Sosa Fruit Pectin NH 500gThermoreversibility: The gels formed can melt between 40 and 60C and reform upon cooling without losing their technical properties. This is ideal for re working or reheating your glazes. Acid Performance: It excels when in contact with fruit pulps and acidic preparations (optimal pH: 3. 5 3. 7). Pleasant Texture: It provides a clean cut with a very delicate melt in the mouth feel, without altering the natural flavour of the fruit. Application