Pectin x58 1kg

Pectin x58
The Pectin x58 is a blend of food additives used as a texturant. It is a thickener and/or gelling agent (in presence of calcium) particularly suited to the manufacture of gelling glazings at a dosage of 1 to 1.50% according to the formulation and to the required texture.

For use in fruit glazes:

- Use 0.8-1.5g per kg of finished product (or 0.8-1.5% by weight).
- Premix the pectin X58 with the other dry ingredients (such as sugar).
- Mix dry ingredients into the liquid whilst stirring constantly. The pectin should be completely dissolved after 15 minutes.
- Heat the mixture to 85°C to fully activate the pectin X58.

Note: Pectin X58 is not suitable for use with dairy products or liquids with a high calcium content. Technical Data Sheet:

Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.

He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.

Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.