PRODUCT DESCRIPTION

Sosa Fruit Pectin NH is a professional thickener and gelling agent specially indicated for glossy fruit glazes (nappage) and gelled fruit preparations. It’s designed to create smooth, shiny finishes with an intermediate gelation—giving you time to handle, spread, or pour before it fully sets.

One of the biggest advantages of NH pectin is thermo-reversibility: gels made with Fruit Pectin NH can be melted with heat and will re-gel as they cool. This makes it ideal for production workflows where you want to rewarm a glaze to the right working temperature and reuse it while maintaining a clean, professional finish.

Use it with fruit pulp and sugar to create nappage, fruit glazes, jams, jellies, and fruit fillings. Sosa guidance suggests a typical dosage range of 0.5–2%, depending on the formulation and the texture you want (lighter set for soft icings/jellies, firmer set for glazes and creams).

This product is composed of amidated pectin (E440ii) with supporting components for stability and performance, and it’s pantry-friendly with a 24-month best-by when stored in a cool, dry place out of light.

FIVE KEY FEATURES & BENEFITS

• THERMO-REVERSIBLE FINISHING: Melt and re-gel for smooth, glossy nappage and fruit glazes that fit real production workflows.
• MADE FOR GELLING GLOSSES: Especially indicated for glossy fruit applications where shine and clean slicing matter.
• INTERMEDIATE GELATION TIME: Gives you workable handling time before the glaze fully sets.
• EASY TEXTURE CONTROL: Use about 0.5–2% to dial in soft jellies through firmer glazes/creams.
• PRO PANTRY STABILITY: 24-month best-by; store sealed in a dry place (15–25°C) out of light.

Pack Size: 500 g

Ingredients: Thickener: amidated pectin (e440ii), stabilizer: disodium diphosphate (e450i), dextrose, acidulant: tricalcium phosphate (e341iii)

Dietary Notes: My contain trace amounts of gluten, soy, eggs, peanuts, milk, nuts, sesame seeds, celery, mustard, sulphites. 

Dosage: 0.5-2.0%

Preparation: Mix with the sugar, bring to boil and add the acid. Suitable PH: 3.5-3.7. Minimum 40% added sugar + acid. Recommended activation temperature 90 °C. Dosage: Soft glazes or gelled: 0.5-1%. Stiff glazes or gelled: 1.5-2%, Creams: 1.5-2%.

Storage Conditions: Recommended keep at 15-25C, in a dry place out of light, in original packaging until use and closed.