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Pectin

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Pectin substances obtained from various plant sources are odorless powders and mucous tastes, from light cream to brown. Citrus pectins are usually lighter than apple ones. In a humid atmosphere, pectins can absorb up to 20% of water. In excess of water - dissolve. The main property of pectin is the ability to gel and create a product structure.
UTS Group offers pectins: for confectionery, for fruit preparations, for dairy products and for drinks. Pectin can be used in the manufacture of organic products, as well as used in kosher and halal production.
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 effect on the basic properties of pectins.

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