Pectin X58 Glaze - 500 g - Sosa Ingredients
A professional gelling agent for chocolate glazes and dairy products
Pectin X58 Glaze from Sosa Ingredients is a starch-modified LM pectin specially designed for chocolate glazes, calcium-rich products, and dairy preparations. Thermoreversible and freezable, this pectin ensures smooth and stable textures, meeting the demands of professionals.
Main Features
- Natural origin: Pectin derived from citrus peels.
- Thermoreversible: Maintains its properties between 40°C and 60°C, ideal for repeated use.
- Freezable: Retains moisture even after freezing, thus extending the shelf life of pastries.
- Versatile applications: Suitable for chocolate glazes, creams, dairy products, and calcium-rich items.
- Slow gelling: Final effect achieved after 24 hours.
Recommended Applications and Dosages
- Gelled glazes: 1.3-1.5%
- Creams and custards: 1-1.3%
- Calcium-rich gels: 8-15 g/kg
Instructions for Use
- Mix the pectin with sugar for even dispersion.
- Gradually incorporate into a liquid while stirring vigorously.
- Bring to a boil to activate gelling (optimal temperature: 80/85°C).
- Allow to cool to enable gelling.
Properties and Specifications
- Optimal pH: Between 2.8 and 4.7 for best performance.
- Heat activated: Activated by heating.
-
Ideal for:
- Chocolate or calcium-based glazes.
- Creams and dairy preparations.
- Products requiring a firm yet flexible texture.
Ingredients
- Thickener: Starch-modified pectin (E440ii)
- Sucrose
- Stabilizer: Disodium diphosphate (E450i)
- Acidity regulator: Tricalcium phosphate (E341iii)
Allergens: May contain traces of milk and dairy products.
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: 0 g
- Salt: 14.3 g
Storage Conditions
- Store in a dry, cool place between 15°C and 25°C.
- Keep in its original sealed packaging, protected from moisture and strong odors.
Advantages of Sosa Pectin X58 Glaze
- Suitable for gelled glazes rich in chocolate or calcium.
- Maintains moisture and extends the shelf life of pastries.
- Ideal for professional applications thanks to its thermoreversibility and stability.
