PECTIN FRUIT NH

Format: 500g
Code 48667
Standard code 37850
Packaging 6u
Format: 20kg
Code 41476
Standard code 36822
Packaging 1u
Low methoxyl amidated pectin (LMA) with salts and calcium.
Mode of use
Mix with the sugar, bring to boil and add the acid. Suitable PH: 3.5-3.7. Minimum 40% added sugar + acid. Recommended activation temperature 90 °C. Dosage: Soft glazes or gelled: 0.5-1%. Stiff glazes or gelled: 1.5-2%, Creams: 1.5-2%.
Dosage
0,5 - 2%
thickener: amidated pectin (e440ii), stabilizer: disodium diphosphate (e450i), dextrose, acidulant: tricalcium phosphate (e341iii)
Fruit NH Pectin is thermo-reversible between 40 to 60 °C, which means that it can melt and re-gel if overheated.
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Features
Properties
Elaborations
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.

Resistance to freezing

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.
Elaborations
Possible
Elaborations
It is ideal for fruit nappage, where it provides a glossy and stable finish, maintaining the freshness and vibrant color of the fruits used. In the elaboration of fruit gels and jams, its gelling capacity allows obtaining smooth and consistent textures. Use NH Pectin for preparations where acid incorporation is not a problem.
SEE MORE RECIPES
Texturizing

Strawberry, Lemon, and Basil Tartlet
Technical Sugars, Texturizing

Vegan Fig and Walnut Entremet
Technical Sugars, Texturizing, Freeze-dried and crispies

Black Forest Tartlet
Texturizing

Valentine's Day Heart Catchers
Technical Sugars, Texturizing

Strawberry, Orange Blossom and Pink Pepper
Concentrated Pastes, Texturizing

Chocolate and Black Currant Entremet
Texturizing

Mascarpone Mousse with Carrot and Blood Orange.
Texturizing

Vegan Petits Gâteaux with Pistachio and Berries
Texturizing

Cassis Glaze
Texturizing

Chocolate Tile
SEE MORE RECIPES

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.

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