Pectin Rapid Set

Pectine Rapid Set Louis François is a fast-setting, highly esterified pectin.

It gels under the following conditions:

• Minimum soluble solids content of 60%
• In the presence of acid, at a pH below 3.5

Pectin particularly suitable for making jams with pieces at 0.3 to 1.2% depending on the final dry extract and desired texture.
Gelling is achieved by adding acid to the solution after cooking. The result is a more or less firm gel, depending on the dosage and final dry extract.
The gel is heat-resistant and not stable to freezing.
Rapid Set Pectin can also be used in full-fruit sorbets to add fiber. In this case, it acts as a thickener, as it is not in its gelling condition.

Applications
Jam, garnish

Dosage and usage
Dosage: 0.3% to 1.2%.

Application:

• To disperse the product without lumps, premix the powder with the other dry ingredients and pour the preparation into the liquid under effective agitation to achieve complete dispersion.
• Complete dissolution is rapidly achieved at 80/85°C.
• The final texture is obtained after 24 hours.

Properties
Gelling and heat-resistant

Conservation
Protect from moisture, light and heat in closed packaging.

Certifications
Kosher

Louis François advice
For better control of gelation, use a pH meter and a refractometer to check pH and dry extract.

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