Sosa Acid-Free Pectin is an amidated low methoxyl pectin (LMA) with added calcium, designed specifically for gelling and stabilizing dairy and fermented preparations. Unlike conventional pectins, it functions without the need for added acidity, making it ideal for low-fat dairy products, custards, and calcium-rich formulations.
This pectin forms smooth, stable gels with no syneresis (water separation), and is thermoreversible between 40–60 °C, allowing for rework and controlled setting.
Mix with sugar and incorporate into the liquid base while stirring vigorously
Bring to a boil to activate
Flans: 0.5–0.7%
Custards: 1.0–1.2%
Jellies (non-acidic): 1.5–2.0%
Suitable for:
Dairy products (yogurt, flan, panna cotta)
Fermented products
Low-fat or calcium-rich creams and desserts
No syneresis
Acid-free gelation
Thermoreversible (40–60 °C)
Improves consistency and texture in dairy-based recipes
Suitable for vegetarians and vegans
Contains no known allergens
Product of Spain
For all orders exceeding a value of 100USD shipping is offered for free.
Returns will be accepted for up to 10 days of Customer’s receipt or tracking number on unworn items. You, as a Customer, are obliged to inform us via email before you return the item.
Otherwise, standard shipping charges apply. Check out our delivery Terms & Conditions for more details.
