Unipectine® for Fruit Applications

Knowde Enhanced TDS

Identification & Functionality

Ingredient Name: Pectin
Food Ingredients Functions: Dispersant,
Gelling Agent,
Stabilizer,
Texturizing Agent,
Thickener,
Viscosity Modifier
Technologies: Food Ingredients
Product Families: Food Ingredients — Functional Additives
Processing Aids
Food Ingredients — Texture & Consistency
Emulsifiers,
Gums & Hydrocolloids,
Other Texture & Consistency Products,
Stabilizers,
Starches & Thickeners,
Texturizers
Product Information: Raw Material

Apple

Citrus

This product consists of:

Low methoxyl amidated pectin E 440ii

Dextrose
Functionality: Dispersion
To disperse the product without lumps:

Premix the powder with the other dry ingredients, and pour the preparation into the liquid under efficient stirring in order to obtain a complete dispersion.

Disperse it in a non-solvent medium (oil, alcohol, concentrated sugar solutions > 65° Brix).

Dissolution
The dissolution of the product depends on the medium and the process:

It is improved by heat treatment (time, temperature), shear-stress (propeller, homogenizer).

A complete dissolution is rapidly obtained at 80 / 85°C (176 / 185°F).

It can be difficult in a high calcium medium (hard water > 80 ppm Ca++, milk), then it requires extra time or sequestering salts.

Features & Benefits

Labeling Claims: Allergen-free,
Halal,
Kosher,
Non-GMO
Food Ingredients Features: Dissolves Easily,
Good Consistency,
Good Gelling Properties,
High Quality,
Improved Dispersion,
Improved Texture,
Prevents Syneresis,
Stabilizing

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Bakery,
Confectionery,
Desserts & Fruit Preparations,
Other Food Applications,
Savory & Culinary
Food & Nutrition Applications: Filling Applications,
Food Coatings,
Fruit Based Preparations,
Glazings,
Jams,
Jellies
Product Applications: Media/Uses
The product can be used in aqueous, dairy or fruit media.
The maximum dosage is about 3% in cold water and 6 to 8 % in hot water.

Texture

The gelification, due to pectin with calcium interaction, occurs during cooling.

The final texture is obtained after 24 hours.

Properties

Regulatory & Compliance

Certifications & Compliance: CFIA Amenable,
EU Compliant,
FDA Compliant,
Halal,
JECFA (FAO/WHO),
Kosher,
Non-GMO Project Verified,
The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)

Packaging & Availability

Storage & Handling

Storage Conditions: Store in original packaging until use

Store under cool and dry conditions