The present invention relates to liquid or semi-liquid pastry glaze, gellingon contact with a support, in particular to cold gelling pastry glazesobtained by solubilizing a Ca2+reactive low methoxylated pectin, preferably alow methoxylated-amidated pectin and by applying conditions of brix, pH and/orsuboptimal Ca+2 levels or other jellification ions that do not allow gellingbefore application onto a food product that provides the extra amount of e.g.Ca+2 ions and/or other conditions needed for jellification. The glazesolutions of the invention typically have a brix of about 35~ to about 55~, anacid pH (for instance a pH below 4) and/or a natural free Ca2+ level of about15 ppm. The present invention further relates to the use of such pastry glazeson food products such as pastry, which will retain an excellent cut-abilityand texture. The glazes according to the invention advantageously are ready-to-use glazes that can be applied with precision, that are cold gelling but donot have the disadvantages of a standard thixotropic glaze. They are highlysuited for glazing of acid food products such as a fruit tart.
