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.
Fruit applications HM UniPECTINE®, UniPECTINE® OF, OB, OG and OH series. The complete range exists of HM, LMA and LMC pectin solutions for all types of jam varying in pH and fruit inclusions: specialties suitable for standard, reduced sugar and/or organic jams, and to cover a whole range of specifications with regards to reactivity, pH, calcium content of fruit, filling temperature and more. These pectin solutions enable great fruit suspension and help to ensure consistent, stable texture in conventional and sugar-reduced applications. We help fruit preparation manufacturers in their aim to achieve a stable, homogeneous fruit preparation in containers. Our UniPECTINE® solutions specifically designed for use in bakery products aim to provide the right texture with or without baking stability and can be used for a wide range of fillings or coatings.
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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.
This product consists of:
- Low methoxyl amidated pectin E 440ii
Unipectine® for Fruit Applications Features & Benefits
Applications & Uses
The product can be used in aqueous, dairy or fruit media.
The maximum dosage is about 3% in cold water and 6 to 8 % in hot water.
- The gelification, due to pectin with calcium interaction, occurs during cooling.
- The final texture is obtained after 24 hours.
Regulatory & Compliance
Packaging & Availability
Storage & Handling
- Store in original packaging until use
- Store under cool and dry conditions