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.
