{"product_id":"louis-francois-pectin-325nh95-1kg-canadian-distribution-ships-free-within-canada-on-orders-above-cad-199","title":"LOUIS FRANCOIS Pectin 325NH95, 1kg - Canadian Distribution - Ships Free Within Canada on Orders Above CAD $199","description":"\u003ch3\u003eLOUIS FRANCOIS Pectin 325NH95, 1kg - Canadian Distribution - Ships Free Within Canada on Orders Above CAD $199\u003c\/h3\u003e\u003cdiv bss-pl-product-active=\"true\" class=\"sc-cjrPHo bMtXgY pf-35_\" data-less=\"\" data-loaded-des=\"true\" data-more=\"\" data-pf-type=\"ProductDescription\" data-product-id=\"8988083912948\" data-product-type=\"content\" data-show-button=\"true\"\u003e\n\u003cp\u003eLouis Francois Pectin 325NH95 is a low methoxyl amidated fruit pectin used to create soft, stable gels in fruit-based, acidic, and calcium-containing preparations. It is especially useful when you want a smooth texture, good freeze-thaw stability, and a gel that can be reheated and reset.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with sugar or other dry ingredients, then add gradually while mixing to avoid clumping. It dissolves best with heat and shear, ideally around 80 to 85°C. In high-calcium environments such as dairy or hard water, additional sequestering salts may be needed for full hydration.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 0.5% to 1.5% of total recipe weight, depending on the gel strength you want and the acidity or calcium level of the formula.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFruit preparations, compotes, jams, and sauces with a soft set\u003c\/li\u003e\n\u003cli\u003eReworkable glazes and nappage-style finishes\u003c\/li\u003e\n\u003cli\u003eFreeze-thaw-stable fillings and inserts\u003c\/li\u003e\n\u003cli\u003eMolded fruit gels and plated dessert elements\u003c\/li\u003e\n\u003cli\u003ePlant-based gelled desserts as an alternative to animal-based gelling agents\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCreamy white to light brown fine powder\u003c\/li\u003e\n\u003cli\u003eOdourless with a neutral taste\u003c\/li\u003e\n\u003cli\u003eThermoreversible, thixotropic gel texture\u003c\/li\u003e\n\u003cli\u003eSets on cooling and continues to develop structure over about 24 hours\u003c\/li\u003e\n\u003cli\u003eGels in the presence of calcium and\/or acidity\u003c\/li\u003e\n\u003cli\u003eFreeze-thaw stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Pectins\u003c\/h3\u003e\n\u003cp\u003eCompared with yellow pectin \/ HM pectin, Pectin 325NH95 is better suited to lower-sugar and calcium-based systems and can be reheated. Compared with pectin NH, it is still thermoreversible but is generally more flexible beyond classic nappage-style use. Compared with acid-free pectins like X58, it is better suited to acidic or fruit-based applications rather than neutral dairy systems.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eLow methoxyl amidated pectin (E440ii) derived from apple and citrus, standardized with sucrose.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"GS","offers":[{"title":"Default Title","offer_id":45329669324834,"sku":"8988083912948","price":244.76,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0281\/2254\/6210\/files\/LOUISFRANCOISPectin325NH95.jpg?v=1777846498","url":"https:\/\/funfoods.ca\/products\/louis-francois-pectin-325nh95-1kg-canadian-distribution-ships-free-within-canada-on-orders-above-cad-199","provider":"Fun Foods Canada","version":"1.0","type":"link"}