The extensive expertise of our H&F specialists is the basis for the regular additions to the technical information regarding our pectins and the specialist areas of application.
Jams, Jellies and Marmalades
End users demand high standards for their jams, marmalades and jellies. The fruit processing industry achieves the desired properties by using quality pectins: smooth gel, low synaeresis, glossy surfaces, good spreadability, even distribution of fruit, clean cut and a natural, fruit-specific flavour. Precise adjustment of the individual recipe parameters and the choice of the right H&F pectin enables the required product properties to be achieved. Choosing the right pectin allows products with reproducible properties to be manufactured.
For a sugar content of over 60% with a pH value of around 3.0, as is typical for jams, high ester H&F Classic pectins or Combi pectins at a dosage of approx. 0.2 to 0.4% are ideal, as they produce the optimal conditions for gelling.
For products with reduced sugar content, low ester H&F Classic pectins or Amid pectins should be used in combination with calcium salt.