PECTIN 325 NH95 - LOUIS FRANÇOIS - 1 kg

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.