PECTIN NH

NH pectin is a thickener, but also a gelling agent (in the presence of calcium).
There is no need to heat it, it gels when cold and can be frozen, so it is ideal for making fruit jellies, glazes, fruit pie toppings and jams.

Composition : Starch pectin with low methoxyl content (E440ii), disodium diphosphate (E450i) (max. 20%), dextrose, tricalcium phosphate (E341iii) (max. 5%).

Suitable for halal, kosher, vegetarian and vegan diets !

Technical information :

• Very fine white powder.
• Neutral taste and smell.
• Bulking agent, texturizer. 
• Low Metoxyl Amino (LMA).
• Gels in the presence of calcium.
• Cold and hot soluble. Non-fat soluble. 
• Ideal with high sugar content products.
• Heat-reversible.
• Resists freezing.

Directions for use : Stir into sugar at approximately 40ºC. Bring to a boil with a citrus fruit to activate. Disperse in the preparation and mix. 
Store away from moisture, heat and light.

Recommended dosage : A dosage ranging from 8 to 12 g/Kg is recommended, depending on the formulation and the desired texture.