Pectin 325 NH95

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.

Applications
Jams, jellies, coulis, confit, dairy desserts, creamy desserts, sauces, etc., except toppings.

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

Properties
Gelling agent, thermoreversible, freeze-stable.

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

Certifications
Halal & Kosher

Louis François advice
As with all texturizers, it's a good idea to pre-disperse pectin in a little sugar or other powders in the recipe to facilitate its solubilization in liquids. It will then form fewer lumps and blend better with the rest of the recipe. As far as possible, check the pH and final dry extract of your recipes to ensure the greatest possible consistency in production.

Need inspiration?
Explore Louis François "Vanilla, Raspberry, and Lime Soufflé" recipe highlighting 325NH95 Pectin. https://louisfrancois.com/en/souffle-vanille-framboise-et-citron-vert/

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