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.
HIGH METHOXYL APPLE PECTIN
| Type | 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 | Confectionery |
| HSA151B | 58 - 62% | Extra slow set with buffer salt | Confectionery |
| HSA181 | 70 - 78% | High protein stabilizing capacity | Acidified milk drinks |
| HSA121 | 70 - 78% | 4% solution viscosity 400-500CP | Beverages |
LOW METHOXYL CONVENTIONAL APPLE PECTIN
| Type | 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
| Type | 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 | Confectionery |
| HSC151B | 58 - 62% | Extra slow set with buffer salt | Confectionery |
| 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 | Beverages |
| HSC123 | >70% | 4% solution viscosity 500-600 CP | Beverages |
LOW METHOXYL AMIDATED CITRUS PECTIN
| Type | 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 |
