Pectin is a natural fruit-derived gelling agent extracted from citrus peels or apple pomace. As an ideal structurant for jams, marmalades, and fruit-based dairy products, pectin provides a natural texture and excellent fruit flavor release.
It offers total control through different gelation mechanisms in high-acid/sugar environments (jams) or in the presence of calcium (dairy products).
Provides excellent transparency and a natural gloss in spreadable fruit products.
Helps the fruit flavor to be perceived more intensely compared to other gelling agents.
Prevents fruit particles from settling in fruit yogurts and dairy drinks.
| Product Group | Pectin Type | Gelation Requirement | Primary Function |
|---|---|---|---|
| Traditional Jam | High Methoxyl (HM) | High Sugar / Low pH | Fast setting and gloss |
| Sugar-Free Jam | Low Methoxyl (LM) | Calcium Ions | Low-brix gel structure |
| Fruit Yogurt | Amidated LM Pectin | Milk Calcium | Viscosity and stabilization |
| Fruit Juices | HM Pectin | Solubility Balance | Mouthfeel (Body-face) |
Contact us for Pectin types (HM, LM, or Amidated) and recipes tailored to your production process.
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