The NH pectin is the standard for neutral and fruity glazes, fruit pastes, and professional jams. Its special feature: it is thermoreversible, meaning it melts when heated and gels when cooled, as many times as needed. Ideal for glazing a dessert, coating a fruit tart, or stabilizing a coulis. Standard dosage: 5 to 12 g/kg depending on the desired firmness.

The yellow pectin Sosa is suitable for firm and rigid gels, as well as traditional fruit pastes. Unlike NH, it is not thermoreversible: once set, it does not melt again. Perfect for long-lasting jams and permanent gelled inserts in desserts.

Formulated to work with calcium-rich products (dairy) or chocolate glazes. Technical pectin for those who want to stabilize a milk-based ice cream or create a chocolate mirror glaze without cracking.

The acid free pectin is specially designed for dairy preparations rich in calcium that cannot tolerate acidity. Ideal for gelling Greek yogurts, sweet fresh cheeses, milk-based mousses without altering their flavor.

Three major advantages for artistic work: (1) it does not caramelize, so it remains transparent or takes exactly the color of the added dye, (2) it absorbs little moisture, so pieces last longer without becoming sticky, (3) it has a lower sweetening power (50-60% of that of sucrose), which softens decorative pieces.

Isomalt is cooked at 170 to 175°C in a heavy saucepan, without added water (it melts on its own). Once fluid, it can be poured into silicone molds, stretched for airy pieces, or blown for decorative bubbles. Add powdered colorants at 160°C before the end of cooking. Work on a silicone mat and with kevlar gloves (high temperature).

Isomalt is a polyol partially digested by the body. In high doses, it can have a laxative effect in some people. In normal decorative use (a few grams per serving), there is no risk for adult consumers. Avoid for young children and indicate its presence on pieces intended to be consumed.

Isomalt pieces are sensitive to humidity. Store them in an airtight box with a silica gel packet or rice, at room temperature. Avoid the refrigerator (condensation when removed). Properly stored, the pieces keep for several weeks without deformation.

Spherification consists of forming liquid beads or pearls coated with a thin gelled membrane. Two techniques: direct (calcium bath, beads consumable immediately) or reverse (calcium is in the liquid, dipped in alginate bath, beads for long-term storage). Sosa supplies sodium alginate and calcium lactate calibrated for perfect results.

Sosa maltodextrin transforms oils, fats, or lipid-rich purees into a powder soluble in the mouth. Star applications: olive oil powder, white chocolate, cheese. Dosage: 40 to 50% of the weight of the oil to be transformed.

Lecithin allows the creation of very airy foams (wave foam effect on cocktails or plates) and stabilizes oily emulsions. Dosage: 0.3 to 0.8% for a light foam, up to 1.5% for a stable mousse lasting several hours.

No equivalent substitute in terms of thermoreversibility, but alternatives depending on use: yellow pectin for firm jams (but loses thermoreversibility), agar-agar for firm plant-based gels (more brittle texture), gellan gum for technical glazes. No consumer product (standard supermarket pectin) replicates the behavior of NH pectin.

Pectin NH is not sold in supermarkets (Carrefour, Leclerc, Auchan, Intermarché). It is reserved for distributors specialized in professional pastry equipment, like Patissland. Standard packaging: sachets from 250 g to 1 kg for lab use, more economical than microdoses.

Pectin NH is thermoreversible (melts and resets at will), ideal for reusable glazes. Agar-agar is not thermoreversible once set and gives firmer, brittle textures. Pectin is mainly used for glazes and fruit pastes; agar-agar for jellies, pearls, and firm vegetarian preparations.

No, isomalt is a sweetener approved in Europe since 1990 (E953). At normal decorative use doses, no risk. At very high doses (more than 50 g/day), it can cause a laxative effect like all polyols. For decorative pieces consumed in small amounts, no special precautions beyond good food practices.

Ideal storage: dry and cool place (15 to 25°C), protected from direct light and strong odors. Once opened, transfer the sachets into airtight containers to avoid moisture absorption. Pectins and gelling agents are sensitive to ambient humidity and lose effectiveness if exposed to open air for a long time.

Most Sosa products are free from major allergens and suitable for vegan, gluten-free, and lactose-free diets. Always check the label of the specific product: lecithin may come from soy, some flavors may contain egg or nut derivatives. Sosa clearly indicates traceability and allergens on each product.

Three ingredients cover 80% of basic molecular techniques: sodium alginate + calcium lactate (spherification), agar-agar (gels and pipette pearls), maltodextrin (oil and fat powders). With these three products, you can make beads, pearls, geometric jellies, and technical powders. Also see our complete collection Cake Design for complementary tools.