Sosa Acid-Free Pectin is an amidated low methoxyl pectin (LMA) with added calcium, designed specifically for gelling and stabilizing dairy and fermented preparations. Unlike conventional pectins, it functions without the need for added acidity, making it ideal for low-fat dairy products, custards, and calcium-rich formulations.

This pectin forms smooth, stable gels with no syneresis (water separation), and is thermoreversible between 40–60 °C, allowing for rework and controlled setting.

Use & Preparation

• Mix with sugar and incorporate into the liquid base while stirring vigorously

• Bring to a boil to activate

Applications & Dosage

• Flans: 0.5–0.7%

• Custards: 1.0–1.2%

• Jellies (non-acidic): 1.5–2.0%

• Suitable for:

  • Dairy products (yogurt, flan, panna cotta)

  • Fermented products

  • Low-fat or calcium-rich creams and desserts

Key Features

• No syneresis

• Acid-free gelation

• Thermoreversible (40–60 °C)

• Improves consistency and texture in dairy-based recipes

Suitability

• Suitable for vegetarians and vegans

• Contains no known allergens

Product of Spain