Louis Francois Yellow Pectin is a high-methoxyl pectin for classic fruit jellies and confectionery. It is designed for high-sugar, acidic recipes, where it creates a firm, clean-cut gel with a slight melt-in-the-mouth finish. This makes it a strong choice for pâte de fruit, jelly confectionery, and structured fruit inserts.
Use
Premix with sugar or other dry ingredients before adding to liquid to help prevent lumps. It dissolves best at 80 to 85°C with good agitation. For proper setting, add the acid solution after cooking, since gelation is triggered once acidity is introduced.
Recommended Dosage
A practical range is 1.0 to 2.0% of total mass, depending on the application and the texture you want.
- Fruit jellies: 1.0–1.2%
- Jelly confectionery: 1.6–1.7%
Applications / Practical Uses
- Pâte de fruit
- Jelly confectionery
- Fruit jellies with or without pulp
- Molded or layered fruit inserts for bonbons, pastries, and entremets
- Glossy, structured preserves and high-sugar fruit fillings
Observations
Creamy white to light brown powder with a neutral taste and no noticeable odour. It gels in recipes with high soluble solids and acidic pH, producing a firm, non-thermoreversible gel. The finished gel is heat-resistant but not stable to freezing.
Differences from Other Pectins
Compared with Pectin NH or 325NH95, Yellow Pectin is made for traditional, firm-set confectionery gels rather than reheatable glazes or lower-sugar, calcium-reactive systems. Compared with Extra Slow Set Pectin, it gives a more confectionery-focused set and is better suited to pâte de fruit and jelly work where you want structure and sliceability rather than extra working time.
Origin
High-methoxyl pectin (E440i) derived from apple and citrus, blended with sucrose or dextrose and sequestrants.
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Inventory Last Updated: Jun 21, 2026
