Pectin X-58 – Lactic gelling agent powder 180g

Pectin X-58 – Powdered gelling agent ideal for milky and creamy preparations

Pectin X-58 is an essential technical ingredient in modern pastry-making and gastronomy. Derived from fruit, this pectin is a natural gelling and thickening agent, specially formulated to work effectively in a calcic environment, i.e. in preparations containing milk, cream or other dairy products. It stands out for its great versatility, ease of use, and ability to provide a smooth, stable, melt-in-the-mouth texture to many pastry creations.

A natural gelling agent with advanced technical performance

Of plant origin, X-58 pectin is extracted from fruit. It is a member of the LM (low methoxylation) pectin family, which means it does not need a very sweet environment to gel, unlike conventional HM (high methoxylation) pectins. It does, however, require the presence of calcium to activate its gelling capacity.

This makes it particularly well-suited to lactic environments, where the calcium naturally present initiates the gelling reaction. This makes it ideal for all dairy-based preparations.

A wide range of pastry and foodservice applications

Pectin X-58 can be used in a wide range of sweet preparations where texture plays a central role. It produces soft, shiny, homogeneous gels that hold their shape perfectly, even after freezing.

Here are a few examples of concrete uses:

Custards: for a firm but melting texture, resistant to cutting and freezing.

Creamy: provides perfect stability for entremets, mousses and milky inserts.

Glazes: for impeccable shine and long-lasting hold, ideal for modern cakes.

Technical preparations: verrines, mousselines, toppings, vegetable dessert creams.

X-58 pectin can also be used in innovative no-sugar-added or low-sugar recipes, as it gels very well in a low-sugar environment. This makes it an invaluable ally for dietary recipes and sugar-free products.

Instructions for use and dosage

To take full advantage of its properties, it is essential to bring the preparation to the boil. Thermal action is essential to activate the gelling potential of X-58 pectin. It is generally incorporated dry into a sugar mixture, before being added to the liquid (water, milk, cream, etc.).

Here are the dosage recommendations:

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

Maximum dosage: 3% in cold water / 6 to 8% in hot water.

It’s important to adapt the dose according to the nature of the finished product, the proportion of liquid and the desired result (firm or supple texture).

Technical advantages of Pectin X-58

Thermoreversible: X-58 pectin can be remelted without losing any of its properties, allowing it to be adjusted or reused.

Freeze-stable: ideal for products destined for cold or frozen storage.

Gluten-free and plant-based: suitable for special diets, vegetarians or those with no major allergens.

Pleasant, homogeneous texture: no lumps, easy to work with even for demanding professionals.

Packaging and storage

The product comes in a practical, hygienic 180g resealable jar. Store in a dry place, away from light and moisture, to preserve its long-term properties.

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Why choose Pectin X-58 for your recipes?

Whether you’re a pastry chef, artisan chocolatier, caterer, or simply a pastry enthusiast, X-58 pectin offers you a high-performance, clean and precise gelling agent. It enables you to achieve professional results in all your dairy and technical preparations. Thanks to its silky texture and stability, it enhances your creations while simplifying your manufacturing processes.

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Available now in 180g format – add it to your basket to enhance your recipes!

Weight	0.18 kg
Dimensions	8 × 11 × 8 cm