Hydrocolloids

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Pectin is an ingredient and a natural component of plants that is especially abundant in apples and citrus fruits. Fruit pectin is associated with cellulose in plant tissues, where it plays a fundamental role in determining their mechanical properties.

As a food ingredient, it can be used as a gelling agent, thickening agent and stabilizer in food applications. Pectin is used in diverse applications such as yogurt, confectionery and acid milk drinks. It has the image of a natural product and has acknowledged nutritional benefits. Pectin is also used to optimize the mouthfeel of fruit-based beverages and as a protein stabilizer in acidified dairy products.

Applications

Fruit paste

Acid Dairy Drinks

Yogurts

Fruit preparations for yogurts

Fruit preparations for dessert creams

Traditional jams

Fruited beverages

Preparations for baking/ pastry fillings

Benefits

Gel formation is a significant function of pectin

Pectins are excellent stabilizers of acid milk drinks. They coat the casein particles, stopping them from aggregating to prevent sedimentation problems.

Pectins can provide a wide range of textures and rheological properties, depending on the calcium concentration and the calcium reactivity of the pectin chosen.

Pectins also are very attractive viscosifiers for soft drinks.

Pectin builds a similar mouthfeel to that of fruit juices, and is therefore useful in juice drinks and in low calorie or diet drinks.

Pectin has the advantage of delivering a very clean flavor release. In this case, the viscosity is created simply by the behavior of the pectin in the solution.