Pectin 325NH95

Pectin 325NH95 is a calcium/acid-reactive thickener and gelling agent. Creates thermoreversible, freeze-stable gels.

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.