Sosa Fruit Pectin NH – Professional Thermoreversible Gelling Agent (500 g)

The Sosa Ingredients Fruit Pectin NH is the reference gelling agent for demanding pastry chefs and confectioners. Specially formulated for fruit-based preparations and acidic environments, this naturally derived amidated pectin guarantees a stable, glossy, and perfectly homogeneous texture. Its thermoreversible property makes it an essential ally for glazes and coatings that can be remelted without losing their gelling qualities.

Why choose Fruit Pectin NH for your creations?

• Total Thermoreversibility: It allows you to heat, set, and then reheat your preparation without altering the final texture, ideal for mirror glazes.

• Stability in Acidic Medium: Optimized for a pH between 3.5 and 3.7, it reacts perfectly with the natural acidity of fruits.

• Technical Versatility: Whether for firm fruit pastes, creamy jams, or melting jellies, it ensures impeccable firmness.

• Natural Origin: Derived from citrus peels (sodium pectate), it respects the authenticity of your ingredients.

Usage Tips and Dosages

For optimal activation and a lump-free result, follow Sosa’s technical recommendations:

• Mixing Method: Always mix the pectin with part of the sugar from your recipe before incorporating it into the liquid while stirring vigorously.

• Activation: Bring the preparation to a boil. Adding an acid (such as citric acid) is necessary to trigger gelling.

• Rest: The optimal texture is reached after a 24-hour rest in the refrigerator.

Recommended Dosages:

• Glazes and coatings: 8 to 20 g per kg of total mass.

• Fruit pastes and jellies: 30 to 40 g per kg of total mass.

Technical Characteristics and Composition

• Ingredients: Thickener: Amidated 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 160 kcal / 640 kJ; Carbohydrates 14 g (of which sugars 14 g); Proteins 47 g; Salt 14.3 g.

• Storage: Store in its original packaging between 15°C and 25°C, away from light and humidity.

What is the difference between Pectin NH and regular pectin? Fruit Pectin NH is specifically designed to be thermoreversible. This means you can melt your jelly or glaze multiple times while retaining its gelling power, unlike standard pectins which are often irreversible.

Why is acid added with Pectin NH? Acid (often in the form of citric acid or lemon juice) acts as a catalyst. It lowers the pH of the preparation, which is essential for the pectin network to form and trap the liquid stably.

Can a preparation containing Pectin NH be frozen? Yes, this is one of its great advantages. It perfectly withstands freezing and thawing without water release (syneresis), making it ideal for frozen desserts and fruit inserts.