Pectin NHX, 100 g

In Stock (>5 pcs)

Gelling agent, thickening agent and stabilizer in food.

It works similarly as Pectin NH, but you generally need a smaller quantity - about 30 to 50 % less!

Detailed information

Product detailed description

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 for toppings and mirror glazes (fruit as well as chocolate), fruit cremeux, jam or fruit mousse.

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 (90 degrees C is sufficient), stirring regularly to ensure complete dissolution and hydration.
• Add a sufficient quantity of a 50% Citrix solution to reach a pH below 3.8

Please visit PCB website to learn more about this product.


Packaging: 100 g

Store in a cool, dry place.



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