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PECTIN X-58

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PECTIN X-58

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Product Details

 

FICHE TECHNIQUE
CONSEIL D'UTILISATION

Thickening and/or gelling agent (in the presence of calcium), particularly suitable for gelling in a lactic environment. 
Pectin X 58 is used in neutral toppings (without fruit) for tarts, sponge cakes and biscuits with a low sugar content.

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

Suitable for halal, kosher, gluten-free, vegetarian and vegan diets !

Technical information :

  • Pastry cream, gelling in calcium medium, glazes.
  • Starch substitute in creams.
  • Heat-reversible.
  • Resistant to freezing.
  • Active in the presence of low sugar content

Directions for use : Bring to a boil to activate.

Recommended dosage : 2 g to 8 g per L
- maximum 3% in cold water
- maximum 6 to 8% in hot water

To make 1kg of topping, you will need 15g of Pectin N-58.