Louis 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.

Use

Premix 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.

Recommended Dosage

Use 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.

Applications / Practical Uses

• Fruit preparations, compotes, jams, and sauces with a soft set
• Reworkable glazes and nappage-style finishes
• Freeze-thaw-stable fillings and inserts
• Molded fruit gels and plated dessert elements
• Plant-based gelled desserts as an alternative to animal-based gelling agents

Observations

• Creamy white to light brown fine powder
• Odourless with a neutral taste
• Thermoreversible, thixotropic gel texture
• Sets on cooling and continues to develop structure over about 24 hours
• Gels in the presence of calcium and/or acidity
• Freeze-thaw stable

Differences from Other Pectins

Compared 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.

Origin

Low methoxyl amidated pectin (E440ii) derived from apple and citrus, standardized with sucrose.