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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.
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.
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.
0.50 to 1.50% of total weight, depending on desired gel strength and acidity/calcium in the formula.
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
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
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.
Low methoxyl amidated pectin (E440ii) derived from apple and citrus, standardized with sucrose.
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.