Gastrocultura Toufood Basic Pectin Powder



  • Use: Mix with saccharose or other types of carbohydrates and put into the liquid.
  • Gelling conditions: high amount of sugar (over 50 ºBx or more) and high acidity (below pH 3,7).
  • It can withstand high temperatures (thermostable).
  • The suggested ratio for gelled products: 10-20g/kg of fruit.
  • Available in packs of 600gm.


For jams, marmalades, and jellies.

It is a fibrous carbohydrate extracted from critics and apples. For a good dispersion, use a small percentage of dextrose.

It is a gluten-free product and, therefore, suitable for celiac. Country of origin: Spain.

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