Fruit pectin NH - 500 g

Pectine Fruit NH - 500 g - Sosa Ingredients

A versatile gelling agent for fruity and tangy preparations

Pectine Fruit NH from Sosa Ingredients is a starch-modified pectin derived from natural sources, ideal for preparations requiring a stable and gelled texture. Suitable for glazes, jellies, jams, and fruit pastes, it offers excellent thermo-reversibility and is perfectly suited for fruity and acidic environments.

Main Features

• Natural origin: Based on sodium pectate, derived from citrus peels.
• Thermo-reversible: Retains its properties even after freezing or reheating.
• Various applications: Suitable for glazes, jams, fruit pastes, and jellies.
• Hot processing: Requires boiling to activate gelling.
• Optimal in fruity/acidic environments: recommended pH between 3.5 and 3.7.

Recommended Dosages

• Glazes: 8-20 g/kg.
• Fruit pastes, jellies, and jams: 30-40 g/kg.

Instructions for Use

1. Mix the pectin with sugar to avoid lumps.
2. Add to the liquid preparation while stirring vigorously.
3. Bring to a boil, then add an acid (e.g., citric acid) to activate gelling.
4. Let rest for 24 hours to reach the optimal final texture.

Culinary Applications

• Glazes: Create shiny and stable coatings.
• Jams and jellies: Ideal for fruits with low natural pectin content, such as strawberries or cherries.
• Fruit pastes: Achieve firm and melting textures for fruity candies.

Ingredients

• Thickener: Starch-modified pectin (E440ii).
• Stabilizer: Disodium diphosphate (E450i).
• Dextrose.
• Antioxidant: Tricalcium phosphate (E431iii).

Allergens: May contain traces of milk and derivatives.

Nutritional Values (per 100 g)

• Energy: 640 kJ / 160 kcal
• Fat: 0 g (of which saturated: 0 g)
• Carbohydrates: 14 g (of which sugars: 14 g)
• Proteins: 47 g
• Salt: 14.3 g

Storage Conditions

• Store in a dry place, at a temperature of 15°C to 25°C.
• Protect from light and keep in the original sealed packaging.

Advantages of Sosa Pectine Fruit NH

• Suitable for acidic and fruity environments for homogeneous and stable results.
• Adapted for shiny glazes and firm fruit pastes.