About Extra Slow Set Pectin

Louis Francois Extra Slow Set Pectin is a high methoxyl citrus-based pectin (E440i), standardized with sucrose. It’s specifically designed to provide a delayed gelation time, giving chefs and manufacturers more control and working time—ideal for large-batch jam production, fruit suspensions, or precision piping.

This pectin forms a gel in the presence of sugar and acid (dry extract above 60%), and is perfect for products that need to be poured, settled, or decorated before setting. Its slow-setting action improves consistency and texture, especially when working with whole fruit or delicate layers.

Compared to other slow- or rapid-set pectins, Louis Francois’s formula is more stable, disperses more evenly, and offers greater control with fewer surprises—especially in heat-sensitive or batch-prep applications.

Use:

Dispersion:

To avoid lumps:

• Premix the powder with dry ingredients and add to liquid under agitation

• OR disperse in a non-solvent (oil, alcohol, or concentrated sugar)

Dissolution:

• Heats and dissolves best at 80–85°C (176–185°F) with shear (e.g. whisk, propeller, homogenizer)

Recommended Dosage:

Application:

• Best used in acidic, high-sugar preparations (above 60% dry extract)

• Perfect for:

  • Traditional or home-style jams

  • Yogurt fruit preps with even distribution

  • Fruit fillings with delicate layering or pourable consistency

• Gelation occurs upon cooling, with final texture setting over 24 hours

• The structure is heat-stable but not freeze-thaw stable (may synerese upon thawing)

Observations:

• Creamy white to light brown powder

• Odorless and neutral in taste

• Requires sugar and acid to activate

• Thermally stable, but not recommended for frozen applications

Elaborations:

• Smooth, evenly set raspberry jam for retail or buffet service

• Apricot prep for yogurt that holds fruit in suspension

• Fruit preserves for pastry filling, with flexibility for piping or layering

• Clear, clean-texture fruit spreads with longer working time

Differences from Other Pectins:

• Versus Rapid Set / Standard Set Pectin: Extra Slow Set Pectin gives significantly more working time before gelation — ideal for larger batches, even fruit distribution, or decorative application.

• Versus Pectin NH / 325NH95: These are low methoxyl and gel with calcium, often used for glazes and inserts; they are thermoreversible. Extra Slow Set is high methoxyl, sugar- and acid-reactive, and not thermoreversible — ideal for stable, cooked fruit preps.

• Versus Yellow Pectin: While Yellow Pectin sets more quickly after cooking, Extra Slow Set gives you time to pour or pipe without rushing, and is better suited for large-batch or high-precision applications.

Origin:

Derived from citrus peels, standardized with sucrose

Maison Louis Francois: A Legacy of Culinary Innovation

Since 1914, Maison Louis Francois has supported chefs, pastry professionals, and food innovators with reliable, high-performance ingredients. Extra Slow Set Pectin reflects this heritage—delivering the precision, control, and texture professionals rely on for high-quality, stable fruit applications.