$85.00 – $350.00
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Natural gum used for thickening or stabilization.
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Helps prevent excessive foaming during the cooking process.
Use for reduced-sugar or 1/3 less sugar jams, jellies and preserves. Contains no preservatives.
Used as a catalyst in certain LM pectin applications.
Used as a buffer to help control acidity resulting in a higher pH.
Designed to work in fruit base syrups with a minimum sugar content of 40% and a maximum sugar content of 58%.
Industrial use pectin standardized with Dextrose or Sucrose.
Used in place of lemon juice to increase acidity resulting in a lower pH.
Designed specifically for protein stabilization in dairy type products.