Fruit Pectin NH - LM Pectin for Fruit Glazes & Nappages 500g - Sosa

The "Chef's Choice" gelling agent for flawless finishes

Sosa Fruit Pectin NH is a unique amidated low-methoxyl (LMA) pectin that offers total flexibility. Unlike standard gelling agents, it provides an intermediate setting time, allowing you to manipulate your product with precision before it fully sets. Its unbeatable clarity makes it the number one choice for mirror glazes and nappages.

Why work with Fruit Pectin NH?

• Thermoreversibility: The gels formed can melt between 40 and 60°C 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.

Instructions for Use & Implementation

1. Dry-mix the Fruit Pectin NH with a portion of the recipe's sugar to prevent lumps.
2. Disperse the mixture into the liquid while whisking vigorously.
3. Bring to the boil (recommended activation temperature: 90°C).
4. Add the acid at the end of the cooking process to trigger the gelling reaction.

Technical Characteristics

Allergens: May contain traces of nuts, soy, eggs, sulphites, milk, mustard, sesame, peanuts, and celery.
Certifications: Kosher, Halal. Suitable for vegan and vegetarian diets.

🎥 Demonstrations & Recipes: Find our exclusive tutorials on raspberry fruit pastes, neutral glaze, and raspberry jam in the Videos tab. ➡️