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Jams and fruit preparations

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Fruit preparations, fillings, fruit purees

Aglufiber FA
Key benefits
  • Stabilisation and texturisation.
  • Bake stability.
  • Syneresis reduction.
  • Sugar reduction.
  • Body and mouthfeel improvement.

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.

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Beverages


  • Fruit juices.
  • Fruit-based drinks.
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Confectionery


  • Jellies.
  • Candies.
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Dairy


  • Desserts.
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  • Cheese.

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Jams


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

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Get in touch with our technical team to develop new or enhance your existing recipes.

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