non-gelled jam fillings, dietetic and low-glucidic products, milk jams.
Product families
Applications
Food & Nutrition — Beverage
- Juice & Juice Drinks
Food & Nutrition — Food
- Confectionery
- Dairy
- Desserts & Fruit Preparations
- Savory & Culinary
Product Families
Food Ingredients — Texture & Consistency
- Texturizers
Other characteristics
- End Uses
Dairy Desserts, Filling Applications, Fruit Purees, Jams, Sauces
- Functions
- Gelling Agent
- Ingredient Name
- Pectin
- Dosage
- 0.3 to 0.5 g/Kg or 4 to 5 g/l of milk.
- Markets
- Food & Nutrition
- PACKAGING
- Box 1 Kg - Cardboard 25 Kg
- Ingredient
- Pectin
- Technology
- Food Ingredients
- Packaging Type
- Boxes
- Food Additive Number
- E 440, INS 440
- Food Ingredients Functions
- Gelling Agent
- Food and Nutrition Applications
- Dairy Desserts
- Filling Applications
- Fruit Purees
- Jams
- Sauces
