Description

Sosa fruit pectin NH is a thickener and/or gelling agent especially indicated for the manufacture of gelling glosses. It can be combined with fruit pulp at a dosage of 0.5-2% depending on the formulation and texture required. Sosa fruit pectin NH is thermo-reversible between 40°C and 60°C,  which means that the gels formed with it can melt upon heating and re-gel upon cooling. It provides an intermediate gelation, allowing proper handling of the product before it is fully set.

Mode of Use: Mix with the sugar, bring to boil and add the acid. Suitable PH: 3.5-3.7. Minimum 40% added sugar + acid. Recommended activation temperature 90°C. Dosage: soft glazes or gelled: 0.5-1%, stiff glazes or gelled: 1.5-2%, creams: 1.5-2%.

Producer

Located in Navarcles (near Barcelona), in a former textile colony surrounded by nature on the banks of the Llobregat river, Sosa has been reinventing gastronomy for more than 20 years.

Guided by a taste for change and accompanied by top chefs, Sosa has established themselves as a world leading manufacturer of premium ingredients for cooking and pastry-making. Their clever range of specialist ingredients allows chefs and pâtissiers to reinvent standards and create unique sensory experiences.

Sosa products are developed using contemporary cuisine’s four foundational principles: more texture and more flavour, but less fat and less sugar.

From gelling agents and texturisers to specialist fruit products and technical sugars, Sosa ingredients allow you to reimagine gastronomy, both sweet and savoury.