PECTINS

Sosa Ingredients, SL
Pol. Ind. Sot d’Aluies / 08180 Moià / Catalunya / Spain
T. +34 938 666 111 / F. +34 938 300 275 / www.sosa.cat / sosa@sosa.cat

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WHAT IS PECTIN?
Pectin is a polysaccharide derived from soluble plants which is obtained by water extraction from
edible plant fibre (generally citrus fruits or apples), followed by precipitation with alcohol or salts.

It is a carbohydrate used as a gelling agent, thickener and stabiliser due to its hydrocolloid properties.

GENERAL CHARACTERISTICS

INCORPORATION
The incorporation process to prevent lumps from forming:

\\ Mix the pectin with the sugar stated in the recipe at a ratio of 1:5 respectively.

\\ Gradually sprinkle into the liquid part while mixing vigorously with a whisk.

It can also be dispersed, first, in a non-aqueous medium like oil, or in a concentrated sugar solution of
> 65 ºBx.

DISPERSION
Correct dispersion of the pectin will depend on the medium and process. It disperses best with thermal
treatment and mixed or homogenisation.

ACTIVATION
The gelling characteristics of pectin are activated from 80/85 ºC. Slow and gradual boiling is good
so that the pectin hydrates properly. The cooking time may be extended once it comes to boiling point
if the type of recipe requires so.

Dissolving may be difficult if the calcium content is too high (80 ppm Ca++). In this case, you should
add more salt to neutralise the calcium.

TEXTURE
Gelation occurs during the cooling process. It takes 24 hours to obtain the final texture.

STABILITY AND PRESERVATION

So as pectin’s characteristics remain unchanged, it must be kept in a cool, dry place. Higher tempera-
tures compared to the ambient temperature lead to degradation of the pectin due to a reduction in the
molecular weight. The optimum pH of pectin is between 2.8 and 4.7 inclusive.

Pectins introduction 1
PECTIN CLASSIFICATION
Pectin can be classified into 2 groups based on the degree of methoxylation (DM):

\\ HM (high methoxyl)  DM ≥ 50% methoxyl groups

\\ LM (low methoxyl)  DM ≤ 50% methoxyl groups

The relationship between the methoxyl groups and free acids present in the pectin molecular chain is
defined as the degree of methoxylation.

The degree of methoxylation influences the properties of the pectin, particularly the gelatinisation
conditions.

HIGH METHOXYL PECTINS (HM)

In an aqueous solution, these pectins produce suspensions with high viscosity that form strong and
cohesive gels.

This type of pectins are heat resistant.

Gelation conditions

\\ They can form a gel only if the total soluble solid (TSS) (Brix) content is equal to or higher than 60%
with a maximum of 80%.

\\ The pH necessary for it to gelify is between 2.0 and 3.5.

Reactivity

The higher the concentration of soluble solids (TSS) (Brix), the higher the strength of the gel obtained
and the higher the gelation temperature.

HM PECTINS
Gelation temperature chart according to Brix
90°C
Gelation temperature

20°C

60°Bx 77°Bx
Brix (TSS)

 Rapid set  Medium rapid set  Slow set  Jaune

* Fixed pectin dosing values and pH for the medium to gelify.

* The gelation temperature is relative to the speed of gelation. The higher the gelation, the quicker
the gelation process.

HM pectins 2
 HM PECTINS
Gel hardness chart according to the soluble solids (TSS) variation

150 (g)
Gel hardness (Bloom)

0 (g)

60°Bx 75°Bx 80°Bx

Brix (TSS)

* Fixed pectin and pH values

Excess soluble solids or Brix reduce the strength of the gel.

HM PECTINS
Gel hardness chart according to pH variation

150 (g)
Gel hardness (Bloom)

0 (g)

3,5 (pH) 2,5 (pH)

Acidity

* Fixed pectin and brix values

The lower the pH, the higher the gelation temperature, and as a consequence, gelation will be quick-
er. pH values below 2.0 may encounter gelation problems.

HM PECTINS
Gelation temperature chart according to pH

80°C

70°C

60°C
Gelation temperature

3,4 (pH) 3,3 (pH) 3,2 (pH)

Acidity

* Fixed pectin and brix values

pH variation it’s very important. 0.1 units of pH may make the gelation temperature fall to 10 °C.

HM pectins 3
 HM

JAUNE PECTIN
GUMMY CANDIES

Dose:
Jaune pectin Gummy candies, pâte de fruit
and bakery fillings: 1-2%
NATURAL INGREDIENT

High methoxyl pectin (HM) with retardant salts

500 g 58030017 6u

2 kg 58030028 4u

VEGAN

Properties: This specific type of pectin has a low setting temperature compared to standard pectin and therefore its has signi-
ficant advantages in the handling and production of confectionery. It is a gelling agent in an acidic environment and

STRAWBERRY
has a high level of sugar content: TSS > 55%, pH = 3,1 - 3,8.
Use: Mix the pectin with sugar. Add the pulp, stirring vigorously. Bring to the boil and add the acid.

VEGAN JELLIES
Application: Specially indicated for the production of confectionery products with or without the pulp, at a dose of 1-2%
Observations: Gelation occurs by adding acid in solution as the final stage after cooking.
Thermoirreversible.
Elaborations: Gummy candies, pâte de fruit and bakery fillings.
Allergens: No allergens

Strawberry vegan jellies

The percentages and parts per thou-
Code Ingredient Brand g % g/kg
sand are related to the total weight of
58030017 Jaune pectin Sosa 17 1,43 14,31 the ingredients in the table.

