PastryStar Pectin “Ruban Jaune” Slow Set Non-Reversible

Pastry Star Pectin Ruban Jaune is a slow-setting, non-reversible pectin ideal for producing clear fruit glazes, mirror glazes, jellies, and coatings. This high-performance fruit-based gelling agent activates with sugar and acid, forming a smooth, firm texture that resists remelting, even when reheated—making it perfect for finished confections and long-hold pastry applications.

Supplied in a 1 kg (2.2 lb) foodservice bag, this pectin is suitable for professional pastry chefs and production environments needing consistent results and long-term shelf stability.

• Slow set for detailed molding and spreadability

• Non-reversible (resists remelting) once set

• Ideal for glazes, jellies, and clear toppings

• Works with high-sugar, low-pH recipes

• Supplied in 1 kg (2.2 lb) powdered bag

Perfect For

• Mirror glaze and fruit glaze for pastries

• Jelly inserts and fruit spreads

• Clear coatings for tarts and fruit trays

• Molded or piped gel decorations

• Product: Pectin Ruban Jaune

• Brand: Pastry Star

• Weight: 8 lb case

• Form: Powder

• Set Type: Slow setting, non-reversible

• Storage: Cool, dry area in sealed container

• Shelf Life: 12 months

• Use Rate: Approx. 0.5%–1% depending on recipe

• Requires sugar and acid to activate (e.g., lemon juice or citric acid)

• Best added to the sugar before dissolving into fruit purée or juice

• Bring mixture to full boil to activate gelling properties

• Pour and shape before full set occurs

FAQs
Q: What does non-reversible mean?
A: Once set, the pectin will not remelt, making it ideal for final applications that need to remain stable.
Q: Can I use this for low-sugar jams?
A: No, this type works best with traditional high-sugar formulas.
Q: Is it vegan?
A: Yes, pectin is a plant-based ingredient derived from fruit.
Q: Can I freeze it?
A: Yes, it’s freezer-stable after setting.