Pectin is a natural gel forming substance found in fruits and many kinds of vegetables. Main raw material for pectin is dry apple and citrus extracts from which it is obtained by adding dilute acid, then settles out, is cleaned with alchohol, dried, split and standardized.

Pectin is used in production of:

– fruit jelly;

– ice cream fillings;

– yoghurts, sweet cheese bars;

– bakery products;

– marshmallow, marmalade.

According to the level of etherification (SE) pectin can be divided into:

– high ester pectins (HE) with SE more than 50%;

– low- ester pectins (LE) with SE less than 50%.

The degree of etherification affects the speed of jelly formation and gelling temperature . The higher SE is the less is gelling and higher gelling temperature.

Jelly formed on the basis of high ester pectin shows no reversible property whereas that made of low ester pectin is thermoreversible.

TempoLLC offers a wide range of low-and high- ester pectins extracted from apple, citrus, citrus and apple produced by  CEAMSA (Spain) and SILVA (Italy).