While pectin has a long legacy in home kitchens and canning, recent advancements have sparked new innovations with this versatile, plant-based ingredient. An excellent thickener, gelling agent and stabilizer, today’s pectin is a source for satisfying mouthfeel in reduced-sugar beverages, shelf-stable appeal in low-pH dairy beverages, and flavorful gummies with label-friendly appeal.
- Supports sugar reduction – Pectin adds back the mouthfeel and richness that are lost when sugar is removed from a product.
- Creates body and texture – Pectin’s thickening and gelling properties are useful in creating a wide range of textures and viscosities.
- Stabilizes proteins – In acidified dairy products, pectin helps maintain proteins in suspension and prevents curdling.
- Label-friendly functionality – Fruit-based pectin can replace gelatin in vegetarian/vegan-friendly formulations.
Confectionery HM UniPECTINE®, UniPECTINE® PG series. Our UniPECTINE® solutions for confectionery provide great texture and flavor release, especially in jellies & gummies. HM pectin can be used in high sugar acid jellies (coated or not) and offers excellent firmness and flavor release, and a smooth and brittle texture. LM pectin can be used in non acidic conditions and provides a tender texture. Pectin delivers a firm first bite, and hence a new eating experience that surprises the consumer palate and can help to improve shelf-life quality of end products and can be used for certain vegan/ vegetarian formulations.
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Knowde Enhanced TDS
Identification & Functionality
To disperse the product without lumps:
- Premix the powder with the other dry ingredients, and pour the preparation into the liquid under efficient stirring in order to obtain a complete dispersion.
- Disperse it in a non-solvent medium (oil, alcohol, concentrated sugar solutions > 65° Brix).
The dissolution of the product depends on the medium and the process:
- It is improved by heat treatment (time, temperature), shear-stress (propeller, homogenizer).
- A complete dissolution is rapidly obtained at 80 / 85°C (176 / 185°F).
- It can be difficult in a high calcium medium (hard water > 80 ppm Ca++, milk), then it requires extra time or sequestering salts.
Product Consist of:
- High methoxyl pectin E 440i
Unipectine® for Confectionary Features & Benefits
Applications & Uses
- Food applications
- The product can be used in sweetened or fruit media.
- The maximum dosage is about 2.5 % in cold water and 4 to 5 % in hot water.
- The final texture is rather firm, the gel is clear, transparent and not thermoreversible.
It is a gelling agent (in an acid and very sweetened medium : SS > 76 %, pH = 3.2 - 3.5) particularly suited to the manufacture of confectionery with or without pulp, at a dosage of 0.80 to 1.50 %. The gelification occurs by the addition of acid in solution at the end of process.
Regulatory & Compliance
Packaging & Availability
Storage & Handling
- Store in original packaging until use
- Store under cool and dry conditions