{"product_id":"pectine-fruit-nh-500-g","title":"Fruit pectin NH - 500 g","description":"\u003ch1 data-path-to-node=\"3\"\u003eSosa Fruit Pectin NH – Professional Thermoreversible Gelling Agent (500 g)\u003c\/h1\u003e\n\u003cp data-path-to-node=\"4\"\u003eThe \u003cb data-path-to-node=\"4\" data-index-in-node=\"3\"\u003eSosa Ingredients Fruit Pectin NH\u003c\/b\u003e is the reference gelling agent for demanding pastry chefs and confectioners. Specially formulated for fruit-based preparations and acidic environments, this naturally derived amidated pectin guarantees a stable, glossy, and perfectly homogeneous texture. Its \u003cb data-path-to-node=\"4\" data-index-in-node=\"318\"\u003ethermoreversible\u003c\/b\u003e property makes it an essential ally for glazes and coatings that can be remelted without losing their gelling qualities.\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"5\"\u003eWhy choose Fruit Pectin NH for your creations?\u003c\/h2\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eTotal Thermoreversibility:\u003c\/b\u003e It allows you to heat, set, and then reheat your preparation without altering the final texture, ideal for mirror glazes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eStability in Acidic Medium:\u003c\/b\u003e Optimized for a pH between 3.5 and 3.7, it reacts perfectly with the natural acidity of fruits.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eTechnical Versatility:\u003c\/b\u003e Whether for firm fruit pastes, creamy jams, or melting jellies, it ensures impeccable firmness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eNatural Origin:\u003c\/b\u003e Derived from citrus peels (sodium pectate), it respects the authenticity of your ingredients.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"7\"\u003eUsage Tips and Dosages\u003c\/h2\u003e\n\u003cp data-path-to-node=\"8\"\u003eFor optimal activation and a lump-free result, follow Sosa’s technical recommendations:\u003c\/p\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eMixing Method:\u003c\/b\u003e Always mix the pectin with part of the sugar from your recipe before incorporating it into the liquid while stirring vigorously.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eActivation:\u003c\/b\u003e Bring the preparation to a boil. Adding an acid (such as citric acid) is necessary to trigger gelling.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"0\"\u003eRest:\u003c\/b\u003e The optimal texture is reached after a 24-hour rest in the refrigerator.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"10\"\u003e\u003cb data-path-to-node=\"10\" data-index-in-node=\"0\"\u003eRecommended Dosages:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"11\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cb data-path-to-node=\"11,0,0\" data-index-in-node=\"0\"\u003eGlazes and coatings:\u003c\/b\u003e 8 to 20 g per kg of total mass.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,1,0\"\u003e\u003cb data-path-to-node=\"11,1,0\" data-index-in-node=\"0\"\u003eFruit pastes and jellies:\u003c\/b\u003e 30 to 40 g per kg of total mass.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"12\"\u003eTechnical Characteristics and Composition\u003c\/h2\u003e\n\u003cul data-path-to-node=\"13\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,0,0\"\u003e\u003cb data-path-to-node=\"13,0,0\" data-index-in-node=\"0\"\u003eIngredients:\u003c\/b\u003e Thickener: Amidated pectin (E440ii), Stabilizer: Disodium diphosphate (E450i), Dextrose, Antioxidant: Tricalcium phosphate (E431iii).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,1,0\"\u003e\u003cb data-path-to-node=\"13,1,0\" data-index-in-node=\"0\"\u003eAllergens:\u003c\/b\u003e May contain traces of milk and derivatives.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,2,0\"\u003e\u003cb data-path-to-node=\"13,2,0\" data-index-in-node=\"0\"\u003eNutritional values (per 100 g):\u003c\/b\u003e Energy 160 kcal \/ 640 kJ; Carbohydrates 14 g (of which sugars 14 g); Proteins 47 g; Salt 14.3 g.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,3,0\"\u003e\u003cb data-path-to-node=\"13,3,0\" data-index-in-node=\"0\"\u003eStorage:\u003c\/b\u003e Store in its original packaging between 15°C and 25°C, away from light and humidity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"19\"\u003e\u003cb data-path-to-node=\"19\" data-index-in-node=\"0\"\u003eWhat is the difference between Pectin NH and regular pectin?\u003c\/b\u003e Fruit Pectin NH is specifically designed to be thermoreversible. This means you can melt your jelly or glaze multiple times while retaining its gelling power, unlike standard pectins which are often irreversible.\u003c\/p\u003e\n\u003cp data-path-to-node=\"20\"\u003e\u003cb data-path-to-node=\"20\" data-index-in-node=\"0\"\u003eWhy is acid added with Pectin NH?\u003c\/b\u003e Acid (often in the form of citric acid or lemon juice) acts as a catalyst. It lowers the pH of the preparation, which is essential for the pectin network to form and trap the liquid stably.\u003c\/p\u003e\n\u003cp data-path-to-node=\"21\"\u003e\u003cb data-path-to-node=\"21\" data-index-in-node=\"0\"\u003eCan a preparation containing Pectin NH be frozen?\u003c\/b\u003e Yes, this is one of its great advantages. It perfectly withstands freezing and thawing without water release (syneresis), making it ideal for frozen desserts and fruit inserts.\u003c\/p\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105620365651,"sku":"48667","price":32.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-fruit-nh-500-g-sosa-1.jpg?v=1772154930","url":"https:\/\/patistopsland.com\/en\/products\/pectine-fruit-nh-500-g","provider":"Patissland","version":"1.0","type":"link"}