00100011 Sugar (1) Sosa 60 5,05 50,51

Hot water 250 21,04 210,44

00100011 Sugar (2) Sosa 350 29,46 294,61

00100662 Glucose Syrup DE 60 Sosa 450 37,88 378,79

44600001 Concentrated fruit paste Sosa 50 4,21 42,09

46500022 Citric acid Sosa 5,50 0,46 4,63

Water 5,50 0,46 4,63

For 100 units Total 1188 1000

Do a pectin mass mixing the sugar (1) and the pectin. Heat the water at 60 °C, then add the
sugar and pectin mixture little by little stirring using a whisk. Cook until 85 °C. Then combine
sugar and glucose syrup and bring to boil. Add the pectin solution previously done and cook
until 77 °Brix. Cool down until 100 °C. Besides, mix water and citric acid and then add to
the previous mixture. Add the concentrated strawberry paste too. It will be at this stage when
colouring should be added if desired. Put in the desired molds, let cool and jellify.

Jaune pectin 4
 HM

JAUNE PECTIN
PÂTE DE FRUIT

OLIVE OIL
PATE DE FRUIT

Olive oil pâte de fruit

The percentages and parts per thou-
Code Ingredient Brand g % g/kg sand are related to the total weight of
00100011 Sugar Sosa 495 33,73 337,31 the ingredients in the table.

Water 450 30,66 306,64

58030017 Jaune pectin Sosa 22,50 1,53 15,33

00100609 Glucose syrup Sosa 135 9,20 91,99

46500025 Citric acid Sosa 6 0,41 4,09

Olive oil 350 23,85 238,50

Salt 1 0,07 0,68

59000025 Natur Emul Sosa 8 0,55 5,45

For 1,4 kg Total 1467,50 1000

Take 100 g from the sugar and mix it with the yellow pectin. Heat up the water up to 40 °C
and add the sugar with the pectin. Bring it to boil. Add the remaining sugar the sugar in two
times and let to boil between each time. Add the glucose syrup and cook it until 105 °C.
Mix the olive oil with the citric acid and the Natur Emul. Add it the the first mixture. Emulsify
using a hand blender and mold it quickly or lining out into a frame. Let crystallize overnight.

Jaune pectin 5
 HM

JAUNE PECTIN
BAKERY FILLING

MANGO
BAKERY FILLING

Mango bakery filling

The percentages and parts per thou-
Code Ingredient Brand g % g/kg sand are related to the total weight of
Mango purée 500 43,69 436,87 the ingredients in the table.

58030017 Jaune pectin Sosa 12 1,05 10,48

00100011 Sugar (1) Sosa 125 10,92 109,22

00100011 Sugar (2) Sosa 400 34,95 349,50

00100609 Glucose syrup Sosa 100 8,74 87,37

46500022 Citric acid Sosa 3,75 0,33 3,28

Water 3,75 0,33 3,28

For 1,1 kg Total 1144,5 1000

Mix sugar (1) with the pectin. Heat the purée at 40 °C and then add the mix of sugar +
pectin stirring constantly. Bring to boil. Then add in 2 times the sugar (2) and bring to boil
in between. Then add glucose. Cook until 102 °C or 70 °Brix and then remove from the
heat. Combine the citric acid and the water and mix until homogeneous. Add this citric acid
solution to the previous mixture and pour into the desired molds.

Jaune pectin 6
 HM

SLOW SET PECTIN

PÂTE DE FRUIT

Dose:
Slow Set pectin Moulded Pâte de fruit
High methoxyl pectin (HM) and bakery fillings: 0,5-1,5%

500 g 58030024 6u

2 kg 58030030 4u

VEGAN

Properties: HM citrus pectin.

Use: It is a thickener and/or gelling agent (in the presence of sugar and acid) specially indicated for making
bakery stable fillings, at a dose of 0,5 a 1,5% depending on the formulation and texture required.
Application: Suitable pH: 3,1-3,5.
Minimum 50% added sugar. APRICOT AND MANDARIN
PATE DE FRUIT
Observations: Thermoreversible.
Elaborations: Moulded jellies and bakery fillings.
Allergens: No allergens

Apricot and mandarin pâte de fruit

Code Ingredient Brand g % g/kg TheThe percentages
percentages andand parts
parts perper thou-
thou-
sand
sand areare related
related to the
to the total
total weight
weight of of
46500030 Tartaric acid Sosa 6 0,44 4,36 thethe ingredients
ingredients in the
in the table.
table.

Water 6 0,44 4,36

00100011 Sugar (1) Sosa 60 4,36 43,64

58030024 Slow Set pectin Sosa 13 0,95 9,45

Apricot purée 350 25,45 254,55

Mandarin juice 200 14,55 145,45

00100011 Sugar (2) Sosa 600 43,64 436,36

00100609 Glucose syrup Sosa 140 10,18 101,82

For 1,3 kg Total 1375 1000

Mix sugar (1) with the pectin. Heat the apricot purée and the mandarin juice at 40 °C and
then add the mix of sugar + pectin stirring constantly. Bring to boil. Then add in 2 times the
sugar (2) and bring to boil in between. Then add glucose. Cook until 105 °C and then re-
move from the heat. Beside combine the water and tartaric acid. At this point add the tartaric
acid solution and pour into the desired molds. Let set for 24 hours before cutting.

