Choosing the right pectin in jams, fruit preparations, fillings and toppings depends on the following parameters
Degrees Brix, pH, nature of the fruit
| Pectins | DM | Brix | pH | Comment | Example |
|---|---|---|---|---|---|
| HM - High Methoxyl | >50% | >65% | 2,00 –3,8 | Organic suitable | Aglupectin HS-MR DM = 65; pH 3.00 Aglupectin HS-R DM = 70; pH 3.00 |
| LMC - Low Methoxyl Conventional | >50% | 10 –70% | 2,6 –7,00 | LMC produce irreversible gels. Require the addition of Calcium salt to form the gels. Organic suitable |
Aglupectin LC-S12 DM = 32; pH 2.5-4.2 |
| LMA - Low Methoxyl Amidated | <50% | 10 –70% | 2,6 –7,00 | LMA give reversible gels. Requires addition of Calcium salt to form gels. |
Aglupectin LA-S20 DM = 30; DA = 22; pH 3.7 - 4.5 |
SILVATEAM has more than 50 different pectins in its catalogue and can make customized pectins if required.
Pectins
DM: >50%.
Brix : >65%.
pH : 2,00 – 3,8
Comment : organic compatible
Example: Aglupectin HS-MR DM = 65; pH 3.00 - Aglupectin HS-RDM = 70; pH 3.00
Pectins
DM : <50%
Brix : 10 – 70 %
Ph : 2,00 – 7,00
Comment: Conventional LM gives irreversible gels. Require the addition of Calcium salt to form gels. Organic suitable
Example: Aglupectin LC-S12 DM = 32; pH 2.5-4.2
Pectins
DM : <50%
Brix : 10 – 70 %
pH : 2,00 – 7,00
Comment: LMA give reversible gels. Requires addition of Calcium salt to form gels.
Example: Aglupectin LA-S20 DM = 30; DA = 22; pH 3.7 - 4.5
Aglutex custom-made functional blends
These mixtures are the result of long experience in the various food sectors. They use the synergies between hydrocolloids and texturizers, in particular:
Aglutex are easily dispersed and solubilized. They are stable to temperature, mechanical treatments and pH variations.
Silvateam is an Italian group producing natural tannins since 1854. Today Silvateam is the world leading producer of tara gum from its own plantations and factory in Peru.
Silvateam also produces the full range of citrus pectins in its new plant in southern Italy as well as customized hydrocolloids blends.
Peru, Argentina, Italy
Of which food ingredients
Laboratories
