Pectin solutions for confectionary

The table below shows the main pectins available in the Silvateam range for use in fruit jellies and candies.

Our technicians are available to develop new tailor made pectins to meet the specific needs of our customers.

Product name DM (%) DA (%) Usage levels (%) Key benefits
Aglupectin HS-ES 50 - 58 N.a. 1.0 - 2.0
  • High setting temperature
Aglupectin HS-SB 58 - 64 N.a. 1.0 - 2.0
  • Low setting temperature
Aglupectin LA-S10 30 - 40 16 - 20 1.5 - 2.0
  • Suitable for neutral jellies and candies

DM: Degree of Methoxylation and DA: Degree of Amidation