Slow Set pectin 7

 HM

SLOW SET PECTIN

BAKERY FILLING

FIG BAKERY FILLING

Fig bakery filling

Code Ingredient Brand g % g/kg TheThe percentages
percentages andand parts
parts perper thou-
thou-
sand
sand areare related
related to the
to the total
total weight
weight of of
58030024 Slow Set pectin Sosa 12,50 1,12 11,16 thethe ingredients
ingredients in the
in the table.
table.

00100011 Sugar (1) Sosa 75 6,69 66,93

Fig purée 500 44,62 446,23

00100011 Sugar (2) Sosa 450 40,16 401,61

00100609 Glucose Syrup DE 60 Sosa 75 6,69 66,93

46500022 Citric acid Sosa 4 0,36 3,57

Water 4 0,36 3,57

For 1 kg Total 1120,50 1000

Do a pectin mass mixing the sugar (1) and the pectin. Heat the fig purée at 40 °C, then add
the sugar and pectin mixture little by little stirring using a whisk. Cook until boiling point. Then
add the sugar (2) in two times and bringing to boil in between each time. Add the glucose
and then cook until 67 ºBrix or 101 °C. Beside mix water and citric acid until combine and
then pour into the previous preparation already out of the heat. Pour in the desired molds, let
to cool and jellify.

Slow Set pectin 8

 HM

MEDIUM
RAPID SET PECTIN
PÂTE DE FRUIT

Medium Rapid Set pectin Dose:

Jams: 0,5-1 %
High methoxyl pectin (HM) from citrus peel Pâte de fruit: 1-1,5 %

175 g 02180018 4u

500 g 58030003 6u

2 kg 58030027 4u

VEGAN

Properties: It is a thickener and/or gelling agent (in the presence of sugar and acid) specially indicated for making preser-
ves, at a dose of 0,5 a 1,5% and a minimum 64% solids, depending on the formulation and texture required.
Use: Mix the pectin with sugar. Add the pulp, stirring vigorously. Bring to the boil and add the acid.
Application: Suitable pH: 3,1-3,5.
Minimum 50% added sugar + acid.
Observations: Thermoirreversible
Elaborations: PEAR
Traditional jams, framed jellies and bakery fillings.
Allergens: No allergens PATE DE FRUIT

Pear pâte de fruit

Code Ingredient Brand g % g/kg TheThe percentages
percentages andand parts
parts perper thou-
thou-
sand
sand areare related
related to the
to the total
total weight
weight of of
00100011 Sugar (1) Sosa 100 10,75 107,53 thethe ingredients
ingredients in the
in the table.
table.

58030003 Medium Rapid Set pectin Sosa 12 1,29 12,90

Pear purée 350 37,63 376,34

00100011 Sugar (2) Sosa 400 43,01 430,11

00100609 Glucose syrup Sosa 60 6,45 64,52

46500022 Citric acid Sosa 4 0,43 4,30

Water 4 0,43 4,30

For 850 g Total 930 1000

Mix sugar (1) with the pectin. Heat the pear purée at 40 °C and then add the mix of sugar
+ pectin stirring constantly. Bring to boil. Then add in 2 times the sugar (2) and bring to boil
in between. Then add glucose. Cook until 105 °C or until 74 °Brix and then remove from the
heat. Besides, combine the water and tartaric acid. At this point add the tartaric acid solution
and pour into the desired molds. Let set for 24 hours before cutting.

Medium Rapid Set pectin 9

 HM

MEDIUM
RAPID SET PECTIN
JAMS
CRUSHED LEMON
AND APRICOT JAM

Crushed lemon and apricot jam

The percentages and parts per thou-
Code Ingredient Brand g % g/kg sand are related to the total weight of
Apricot purée 500 29,26 292,57 the ingredients in the table.

Crushed lemon purée 300 17,55 175,54

Water 200 11,70 117,03

58030003 Medium Rapid Set pectin Sosa 8 0,47 4,68

00100011 Sugar (1) Sosa 100 5,85 58,51

00100011 Sugar (2) Sosa 600 35,11 351,08

46500026 Neutral acid Sosa 1 0,06 0,59

For 5 units (200 g each) Total 1709 1000

Combine the sugar (1) and the pectin. Heat the water and fruit purées at 40 °C. Add the
pectin and sugar mixture little by little stirring with a whisk. When the mixture reach 85 °C
add the remaining sugar and keep cooking to 101 °C. Add the neutral acid and stir. Deposit
on desired jam pots, close them up and put them upside down until completely cold. The jam
will be completely ready after 24 hours.

Medium Rapid Set pectin 10

 HM

MEDIUM RAPID SET

PECTIN
BAKERY FILLING
RASPBERRY
BAKERY FILLING

Raspberry bakery filling

Code Ingredient Brand g % g/kg TheThe percentages
percentages andand parts
parts perper thou-
thou-
sand
sand areare related
related to the
to the total
total weight
weight of of
Raspberry purée 500 42,83 428,27 thethe ingredients
ingredients in the
in the table.
table.

