LOUIS FRANCOIS Pectin 325NH95 - 1kg High Methoxyl Pectin Powder for Jam, Jelly & Dessert Making - Professional Baking & Canning Supplies

About Pectin 325NH95

Louis Francois Pectin 325NH95 is a low methoxyl amidated (LMA) fruit pectin, standardized with sucrose and derived from apple and citrus sources. This creamy-white to light brown powder is odorless and tasteless, and functions as a gelling and thickening agent, ideal for a variety of fruit-based, acidic, or calcium-rich preparations.

Used at a dosage of 0.5% to 1.5%, Pectin 325NH95 enables chefs and food professionals to create stable, thermoreversible gels that develop on cooling and continue to set over 24 hours. It offers excellent freeze-thaw stability and maintains smooth texture even after reheating, making it ideal for modern pastry, glazes, sauces, and plant-based gelled desserts.

Use:

Incorporation:
To prevent clumping, premix the powder with sugar or other dry ingredients, then add gradually into the liquid while stirring vigorously. Alternatively, disperse into a non-solvent medium (e.g., oil, alcohol, or sugar syrup > 65° Brix).

Dissolution:
Best dissolved with heat (80–85°C / 176–185°F) and shear (e.g., immersion blender or propeller mixer). In high-calcium environments like dairy or hard water (>80 ppm Ca++), additional sequestering salts may be required for full hydration.

Application:

• Fruit Preparations & Compotes: Offers a soft gel in jams, sauces, and inserts with low sugar or added calcium.

• Glazes & Coatings: Suitable for shiny nappage-style finishes with reworkability and spreadability.

• Frozen & Reheated Desserts: Maintains clean, stable texture after freezing and thawing.

• Molded Gelled Desserts: Smooth finish and defined slicing—ideal for plated desserts or inserts.

• Vegan & Plant-Based Use: Excellent alternative to animal-based gelling agents.

Recommended Dosage:

0.50 to 1.50% of total weight, depending on desired gel strength and acidity/calcium in the formula.

Observations:

• Creamy-white to light brown fine powder

• Odourless and neutral flavor

• Thermoreversible and thixotropic gel texture

• Final structure develops upon cooling (24 hours)

• Freeze-thaw stable

• Gels in the presence of calcium and/or acidity

Elaborations:

• Reheatable fruit glazes for tart finishes

• Freeze-stable compotes or fillings

• Vegan panna cottas or jelly terrines

• Soft, spoonable jams or sauces

• Low-sugar molded fruit gels for plated desserts

Differences from Other Pectins:

• High Methoxyl (HM / Yellow Pectin): Requires high sugar and low pH to gel; not suitable for low-sugar or calcium-based systems. Not thermoreversible.

• Pectin NH: Also thermoreversible and used in glazes, but generally sets faster and is more focused on nappage-style uses.

• Pectin Nappage: Formulated for shiny glazes in high-sugar systems; less flexible for modern or dietary-sensitive formulations.

• Acid-Free Pectin (e.g., X58): Designed for gelling in neutral pH systems (like dairy); not optimal for acidic or fruit-based settings.

• Extra Slow Set Pectin: Used in large-batch production with extended cooking; not suited for recipes requiring fast set or reworkability.

Origin:

Low methoxyl amidated pectin (E440ii) derived from apple and citrus, standardized with sucrose.

Maison Louis Francois: A Legacy of Culinary Innovation

Maison Louis Francois has been supporting chefs and food artisans for over a century with precise, reliable, and innovative ingredients. Known globally for their functional excellence, their products help professionals bring refined textures and stability to even the most modern culinary applications.