Pectin is from apple and citrus peel , it has natural color variation from off-white to golden. , it is very versatile, flexible to formulation variations like jams, marmalades, fruit and confectionery jellies, yogurt and dairy drinks, whipped cream, milk gels and desserts, and salad dressings. This product is Kosher and Halal certified, and GMO free.Classified as E440

The two main types of pectin are High Methoxyl (HM) and Low Methoxyl (LM).

HM pectin requires sugar and acid to gel, while LM pectin can gel with the presence of calcium ions, making it suitable for low-sugar or sugar-free products.  The primary sources of commercial pectin are citrus fruits (orange, lemon, lime) and apples

This nature-derived citrus fiber is sustainably sourced and produced from byproduct of the citrus juicing industry using a process FREE FROM CHEMICAL MODIFICATIONS. Label friendly options include citrus fiber, dried citrus pulp or citrus flour.

· Citrus fiber is widely used in the following food industries:
–Meats: yield improvement, purge reduction, juiciness
–Bakery: improved freshness over time, egg and/or oil reduction
–Sauces: thickness, stability, pulp reduction
–Beverages: thickness, mouthfeel, pulp reduction
–Dairy: stability, emulsification, thickness
–Frozen Foods: stability, ice crystal reduction
–Pet foods: strengthening, binding,
–Plant-based Foods: emulsification, moisture retention

Jams and marmalades: Jams and marmalades with a soluble solid content of at least 55% are the classic applications for our HM apple Pectin which guarantee excellent flavour release, low syneresis and fruity-sweet taste.  Whether specific to calcium concentration, pH value or soluble solids content, we offer a standardised pectin range that covers a broad application field.

Confectionery The solid content of confectionery products, which is normally bet-ween 70% - 80%, together with a high acidity, can cause rapid or even an uncontrollable gelling speed if the wrong type of pectin is used. There are also non-buffered pectins available for those customers who want to determine the type and amount of their own retarding agent. For extra low filling temperature, amidated pectin series 200 can be recommended.

Dairy: Special HM pectin can stabilize acid protein systems by forming protective layers around the protein particles. This protein protection prevents serum or phase separation and casein aggregation at low pH values.  Pectin can also increase the viscosity and thus increase mouth feel and taste to acidified dairy beverages like drinkable yoghurts, fruit containing milks or fruit flavoured protein drinks. A range of different pectins are available to stabilise pre-defined  protein amounts and adding specific viscosities.

Beverage: Our beverage applications cover many functions including cloud  stabilisation, increasing mouthfeel and boosting soluble fibre. For cloud stabilisation in fruit juice drinks and for adding a natural mouthfeel to low calorie fruit beverages, we recommend our range of viscosity standardised HM pectin types from 170 and 180 series. They are standardised to constant physical and rheological  properties and are available in different viscosities from apple and citrus origin.  In applications where you want to increase soluble fibre content, you have the choice of different low viscosity pectin types.

Bakery: A shiny and attractive finish on all sorts of pastry and desserts or a smooth and tasty fruit filling is giving bakery products the special character. Pectins have functional properties which are optimal for these applications.. Glazes seal the surface and act at the same time as a flavour enhancer, colour and freshness preserver. For effective use, glazes must be fully transparent, easy to apply and have to have constant rheological properties.