Pectin X58 is a thickening and gelling agent that works under specific conditions: a minimum dry extract of 35% and the presence of calcium and/or acid. It is particularly well-suited for neutral or low-sugar toppings, with dosage depending on the recipe and desired texture. The gel it produces is thermo-reversible (can be melted and reset), freeze-stable, and thixotropic—becoming fluid when stirred for easy handling, then quickly returning to a thick texture at rest. This makes it especially practical for pastry applications.

Recommended dosage: 10–15 g per kg of mass (1–1.5% of total mass)