The present invention relates to liquid or semi-liquid pastry glaze, gelling on contact with a support, in particular to cold gelling pastry glazes obtained by solubilizing a Ca<；2+>； reactive pectin and by applying conditions of brix, pH and/or suboptimal Ca<；+2>； levels or other jollification ions that do not allow gelling before application onto a food product that provides the extra amount of e.g. Ca<；+2>； ions and/or other conditions needed for jellification. The glaze solutions of the invention typically have a brix of about 35 DEG to about 55 DEG , an acid pH (for instance a pH below 4) and/or a natural free Ca<；2+>； level of about 15 ppm. <；??>；The present invention further relates to the use of such pastry glazes on food products such as pastry, which will retain an excellent cut-ability and texture. The glazes according to the invention advantageously are ready-to-use glazes that can be applied with precision, that are cold gelling but do not have the disadvantages of a standard thixotropic glaze. They are highly suited for glazing of acid food products such as a fruit tart. <；IMAGE>；
