Pectin Nappage NH 25Kg - LOUIS FRANCOIS

Item No.IPS0AU0000454
Pectin NH is a type of low methoxyl (LM) pectin that has been modified to be thermally reversible. The more calcium in a gel, the less able that gel will be able to melt. Pectin NH gels with calcium but unlike other low methoxyl (LM) pectin it requires less calcium. Who is Louis Francois? Louis FRAN

Description

Pectin NH is a type of low methoxyl (LM) pectin that has been modified to be thermally reversible. The more calcium in a gel, the less able that gel will be able to melt. Pectin NH gels with calcium but unlike other low methoxyl (LM) pectin it requires less calcium.

Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
 
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
 
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.

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Pectin Nappage NH 25Kg - LOUIS FRANCOIS

Item No.IPS0AU0000454
Pectin NH is a type of low methoxyl (LM) pectin that has been modified to be thermally reversible. The more calcium in a gel, the less able that gel will be able to melt. Pectin NH gels with calcium but unlike other low methoxyl (LM) pectin it requires less calcium. Who is Louis Francois? Louis FRAN

Description

Pectin NH is a type of low methoxyl (LM) pectin that has been modified to be thermally reversible. The more calcium in a gel, the less able that gel will be able to melt. Pectin NH gels with calcium but unlike other low methoxyl (LM) pectin it requires less calcium.

Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
 
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
 
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.

Reviews (0)

There are no reviews yet.