Pectin provides gelation, viscosity, texture and protein stability in a range of food applications. It is a natural hydrocolloid present in plants and is a source of soluble dietary fiber. In addition to its traditional use in jams, jellies, and sugar confectionery, pectin improves the mouthfeel and taste profiles of even low-sugar beverages and yogurts that have an improved nutritional profile.
DuPont Nutrition & Biosciences is one of the largest suppliers of pectin and we have an extensive understanding of pectin’s unique properties. Our raw materials and processes are carefully chosen to create specialty pectins for a variety of applications.
Key Benefits
Downloads:
Clean Label
Pectin is a consumer-friendly ingredient that has long been used in homemade jams and jellies. It shortens lists of ingredients by removing the need for calcium salts that are added to improve the texture of low-sugar jams.
Plant Based
GRINDSTED® Pectin supports the development of plant-based food by enhancing texture and mouthfeel.
Our pectin production is a good example of the circular economy. Our pectin is extracted mostly from citrus peel by-products from the juice and citrus-oil processing industries. These by-products would otherwise have been used as animal feed or wasted.
GRINDSTED® Pectin supports at least four of the United Nations Sustainable Development Goals.
Product |
Benefit |
Application |
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GRINDSTED® PECTIN AMD |
Prevents protein sedimentation and whey off Controls viscosity and builds texture Replaces texture when milk solids, fat and/or sugar are reduced |
Protein stabilization for:
|
GRINDSTED® PECTIN SF EXTRA |
Provides a soft and spreadable texture Performs across a variety of soluble solids, pH levels, fruit types and filling temperatures Tolerates wide parameters in processes and recipes Adds shine to products |
Spreadability and suspension for:
|
GRINDSTED® PECTIN YF |
Thixotropic texture properties that quickly regain viscosity Creates a gel network with high yield value to suspend fruit pieces throughout the tote Works over a broad formulation and fermented mass range Provides excellent flavor release Allows for texture modification |
Compatible with fermented mass; provides suspension and texture for:
|
GRINDSTED® PECTIN CF |
Uniform gelling provides a clean-cut and shiny appearance Low setting temperature required for processing High heat stability improves tolerance with respect to manufacturing, transport and consumption in warm climates |
Gelling, low setting temperatures and texture for:
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GRINDSTED® PECTIN SY |
Builds body and viscosity for a smooth texture and shiny appearance Maintains texture throughout shelf life and prevents syneresis Replaces texture in formulations designed to reduce cost and/or calories |
Texture and mouthfeel for:
|
GRINDSTED® PECTIN PRIME |
Multipurpose pectin range that works over a wide variety of applications Its versatility makes developing line extensions easy Accelerates the development cycle as it tolerates wide parameters in processes and recipes Reduces inventory |
Spreadability, suspension, texture, and flavor release for:
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GRINDSTED® PECTIN JD |
Increases the texture and flavor of the fruit Reduces costs Helps reduce sugar content without compromising texture |
Viscosity, mouthfeel and flavor release for:
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GRINDSTED® PECTIN HE |
Provides uniform gelling and syneresis control in high sugar jams and jellies |
Gelling for:
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GRINDSTED® PECTIN LC |
Works over a wide variety of applications with organic or clean label requirements Offers excellent flavor release Provides bake stability |
Texture, suspension and syneresis control for:
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GRINDSTED® PECTIN LA & SF |
Provides a gel network that ensures texture, suspension and syneresis control Wide product range designed to perform across a variety of soluble solids, pH levels, fruit types and filling temperatures |
Gelling, suspension and syneresis control for:
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