58030003 Medium Rapid Set pectin Sosa 10 0,86 8,57

00100011 Sugar (1) Sosa 100 8,57 85,65

00100011 Sugar (2) Sosa 450 38,54 385,44

00100609 Glucose syrup Sosa 100 8,57 85,65

46500022 Citric acid Sosa 3,75 0,32 3,21

Water 3,75 0,32 3,21

For 1,1 kg Total 1167,50 1000

Mix sugar (1) with the pectin. Heat the pure at 40 °C and then add the mix of sugar +
pectin stirring constantly. Bring to boil. Then add in 2 times the sugar (2) and bring to boil
in between. Then add glucose. Cook until 102 °C or 70 °Brix and then remove from the
heat. Combine the citric acid and the water and mix until homogeneous. Add this citric acid
solution to the previous mixture and pour into the desired molds.

Medium Rapid Set pectin 11

 HM

RAPID SET PECTIN

JAMS

Dose:
Rapid Set pectin Jams: 0,3-0,5%
High methoxyl pectin (HM) from citrus peel Jellies and pâte de fruit: 0,5-1%

500 g 58030022 6u

2 kg 58030029 4u

VEGAN

Properties: It is a thickener and/or gelling agent (in the presence of sugar and acid) specially indicated for
making preserves, at a dose of 0.3 to 0.50% depending on the formulation and texture required.
Use: Mix the pectin with sugar. Add the pulp, stirring vigorously.
Bring to the boil and add the acid.
Application: Suitable pH: 3,1-3,5.

Observations:
Minimum 50% added sugar + acid.
Thermoirreversible. APPLE, LEMON
Elaborations:
Allergens:
AND GINGER JAM
Jams with suspended elements, quick-set jellies and bakery fillings.
No allergens

Apple, lemon and ginger jam

The percentages and parts per thou-
Code Ingredient Brand g % g/kg sand are related to the total weight of
Green apple purée 300 28,41 284,09 the ingredients in the table.

Water 200 18,94 189,39

00100011 Sugar (1) Sosa 50 4,73 47,35

00100011 Sugar (2) Sosa 350 33,14 331,44

58030022 Rapid Set pectin Sosa 4 0,38 3,79

46500026 Neutral acid Sosa 2 0,19 1,89

44307017 Candied ginger in pieces Sosa 75 7,10 71,02

44201500 Lemon Cold Confit small strips Sosa 75 7,10 71,02

For 5 units (200 g each) Total 1056 1000

Combine the sugar (1) and the pectin. Heat the water and fruit purée to 40 °C. Add the
pectin and sugar mixture little by little stirring with a whisk. When the mixture reach 85 °C
add the remaining sugar and keep cooking to 101 °C. Add the neutral acid and stir. Cool
down to 50 °C. Add the pieces of lemon and ginger and stir. Deposit on desired jam pots,
close them up and put them upside down until completely cold. The jam will be completely
ready after 24 hours.

Rapid Set pectin 12

 HM

RAPID SET PECTIN

BAKERY FILLING
APRICOT AND MANDARIN
BAKERY FILLING

Apricot and mandarin bakery filling

Thepercentages
The percentagesand andparts
partsper
perthou-
thou-
Code Ingredient Brand g % g/kg sandare
arerelated
relatedtotothe
thetotal
totalweight
weightofof
sand
00100011 Sugar (1) Sosa 100 7,76 77,64 theingredients
the ingredientsininthe
thetable.
table.

58030022 Rapid Set pectin Sosa 12 0,93 9,32

Mandarin juice 200 15,53 155,28

Apricot purée 350 27,17 271,74

00100011 Sugar (2) Sosa 550 42,70 427,02

00100609 Glucose syrup Sosa 70 5,43 54,35

46500030 Tartaric acid Sosa 3 0,23 2,33

Water 3 0,23 2,33

For 1,2 kg Total 1288 1000

Mix sugar (1) with the pectin. Heat the apricot purée and mandarin juice to 40 °C and then
add the mix of sugar + pectin stirring constantly. Bring to boil. Then add in 2 times the su-
gar (2) and bring to boil in between. Then add glucose and invert sugar. Cook until 105 °C
or 74 °Brix and then remove from the heat. Beside combine the water and tartaric acid. At
this point add the tartaric acid solution and pour into the desired molds. Let set for 24 hours
before cutting.

Rapid Set pectin 13

 HM

RAPID SET PECTIN

PÂTE DE FRUIT
GREEN APPLE
PATE DE FRUIT

Green apple pâte de fruit

Code Ingredient Brand g % g/kg TheThe percentages
percentages andand parts
parts perper thou-
thou-
sand
sand areare related
related to the
to the total
total weight
weight of of
00100011 Sugar (1) Sosa 75 7,03 70,29 thethe ingredients
ingredients in the
in the table.
table.

58030022 Rapid Set pectin Sosa 10 0,94 9,37

Green apple purée 500 46,86 468,60

00100011 Sugar (2) Sosa 400 37,49 374,88

00100609 Glucose syrup Sosa 75 7,03 70,29

46500022 Citric acid Sosa 3,50 0,33 3,28

Water 3,50 0,33 3,28

For 1 kg Total 1067 1000

Mix sugar (1) with the pectin. Heat the green apple pureé at 40 °C and then add the mix of
sugar + pectin stirring constantly. Bring to boil. Then add in 2 times the sugar (2) and bring
to boil in between. Then add glucose. Cook until 105 °C or 74 °Brix and then remove from
the heat. Beside combine the water and citric acid. At this point add the citric acid solution
and pour into the desired molds. Let set for 24 hours before cutting.

