RAPID SET PECTIN

Format: 500g
Code
Standard code 38899
Packaging 6u
High methoxyl (HM) pectin obtained from citrus peel, designed for quick-setting fruit preparations such as jams, jellies, and bake-stable fillings. Its rapid gelling allows for precise textures in preparations with high sugar content and controlled acidity.
Mode of use
Mix the pectin thoroughly with sugar before incorporating it into the fruit pulp under strong agitation. Bring the mixture to a boil and then add the acid to activate gelification.
Dosage
Jams: 0.3–0.5% Jellies and fruit pastes: 0.5–1%
Thickener: high methoxyl pectin (E440i), Dextrose.
For optimal results, ensure the pH is between 3.1 and 3.5, and that the total sugar content is at least 50%.
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Features
Properties
Elaborations
Features
Technical expertise and professional stability
Pectina Rapid Set is a high methoxyl pectin that acts as both a thickener and a gelling agent in the presence of sugar and acid. Its rapid gelation makes it ideal for producing jams and confitures with suspended fruit pieces, ensuring a uniform texture and glossy finish. The thermoirreversible structure of this pectin ensures stability even after heat processing, allowing for perfect bake-stable fillings and consistent results in industrial and artisanal production.
It provides excellent control over gel strength depending on dosage, delivering anything from soft fruit layers to firm gels. Designed for modern pastry chefs and confectioners, this pectin ensures clean flavor release and precise texture control in every preparation.

Resistance to freezing

High

Hydration

Hot

Temperature resistance

Thermo-irreversible

Application medium

Liquids

Properties Efficiency, stability, and precision in every gelled creation

  • High methoxyl (HM) pectin of citrus origin.
  • Thermoirreversible structure ensures heat stability.
  • Consistent performance in jams, jellies, and bake-stable fillings.
  • Works with pH between 3.1 and 3.5 and a minimum of 50% sugar.
  • Stable technical product, suitable for industrial and artisanal processes.
Elaborations
Possible
Elaborations
Pectina Rapid Set is the perfect ally for crafting artisanal or industrial jams containing whole or chopped fruits, as its rapid gelation maintains suspended elements and ensures a homogeneous, glossy texture. It’s especially useful for creating high-definition fruit gels, pâtes de fruits, bake-stable fillings, and high-sugar confitures that require a firm, stable structure.
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Texturizing

Apricot and Mandarin Bakeable Filling
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Frequently Asked Questions

Why is it important to mix the pectin with sugar before adding it to the pulp?
Because it prevents lumps from forming and ensures even dispersion, guaranteeing uniform gelation.
Can I use it in low-sugar recipes?
This pectin requires a minimum of 50% added sugar to gel properly. For low-sugar recipes, use low methoxyl (LM) pectin instead.
Is the gel reversible after heating?
No, the gel is thermoirreversible — it remains stable even after reheating.
What is the difference between this and low methoxyl (LM) pectin?
HM requires sugar and acid to gel, while LM does so in the presence of calcium, allowing for applications with less sugar.
What type of acid is recommended to activate gelation?
Citric, tartaric or lactic acid previously dissolved in water, added at the end of cooking.

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