Auf die Merkliste
E number:E 440i
Improves texture and mouthfeel in yoghurt preparations and milk drinks. Further applications are jams and jellies, confectionery, vitamin gummies, and beverages.
HM pectins gel at high dry matter
(sugar content >55%) and low pH
(< 3,5).
HM pectins gel at high dry matter
(sugar content >55%) and low pH
(< 3,5).
Applications
Food
Dairy
