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.

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

Application Areas

Bakery

Drawing on many years of experience, we tailor solutions for bakery products, creating superb fresh-keeping properties in bread and cakes and the right bite and crumb in biscuits, crackers and pastry, even at reduced fat levels.

Bars

When you choose Nutrition & Biosciences, you get more than simply ingredients. You gain access to unique expertise, experience and capabilities in nutrition bar formulation and marketing that can help advance your business priorities.

Beverages

When you open the door to Nutrition & Biosciences for your beverage needs, you gain access to unmatched application expertise, science-driven solutions, the full DuPont™ Danisco® range of ingredients, and extensive market knowledge and deep consumer insights that drive competitive advantage.

Culinary

Successful soups, sauces and dressings are dependent on good taste, texture and stability, DuPont™ Danisco® culinary ingredients help you deliver this.

Dairy

Take a deeper look inside Nutrition & Biosciences for your cheese, yogurt and other dairy needs. See how our market insights, research, and experience can open up your potential to satisfy nutrition-conscious consumers while keeping your costs down.

Frozen Desserts

For more than half a century, we have solved the challenges of the frozen desserts industry, including today’s demands for low/no sugar and fat formulations.

Fruit Applications

Our broad assortment of stabilizers helps you create the preferred texture, great flavor release and high stability in your fruit applications, whether those include high- or low-sugar fruit spreads (jams), bakery fillings, yogurt fruit preparations or fruit sauces.

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