Pectin Fruit NH is a low methoxyl amidated pectin (LMA) combined with salts and calcium, designed as a thickening and gelling agent especially suitable for glossy fruit preparations and nappage. It is thermoreversible, meaning the gel can melt when heated and reform upon cooling, allowing excellent flexibility during processing. Its intermediate gelification provides smooth textures and controlled setting, making it ideal for fruit-based pastry and confectionery applications.
Use
Ideal for fruit nappage, glazes, fruit gels and jams, where it provides a glossy, stable finish while preserving the freshness and vibrant colour of the fruit. Its gelling properties create smooth and consistent textures, especially in preparations where acid incorporation is required.
Mix with sugar, bring to a boil and then add the acid. Recommended pH range is 3.5–3.7 with a minimum of 40% added sugar plus acid. Recommended activation temperature is 90 °C.
Technical
Sosa Ref: 48667
Function: Jellifies, thickens in low proportions
Format: Fine beige powder
Dosage: Soft glazes or soft gels 0.5–1%, firm glazes or firm gels 1.5–2%, creams 1.5–2%.
Properties: Thermoreversible, water-based medium, hot activation temperature, freezable
Allergens: None declared
Dietary: Vegan, gluten free
Ingredients: Low methoxyl amidated pectin (E440), salts, calcium
Storage: Store sealed in a cool, dry place away from humidity and light
