A gelling agent that becomes a thermoreversible gel when heated in presence of calcium ions. Coarse cut jams, sauces for toppings, fruit purées, jellied milky desserts, non-jelly jams for fillings, dietary and hypo-carbohydrate products, sweet caramel sauce.

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