Key Information
Name
Sosa Fruit Pectin Nh
Temperature
Ambient
Version
1.0
Update Date
11/04/2025
Manufacturer
Valrhona UK LTD
Brand
Description
GELLING POWDER FOR FRUIT-BASED GLAZE.
Directions For Use
Mix with sugar and add citric acid. Boil at 105°C and alloe to cool. Exclusively for food grade. pH adequate 3,5-3,7. Minimum 40% added sugar + acid. Slow gelling, final effect in 24h. Firm, brillant, elastic, thermo-reversible gels. Optimum for freezing and thawing. For fruit nappage, fruits gels, jams and fruit non-traditional spreads in which acid incorporation is not a problem.
Storage Conditions
Storage in a dry place (humidity less than 60%). Temperature between 15°C and 25°C. Protect from light and odours.
Storage Conditions After Opening
Is the same than primary shelf life (before opening), provided that storage conditions are respected.
Max Shelf Life
730 Days
Shelf Life From Opening
730 Days
Country of origin
France
Primary Ingredient Origin
France
Key Information
Nutrition & Composition
Each 100g Contains
Ingredients & Additives
Ingredients
Thickener: amidated pectin (E440ii) (60%), stabiliser: disodium diphosphate (E450i) (20%), dextrose (15%), acid: tricalcium phosphate (E341iii) (5%).
Contains GM Protein
No
Artificial Sweeteners
Yes
Allergens
Dietary Suitability
Inner Component
Internal GTIN
8414933006244
Variable Weight Consumer Item
No
Dimensions (Height x Width x Depth)
165mm x 100mm x 100mm
Weight
500g
Outer Case
GTIN
18414933006241
Units per traded case
6 Units
Gross weight
3.77 kg
Net weight
3 kg
Dimensions (Height x Width x Depth)
177mm x 210mm x 315mm
Packaging & Waste
Material/Weight of outer pack
Paper/Cardboard Case (232g)
Transport packaging
Wood Pallet (23000g)