Pectin Acid Free - LM Pectin for Vegan Creams & Flans 500g - Sosa
41543
23.40 € excl. VAT
24.69 €
incl. VAT
In stock
Pectin Acid Free - LM Pectin for Vegan Creams & Flans - Sosa
Format: 500 g tub.
Sosa Pectin Acid Free is an amidated LM pectin (E440ii) formulated with calcium sulphate, capable of gelling without acid — in neutral or even alkaline mediums. Specially designed for low-fat and fermented dairy preparations, it produces firm, syneresis-free gels, thermo-reversible between 40 and 60°C.
- Use: Flans and crème caramel · Pastry creams · Dairy jellies · Fermented products.
- Dosage: 0.5-0.7% (flans) · 0.5-0.8% (creams) · 1.5-2% (jellies).
- Dietary advantage: Enables flans, pastry creams and jellies without eggs or animal gelatine — ideal for vegan menus.
- Dietary: Vegan · Vegetarian · Non-GMO · Kosher-compatible · Halal-compatible.
♥ Expert tip: The only pectin in the range capable of gelling without acidification — opening the door to vegan pastry creams, egg-free flans and low-fat dairy desserts. Syneresis-free: your preparations stay clean and glossy, even after 24 hours of refrigeration. Full technical detail in the description below.
🎬 Demo videos available in the Videos tab below — pistachio paste and egg-free crème caramel.
Description
expand_moreThe acid-free LM pectin for vegan creams and flans
Sosa Pectin Acid Free is an amidated low methoxyl pectin (LMA, E440ii) formulated with calcium sulphate (E516) and dextrose. Its fundamental characteristic: it gels in the presence of calcium without requiring an acidic medium, unlike all other pectins. Particularly suited to low-fat and fermented dairy preparations, it enables flans, creams and jellies to be made without eggs and without animal gelatine. The resulting gels are firm, syneresis-free and thermo-reversible between 40 and 60°C — but not resistant to prolonged heat.
How to use
Mix the pectin with sugar dry. Incorporate under vigorous agitation. Bring to the boil. Pour into the chosen container and allow to set. No acid addition required.
Technical Specifications
| Specification | Details |
|---|---|
| Family | Amidated LM pectin (E440ii) + calcium sulphate (E516) |
| Ingredients | Amidated pectin (E440ii) · Dextrose · Calcium sulphate (E516) |
| Recommended dosage | 0.5-0.7% (flans and crème caramel) · 0.5-0.8% (custard and pastry creams) · 1.5-2% (jellies) |
| Gelling conditions | Dairy or calcium-containing medium · No acid required |
| Syneresis | None — stable gel over time |
| Thermoreversibility | Thermo-reversible between 40 and 60°C · Not resistant to prolonged heat |
| Applications | Egg-free flans and crème caramel · Vegan pastry creams · Dairy jellies · Low-fat and fermented dairy products |
| 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-compatible |
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 Acid Free in action in two signature applications — vegan pastry and egg-free desserts.
Gelled pistachio paste
Making a structured pistachio paste with Pectin Acid Free — firm texture, clean cut, syneresis-free.
Egg-free crème caramel
Making a 100% vegan crème caramel with Sosa Pectin Acid Free — perfect unmoulding, smooth and glossy texture.
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