Yellow Pectin

Louis François Yellow Pectin is a gelling agent derived from citrus or apple extracts.
It acts as a gelling agent under the following conditions:

• Dry extract of 75%
• In the presence of acid, with a pH < 3.5

This pectin is particularly well-suited for confectionery manufacturing. Gelling occurs when an acid solution is added after cooking, resulting in a firm gel with a pleasant melt-in-the-mouth texture that is not thermoreversible.

Applications
Fruit pastes (pâtes de fruits) and gelled confectionery

Properties
Gelling agent, heat-resistant, not freeze-stable

Dosage
10–20 g/kg of mass

Conservation
To be stored in a sealed package, protected from moisture and heat. Keep away from light.

Certifications
Halal and Kosher.

Louis François advice
Pre-dispersion: As with all texturizing agents, it is highly recommended to pre-disperse pectin in a portion of sugar or dry ingredients from the recipe to facilitate its dissolution in liquids. This helps prevent lump formation and ensures better incorporation into the recipe.
Acidity and dry matter: Whenever possible, check the pH and final dry matter content of your recipes to ensure the highest possible production consistency. Be careful to add the acid at the end of cooking to avoid damaging the gel during its formation.

Need inspiration?
Explore Louis François’ “Strawberry fruit paste” recipes highlighting Yellow Pectin. https://louisfrancois.com/pate-de-fruit-fraise/

Any technical questions?
Please contact us: https://louisfrancois.com/contact/