• 200 g SaporePuro NH Pectin, ideal for making nappage (pastry coatings) and cake glazes, providing a shiny and even finish. • Can be used with up to 30% water and in a soluble solids range between 62% and 67%. • Works perfectly in a pH range of 3.2 to 3.8, making it suitable for recipes with fruits or acidic ingredients. • This is an amidated pectin with low methyl ester content, standardized with polyphosphate (E 452), calcium citrate (E 333), and dextrose. • Its high sensitivity to calcium makes it especially suitable for applications such as jellies and nappage. • Composition with a degree of esterification of 26-32% and a degree of amidation of 17-23%, ensuring excellent gelling power and consistent results. • Ingredients: amidated pectin, polyphosphate, calcium citrate, and dextrose. • Nappage for cakes: mix NH pectin with sugar and water, heat until a shiny and gelatinous texture is obtained. • Cake glaze: prepares a stable coating that enhances appearance and preserves the product's moisture. • Fruit jellies: allows you to create smooth and homogeneous jellies with less sugar than traditional recipes. • Great versatility to adapt to different sweet preparations according to consistency, pH, and type of fruit. • Soluble in water, forming a viscous and colloidal solution; insoluble in organic solvents. • Light beige powder, odorless. • Gluten-free.