High-ester pectin

Highly esterified pectin (VE) has an esterification degree above 50, forms gels and structured liquids under conditions of high acidity and low water activity. For example, high concentrations of sugar, sorbitol, or glycerol. It is used mainly in the manufacture of confectionery. CE pectins are widely used in products with fruit flavors, in which acidity emphasizes the characteristic aroma of the components used.