Yellow Pectin is a gelling agent that gives a non-reversible gel when heated in acidic and sweet environments.
Yellow Pectin is perfect for confectionary such as pate de fruit, pastry and biscuits.
Yellow Pectin can be used with tartaric acid to help the gelling process.
Dosage: Use 10-12g per kg of total weight.
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Key Information
Name
Louis Francois Yellow Pectin Pate De Fruit
Temperature
Ambient
Version
4.1
Update Date
13/04/2026
Manufacturer
Louis Francois
Brand
Description
PECTINE JAUNE Yellow Pectin
Directions For Use
To disperse the product without lumps: - premix the powder with the other dry ingredients, and pour the preparation into the liquid under efficient stirring in order to obtain a complete dispersion. - or, disperse it in a non-solvent medium (oil, alcohol, concentrated sugar solutions > 65° Brix).
Storage Conditions
Store in a cool and dry place in its original packaging
Max Shelf Life
365 Days
Country of origin
France
Primary Ingredient Origin
France
Key Information
n/a
Nutrition & Composition
Each 100g Contains
Ingredients & Additives
Ingredients
PECTINE JAUNE Gelling Agent- High methoxyl pectin E 440i, Sequestrant-Sodium potassium tartrate E 337, Sodium polyphosphate E 452i (Max.5%)*, Dextrose or Sucrose *P2O5 content max: 0.71%
Contains GM Protein
No
Artificial Antioxidants
No
Artificial Colours
No
Artificial Flavour Enhancers
No
Artificial Flavourings
No
Artificial Preservatives
No
Artificial Sweeteners
No
Allergens
Dietary Suitability
Inner Component
Internal GTIN
3700434800609
Variable Weight Consumer Item
Yes
Dimensions (Height x Width x Depth)
200mm x 100mm x 100mm
Outer Case
GTIN
3700434800616
Units per traded case
12 Units
Gross weight
13.75 kg
Net weight
12 kg
Dimensions (Height x Width x Depth)
21mm x 33mm x 43mm
Packaging & Waste
Material/Weight of outer pack
Paper/Cardboard Case (400g)