Pectine Fruit NH - 500 g - Sosa Ingredients
A versatile gelling agent for fruity and tangy preparations
Pectin Fruit NH from Sosa Ingredients is an amidated pectin from natural sources, ideal for preparations requiring a stable and gelled texture. Suitable for toppings, jellies, jams and fruit jellies, it offers excellent thermoreversibility and is ideal for fruity and acidic environments.
main Features
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Natural origin: Based on sodium pectate, from citrus peels.
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Thermoreversible: Maintains its properties even after freezing or reheating.
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Varied applications: Suitable for toppings, jams, fruit pastes and jellies.
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Hot working: Requires boiling to activate gelling.
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Optimal in fruity/acidic environments: Recommended pH between 3.5 and 3.7.
Recommended dosages
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Coatings: 8-20 g/kg.
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Fruit jellies, jellies and jams: 30-40 g/kg.
Manual
- Mix the pectin with sugar to avoid lumps.
- Add to the liquid mixture while stirring vigorously.
- Bring to a boil, then add an acid (e.g. citric acid) to activate gelling.
- Leave for 24 hours to reach the optimal final texture.
Culinary applications
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Icings: Create shiny and stable icings.
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Jams and jellies: Ideal for fruits with a natural low pectin content, such as strawberries or cherries.
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Fruit jellies: Obtain firm and melting textures for fruity candies.
Ingredients
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Thickener: Amidated pectin (E440ii).
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Stabilizer: Disodium diphosphate (E450i).
- Dextrose.
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Antioxidant: Tricalcium phosphate (E431iii).
Allergens: May contain traces of milk and derivatives.
Nutritional values (per 100 g)
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Energy: 640 kJ / 160 kcal
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Fats: 0 g (of which saturated: 0 g)
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Glucides : 14 g (dont sucres : 14 g)
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Proteins: 47 g
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Sel: 14.3 g
Storage conditions
- Store in a dry place, at a temperature of 15°C to 25°C.
- Protect from light and store in the original closed packaging.
Advantages of Fruit Pectin NH Sosa
- Suitable for acidic and fruity environments for homogeneous and stable results.
- Suitable for shiny toppings and firm fruit jellies.
