Pectin 325 NH 95

Finally, here is an NH pectin packaged in a 125 g resealable bag.

This gelling agent is used for jams, topping sauces, fruit purees, jellied dairy desserts and dietary and hypoglycemic products.

The pectin must be cooked for 30 seconds in a boiling preparation. Ideally, it should be mixed with sugar and incorporated only when your liquid is already hot (at least 40°C) to prevent lumps from forming.

For gelation to work properly, pectin needs an acidic environment, which is why it is mainly used in fruit jams and jellies, but also in some toppings. 

Ingredients: gelling agent: amide pectin E440II, dextrose.

Suitable for vegetarians.

Usage tips provided on the package.