Pectin is one of the most versatile stabilizers available
Pectin is one of the most versatile stabilizers available. Product and application development by the major Pectin producers has over the years resulted in a large expansion of the opportunities and applicability of Pectin. Pectin is a key stabilizer in many food products. Pectin is a natural component of all edible plant material. Pectin is located in the plant cell walls and in a layer between the cells called middle lamella. Pectin gives firmness to the plants and influences growth and water household. 80% to 90% of the pectin produced in the industry is used in the food industry to produce jelly, jam and jelly with its gelatin.
HIGH METHOXYL APPLE PECTIN
| Tipo | Degree of Esterification | Characteristics & Properties | Main Area of Application |
| HSA102 | 68 - 70% | Rapid set SAG 150°±5 | Jams, Juices |
| HSA103 | 65 - 68% | Medium rapid set SAG 150°±5 | Jams of different packing |
| HSA104 | 62 - 65% | Slow set SAG 150°±5 | Jams, Confectionery |
| HSA105 | 58 - 62% | Extra slow set SAG 150°±5 | Confeitaria |
| HSA151B | 58 - 62% | Extra slow set with buffer salt | Confeitaria |
| HSA181 | 70 - 78% | High protein stabilizing capacity | Acidified milk drinks |
| HSA121 | 70 - 78% | 4% solution viscosity 400-500CP | Bebidas |
LOW METHOXYL CONVENTIONAL APPLE PECTIN
| Tipo | Degree of Esterification | Characteristics & Properties | Main Area of Application |
| HSA300 | 30-35% | High calcium reactivity | Low sugar jam, fruit preparations |
| HSA310 | 36-40% | Medium calcium reactivity | Low sugar jam, fruit preparations |
| HSA310FB | 36-40% | Medium calcium reactivity High stability for bakery | Low sugar jam, fruit preparations, fruit filling |
HIGH METHOXYL CITRUS PECTIN
| Tipo | Degree of Esterification | Characteristics & Properties | Main Area of Application |
| HSC102 | > 69% | Rapid set SAG 150°±5 | Jams, Juices |
| HSC103 | 66 - 69% | Medium rapid set SAG 150°±5 | Jams of different packing |
| HSC104 | 62 - 66% | Slow set SAG 150°±5 | Jams, Confectionery |
| HSC105 | 58 - 62% | Extra slow set SAG 150°±5 | Confeitaria |
| HSC151B | 58 - 62% | Extra slow set with buffer salt | Confeitaria |
| HSC181 | 68 - 74% | Medium protein stabilizing capacity | Acidified milk drinks |
| HSC182 | 68 - 74% | High protein stabilizing capacity | Acidified milk drinks |
| HSC121 | > 70% | 4% solution viscosity 400-500 CP | Bebidas |
| HSC123 | > 70% | 4% solution viscosity 500-600 CP | Bebidas |
LOW METHOXYL AMIDATED CITRUS PECTIN
| Tipo | Degree of Esterification | Degree of Amidation | Characteristics & Properties | Main Area of Application |
| HSC200 | 20-23% | 23-25% | Very high calcium reactivity | Yogurt, low sugar jam, fruit preparations |
| HSC210 | 23-26% | 20-24% | High calcium reactivity | Low sugar jam, fruit preparations, glaze |
| HSC220 | 26-30% | 17-23% | Medium calcium reactivity | Low sugar jam, fruit preparations |
| HSC230 | 30-35% | 13-20% | Low calcium reactivity | Low sugar jam, fruit preparations |
| HSC240 | 35-40% | 9-15% | Very low calcium reactivity | Low sugar jam, fruit preparations |
As a food additive or ingredient, pectin is used in the food industry, mainly for gelling, thickening, improving texture, emulsifying and stabilizing.
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