Products in Texture & Consistency: Pectin

Unipectine® for Dairy & Dairy Alternatives is a food additive utilized as a texturant, serving as a thickener and/or gelling agent, especially suitable for the production of dairy desserts, particularly when calcium is present. This product comprises low-methoxyl amidated pectin E 440ii and dextrose, and it is characterized by its creamy-white to light brown-powder appearance with a neutral odor and taste.

Unipectine® for Beverages is a food additive employed as a texturant, functioning as a thickener and/or gelling agent, especially suited for the manufacturing of beverages at a recommended dosage ranging from 0.10 to 0.40%. This product consists of high-methoxyl pectin E 440i and dextrose, presenting itself in the form of a creamy-white to light brown powder with a neutral odor and taste.

Unipectine® for Fruit Applications is a food additive utilized as a texturant, functioning as a thickener and/or gelling agent, especially suitable for the production of fruit preparations such as jams, particularly when calcium is present. It comprises low-methoxyl amidated pectin E 440ii and dextrose and is characterized by its creamy-white to light brown powder appearance with a neutral odor and taste.

Unipectine® for Confectionery is a food additive employed as a texturant, acting as a gelling agent specifically designed for use in acidic and highly sweetened environments with a soluble solids content greater than 76% and a pH level ranging from 3.2 to 3.5. It is particularly well-suited for the manufacturing of confectionery products with or without pulp, typically used at a dosage of 0.80 to 1.50%. This product consists of high-methoxyl pectin E 440i and dextrose, presenting itself in the form of a creamy-white to light brown powder with a neutral odor and taste.

CEAMPECTIN® is a plant based ingredient used as a suspension and viscosity agent in liquid pharmaceutical formats. CEAMPECTIN® is the key ingredient for gummies recipes as it ensures the process control and it can be adapted to fulfill each functional ingredient requirements

Pectin composes 6.8-10.1% w/w of pomegranate rind. Pectin powders (PPE) Pomegranate peels yielded between 6.8% and 10.1% pectins. Pomegranate Pectin Extracts (PPE) are low methylated and characterized by the predominance of homogalacturonan regions.

Pectin is used in plant-based protein food as a vegan emulsifier, gelling agent, thickener, and stabilizer. It is also used as fat or sugar replacer in low-calorie foods.

Burke Candy & Ingredients Confectioner'S Pectin- For Gummies And Jellies. is a standardized citron powder that is a replacement for Whisto Jel.

Pectin NH topping is a gelling agent giving a thermo-reversible gel and good hold on fruit. It is used for fodder products, pastry toppings with fruit pulp.

Aglupectin LA-S20 is a amidated pectin (LMA) is a low methoxyl pectin obtained from high methoxyl pectin when ammonia is used in the alkaline de-esterification process. The degree of methoxylation (DM) and the degree of amidation (DA) determine the calcium reactivity of this pectin.

Aglupectin LC-S18 is a conventional pectin (LMC) is a low methoxyl pectin that contains less than 50% of the carboxylic acid units esterified and forms gels only with polyvalent ions (Ca++, Mg++). LMC pectin permits to produce brittle thermally irreversible gels.

Andre Pectin LM Pectins are composed of less than 50% of esterified galacturonic acid units. DE typically ranges from 30% to 48%. We offer a broad range of LM Pectins with different calcium sensitivities. Gel formation of LM Pectin occurs in the presence of calcium ions or similar cations within a wide range of pH values at soluble solids levels below 50%. Lower DE generally increases the calcium reactivity and less cations are needed for optimal gel formation.

Pectoluc® is a polymeric structural carbohydrate, mainly prepared from citrus peel and apple pomace, commonly known as pectins. These raw materials are used because they produce pectin of superior quality, contain a relatively large amount of pectin and are available in sufficient quantities to make them commercially viable.

Aglupectin LC-BF is a conventional pectin (LMC) is a low methoxyl pectin that contains less than 50% of the carboxylic acid units esterified and forms gels only with polyvalent ions (Ca++, Mg++). LMC pectin permits to produce brittle thermally irreversible gels.

Realpectin LC is a low ester conventional set. It is a wide selected range of standardized pectin natural polymer. Pectins consist of the partial methyl esters of polygalacturonic acid and their salts (Na+, K+, Ca++ and NH4+) obtained by aqueous extraction of appropriate edible plant material, usually citrus fruits or apple pomace. Pectin has long been used traditionally for its gel forming, thickening and stabilizing properties. Today it is a useful natural ingredient used in most of the food processing technologies. Realfoods is able to provide top quality range of Realpectin with high (DE > 50%) and low (DE < 50%) esterification value.

Aglupectin HS-MR is a high methoxyl pectin has a relatively high portion of the carboxyl groups as methyl esters, greater than 50%. Gels made with HM (High methoxyl) pectins have a firm and short structure, and are clear, with a good flavor release. These gels are not heated reversible.

Andre Pectin APC citrus pectin can be produced from lemon, lime, grapefruit or orange peel. Depending on the type of pectin to be produced and the intended application, we select the optimal raw material. The ester groups of these pectins are distributed rather blockwise and the molecular weight typically is around 60 000 to 90 000 g/mol. APC produces gels of lighter color which can be an advantage in some confectionery jellies.

