$56.00 – $230.00
Used as a catalyst in certain LM pectin applications.
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Helps prevent fruit discoloration. Contains citric acid and ascorbic acid (vitamin C).
Industrial use pectin standardized with Dextrose or Sucrose.
Designed specifically for protein stabilization in dairy type products.
Preservative used as a bacteria inhibitor.
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Natural gum used for thickening or stabilization.
Granular Vitamin C. Used in some applications to preserve fruit color.
Used in place of lemon juice to increase acidity resulting in a lower pH.
Designed to help stabilize fruit in baked products such as pie filling.