Rapid Set pectin 14

LOW METHOXYL PECTINS (LM)

The LM pectin family is divided into LMC (conventional low methoxyl) and LMA (amidated low
methoxyl).

They are thixotropic. After a cold mixing process, they gelify again.

Depending on the dosing and hydration temperature they act as thickeners.

Gelation conditions

\\ They form a gel in the presence of Calcium (Ca++) ions alone.

\\ They gelify with low soluble solid values (brix) and a very wide pH range.

Reactivity

\\ Low methoxyl pectins form gels with a pectin that has a greater gel strength the higher the amount
of calcium. Too much calcium can destroy the structure of the gel.

\\ The presence of sugar or soluble sugars considerably reduces the quantity of calcium necessary for
proper gelification.

\\ A low pH increases the reactivity of the pectin.

Conventional low methoxyl (LMC )

Conventional low methoxyl (LMC) pectins are low methoxyl pectins obtained from HM pectins via
physicochemical procedures.

LMC pectins form transparent and thermoirreversible gels.

Amidated low methoxyl (LMA) pectins

Amidated pectins (LMA are low methoxyl pectins obtained from HM pectins through alkaline extraction.

\\ LMA pectins are thermoirreversible.

\\ The calcium encourages greater reactivity and a harder end gel.

\\ The higher the amount of soluble solids and the lower the pH, the stronger and more cohesive gels are
obtained.

\\ Depending on the type of pectin and the method of dispersion, different hardness values are obtained.

LM PECTINS
Gel hardness chart according to the type of pectin and the medium

150 (g)
Gel hardness (Bloom)

0 (g)

Aqueous solutions 50 Bx/pH 3 Milk 10 Bx/pH 6.5

 325 NH 95  X-58  Fruit pectin NH  Acid Free  Low sugar

* Fixed pectin values

LM pectins 15
 LM

FRUIT PECTIN NH
NEUTRAL GLAZE

Dose:
Fruit pectin NH Soft nappage: 0,5-1%
Amidated Low Methoxyl (LMA) with salts and calcium Hard nappage: 1,5-2%
Custards: 1,5-2%
250 g 02180014 4u

500 g 58030000 6u

2 kg 58030002 2u

20 kg 58030031

VEGAN

Properties: It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making glossy gelling
agents. With the fruit pulp at a dose of 0,5-2% depending on the formulation and the texture required.
Use: Mix with the sugar, bring to the boil and add the acid.
Application: Suitable pH: 3,5-3,7.
Minimum 40% of added sugar + acid.
Observations: Thermoreversible between 40 and 60 °C.
Elaborations: Neutral acidic or fruit-based iced glazing, thermoreversible low sugar jellies. Custards.

NEUTRAL GLAZE
Allergens: Ingredients: –  Traces: 

Neutral glaze
The percentages and parts per thou-
Code Ingredient Brand g % g/kg sand are related to the total weight of
00100011 Sugar Sosa 450 44,64 446,43 the ingredients in the table.

Water (1) 350 34,72 347,22

00100609 Glucose syrup Sosa 200 19,84 198,41

58030000 Fruit pectin NH Sosa 5 0,50 4,96

46500022 Citric acid Sosa 1,50 0,15 1,49

Water (2) 1,50 0,15 1,49

For 1 kg Total 1008 1000

Heat water (1) to 40 °C. Mix the pectin and the sugar. Add this mixture, little by little, stirring
constantly with a whisk. Bring to boil. Add the glucose syrup and bring to boil again. Re-
move from the heat. Combine the water (2) and citric acid and mix until combined. Add the
citric acid solution to the previous mixture out of the heat and stir again. Let rest for 24 hours
well covered with cling film in contact with the product.

Fruit Pectin NH 16
 LM

FRUIT PECTIN NH
GLAZE

RASPBERRY GLAZE

Raspberry glaze
The percentages and parts per thou-
Code Ingredient Brand g % g/kg sand are related to the total weight of
the ingredients in the table.
Raspberry purée 400 21,28 212,75

58030000 Fruit pectin NH Sosa 40 2,13 21,28

Water 1000 53,19 531,89

00100011 Sugar Sosa 400 21,28 212,75

Lemon juice 40 2,13 21,28

59400114 Water-soluble red colouring powder Sosa 0,10 0,01 0,05

For 1850 g Total 1880 1000

Heat the water up to 40 °C. Mix pectin with sugar and add to the warm water slowly. Stir
until completely dissolved. Bring to boil for 3 minutes. Remove from heat and add raspberry
purée, lemon juice and colouring. Let set in the fridge overnight and use at 35-40 °C.

Fruit Pectin NH 17
 LM

FRUIT PECTIN NH
JELLY

RASPBERRY COMPOTE
FOR INSERTS

Raspberry compote for inserts

Code Ingredient Brand g % g/kg TheThe percentages
percentages andand parts
parts perper thou-
thou-
sand
sand areare related
related to the
to the total
total weight
weight of of
Raspberry purée 680 84,97 849,68 thethe ingredients
ingredients in the
in the table.
table.

00100011 Sugar Sosa 112 13,99 139,95

58030000 Fruit pectin NH Sosa 5,10 0,64 6,37

46500022 Citric acid Sosa 1,60 0,20 2

Water 1,60 0,20 2

For 800 g Total 800,30 1000

Combine pectin and sugar. Heat the purée at 40 ºC. Add the pectine mixture little by little
while stirring with a whisk into the purée. Bring to boil. Let simmer for about 20 seconds.
Remove from the heat. Mix citric acid and water and then add to the previous preparation.
Stir and pour into the silicon molds for cake insert. Place a circle of almond daquioise onto
and let set. Freeze.

