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Pectin is traditionally used as a gelling agent in a wide range of fruit-based products, such as jams, marmalades, jellies, fruit preparations for yoghurts and desserts and fruit filling for bakery products.
Pectin can be used to improve the mouth-feel and the pulp stability in juice based drinks and as a stabiliser in acidic protein beverages.
Pectin also reduces syneresis in jams and marmalades and increases the gel strength of low calorie jams.
Pectin is used in confectionery jellies to give a good gel structure and a clean bite.
The typical dosage of pectin in food applications is between 0.5 - 1.0%.
Besides its use in the food industry, pectin is also used in pharmaceutical and cosmetic products.