Pectin

 
 
 

A popular clean-label, natural stabilizer from citrus fruits

 
 
 

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

  • Consumer-friendly, clean-label ingredient
  • Accelerates and simplifies the development cycle
  • Tolerates wide parameters in processes and recipes

Downloads:

Pectin Brochure

 
 
 

How We Help

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.

 
 
 

Sustainability

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

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:

  • Low pH dairy protein drinks
  • Plant-based fermented products
  • Fruit preparations for spoonable plant-based or dairy products

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:

  • Jams
  • Jellies
  • Fruit spreads

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:

  • Fruit preparations for fresh fermented dairy products such as spoonable/drinkable yogurt
  • Fruit preparations for fermented plant-based spoonable/drinkable products

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:

  • Sugar confectionery
  • Fruit roll-ups
  • Jellies
  • Chews

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:

  • Fermented plant-based products
  • Fermented dairy products, including yoghurt

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:

  • Fruit spreads
  • Fruit preparations
  • Bakery fillings
  • Glazes
  • Sauces
  • Toppings
  • Ripples
  • Compotes

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:

  • Juices
  • Reduced-sugar beverages

GRINDSTED® PECTIN HE

Provides uniform gelling and syneresis control in high sugar jams and jellies

Gelling for:

  • High sugar jams
  • High sugar jellies

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:

  • Clean label/organic products
  • Fruit spreads
  • Fruit preparations
  • Bakery fillings
  • Glazes
  • Sauces
  • Toppings
  • Ripples
  • Compotes

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:

  • Low sugar jams
  • Jellies
  • Fruit spreads

 
 
 

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