New apple pectin ingredients may replace citrus pectin

by Jeff Gelski
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Pectin is used as a setting agent for jams and jellies, provides viscosity and gelation to bakery fillings, and provides texture to beverage applications,

WHITE MARSH, MD. — The new TIC Pretested apple pectin series from TIC Gums features six products, including non-bioengineered and organic-compliant options. They have been shown to work as a one-to-one replacement for citrus pectin. Pectin is used as a setting agent for jams and jellies, provides viscosity and gelation to bakery fillings, and provides texture to beverage applications. Specially manufactured pectin stabilizes protein in acidified dairy beverage applications.

The six products are:

•HM rapid set, a high methyl ester pectin with a rapid set at high temperatures for full-sugar applications,

•HM slow set, a high methyl ester pectin with a slow set at low temperatures for full-sugar applications,

•HM slow set 3, a high methyl ester pectin with a slower set for confection applications,

•LMA, a low methyl ester amidated pectin for low-sugar applications

•AM 800, a high methyl ester pectin designed to prevent sedimentation in acidified protein beverages, and

•1500, an unstandardized high methyl ester (HM) pectin with a medium set temperature.
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