Pectin Nappage X58 - LM Pectin for Glazes & Creams 500g - Sosa
48675
24.20 € excl. VAT
25.53 €
incl. VAT
Pectin Nappage X58 - LM Pectin for Glazes & Creams - Sosa
Format: 500 g tub.
Sosa Pectin Nappage X58 is an amidated LM pectin (E440ii) with retarding salts, specially formulated for glossy chocolate glazes and creams and cremeux. Thermo-reversible between 40 and 60°C, it allows the glaze to be melted and reheated without altering the texture. Compatible with all fatty or dairy liquids, freeze-stable.
- Use: Gelled chocolate glazes · Creams and cremeux · Dairy-based gels.
- Dosage: 1.3-1.5% (glazes) · 1-1.3% (creams and cremeux).
- Conditions: pH above 4 · TSS min. 50-60% · nappage at 50-55°C.
- Dietary: Vegan · Vegetarian · Non-GMO · Kosher Certified · Halal Certified.
♥ Sosa favourite: The benchmark for chocolate mirror glazes — perfect gloss, elastic texture, impeccable hold when cut. Its thermo-reversibility is a key production advantage: the glaze can be reheated and reused without any loss of quality. Full technical detail in the description below.
🎬 Demo videos available in the Videos tab below — chocolate glaze and praline cream.
Description
expand_moreThe amidated LM pectin for mirror glazes and cremeux
Sosa Pectin Nappage X58 is an amidated low methoxyl pectin (LMA, E440ii), formulated with retarding salts (disodium diphosphate E450i) and tricalcium phosphate (E341iii). Unlike HM pectins, it gels in the presence of calcium — making it particularly suited to dairy and fat-based preparations. Its key characteristic: thermo-reversibility between 40 and 60°C, allowing the glaze to be melted and reheated without altering its texture or gloss.
How to use
Mix the pectin with sugar dry. Bring to the boil. Apply the glaze at 50-55°C for optimal results. The gel sets slowly — allow 24 hours for the full final effect. The glaze can be melted and reapplied without any loss of quality.
Technical Specifications
| Specification | Details |
|---|---|
| Family | Amidated LM pectin (E440ii) with retarding salts |
| Ingredients | Amidated pectin (E440ii) · Sugar · Disodium diphosphate (E450i) · Tricalcium phosphate (E341iii) |
| Recommended dosage | 1.3-1.5% (glazes) · 1-1.3% (creams and cremeux) |
| Gelling conditions | pH above 4 · TSS min. 50-60% |
| Nappage temperature | 50-55°C |
| Setting speed | Slow — final effect at 24h |
| Thermoreversibility | Thermo-reversible between 40 and 60°C |
| Compatibility | All fatty or dairy liquids · Freeze-stable |
| Applications | Chocolate mirror glazes · Creams and cremeux · Dairy-based gels · Calcium-rich preparations |
| Storage | Dry place, humidity < 60%, between 15 and 25°C, away from light and odours |
| Shelf life | 24 months from production date |
| Certifications & dietary | Vegan · Vegetarian · Non-GMO · No ionisation · Trans Fat Free · Kosher Certified · Halal Certified |
Allergens: May contain traces of: tree nuts, milk, soy, sulphites, egg, mustard, celery, sesame, peanut.
Delivery times
expand_moreDelivery times mentioned on each product only concern shipments in France:
- 24/48h delivery: This product is currently in stock and will be shipped within 24 hours. This delivery time is valid only for shipments in Metropolitan France. The estimated delivery time for Corsica is of 3 to 5 working days.
- Delivery from 3 to 10 working days: This product requires restocking. It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
- Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).
Foreign countries:
- European countries: Estimated delivery time between 5 and 10 working days.
- Switzerland: Estimated delivery time between 5 and 10 working days.
For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.
Video
expand_moreDemonstrations & Technical Applications
Pectin Nappage X58 in action — glossy glazes and cremeux in professional pastry applications.
Sosa highlights — chocolate glaze applications
Demonstration of chocolate mirror glaze with Pectin Nappage X58 — application technique, gloss and hold.
Praline cream — cremeux application
Using Pectin Nappage X58 to structure a praline cremeux — glossy texture, perfect hold when cut.
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