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Pectin
UTS Group offers pectins: for confectionery, for fruit fillings, for dairy products and for drinks. Pectin is a natural water-soluble polysaccharide obtained as a result of aqueous extraction of vegetable raw materials - citrus and apple. Pectins are odorless powders and slimy in taste from light cream to brown. Citrus pectins are usually lighter than apple pectins. In a humid atmosphere, pectins can absorb up to 20% of water. The main property of pectin is the ability to gel and create the structure of the product. Pectins are classified according to the degree of methoxylation (degree of esterification) - the ratio of the number of methoxyl groups to all acid residues in the molecule. The degree of esterification has a significant impact on the basic properties of pectins. Pectin can be used in the manufacture of organic products, as well as used in kosher and halal production.
UTS Group offers pectins: for confectionery, for fruit fillings, for dairy products and for drinks. Pectin is a natural water-soluble polysaccharide obtained as a result of aqueous extraction of vegetable raw materials - citrus and apple. Pectins are odorless powders and slimy in taste from light cream to brown. Citrus pectins are usually lighter than apple pectins. In a humid atmosphere, pectins can absorb up to 20% of water. The main property of pectin is the ability to gel and create the structure of the product. Pectins are classified according to the degree of methoxylation (degree of esterification) - the ratio of the number of methoxyl groups to all acid residues in the molecule. The degree of esterification has a significant impact on the basic properties of pectins. Pectin can be used in the manufacture of organic products, as well as used in kosher and halal production.