Home · Products · Textures · Gelling agents · PECTIN NAPPAGE X58

PECTIN NAPPAGE X58

Format: 500g

Code 48675

Standard code 38898

Packaging 6u

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

Mode of use

Mix with the sugar and bring to a boil. Adequate PH > 4. LM Pectin measured with retarding salts. Minimum 50-60% of added sugar.Dosage: Gelling glazes (Nappage): 1.3-1.5% Creams and creams: 1-1.3%.

Dosage

1 - 1,5%

Ingredients

thickener: amidated pectin (e440ii), sugar, stabilizer: disodium diphosphate (e450i), acidity corrector: tricalcium phosphate (e341iii)

Remarks

Nappage Pectin X58 is activated with sugar and acid, and is thermo-reversible between 40 to 60 °C., which means that it can melt and re-gel if overheated.

Features

Pectin ideal for the production of Nappage

It is a thickener and/or gelling agent (in the presence of calcium) especially indicated for the manufacture of gelling glazes at a dosage of 1 to 1.5 % depending on the formulation and the required texture. It can be used with all types of fatty or dairy liquids, is not heat resistant, can be frozen and acts rather slowly (24 hours).

Resistance to freezing

High

Hydration

Hot

Temperature resistance

Thermo-reversible

Application medium

Liquids

Properties Ideal also for calcium glazes

Powdered gelling agent composed of starchy LM pectin.
Thermo-reversible between 40 to 60 °C
It can be applied with all types of fatty or dairy liquids.
Freezeable and rather slow acting (24 hours).
Ideal for hedging.
Adequate PH > 4.

Elaborations

Possible
Elaborations

Ideal for the preparation of calcium and/or low sugar glazes, offering a glossy and uniform finish in a variety of desserts without the need for high concentrations of sugar. Its ability to gel in the presence of calcium makes it an excellent choice for light and healthy glazes. In addition, it is perfect for the preparation of creams and custards.

Nuts, Texturizing

Bûche de Neulas

Nuts

Hazelnut and White Chocolate Glaze

Texturizing

Orange, Almond and Chocolate Tartlet

Texturizing, Technical Sugars, Nuts

All Black Tartlet

Nuts, Texturizing

Creamy Pecan Nut

Texturizing

Black Cocoa Glaze

Frequently Asked Questions

How does pH affect the gelling of this product?

Nappage Pectin X58 requires a pH above 4 for proper gelling to occur. If the pH is too low, it may interfere with the product's ability to gel properly.

Is Nappage Pectin X58 heat resistant?

No, this product is not heat resistant. However, it is thermo-reversible between 40°C and 60°C, which means that it can melt and re-gel if reheated to that temperature.

How should I dose Nappage Pectin X58 for different applications?

For gelling glazes (nappage), the recommended dosage is 1.3-1.5%. For creams and creams, the dosage is 1-1.3%, according to the desired texture.

Is it freezable once gelled?

Yes, preparations with Nappage Pectin X58 can be frozen without affecting the stability or texture of the gel, which makes it an ideal choice for preparations that require prolonged storage.