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| Product Name |
Structure & Gelling Conditions |
Applications |
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| High Methoxy Pectin |
>50% ester groups. Soluble solids over 60% Ph 2.8-3.5 |
High sugar jams, jellies, confectionary, dairy drinks, health products |
| Low Methoxy Pectin |
<50% ester groups. Soluble solids >10%. Optimal Ph 3-3.5 high calcium demand |
Baking stable fruit preparations, fruit preparations for yoghurt, low sugar fruit spreads |
| Amidated Pectin |
<50% ester groups. 1-25% amid groups. Soluble solids >10%. Optimal Ph 3-3.5 low calcium demand |
Glazing, low sugar fruit spreads, bakery fillings, fruit preparations for yoghurt |
Additional products are available, products can be custom formulated to specific applications.
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