Pectin is a natural hydrocolloid present in all plants.

Pectin provides gelation, viscosity, texture and protein stability for a number of food applications.

DuPont has an extensive understanding of the unique functionality of pectin. Through careful selection of raw materials and process conditions, speciality pectins are designed for a variety of applications.

Key benefits

  • Consumer friendly
  • Value added
  • Accelerated development
  • Process flexible
  • Reduces rework
  • Simplify
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
Prevents protein sedimentation and whey off
Controls viscosity and builds texture
Replaces texture when milk solids, fat and/or sugar are reduced
GRINDSTED® PECTIN SF and SF EXTRA Provides a gel network from firm to soft and spreadable
Specialty types designed to perform across a variety of soluble solids, pH levels, fruit types and filling temperatures
Jam, jellies, fruit spreads
GRINDSTEED® PECTIN YF Thixotropic flow property that quickly regains viscosity
Creates a gel with yield value to suspend fruit pieces throughout the tote
Works over a broad formulation range
Yogurt, fruit preparations

Uniform gelling provides a clean-cut and shiny appearanceLow setting temperature broadens the processing tolerance
High re-melt temperature improves tolerance to manufacturing, transport and consumption in warm climates

Sugar confectionery, fruit roll-ups, jellies and 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 and reduces cost in reduced milk solids formulations
Culture dairy, yogurt
GRINDSTED® PECTIN PRIME Multipurpose pectin that works over a wide variety of applications
Allows versatility for easy line extension development
Accelerates the development cycle
Reduces inventory
Fruit spreads, fruit preparations, bakery fillings, glazes, sauces, toppings, ripples, compotes
GRINDSTED® PECTIN ASD Pectin stabilizes individual soy proteins to prevent acid-induced aggregation
Pectin keeps acidified soy protein in a stable suspension
Provides a smooth texture
Low pH soy juice drinks
GRINDSTED®  PECTIN WAVE Builds viscosity and mouthfeel
Aids in pulp suspension
Replaces the texture lost when reducing sugar or fruit juice
Beverages, nectars, juice drinks, carbonates
GRINDSTED® PECTIN FB Provides form and bake stability
Creates uniform fillings with an appealing shiny appearance
Produces a smooth, pumpable texture for easy handling
Bakery fillings

Creates shiny, fast-setting glazes
Highly transparent
Excellent, cutable texture

GRINDSTED® PECTIN POWERFREEZE Reduces ice crystal formation to improve freeze thaw stability
Improved volume
Improved dough handling and extensibility
Frozen dough

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