Realpectin L is a low ester amidated set. It is a wide selected range of standardized pectin natural polymer. Pectins consist of the partial methyl esters of polygalacturonic acid and their salts (Na+, K+, Ca++ and NH4+) obtained by aqueous extraction of appropriate edible plant material, usually citrus fruits or apple pomace. Pectin has long been used traditionally for its gel forming, thickening and stabilizing properties. Today it is a useful natural ingredient used in most of the food processing technologies. Realfoods is able to provide top quality range of Realpectin with high (DE > 50%) and low (DE < 50%) esterification value.

Fruit Paste Pectin acts as a thickener for glazes and fruit sauces. Essential for making soft, spreadable jams.

Andre Pectin APM pectin range is carefully selected for specific functionality and industrial applications where color, texture and gelling behavior is of particular importance. Our skilled applications team blend different proportions of apple and citrus, be they lime, lemon or orange, to suit various end products, and if needed work with our customers to produce a tailor made pectin.

Realpectin R is a rapid set. It is a wide selected range of standardized pectin natural polymer. Pectins consist of the partial methyl esters of polygalacturonic acid and their salts (Na+, K+, Ca++ and NH4+) obtained by aqueous extraction of appropriate edible plant material, usually citrus fruits or apple pomace. Pectin has long been used traditionally for its gel forming, thickening and stabilizing properties. Today it is a useful natural ingredient used in most of the food processing technologies. Realfoods is able to provide top quality range of Realpectin with high (DE > 50%) and low (DE < 50%) esterification value.

AEP Colloids Pectin is found in all land-based plants as a structural component in combination with cellulose and starches. Most of the commercially available Pectins are extracted for citrus peel, apple pomace and in some cases from sugar beet. Long chains of galacturonic acid units make up the Pectin structure.

Foodchem International Corporation Pectin is one of the popular food additives and ingredients in most countries, As a professional Citrus pectin supplier and Apple pectin manufacturer, Foodchem International Corporation has been supplying and exporting Pectin from China for almost 10 years, please be assured to buy Pectin at Foodchem.

Pectin X58 is gelling agent giving a thermo-reversible gel stable to freezing and thawing. It is used for neutral fruit-free toppings (pies, sponge cakes, biscuits) with a low sugar content.

Aglupectin HS-ES is a high methoxyl pectin has a relatively high portion of the carboxyl groups as methyl esters, greater than 50%. Gels made with HM (High methoxyl) pectins have a firm and short structure, and are clear, with a good flavor release. These gels are not heated reversible.

Realpectin MR is a medium rapid set. It is a wide selected range of standardized pectin natural polymer. Pectins consist of the partial methyl esters of polygalacturonic acid and their salts (Na+, K+, Ca++ and NH4+) obtained by aqueous extraction of appropriate edible plant material, usually citrus fruits or apple pomace. Pectin has long been used traditionally for its gel forming, thickening and stabilizing properties. Today it is a useful natural ingredient used in most of the food processing technologies. Realfoods is able to provide top quality range of Realpectin with high (DE > 50%) and low (DE < 50%) esterification value.

Pectin 325 NH95 is gelling agent giving a thermo-reversible gel by heating. Gels in the presence of calcium ions. It has thick-textured jam and is used as sauces for toppings, fruit purees, gelled dairy desserts, non-gelled jam fillings, dietetic and low-glucidic products, milk jams.

Aglupectin HS-SB is a high methoxyl pectin has a relatively high portion of the carboxyl groups as methyl esters, greater than 50%. Gels made with HM (High methoxyl) pectins have a firm and short structure, and are clear, with a good flavor release. These gels are not heated reversible.

Aglupectin HS-RV is a high methoxyl pectin has a relatively high portion of the carboxyl groups as methyl esters, greater than 50%. Gels made with HM (High methoxyl) pectins have a firm and short structure, and are clear, with a good flavor release. These gels are not heated reversible.

Andre Pectin HM Pectins are composed of more than 50% of esterified galacturonic acid units. We offer a broad range of different DE from 50% to 78%. HM Pectins are standardized either to specific setting temperatures, viscosities, calcium reactivity, protein stabilizing capacity or specific buffer capacity. More information about these Pectin types can also be found in our detailed application brochures.

Realpectin XR is a extra rapid set. It is a wide selected range of standardized pectin natural polymer. Pectins consist of the partial methyl esters of polygalacturonic acid and their salts (Na+, K+, Ca++ and NH4+) obtained by aqueous extraction of appropriate edible plant material, usually citrus fruits or apple pomace. Pectin has long been used traditionally for its gel forming, thickening and stabilizing properties. Today it is a useful natural ingredient used in most of the food processing technologies. Realfoods is able to provide top quality range of Realpectin with high (DE > 50%) and low (DE < 50%) esterification value.

Aglupectin HS-RAM is a high methoxyl pectin has a relatively high portion of the carboxyl groups as methyl esters, greater than 50%. Gels made with HM (High methoxyl) pectins have a firm and short structure, and are clear, with a good flavor release. These gels are not heated reversible.

Aglupectin LA-S10 is a amidated pectin (LMA) is a low methoxyl pectin obtained from high methoxyl pectin when ammonia is used in the alkaline de-esterification process. The degree of methoxylation (DM) and the degree of amidation (DA) determine the calcium reactivity of this pectin.

Aglupectin LA-S05 is a amidated pectin (LMA) is a low methoxyl pectin obtained from high methoxyl pectin when ammonia is used in the alkaline de-esterification process. The degree of methoxylation (DM) and the degree of amidation (DA) determine the calcium reactivity of this pectin.