NH pectin is a vegetable gelling agent for jams, milk jams, topping sauces, fruit purees, gelatinized dairy desserts and for dietary products.
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Dosage: 0.3 to 0.5 g per kilo or 4 to 5 g per liter of milk. to avoid lumps, pre-mix dry with other ingredients.
Ingredients: gelling agent: amidated and weakly esterified fruit pectin E440ii. Standardized product by adding sugars.
Allergens: May contain traces of soya, milk, egg, gluten, nuts, sulphites, lupine.
Keep away from heat and moisture.
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