Fruit Pectin NH 18
 LM

FRUIT PECTIN NH
CUSTARD
EGGLESS
LEMON CURD

Eggless lemon curd

Code Ingredient Brand g % g/kg TheThe percentages
percentages andand parts
parts perper thou-
thou-
sand
sand areare related
related to the
to the total
total weight
weight of of
Lemon juice 300 29,79 297,91 thethe ingredients
ingredients in the
in the table.
table.

Water 350 34,76 347,57

00100011 Sugar Sosa 180 17,87 178,75

58030000 Fruit pectin NH Sosa 17 1,69 16,88

59000025 Natur Emul Sosa 10 0,99 9,93

Lemon zest 10 0,99 9,93

Butter 140 13,90 139,03

For 1 kg Total 1007 1000

Combine the lemon juice, water and lemon zest an put them in a casserole. On the other
side, combine the dry ingredients. Pour them, little by little, into the liquids stirring constantly
until dissolved. Bring the mix to boil. Remove from the heat and cool at 45 °C. Add the
coconut oil and mix using a stick blender. Cool down down to 4 °C and keep in the fridge
for 12 hours before using.

Fruit Pectin NH 19
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ACID FREE PECTIN

FLAN

Dose:
Acid Free pectin Flans: 0,5-0,7%
Amidated Low Methoxyl (LMA) with added calcium Custards: 1-1,2%
Jellies: 1,5-2%
500 g 58030012 6u

VEGAN

Properties: It is a thickener specially indicated for the production of dairy and fermented products.
With a dose of 0,5-2%, it produces, after storing, set or whipped dairy preparations with an improved
consistency.
Use: Mix with sugar and apply by stirring vigorously. Bring to the boil.
Application: Dairy products and those rich in calcium.
Observations: No syneresis. Thermoreversible between 40 and 60 °C.
Elaborations: Gelation of dairy products and fermented products low in fat, stabilisation of creams,
jellies without acid.
Allergens: No allergens

MILK CUSTARD CREAM

(WITHOUT EGGS)

Milk custard cream (without eggs)

The percentages and parts per thou-
Code Ingredient Brand g % g/kg sand are related to the total weight of
Milk 800 62,21 622,08 the ingredients in the table.

Cream 200 15,55 155,52

58030012 Acid Free pectin Sosa 6 0,47 4,67

00100011 Sugar Sosa 180 14 139,97

Golden brown caramel 100 7,78 77,76

For 10 people Total 1286 1000

Combine sugar and pectin. Pour the milk and cream in a pan and heat at 40 °C. Pour little
by little the previous mixture stirring constantly with a whisk. Bring to boil and pour into the
desired molds previously filled with little of caramel at the bottom. Let set in the fridge for
about 12 hours.

Acid Free pectin 20

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ACID FREE PECTIN

CUSTARD
LIGHT
VANILLA CREAM

Light vanilla cream

The percentages and parts per thou-
Code Ingredient Brand g % g/kg sand are related to the total weight of
the ingredients in the table.
00201004 Egg yolks Sosa 100 14,22 142,25

Milk 350 49,79 497,87

Cream 35% 150 21,34 213,37

00100011 Sugar Sosa 90 12,80 128,02

58030012 Acid Free pectin Sosa 7 1 9,96

00341343 Bourbon vanilla pods Sosa 6 0,85 8,53

For 675 g Total 703 1000

Cut the vanilla pods in two and grate the seeds. Add the vanilla (pod and seeds) into the
milk and lightly heat to infuse for about 30 minutes. Strain. Add the cream. Beside combine
the sugar and the pectin and then add little by little and stirring into the milk and cream.
Bring to boil stirring constatly with a whisk. Remove from the heat, pour onto the egg yolks
and stir again to combine. Bring to the heat again and cook until 85 ºC. Remove from the
heat, and cool down at 4 ºC as fast as possible. Cover at contact and let rest in the fridge
for 12 hours. Whip until very fluffy. Use.

Acid Free pectin 21

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ACID FREE PECTIN

JELLY

PISTACHIO JELLY

Pistachio jelly
The percentages and parts per thou-
Code Ingredient Brand g % g/kg sand are related to the total weight of
the ingredients in the table.
Water 200 42,55 425,53

45300040 Pistachio pure paste Sosa 200 42,55 425,53

00100011 Sugar Sosa 20 4,26 42,55

00100609 Glucose syrup Sosa 40 8,51 85,11

58030012 Acid Free pectin Sosa 10 2,13 21,28

For 450 g Total 470 1000

Heat up water to 40 ºC in a sauce pan. Combine sugar and pectin, add it to the water and
boil for 30 seconds. Pour into the pistachio paste and blend using a stick blender. Pour into
the desired molds. Let set into the fridge for 10 hours and cut in cubes.

