Pectin solutions for jams and marmalades

The tables below show the main pectins available in the Silvateam range for use in high sugar jams and marmalades, low sugar jams, compotes and ready to eat desserts.

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

High sugar jams and marmalades

Product name DM (%) Usage levels (%) Key benefits
Aglupectin HS-R 67 - 70 0.4 - 0.7
  • Suitable for orange marmalades with orange peels in suspension
  • High setting temperature
Aglupectin HS-MR 64 - 67 0.4 - 0.7
  • Shiny texture
  • Medium setting temperature
Aglupectin HS-S 58 - 64 0.5 - 0.8
  • Suitable for single portions
  • Low setting temperature

Low sugar jams

Product name DM (%) DA (%) Usage levels (%) Key benefits
Aglupectin LC-S12 31 - 35 N.a. 0.5 - 0.8
  • High gel strength
  • Shiny texture
Aglupectin LC-S18 35 - 41 N.a. 0.5 - 0.8
  • Medium gel strength
  • Good syneresis control
Aglupectin LC-S22 46 - 50 N.a. 0.7 - 1.2
  • Creamy and spoonable structure
  • Suitable for spreading
Aglupectin LA-S10 30 - 40 16 - 20 0.5 - 0.8
  • Medium gel strength
  • Good syneresis control
  • Suitable for all types of fruits with a final pH of 3.2 and 3.8
Aglupectin LA-S20 25 - 35 20 -25 0.5 - 0.8
  • High gel strength
  • Good fruit suspension

Compotes and RTE desserts

Product name DM (%) Usage levels (%) Key benefits
Aglupectin LC-S18 35 - 41 0.3 - 0.8
  • Good flavour release
  • Creamy and spoonable structure
  • Good syneresis control

DM: Degree of Methoxylation and DA: Degree of Amidation