About Yellow Pectin

Louis Francois Yellow Pectin is a high methoxyl (HM) pectin derived from apple and citrus, designed for use in acidic and high-sugar environments. This creamy-white to light brown, odourless powder is widely used as a texturizing and gelling agent, particularly in traditional and modern confectionery.

Unlike low methoxyl pectins, Yellow Pectin forms a gel when both sugar levels are high (typically above 76% soluble solids) and acidity is present (pH 3.2–3.5). This classic mechanism makes it ideal for firm, non-thermoreversible gels such as fruit jellies, pâte de fruit, and clear fruit inserts.

Compared to similar products on the market, this formulation from Louis Francois provides smoother dispersion, faster hydration, and reliable, clean gelation even in recipes with added pulp or particles. It performs consistently with low syneresis and excellent shelf stability, making it highly suitable for artisanal and industrial production.

Use:

Incorporation:
To ensure a lump-free dispersion, premix the pectin with sugar or other dry ingredients before adding it to the liquid phase. Alternatively, disperse it in a non-solvent medium such as oil, alcohol, or a concentrated syrup (>65° Brix).

Dissolution:
Dissolves best at 80–85°C (176–185°F) under shear (e.g. propeller or homogenizer). In hard water or calcium-rich media, additional time or sequestering salts may be needed to achieve full solubilization. The gelation occurs when acid is added after heating, triggering the setting process.

Application:

• Pâte de Fruit & Fruit Jellies: Creates a firm, sliceable gel with clean break and minimal weeping.

• Jelly Confectionery: Supports clear or pulpy formulas, with consistent texture and flavor release.

• Fruit-Based Inclusions: Perfect for molded or layered inserts in chocolates, cakes, or pastries.

• Jam-like Preparations: For structured, glossy preserves with long shelf life.

Recommended Dosage:

• Fruit jellies: 1.0–1.2%

• Jelly confectionery: 1.6–1.7%

• Max solubility: ~3% in cold water, 6–8% in hot water depending on medium and process

Observations:

• Creamy-white to light brown powder

• Odourless and neutral in taste

• Gels in high sugar (>76% SS) and acidic pH (3.2–3.5)

• Gel is not thermoreversible

• Final texture is firm with slight melt-in-the-mouth quality

• Stable in fruit-rich or sweet media

Elaborations:

• Classic raspberry pâte de fruit with precise slicing

• Clear apple jelly for bonbons or tart inserts

• Apricot jellies with visible fruit pulp

• Molded citrus gels for chocolate centers

• High-sugar tropical fruit fillings with glossy finish

Differences from Other Pectins:

• Low Methoxyl Amidated Pectin (e.g., 325NH95): Gels with calcium, suitable for low-sugar recipes and is thermoreversible. Yellow Pectin requires high sugar and low pH, and once set, cannot be remelted.

• Pectin NH: Also thermoreversible, designed for nappage and glazes, while Yellow Pectin is for firm-set, traditional gels in confectionery.

• Pectin Nappage: Formulated for surface glazing. Yellow Pectin is more appropriate for interior gel applications that require structure and sliceability.

• Acid-Free Pectin (e.g., X58): Designed for dairy and neutral pH systems. Yellow Pectin is only effective in acidic, sugar-rich recipes.

• Extra Slow Set Pectin: Used in large-scale jam production. Yellow Pectin sets relatively quickly upon acid addition, giving chefs precise control during smaller batch or confectionery production.

Origin:

High methoxyl pectin (E440i), derived from apple and citrus, blended with sucrose or dextrose and sequestrants (E337, E452i).

Maison Louis Francois: A Legacy of Culinary Innovation

With over a century of expertise in ingredient engineering, Maison Louis Francois is trusted by professionals worldwide for precise, efficient, and high-performing products. Their Yellow Pectin delivers time-tested results with the consistency and versatility demanded by modern confectioners and pastry chefs.