Pectin is one of the most versatile stabilizers available. Product and application development by the major Pectin producers has over the years resulted in a large expansion of the opportunities and applicability of Pectin. Pectin is a key stabilizer in many food products. Pectin is a natural component of all edible plant material. Pectin is located in the plant cell walls and in a layer between the cells called middle lamella. Pectin gives firmness to the plants and influences growth and water household. 80% to 90% of the pectin produced in the industry is used in the food industry to produce jelly, jam and jelly with its gelatin.
HIGH METHOXYL APPLE PECTIN
| Type | Degree of Esterification | Characteristics & Properties | Main Area of Application |
| HSA102 | 68 - 70% | Rapid set SAG 150°±5 | Jams, Juices |
| HSA103 | 65 - 68% | Medium rapid set SAG 150°±5 | Jams of different packing |
| HSA104 | 62 - 65% | Slow set SAG 150°±5 | Jams, Confectionery |
| HSA105 | 58 - 62% | Extra slow set SAG 150°±5 | Confectionery |
| HSA151B | 58 - 62% | Extra slow set with buffer salt | Confectionery |
| HSA181 | 70 - 78% | High protein stabilizing capacity | Acidified milk drinks |
| HSA121 | 70 - 78% | 4% solution viscosity 400-500CP | Beverages |
LOW METHOXYL CONVENTIONAL APPLE PECTIN
| Type | Degree of Esterification | Characteristics & Properties | Main Area of Application |
| HSA300 | 30-35% | High calcium reactivity | Low sugar jam, fruit preparations |
| HSA310 | 36-40% | Medium calcium reactivity | Low sugar jam, fruit preparations |
| HSA310FB | 36-40% | Medium calcium reactivity High stability for bakery | Low sugar jam, fruit preparations, fruit filling |
HIGH METHOXYL CITRUS PECTIN
| Type | Degree of Esterification | Characteristics & Properties | Main Area of Application |
| HSC102 | >69% | Rapid set SAG 150°±5 | Jams, Juices |
| HSC103 | 66 - 69% | Medium rapid set SAG 150°±5 | Jams of different packing |
| HSC104 | 62 - 66% | Slow set SAG 150°±5 | Jams, Confectionery |
| HSC105 | 58 - 62% | Extra slow set SAG 150°±5 | Confectionery |
| HSC151B | 58 - 62% | Extra slow set with buffer salt | Confectionery |
| HSC181 | 68 - 74% | Medium protein stabilizing capacity | Acidified milk drinks |
| HSC182 | 68 - 74% | High protein stabilizing capacity | Acidified milk drinks |
| HSC121 | >70% | 4% solution viscosity 400-500 CP | Beverages |
| HSC123 | >70% | 4% solution viscosity 500-600 CP | Beverages |
LOW METHOXYL AMIDATED CITRUS PECTIN
| Type | Degree of Esterification | Degree of Amidation | Characteristics & Properties | Main Area of Application |
| HSC200 | 20-23% | 23-25% | Very high calcium reactivity | Yogurt, low sugar jam, fruit preparations |
| HSC210 | 23-26% | 20-24% | High calcium reactivity | Low sugar jam, fruit preparations, glaze |
| HSC220 | 26-30% | 17-23% | Medium calcium reactivity | Low sugar jam, fruit preparations |
| HSC230 | 30-35% | 13-20% | Low calcium reactivity | Low sugar jam, fruit preparations |
| HSC240 | 35-40% | 9-15% | Very low calcium reactivity | Low sugar jam, fruit preparations |
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