Peceae 95325Nh 糖膠 Louis Francois

LOU1630A

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A gelling agent t hat gives a thermoreversible gel in presence of calcium ions.

Coarse cut jams, sauces for toppings, fruit purées, jellied milky desserts, non-jelly jams for fillings, dietary products, sweet caramel sauce.

• DOSE : from 0.3 to 0.5 g/kg or 4 to 5 g/l of milk.

Reference LOU1630A

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