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


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.



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.






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


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


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


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


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


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


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


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

Gelling for:

  • High sugar jams
  • High sugar jellies


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


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

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.
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.
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.
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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.
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.
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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