Louis Francois Pectin NH Nappage is a low methoxyl amidated pectin designed for thermoreversible fruit glazes, toppings, and nappage-style applications. It creates a clean, glossy finish and is especially useful when you want a fruit glaze that can be reheated and used again during production or service.
Use
Premix with sugar or other dry ingredients before adding to liquid to reduce clumping. It dissolves best at 80–85°C with good mixing. In calcium-rich environments such as milk or hard water, it may need a little more time or a sequestrant for even hydration.
Recommended Dosage
Use at 0.80 to 1.20% of total recipe weight, depending on the viscosity you want and the calcium level of the recipe.
Applications / Practical Uses
- Fruit glazes for tarts, entremets, and plated desserts
- Pulped fruit toppings with even texture and shine
- Reheat-friendly nappage for service or production use
- Refrigerated fruit layers and glossy finishing glazes
- Low-sugar or plant-based fruit applications where reworkability matters
Observations
Creamy white to light brown powder with a neutral taste and no noticeable odour. It gels on cooling in the presence of calcium, is thermoreversible, and develops its full texture over about 24 hours. It works well in both clear and fruit-rich preparations.
Differences from Other Pectins
Compared with Yellow Pectin, Pectin NH Nappage is reheatable and better suited to glossy fruit glazes rather than firm, traditional confectionery gels. Compared with 325NH95, it is more specifically designed for surface glazes and nappage, while 325NH95 is more useful for gelled fruit preparations and inserts. Compared with acid-free pectins like X58, it is the better choice for fruit-based and acidic applications.
Origin
Low methoxyl amidated pectin derived from apple, citrus, and maize, combined with sequestrants, tricalcium phosphate, and sucrose or dextrose.
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Inventory Last Updated: Apr 17, 2026
