GENU® Pectins are polysaccharides derived from nature-based occurring structural components in fruits and vegetables. Pectin is well known by consumers and accepted as label friendly.
GENU Pectin is first and foremost a gelling agent and is used to impart a gelled texture to products, mainly fruit-based foods. The gelling ability is further utilized where a stabilization of multiphase foods is required, either in the final product or at an intermediate stage in the process.
CP Kelco is a world-leading producer and supplier of pectin to the food industry, a position built up by over half a century of continued excellence. GENU pectins have established their leading position as uniform gelling agents of high quality for jams, jellies and marmalades.
Jam is the traditional application for pectin, but today this is far from being the only one. GENU pectins are finding increasing use, particularly as gelling agents, but also as viscosity builders, protective colloids and stabilizers in a variety of food and beverage products.
Selecting appropriate raw materials and processing conditions allows control of the average structural parameters. A wide range of pectin types is available. Pectin for food application is usually standardized to ensure performance properties are kept constant and predictable from batch to batch in spite of nature-based variation.
There are two basic types of GENU pectin, differing in Degree of methyl Esterification (DE):
- High methylester (HM) pectin, DE higher than 50, forms gels and structured liquids under conditions of low pH and low water activity (for example, at high concentrations of sugar, sorbitol or glycerol).
- Low methylester (LM) pectin, DE lower than 50, forms gels in the presence of divalent cations, such as calcium and magnesium.