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Louis Francois Extra Slow Set Pectin is a high methoxyl citrus-based pectin (E440i), standardized with sucrose. It’s specifically designed to provide a delayed gelation time, giving chefs and manufacturers more control and working time—ideal for large-batch jam production, fruit suspensions, or precision piping.
This pectin forms a gel in the presence of sugar and acid (dry extract above 60%), and is perfect for products that need to be poured, settled, or decorated before setting. Its slow-setting action improves consistency and texture, especially when working with whole fruit or delicate layers.
Compared to other slow- or rapid-set pectins, Louis Francois’s formula is more stable, disperses more evenly, and offers greater control with fewer surprises—especially in heat-sensitive or batch-prep applications.
To avoid lumps:
Premix the powder with dry ingredients and add to liquid under agitation
OR disperse in a non-solvent (oil, alcohol, or concentrated sugar)
Heats and dissolves best at 80–85°C (176–185°F) with shear (e.g. whisk, propeller, homogenizer)
Application | Suggested Dosage |
---|---|
Jams, gelling sugars, fruit fillings | 0.3–3% depending on desired texture |
Best used in acidic, high-sugar preparations (above 60% dry extract)
Perfect for:
Traditional or home-style jams
Yogurt fruit preps with even distribution
Fruit fillings with delicate layering or pourable consistency
Gelation occurs upon cooling, with final texture setting over 24 hours
The structure is heat-stable but not freeze-thaw stable (may synerese upon thawing)
Creamy white to light brown powder
Odorless and neutral in taste
Requires sugar and acid to activate
Thermally stable, but not recommended for frozen applications
Smooth, evenly set raspberry jam for retail or buffet service
Apricot prep for yogurt that holds fruit in suspension
Fruit preserves for pastry filling, with flexibility for piping or layering
Clear, clean-texture fruit spreads with longer working time
Versus Rapid Set / Standard Set Pectin: Extra Slow Set Pectin gives significantly more working time before gelation — ideal for larger batches, even fruit distribution, or decorative application.
Versus Pectin NH / 325NH95: These are low methoxyl and gel with calcium, often used for glazes and inserts; they are thermoreversible. Extra Slow Set is high methoxyl, sugar- and acid-reactive, and not thermoreversible — ideal for stable, cooked fruit preps.
Versus Yellow Pectin: While Yellow Pectin sets more quickly after cooking, Extra Slow Set gives you time to pour or pipe without rushing, and is better suited for large-batch or high-precision applications.
Derived from citrus peels, standardized with sucrose
Since 1914, Maison Louis Francois has supported chefs, pastry professionals, and food innovators with reliable, high-performance ingredients. Extra Slow Set Pectin reflects this heritage—delivering the precision, control, and texture professionals rely on for high-quality, stable fruit applications.