Louis Francois Yellow Pectin Pate De Fruit

Louis François Yellow Pectin Pâte de Fruit is a professional-grade pectin specifically formulated for high-sugar confectionery applications, most notably pâte de fruit — the classic French fruit confection. Unlike NH95 pectin, yellow pectin is a non-thermoreversible (irreversible) pectin, meaning it sets permanently once gelled and cannot be remelted. This makes it ideal for firm, sliceable confections that need to hold their shape at room temperature.

Yellow pectin requires a high sugar concentration and the presence of acid to gel correctly, producing a firm, clean-cutting gel with a bright, natural fruit flavour and beautiful clarity. It is the industry standard for professional pâte de fruit production and is also used in high-Brix fruit jellies, fruit confectionery, and certain jam applications.

Key uses:

• Pâte de fruit — the essential pectin for authentic French fruit confections
• High-sugar fruit jellies and confectionery
• Firm, sliceable fruit gels that hold their shape at room temperature
• Applications requiring a permanent, non-thermoreversible set
• Produces a bright, clear gel with excellent natural fruit flavour

Typically used at 10–15g per kg of fruit preparation at high sugar concentrations (65–75° Brix). Available in a 1kg professional pack. For more professional gelling agents and patisserie ingredients, explore our full Louis François collection or browse our Sosa Ingredients range.