Sosa - Pectin
X58 Glaze Pectin - 500 g
Amidated LM pectin for chocolate glazes and calcium-rich preparations.
Sosa X58 Glaze Pectin is an amidated LM pectin designed for chocolate glazes, calcium-rich products, and dairy preparations. Thermoreversible between 40 and 60°C and freezable, it retains moisture and extends the stability of pastries.
Technical specifications
8 to 15 g/kg
Calcium gel dosage
pH 2.8 to 4.7
Operating range
Freezable
Behavior
Recommended applications
- Gelled glazes (1.3–1.5%)
- Creams and custards (1–1.3%)
- Calcium-rich gels (8–15 g/kg)
- Chocolate glazes or dairy products
Note: mix the pectin with the sugar for even dispersion, gradually incorporate it into the liquid while stirring vigorously, heat to 80–85°C to activate gelling, then allow to cool.
Complete technical data sheet
| Brand | Sosa |
| Size | 500 g jar |
| Composition | Amidated pectin (E440ii), sucrose, disodium diphosphate (E450i), tricalcium phosphate (E341iii) |
| Allergens | May contain traces of milk and dairy products |
| Storage | Between 15 and 25°C, in a cool, dry place, in its original sealed packaging |
Frequently asked questions
Why is this pectin suitable for chocolate glaze?
Its operating pH range (2.8 to 4.7) and calcium tolerance make it one of the few pectins capable of properly gelling glazes rich in cocoa or dairy products.
Can it be frozen like Pectin Fruit NH?
Yes, it retains moisture even after freezing, which extends the stability of glazed pastries once thawed.
Does this pectin need to be worked hot?
Yes, it activates when heated to around 80–85°C; it then remains thermoreversible between 40 and 60°C so it can be reworked if needed.
Learn more
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
