Stabilizers for jams and marmalades | Food ingredients | Silvateam

Low sugar jams and marmalades

TSS: 30 - 60% / pH: 3.0 - 3.8

Aglupectin LA-S05
Key parameters	DE: 33 - 38 DA: 12 - 16 Dosage: 0.4 - 1.0
Key benefits	Low calcium reactivity. Creamy and soft structure. Recommended TSS: 40 - 60%.

Aglupectin LA-S10
Key parameters	DE: 27 - 32 DA: 18 - 23 Dosage: 0.4 - 0.8
Key benefits	Medium calcium reactivity. Low syneresis. Suitable for all types of fruits with final pH of 3.2 and 3.8. Recommended TSS: 40 - 60%.

Aglupectin LA-SX120
Key parameters	DE: 27 - 32 DA: 16 - 21 Dosage: 0.5 - 1.0
Key benefits	Medium high calcium reactivity. Low syneresis. Good fruit suspension. Recommended TSS: 35 - 55%.

Aglupectin LA-S20
Key parameters	DE: 20 - 25 DA: 22 - 25 Dosage: 0.5 - 0.8
Key benefits	High calcium reactivity. Good fruit suspension. Recommended TSS: 20 - 45%.

Aglupectin LA-SX25
Key parameters	DE: 27 - 31 DA: 2 - 6 Dosage: 0.8 - 1.2
Key benefits	Creamy texture Medium high calcium reactivity Low syneresis Good fruit suspension Recommended TSS: 45 - 60%

Aglupectin LA-SX21R
Key parameters	DE: 27 - 32 DA: 9 - 11 Dosage: 0.5 - 0.8
Key benefits	Medium high calcium reactivity. Buffered with E452i, E333iii. Low syneresis. Good fruit suspension. Recommended TSS: 35 - 55%.

Low sugar organic jams

TSS: 30 - 60% and pH: 3.0 - 3.8

Aglupectin LC-S12X
Key parameters	DE: 29 - 33 Dosage: 0.4 - 0.8
Key benefits	High calcium reactivity. Shiny texture. Recommended TSS: 30 - 50%.

Aglupectin LC-S18X
Key parameters	DE: 37 - 41 Dosage: 0.7 - 1.2
Key benefits	Medium calcium reactivity. Low syneresis. Recommended TSS*: 50 - 60%.

Compotes and ready to eat fruit desserts

Aglupectin LC-S12X
Key parameters	DE: 29 - 33 Dosage: 0.4 - 0.8
Key benefits	Good flavor release. Suitable for organic fruit compotes.

Aglupectin LA-S20
Key parameters	DE: 20 - 25 DA: 22 - 25 Dosage: 0.3 - 0.8
Key benefits	Low syneresis. Suitable for fruit compotes without added sugar.

High sugar jams and marmalades

TSS: 60% / pH: 2.8 - 3.5

Aglupectin HS-R
Key parameters	DE: 67 - 70 Dosage: 0.3 - 1.0
Key benefits	Suitable for orange marmalades with orange peels in suspension. High setting temperature.

Aglupectin HS-MR
Key parameters	DE: 64 - 67 Dosage: 0.3 - 1.0
Key benefits	Shiny texture. Medium setting temperature.

Aglupectin HS-S
Key parameters	DE: 58 - 64 Dosage: 0.3 - 1.0
Key benefits	Suitable for single portions. Low setting temperature.

Aglupectin HS-ES
Key parameters	DE: 52 - 58 Dosage: 0.3 - 1.0
Key benefits	Very low setting temperature.

Aglupectin LA-S03
Key parameters	DE: 40 - 48 DA: 8 - 12 Dosage: 0.6 - 1.0
Key benefits	Low calcium reactivity. Suitable for jam with pH higher than 3.5.

Aglupectin LA-SX274
Key parameters	DE: 35 - 45 DA: 4 - 8 Dosage: 0.6 - 1.0
Key benefits	Suitable for both high sugar and low sugar jams. Softer texture compared to standard high sugar jams.

Aglutex J123
Key parameters	Dosage: 0.3 - 0.6%
Key benefits	Gelled texture similar to HM pectin. Excellent creaminess. Suitable for standard jars.

Aglupectin Plus
Key parameters	Dosage: 0.15 - 0.25%
Key benefits	Suitable for jam with fruit pieces in suspension. High viscous texture. Suitable for standard jars.

Fruit preparation

Aglupectin LA-S05
Key parameters	DE: 33 - 38 DA: 12 - 16 Dosage: 0.4 - 0.8
Key benefits	Low viscosity and soft gel structure. Carry through effect.

Aglupectin LA-S10HBG
Key parameters	DE: 27 - 32 DA: 18 - 23 Dosage: 0.3 - 0.7
Key benefits	High viscosity. Good fruit suspension.

Aglupectin LC-S18Y
Key parameters	DE: 37 - 41 Dosage: 0.3 - 0.5
Key benefits	High viscosity. Good fruit suspension. Suitable for organic products.

Toppings and ripples

Aglupectin LA-S03S
Key parameters	DE: 40 - 48 DA: 8 - 12 Dosage: 0.3 - 0.6
Key benefits	Buffered with E450i. Creamy and shiny texture. Thixotropic behavior. Suitable for different fruit content and type.

Aglupectin LA-S10HBG
Key parameters	DE: 27 - 32 DA: 18 - 23 Dosage: 0.3 - 0.7
Key benefits	Short texture. Suitable for neutral toppings.

Aglupectin LC-S22
Key parameters	DE: 46 - 50 Dosage: 0.3 - 0.8
Key benefits	Soft and shiny texture. Suitable for organic applications.

Bakery

Fruit filling.
Post-oven filling.
Coatings and glazes.

Beverages

Fruit juices.
Fruit-based drinks.
Particle suspension.

Confectionery

Jellies.
Candies.

Dairy

Desserts.
Gelatin free.
Cheese.

Jams

Jams and fruit preparations.
Low sugar marmalades.
Toppings and ripples.