Yellow pectin is a heterosaccharide gelling agent derived from the cell wall of plants. Under acidic conditions, pectin forms a gel, and it can be used as an edible thickening agent in processed foods. The thickening effect of pectin is utilized mainly where food regulations prevent the use of cheaper gums or where the "all natural" image of a product is essential. This type is a pure high ester pectin extracted from citrus peel. It has a low setting temperature and is used as a gelling agent in high sugar products. Typical applications is in jams and jellies with soluble solids of 65-75%. The level of usage is from 0.3% to 1%. The pH range to form gels is around 3.0. Net weight: 20 oz.