Pectin to thicken or gel fruit components. Ideal for making 'glossy' jelly (nappage). Works well with fruit containing sugar and citric acid, otherwise add at least 40% sugar with a little citric acid powder. The gel melts between 40°C and 60°C and is regenerable.
Storage advice after openingRecommended keep at 15-25ºC, in a dry place out of light
Minimum storage temperature15 ºC
Maximum storage temperature25 ºC
Preperation adviceDosage: 0,5 -2%
Energy (kJ)670
Energy (Kcal)160
Proteins (gram)2
Carbohydrates (gram)12
- of which sugar (gram)12
Fat (gram)0
saturated (gram)0
Fiber (gram)54
Salt (gram)19,5
PeanutsMay contain
EggMay contain
MilkMay contain
MustardMay contain
NutsMay contain
CeleryMay contain
SesameMay contain
SoyaMay contain
SulphitesMay contain
Quality marksHalal, Kosher
Recipes with this product
We have collected a number of recipes that you can make with this Fruit pectin nh
Pavlova is a cake based on meringue, and named after the Russian ballerina Anna Pavlova. The cake is a popular dish and an important part of gastronomy.
The classic breakfast, rusk with strawberries! As inspiration, a mold of a rusk was used, filled with various textures such as chantilly, matcha crémeux, nougat, and salted caramel.
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