Pectins - are highly purified fine extracts of citrus and/or Apple pomace, which allow to receive food products with the required consistency, improve and preserve the structure of products, giving the positive effect on the taste perception. Gels on pectins are characterized by transparency, noncohesive taste and excellent release of flavor. Different types of pectins provide controlled gelling under different technological conditions, including extrusion, method of continuous production, high/low temperature of jigging. In the production of confectionery products containing starch or gelatin, the introduction of some kinds of pectin reduces the time set of the whole system, improves the texture of finished product and reduce the adhesiveness of the products in the countries with hot climate.
Unique Technological Offer
- A high degree of hydrocolloid purification, absence of a negative impact on the taste perception.
- Product portfolio in a wide range of viscosity control and jellification.
- Technical competence and accumulated experience in the production of hydrocolloids for any rheology in your product.
Production of confectionery products - it is a subtle combination of the required quality indicators of finished products and strictly controlled conditions of this production. In the production of confectionery products containing starch or gelatin, introduction of pectin or other hydrocolloids reduces the set of the whole system, and improves the texture of the finished product and also reduces the adhesiveness of the products in the countries with a hot climate. Even in low doses they control the flow properties of the pastry fillings in the production, storage and consumption. For sour milk beverages, such as yoghurt or milk-juice drinks, special types of pectins allow to perform heat treatment of dairy products in order to increase shelf-life of the finished products.
A range of pectins
- Buffer pectin
- ВМ pectin of fast set
- ВМ pectin of slow set
- ВМ pectin of medium set
- НМ pectin
- Specialized pectin