Pectin NHX is a gelling agent extracted from citrus fruit peel and
then chemically transformed to provide it with special properties.
It is a pectin with various applications, including toppings and
mirror glazes, whether fruit, chocolate or neutral with low sugar
content.
Properties: gelling agent
Recommended dosage:
0.8 - 2%.
Recommendations for use:
• It is advisable to mix Pectin NHX with powdered sugar before
adding the liquid part of the recipe in order to facilitate dispersion
and avoid the formation of lumps.
• Bring the mixture to the boil, stirring regularly to ensure
complete dissolution and hydration.
• Cook until a minimum Brix degree of 40 (for fruit topping) to 60
(for neutral topping)
• Add a sufficient quantity of a 50% Citrix solution to reach a pH
below 3.8
• Pour the topping over the dessert or creation to be covered and
leave to cool so that the gel forms
Typical uses include: fruit pulp-based topping for pastries, neutral
topping without fruit and/or with low sugar content, mirror glazes,
gelatinized creamy chocolate preparations.
Comment / Limitations: the more acidic the base preparation,
especially in the case of fruit toppings, the more the quantity of
Citrix solution added should be limited and the dosage of NHX
Pectin should be increased. In the case of neutral toppings, the
amount of Citrix solution to be added will be higher. This pectin
is sensitive to the presence of calcium. In most cases, the residual
calcium content of the ingredients in the preparation is sufficient
for interaction without the need for addition.