California Ingredients carries several additives related to jam, jelly and confectionery products. Citric acid, fumaric acid and sodium citrate for pH control. Sodium benzoate and potassium sorbate to preserve no sugar added fruit spreads. Activating agents calcium citrate and tri calcium phosphate and more. If you do not see what you are looking for or have a question, call or email for further information.

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Calcium Citrate


Used as an ionic reactor to complete the gel structure on low methoxyl pectin’s. Raises pH. Would not recommend being used as a pH buffer.

CI Antifoam


Replaces butter and or cooking oil to cut foam. Comes in liquid form. Shack well before using. Best added to recipe before boiling. Use 1 tea spoon per 5 lbs. product. Certain fruits like strawberry may require additional antifoam.

Citric Acid


Used to lower pH. Best added in a 50/50 solution with water when added by itself.

Fumaric Acid


Used to lower pH. More shelf stable than citric acid in dry form. Best added in a 50/50 solution with water when added by itself.

Sodium Citrate


Used to raise pH (buffer). Will not take away tart taste but will raise pH making a suitable environment for certain pectin’s to gel in.

Stay Fresh


Stay Fresh helps maintain the natural color of fruit by slowing down the darkening process known as oxidation. Use 1/2 teaspoon Stay Fresh per cup of prepared fruit. Stay Fresh can also be added to water in a 1 part Stay fresh to 6 parts water solution. Add solution to a spray bottle and spray on fruit being prepared for freezing storage. Utilizes citric acid and ascorbic acid to preserve fruit color. Excellent source of Vitamin C.