Acid Free pectin 22

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LOW SUGAR
PECTIN
LOW SUGAR JAM

Dose:
Low Sugar pectin Jams: 0,5-0,8%
Amidated Low Methoxyl (LMA) with added calcium Creamies and jellies: 1-1,3%

500 g 58030019 6u

VEGAN

Properties: It is a thickener and/or gelling agent specially indicated for making fruit based products. At a dose of
0,5 to 1,5% depending on the formulation and texture required.
Use: Apply by stirring vigorously. Bring to the boil. Add the acid.
Application: Fruits and products rich in calcium. A minimum amount of added sugar is not required.
Observations: Thermoreversible between 40 and 60 °C.
Elaborations: Low in sugar or calcium fruit jams, low in sugar or calcium fruit jellies.
Allergens: No allergens
LOW SUGAR
PEAR JAM

Low sugar pear jam

The percentages and parts per thou-
Code Ingredient Brand g % g/kg sand are related to the total weight of
Pear purée 700 69,51 695,13 the ingredients in the table.

Water 50 4,97 49,65

00100011 Sugar 1 Sosa 50 4,97 49,65

00100011 Sugar 2 Sosa 200 19,86 198,61

58030019 Low Sugar pectin Sosa 5 0,50 4,97

46500026 Neutral acid Sosa 2 0,20 1,99

for 5 units of 200 g Total 1007 1000

Combine the sugar 1 and the pectin. Heat the water and fruit puré at 40 °C. Add the pectin
and sugar mixture little by little stirring with a whisk. When the mixture reach 85 °C add
the remaining sugar and keep cooking to 101 °C. Add the neutral acid and stir. Deposit on
desired jam pots, close them up and put them upside down until completely cold. The jam
will be completely ready after 24 hours.

Low Sugar pectin 23

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LOW SUGAR
PECTIN
JELLY

APRICOT COMPOTE

Apricot compote
The percentages and parts per thou-
Code Ingredient Brand g % g/kg sand are related to the total weight of
Apricot purée 900 86,76 867,55 the ingredients in the table.

00100011 Sugar Sosa 120 11,57 115,67

58030019 Low Sugar pectin Sosa 13,50 1,30 13,01

46500026 Neutral acid Sosa 3,90 0,38 3,76

For 1 kg Total 1037,40 1000

Combine pectin and sugar. Heat the purée to 40 ºC. Add the pectine mixture little by little
while stirring with a whisk into the apricot. Bring to boil. Let simmer for about 20 seconds.
Remove from the heat and add the citric acid solution. Stir and pour into the silicon molds for
cake insert ( 14 cm Ø ). Place an almond dacquoise circle into and let set. Freeze.

Low Sugar pectin 24

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LOW SUGAR
PECTIN
CREAMY

RED BERRIES
CREAMY

Red berries creamy

Code Ingredient Brand g % g/kg TheThe percentages
percentages andand parts
parts perper thou-
thou-
sand
sand areare related
related to the
to the total
total weight
weight of of
Red berries purée 450 50,45 504,48 thethe ingredients
ingredients in the
in the table.
table.

Cream 35% 300 33,63 336,32

00100011 Sugar Sosa 130 14,57 145,74

58030019 Low Sugar pectin Sosa 10 1,12 11,21

46500022 Citric acid Sosa 1 0,11 1,12

Water 1 0,11 1,12

For 850 g Total 892 1000

Combine pectin and sugar. Heat the purée to 40 °C. Add the pectin mixture little by little
while stirring with a whisk. Bring to boil. Let simmer for about 20 seconds. Remove from the
heat and let to cool until 60 °C. Then add the citric acid in solution with the water. Pour into
the verrines and let to set in the fridge.

Low Sugar pectin 25

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NAPPAGE X58
PECTIN
GLAZE

Dose:
Pectina nappage X58 Gelled nappages: 1,3-1,5%
Amidated Low Methoxyl (LMA) with retardant salts and calcium Custards and creamies: 1-1,3%

500 g 58030018 6u

VEGAN

Properties: It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making gelled
iced nappages at a dose of 1 to 1,5% depending on the formulation and texture required.
Use: Mix with the sugar, bring to the boil.
Application: Dairy products and those rich in calcium.
Observations: Thermoreversible between 40 and 60 °C.
Elaborations: Calcic or low in sugar nappages. Custards and creamy elaborations.
Allergens: No allergens

BLACK COCOA GLAZE

Black cocoa glaze

The percentages and parts per thou-
Code Ingredient Brand g % g/kg sand are related to the total weight of
Water 300 29,85 298,51 the ingredients in the table.

Cream 35% 220 21,89 218,91

00100011 Sugar Sosa 350 34,83 348,26

00250118 Alkalin cocoa 12% Sosa 120 11,94 119,40

58030018 Nappage X58 pectin Sosa 15 1,49 14,93

For 1 kg Total 1005 1000

Heat the cream and the water up 40 °C. Aside, mix the sugar and the pectin and pour to
the first elaboration like a rain way. Stir well during the process in order to dilute properly.
Bring to boil up 99 °C. Add the cocoa powder and blend. Leave it set in the fridge. Heat
up to 35 °C and glaze.

Nappage X58 pectin 26

 LM

NAPPAGE X58
PECTIN
CREAMY

NUTS CREAMY

Nuts creamy
The percentages and parts per thou-
Code Ingredient Brand g % g/kg sand are related to the total weight of
Milk 150 32,43 324,32 the ingredients in the table.

