... , boiled white granular precipitate is produced. Take this solution, part of the added 4.3% sodium hydroxide solution, insoluble precipitate; part ... adding, if necessary, were successively added to prevent the formation of insoluble in water, sorbic acid - acid crystals, affecting food preservative ... . used for jams and jellies, to keep the products, pH value of 2.8 to 3.5 more appropriate. Add the jam ...