About This Product

Louis Francois Pectin NH Nappage is a low methoxyl amidated pectin (E440ii), specifically designed for thermoreversible fruit glazes, toppings, and nappage-style applications. Derived from apple, citrus, and maize, this creamy-white to light brown powder is odourless, tasteless, and formulated for high performance in both pulped and clear fruit glazes.

Unlike high methoxyl pectins that require high sugar and low pH, Pectin NH Nappage gels in the presence of calcium ions, making it ideal for low-sugar, plant-based, and modern pastry use. Its thermoreversibility allows it to be reheated and reused, providing flexibility and efficiency during service or production. Compared to similar gelling agents, this product offers better reworkability, cleaner texture, and more consistent hydration.

Use:

Incorporation:
Premix with sugar or other dry ingredients to avoid lumps. Alternatively, disperse into non-solvent mediums such as oil, alcohol, or concentrated syrup (>65° Brix), then blend into the liquid phase with efficient stirring.

Dissolution:
Achieves full dissolution quickly at 80–85°C (176–185°F) with shear (e.g., propeller mixer or homogenizer). In calcium-rich environments like milk or hard water, allow additional time or use sequestering salts to ensure even dispersion.

Application:

• Fruit Glazes (Nappage): For shiny, stable, and reworkable glazes over tarts or entremets.

• Pulped Fruit Toppings: Maintains uniformity in products containing fruit particles.

• Reheat-Friendly Syrups: Perfect for service or production environments requiring reheating.

• Layered Inserts or Toppings: Holds shape and sheen in refrigerated or lightly heated formats.

• Modern Plant-Based Applications: Suitable for vegan and low-sugar glazes or fillings.

Recommended Dosage:

0.80 to 1.20%, depending on the desired viscosity and calcium content of the recipe.
Maximum solubility: ~3% in cold water, 6–8% in hot water.

Observations:

• Creamy-white to light brown powder

• Odourless and neutral in taste

• Gels during cooling in presence of calcium

• Thermoreversible – can be reheated and reset multiple times

• Final texture develops fully within 24 hours

• Suitable for both aqueous and fruit-rich media

Elaborations:

• Clear apricot nappage for fruit tarts

• Citrus glaze with pulp for layered desserts

• Reworkable raspberry topping for buffet service

• Vegan-friendly neutral glaze base for customizing with natural colours and flavours

• Shine-retaining fruit glazes for bakery applications

Differences from Other Pectins:

• Yellow Pectin (High Methoxyl): Gels in high-sugar, low-pH environments and is not thermoreversible. Pectin NH Nappage works with calcium and allows reheating.

• Pectin 325NH95 (LMA): Also calcium-reactive and thermoreversible, but formulated more for gelled fruit preps and inserts than glossy surface glazes.

• Acid-Free Pectin (e.g., X58): Designed for neutral pH environments like dairy; NH Nappage is better for acidic or fruit-based glazes.

• Extra Slow Set Pectin: Meant for large-batch production with extended cook times. NH Nappage is optimized for fast-setting, reworkable glazing systems.

Origin:

Low methoxyl amidated pectin (E440ii) from apple, citrus, and maize, combined with sequestrants (E450i), tricalcium phosphate (E341iii), and sucrose or dextrose.

Maison Louis Francois: A Legacy of Culinary Innovation

For over a century, Maison Louis Francois has developed premium, reliable ingredients for pastry chefs and food artisans. Their Pectin NH Nappage delivers the precision, flexibility, and performance modern kitchens demand—perfect for contemporary glazes and reworkable fruit finishes.