Pectin NH SaporePuro is a low-methylhexyester starch pectin standardized with polyphosphate (E 452), calcium citrate (E 333) and dextrose. This special NH pectin is characterized by high calcium sensitivity, making it particularly suitable for applications such as jellies and nappage. Its unique composition, with an esterification degree of 26-32% and an amidation degree of 17-23%, ensures consistent performance and excellent gelling power.

Technical characteristics:

• Appearance: Light beige powder with no odor.
• Solubility: Soluble in water, forming a viscous, colloidal solution; insoluble in organic solvents.
• pH: 6.2 ± 0.5 in a 2.5 percent solution at 20°C.
• Degree of purity: Conforms to regulatory requirements for pectins.
• Recommended dosage: 0.8 to 1.6 percent.

Typical Applications: NH SaporePuro Pectin is ideal for the preparation of nappage (cake toppings) and cake frostings, allowing for a glossy, homogeneous finish. It can be used at a dilution of up to 30 percent water and in a soluble solids range of 62 percent to 67 percent. It works excellently in a pH range of 3.2 to 3.8, making it perfect for recipes with fruit or other acidic ingredients.

Examples of use:

• Nappage for tarts: Mix NH pectin with sugar and water, heat to a glossy, gelatinous consistency, perfect for covering fruit tarts.
• Cake frosting: Prepare a glossy, stable frosting to cover cakes or desserts, improving the appearance and preserving product moisture.
• Fruit Jellies: Create smooth textured fruit jellies with a reduced amount of sugar compared to traditional recipes. Pectin NH is often preferred over a traditional one precisely because of the effect it creates.

Due to its high versatility, NH SaporePuro Pectin can be used in numerous confectionery preparations, adapting to the specific needs of each recipe in terms of texture, pH and type of fruit.