Home · Products · PECTIN NH

PECTIN NH

Format 20kg

Code 41476

Packaging 1u

Code 41476

Packaging 1u

Low methoxyl amidated pectin (LMA) with salts and calcium.

How to Use

Dosage

0,5 - 2%

Ingredients

thickener: amidated pectin (e440ii), stabilizer: disodium diphosphate (e450i), dextrose, acidulant: tricalcium phosphate (e341iii)

Remarks

Fruit NH Pectin is thermo-reversible between 40 to 60 °C, which means that it can melt and re-gel if overheated.

Features

Unbeatable in a fruity and/or acidic medium with pleasant texture

Pectin NH is a thickener and/or gelling agent especially indicated for the manufacture of gelling glosses. With fruit pulp at a dosage of 0.5-2% depending on the formulation and texture required. It is thermo-reversible, which means that the gels formed with it can melt upon heating and re-gel upon cooling. It provides an intermediate gelation, allowing proper handling of the product before it is fully set.

Freeze resistance

High

Hydration

Hot

Temperature resistance

Thermo-reversible

Application medium

Liquids

Properties Ideal for fruit nappage

Vegetable gelling powder
Flexible and creamy gelatines
Thermo-reversible between 40 to 60 °C
Suitable pH: 3.5-3.7. Minimum 40% added sugar + acid.
High resistance to freezing.
It allows the production of acid glazes and glitters such as fruits.
It is not heat resistant.

Frequently Asked Questions

How much Fruit NH Pectin should I use in different preparations?

For soft icings or jellies, the recommended dosage is 0.5-1%. For stiffer glazes and creams, you should use between 1.5-2%, depending on the desired texture.

What are the advantages of the thermoreversibility of Fruit NH Pectin?

Thermoreversibility allows gels formed with this pectin to melt upon heating and re-gel upon cooling. This facilitates product handling and is useful in applications where the gel needs to be reheated for setting or reuse.

Is Fruit NH Pectin suitable for recipes that are frozen?

Yes, this product has a high resistance to freezing, which makes it an ideal option for preparations that need to be frozen without losing their texture or stability.

Can Fruit NH Pectin be used in recipes with less sugar?

Although Fruit NH Pectin requires a minimum of 40% added sugar to activate its gelling capacity, its flexibility in fruit media allows obtaining smooth and consistent gels in a wide range of recipes.