About this item Use: Mix with saccharose or other carbohydrates and put into the liquid. It sets at 25 ºBx. For better results, increase this ratio. Optimum conditions are achieved between pH 3,5-3,7. It is a thermoreversible. It resists well freezing and thawing processes. The suggested ratio for gelled products: 10-20 g/kg of fruit. Available in packs of 600 gm.
