Sosa - Pectin
Yellow Pectin - 500 g
Citrus pectin for firm, rigid gels, resistant to oven baking.
Sosa Yellow Pectin is a citrus peel pectin intended for jams, jellies, fruit pastes and toppings requiring a firm and rigid or firm and elastic gel. It is non-thermoreversible and cannot be frozen, but is perfectly suited to oven baking.
Technical specifications
- Dosage according to texture
- 8 to 25 g/kg
- Optimal medium
- pH 3.2 to 3.5
- Behavior
- Non-thermoreversible
Recommended applications
- Firm, elastic jams and toppings (8-15 g/kg)
- Molded fruit pastes and firm jellies (15-25 g/kg)
- Preparations requiring oven baking
- Opaque, visually stable gels
Full technical data sheet
| Brand | Sosa |
|---|---|
| Size | 500 g jar |
| Ingredients | Pectin (E440i), sucrose, tetrasodium diphosphate (E450iii), tripotassium citrate (E332ii), citric acid (E330) |
| Storage | Between 15 and 25 °C, in a cool, dry place, away from moisture and strong odors |
Frequently asked questions
Your questions, our advice
Can a preparation made with yellow pectin be reheated?
No, unlike Pectin 325 NH 95, yellow pectin is not thermoreversible: once the gel has set, it will not melt again when heated, making it ideal for fruit pastes and jellies intended to be cut.
Can it be frozen?
No, this pectin is not designed for freezing; it is intended for immediate use or use at room temperature.
How much sugar should you use?
At least 60% added sugar in the recipe, with a pH between 3.2 and 3.5, to obtain an opaque, firm gel that meets expectations.
Additional resources
Learn more
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