Cream 35% 150 32,43 324,32

45300020 Nuts praliné Sosa 125 27,03 270,27

58030018 Nappage X58 pectin Sosa 7,50 1,62 16,22

00100011 Sugar Sosa 30 6,49 64,86

For 450 g Total 462,50 1000

Combine sugar and pectin. Besides, combine cream and milk, and heat. At 40 °C add the
mixture of sugar and pectin, little by little, while stirring constantly. Bring to boil. Remove from
the heat and pour onto nuts praliné. Mix well and put into the desired molds. Let set in the
fridge. Freeze if needed.

Nappage X58 pectin 27

 LM

NAPPAGE X58
PECTIN
CREAMY

CREAMY
CHOCOLATE

Creamy chocolate
The percentages and parts per thou-
Code Ingredient Brand g % g/kg sand are related to the total weight of
00301005 Guanaja 70% dark couverture Valrhona 250 26,82 268,24 the ingredients in the table.

Milk 400 42,92 429,18

Cream 35% 200 21,46 214,59

00100011 Sugar Sosa 70 7,51 75,11

58030018 Nappage X58 pectin Sosa 12 1,29 12,88

Total 932 1000

Combine sugar and pectin. Beside, combine cream and milk and heat. At 40 °C add little
by little the mixture of sugar and pectin while stirring constantly. Bring to boil. Remove from
the heat and pour onto the chocolate. Mix well and display into desired molds. Let set in the
fridge. If this recipe will be used as a pipable cream, it must be blended after setting.

Nappage X58 pectin 28

 LM

325 NH 95 PECTIN
LOW SUGAR OR CALCIC
FRUIT JAMS

Dose:
325 NH 95 pectin Jams: 0,5-1%
Amidated Low Methoxyl (LMA) pectin Jellys and creamies: 1-1,5%

500 g 58030026 6u

VEGAN

Properties: Amidated Low Methoxyl (LM) pectin.

Use: It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making
fruit based products at a dose from 0,50 a 1,5 % depending on the formulation and texture required.
Application: Dairy products and fruits rich in calcium.
Observations: Thermoreversible between 40 and 60 °C.
Elaborations: Low sugar or calcic fruit jams, low sugar or calcic fruit jellies.
Allergens: No allergens

COCONUT LIGHT JAM

Coconut light jam

Code Ingredient Brand g % g/kg TheThe percentages
percentages andand parts
parts perper thou-
thou-
sand
sand areare related
related to the
to the total
total weight
weight of of
Whole milk 300 21,28 212,77 thethe ingredients
ingredients in the
in the table.
table.

Coconut milk 700 49,65 496,45

00100011 Sugar Sosa 400 28,37 283,69

58030000 325 NH 95 pectin Sosa 10 0,71 7,09

For 1350 g Total 1410 1000

Combine pectin and sugar. Heat the milk and coconut milk to 40 °C. Add the pectin mixture
little by little while stirring with a whisk. Bring to boil. Let simmer for about 10 seconds. Remo-
ve from the heat and fill the pots. Close them and put them upside down. Let cool.

325 NH 95 pectin 29
 LM

325 NH 95 PECTIN
LOW SUGAR DAIRY
OR FRUIT BASED PRODUCTS

HAZELNUT CURD

Hazelnut curd
Code Ingredient Brand g % g/kg TheThe percentages
percentages andand parts
parts perper thou-
thou-
sand
sand areare related
related to the
to the total
total weight
weight of of
Whole milk 1000 70,57 705,72 thethe ingredients
ingredients in the
in the table.
table.

45300015 Roasted hazelnut pure paste Sosa 200 14,11 141,14

00100011 Sugar Sosa 200 14,11 141,14

58030000 325 NH 95 pectin Sosa 15 1,06 10,59

Salt 2 0,14 1,41

For 1350 g Total 1417 1000

Combine pectin and sugar. Heat the milk and salt to 40 ºC. Add the pectin mixture little by
little while stirring with a whisk. Bring to boil. Let simmer for about 10 seconds. Remove from
the heat and fill the glasses. Let cool.

325 NH 95 pectin 30
 PECTINS APPLICATIONS

JAMS PÂTE DE FRUIT & JELLIES GLAZE BAKERY FILLINGS CREAMY & CUSTARDS
TYPE FUSION PECTIN <60% >60% NOT ACIDIC SUSPENDED <60% >60% NOT ACIDIC NOT NUTS
FRUIT DAIRY
NUTS <60% >60% NOT ACIDIC
DAIRY
NUTS
FRUIT DAIRY
NUTS
SUGARS SUGARS pH>3,5 SOLIDS SUGARS SUGARS pH>3,5 DAIRY & CHOCOLATE & CHOCOLATE SUGARS SUGARS pH>3,8 & CHOCOLATE & CHOCOLATE

pH<3,5 pH <3,8 pH<3,5 pH<3,5

JAUNE Brix>60% Brix>60%

pH<3,5 pH <3,8 pH<3,5 pH<3,5

SLOW SET Brix>60% Brix>60%
THERMO
HM
IRREVERSIBLE

pH<3,5 pH<3,5 pH <3,8 pH<3,5 pH<3,5

MEDIUM Brix>55% Brix>55% Brix>55%
RAPID SET

pH<3,5 pH<3,5 pH <3,8 pH<3,5 pH<3,5

RAPID SET Brix>55% Brix>55% Brix>60%

NH

ACID FREE

THERMO
LMA REVERSIBLE
(40-60 °C)
LOW SUGAR

NAPPAGE X58

+ CALCIUM + CALCIUM + CALCIUM

325 NH 95