Gelling agent for pâte de fruit
Yellow pectin is a powder used as a gelling agent. Sets sugar-rich fruit purées and juices into non-reversible substances, which cannot be melted and reset through heating. Great for jellies, patisserie, and fruit gums or candies. Can be used alongside tartaric acid to help the gelling process.
Ingredients: High methoxyl pectin (E440i), dextrose
Packaging: 100 g
Nutritional values per 100 g: 160 kcal/640 kJ, Fat: 0 g, of which saturates: 0 g, Carbohydrate: 14 g, of which sugars: 14 g, Fibre: 2 g, Protein: 47 g, Salt: 14,3 g.
Store in a cool, dry place.