Fruit naturally contains pectin, and marmalade has traditionally been made by cooking seasonal fruit alone or with added sugar. With sugar in the system and the fruits own acid, the natural pectin will thicken or gel the product. Adding pectin and xanthan gum to fruit preparations makes it possible to tailor the product in terms of desired viscosity and stability and to ensure finished products of consistent quality whether it is for full sugar formulations, sugar-reduced/diet jams or baking stable jams.
We supply different grades of HM, LM and LMA pectin from citrus and apple for a variety of applications including:
The role of pectin in a fruit preparation is to provide texture to the jam or jelly giving good distribution of the fruit, minimising syneresis, giving good flavour release and allowing transport without changes.
There are three types of pectin classified according to their degree of methylation (DM%) and all having their own functions and properties. The different types of pectin are optimised for specific functions like e.g. gelling, viscosifying and stabilisation. For marmalade and jams, pectin provides a range of textures from firm and elastic to soft and spreadable and reversible.
The fruit’s natural pectin is the HM pectin. HM pectin needs more than 55% solids and low pH (below 3.3) to gel. This type of pectin is typically used for production of jam, jellies, and preserves.
LM pectin gels in the presence of calcium or potassium, but also with sugars and acids. A special feature of LM pectin is the ability to gel in systems with low soluble solids. LMA pectin also need calcium to gel, but usually far less than LM pectin. This often makes LMA pectin easier to use than the non-amidated LM pectins. Both LM and LMA pectins are ideal for sugar reduced, low sugar jams and diet jams, and for fruit preparations and baking stable jams.
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