Home · Products · Textures · Gelling agents · PECTIN 325 NH 95

PECTIN 325 NH 95

Format 500g

Code 41482

Packaging 6u

Code 41482

Packaging 6u

Low methoxyl amidated pectin (LMA)

How to Use

Mix with the sugar and apply with strong agitation. Bring to a boil. Its application is recommended in dairy products or fruits rich in calcium. Adequate PH 3.2-3.5. Minimum 50% added sugar. Minimum 20% fruit.

Dosage

0,5 - 1,5%

Ingredients

thickener: amidated low methoxyl pectin (e440ii), sugar

Remarks

Pectin 325 NH 95 is thermo-reversible between 40 to 60 °C, which means that it can melt and re-gel if overheated.

Features

Low sugar jams and jellies

It is a thickener and/or gelling agent (in the presence of calcium) especially indicated for the manufacture of fruit preparations at a dosage of 0.50 to 1.50% depending on the formulation and the required texture.

Freeze resistance

High

Hydration

Hot

Temperature resistance

Thermo-reversible

Application medium

Liquids

Properties Gel on contact with calcium

Powdered vegetable gelling agent.
Thermo-reversible between 40 to 60 °C
Please note that it is not heat resistant.
Strong gels.
Adequate PH 3.2-3.5.
Rapid gelation and final effect after 24h.

Applications

Possible
Preparations

Key ingredient for innovation in the production of fruit jams and jellies with reduced sugar content or enriched with calcium. This specialized pectin allows the formation of stable and pleasant textured gels in conditions where sugar levels are low.

View more recipes

Texturizing

Light Coconut Jam

Light coconut jam is a proposal that combines the delicate flavor of coconut with a smooth and balanced texture. In this recipe, the key…

Nuts

Hazelnut Curd

The tradition of curds is reinvented in this version, where the intense flavor of Roasted Hazelnut Paste is combined with the delicate texture provided…

Frequently Asked Questions

What is the recommended dosage for different preparations?

Dosages vary according to the type of processing: Jams: 0.5-1% Jellies: 1-1.5%.

What is the proper pH range for Pectin 325 NH 95?

The suitable pH for this pectin is between 3.2 and 3.5. This range favors proper gelling when used in combination with fruit and sugar.

Is Pectin 325 NH 95 heat resistant?

No, this pectin is not resistant to very high temperatures. Although it is thermo-reversible in a moderate range, prolonged exposure to high temperatures should be avoided.

For which applications is Pectin 325 NH 95 ideal?

Pectin 325 NH 95 is ideal for the manufacture of jams and jellies with low sugar content or for fruit preparations containing calcium. It works perfectly in media with a pH between 3.2 and 3.5 and requires at least 50% sugar and 20% fruit in the formulation.

PECTIN 325 NH 95