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
- Natural origin: Based on sodium pectate, from citrus peels.
- Thermoreversible: Maintains its properties even after freezing or reheating.
- Varied applications: Suitable for toppings, jams, fruit pastes and jellies.
- Hot working: Requires boiling to activate gelling.
- Optimal in fruity/acidic environments: Recommended pH between 3.5 and 3.7.
Recommended dosages
- Coatings: 8-20 g/kg.
- 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
- Icings: Create shiny and stable icings.
- Jams and jellies: Ideal for fruits with a natural low pectin content, such as strawberries or cherries.
- Fruit jellies: Obtain firm and melting textures for fruity candies.
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: 640 kJ / 160 kcal
- Fats: 0 g (of which saturated: 0 g)
- Glucides : 14 g (dont sucres : 14 g)
- Proteins: 47 g
- 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.
