Pectin X-58

Pectin X-58 – The ideal gelling agent for demanding lactic preparations

Pectin X-58 is a technical ingredient of choice for pastry, chocolate and catering professionals. Of natural origin, extracted from fruit, it belongs to the family of highly specialized pectins, capable of forming flexible, resistant gels in very specific media. This model in an 800 g jar is specially designed for lactic preparations, thanks to its gelling behavior in the presence of calcium. It creates perfectly smooth, homogeneous and stable textures, even in conditions of low sugar content, making it an indispensable ingredient in many modern recipes.

A pectin designed for the lactic environment

Unlike conventional pectins used for jams or jellies, X-58 pectin is formulated to react specifically with the calcium ions present in dairy products. It develops an ideal texture for creams, creams and glazes, providing a firm yet melt-in-the-mouth hold, while retaining a glossy, smooth appearance. This property is particularly useful in pastry desserts where precision of texture is essential, such as entremets, milky inserts or cream-based toppings.

Advanced technical features

Pectin X-58 is distinguished by its thermoreversibility: once gelled, it can become liquid again when heated, and then regain its gelled texture after cooling. This characteristic is invaluable in manufacturing processes requiring several temperature cycles, or for recipes that need to be reworked. Another advantage is that it withstands freezing and defrosting perfectly, guaranteeing excellent resistance to deep-freezing and prolonged storage.

It is also effective in low-sugar preparations, responding to new trends in modern patisserie towards lighter, less sweet products. It allows you to create balanced desserts without compromising on texture or staying power.

Ideal uses and applications

Thanks to its versatility, X-58 pectin can be used in many recipes, including :

Custards: for a more stable texture without excessive starch addition.

Creamy and milky mousse: adds hold without excessively freezing.

Glossy glazes: improve gloss, texture and cold stability.

Inserts and entremets: ensures precise gelling, even after freezing.

It is also suitable for certain sauces or savoury preparations based on milk or cheese, where a natural gelling agent is required.

Recommended dosage and directions for use

Activation of X-58 pectin requires boiling, which triggers the gelling process. It should be incorporated into the preparation cold, ideally mixed with a dry ingredient (such as sugar or a stabilizer) to avoid lumps, then heated.

Recommended dosages vary according to the desired result:

From 2 g to 8 g per kg of preparation, depending on desired consistency.

Up to 3% in cold water, and up to 6-8% in hot water, at maximum concentration.

It is advisable to carry out tests to adapt the dosage to your specific recipes, as the nature of the dairy product, its acidity and calcium content influence gelling.

A safe, natural ingredient

Derived from fruit, X-58 pectin is an ingredient of plant origin, suitable for use in professional food preparations. It is approved for use in patisserie and confectionery, without artificial additives or common allergens. Its natural origin and its ability to replace other synthetic gelling agents make it a healthy and sustainable option for your productions.

Why choose Pectin X-58?

Precise gelation in a calcium environment (ideal for dairy products).

Professional results with smooth, supple, shiny textures.

Compatible with low-sugar recipes.

Thermoreversible and suitable for freezing.

Simple dosing to suit every need.

Natural ingredient, without additives or artificial gelling agents.

FAQ

1. What is Pectin X-58?

A thickening and gelling agent of fruit origin, specially adapted to calcium-rich lactic environments. Ideal for toppings, custards and glazes.

2. How to use it effectively

Stir it dry into the liquid, bring to the boil to activate gelation, then leave to cool to obtain a firm, homogenous texture.

3. What dosage do you recommend?

Use between 2 g and 8 g per kg (or liter), depending on the desired texture. In cold water, maximum dose 3%; in hot water, 6 to 8%.

4. Can it be used with little sugar?

Yes, this low-methoxylation pectin is active even in low-sugar environments, making it ideal for lighter recipes.

5. Is it reversible and cold-resistant?

Yes: it is heat-reversible, can be remelted without loss of properties and remains stable after freezing and thawing.

6. For which preparations is it recommended?

Perfect for custards creams, creamy creams, glazes, verrines and milky pastes. The presence of calcium in these media activates its gelling power.

7. What is its origin and composition?

From fruit, starchy pectin type (low methoxylation). Suitable for vegetarian, vegan, gluten-free, halal and kosher diets.

Order your 800 g jar of X-58 pectin today and improve the hold, texture and presentation of your dairy desserts. Perfect for all professionals looking for performance, versatility and consistency in their pastry creations.

Weight	0.8 kg
Dimensions	10 × 16 × 10 cm