Pectin 325NH95

Pectin 325NH95 Louis François is a thickening and/or gelling agent under the following conditions:

• Minimum dry extract 35%.
• In the presence of calcium and/or acid

Pectin particularly suited to the manufacture of fruit preparations, creamy desserts and low-sugar milk-based desserts. Dosage varies according to formulation and desired texture.

It reacts in the presence of calcium and/or acidity:

• The more calcic the medium, the thicker the texture
• The more acidic the medium, the more gel-like the texture.

The resulting gel is thermoreversible and stable to freezing.

Louis François 325NH95 pectin produces a thixotropic gel, meaning it becomes more fluid when mixed, enabling easy, precise dosage. Once mixed and rested, it quickly regains its thick texture, ideal for use in pastry-making.

3 to 50 g / kg of mass - 0.3% to 5% of total mass

Kosher; Halal