Gastrocultura Toufood Low Calorie Pectin Powder



  • Use: Mix with saccharose or other carbohydrates and put into the liquid.
  • Gelling conditions: it sets with a smaller amount of sugar (above 24 ºBx) and little acidity (around pH 4 or more). Gelification improves with calcium.
  • It is a thermoreversible gel.
  • It can be used to obtain certified organic and ecologic products.
  • The suggested ratio for gelled products: 10-20g/kg of fruit.
  • Available in packs of 600 gm.


A fibrous carbohydrate used for making a low calorie, eco-friendly jams, marmalades, and jellies.

For low calorie, eco-friendly jams, marmalades, and jellies.

It is a fibrous carbohydrate extracted from critics or apples.

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

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