Pectin solutions for fruit preparations

The tables below show the main pectins available in the Silvateam range for use in fruit preparations for yogurts, bakery fillings, coatings, and glazes.

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

Fruit preparations for yogurt

Product name DM (%) DA (%) Usage levels (%) Key benefits
Aglupectin LC-S18 35 - 41 N.a. 0.3 - 0.5
  • High viscosity
  • Good fruit suspension
  • Suitable for organic products
Aglupectin LC-S22 46 - 50 N.a. 0.5 - 0.8
  • Good syneresis
  • Shiny texture
Aglupectin LA-S05 35 - 45 12 - 16 0.3 - 0.5
  • Low viscosity and low gel strength
  • Carry through effect
Aglupectin LA-S10 30 - 40 16 - 20 0.3 - 0.5
  • Medium gel strength
  • Good fruit suspension
Aglupectin LA-S20 25 - 35 20 - 25 0.3 - 0.5
  • High gel strength
  • Good flavor release

Coatings and glazes

Product name DM (%)  DA (%)  Usage levels (%) Key benefits
Aglupectin LA-S10S 30 - 40 16 - 20 1.0 - 1.5
  • Suitable for hot filled reversible jellies
  • Good for spreading tart glazes
Aglupectin LA-S03S 40 - 48 8 - 12 1.0 - 2.0
  • Suitable for cold spreadable jellies
  • Shiny and short texture

Bakery fillings

Product name DM (%) Usage levels (%) Key benefits
Aglupectin LC-BF 35 - 41 0.8 - 1.5
  • High temperature oven stability
  • Good flavor release
Aglupectin LC-S13 35 - 41 0.8 - 1.5
  • Gelled structure
  • Very high oven temperature stability

DM: Degree of Methoxylation and DA: Degree of Amidation