Everything you always wanted to know about pectins but were afraid to ask
Pectins extracted from citrus or apple peels are truly natural additives and belong to a group of heteropolysaccharides. They exist in the form of light brown to white powder. They are mostly used as gelling agents in marmalade and jam production, although their applications are far greater…
The first pectin on our market since 1997.
OBIPEKTIN BLUE & GREEN RIBBON
BLUE RIBBON
P E C T I N F O R T O P P I N G P R O D U C T I O N
For achieving perfect consistency in topping production, ensure a solid content 65-75%
Do you wish to produce toppings made with pectins? By using our pectins, you’ll achieve a desirable product with perfect consistency.
Elevate your dessert toppings with our premium pectins, crafted to add the perfect consistency to every scoop of ice cream and every stack of pancakes. Ice-cream is a great product by itself, but adding toppings brings it up a notch. We believe ice cream needs the right finishing touch to be truly scream-worthy.
Whether you produce topping with whole fruit nut pieces or whole fruits, you will be satisfied. With dessert toppings made of chocolate or caramel, you can have endless combinations for production
Pectin for confectionery jellies
When manufacturing confectionery products with high solid content, pectin enables optimum performance of the jelly mass – long pouring time, low temperature of pouring, and optimum setting time
Pectin for marmalades and jams
Even before it was discovered in 1825, pectin was used traditionally in the production of marmalade and jams. Today, its usage is indispensable in producing marmalade and jams with 60-67% solid content.
Pectin for glazes and candied fruits
Pectin can be used for candying fruits, making cake glazes that are applied cold, as well as reversible glazes, and some can even be applied by spray.
Pectin for beverage stability
Pectin is the perfect stabilizer in the production of fruit juices and beverages, ensuring a full-bodied taste and excellent aroma release
Pectin for gluten-free and other specialty breads
Pectin is considered a natural ingredient in gluten-free bread and other gluten-free products, as well as in specialty breads such as rise bread and milk bread
Pectin for low-calorie marmalades
Low-esterified pectins are absolutely unmatched in producing marmalade with reduced sugar content
OBIPEKTIN PURPLE RIBBON
PURPLE RIBBON
It is standardized to constant rheological properties in defined gel with 40 – 60 brix
and defined value of pH.
In addition it is tested on heat stability.
Typical application: fruit preparation, heat resistant jams and fillings, thermostable marmalade (produce only with pectin usage)
It remains thermostable at 220° C for 20 minutes of baking
PECTIN FOR THERMOSTABLE MARMALADE
Thermostable marmelade 65-75% s.c. Production only with pectin usage
Are you looking to produce thermostable marmalade using only pectin? By using our pectins, you’ll achieve desirable products regardless of the solid content in the final product
Are you fed up with using starch in your thermostable fillings? Do you wish to improve your thermostable filling by eliminating starches, reducing flavors, and maintaining production costs nearly at the same level?
Pectin for margarine producing
Pectin acts as an emulsifier with properties of slow swelling, forming small particles that provide a specific fat-like taste. Most importantly, they bind water, preventing syneresis.
Pectin for acidified milk drinks
Pectin prevents protein aggregation and can be successfully applied in the stabilization of dairy products with added fruits, as well as in beverages based on soy or whey.
Pharmaceutical pectin (pure)
Due to its relatively high content of dietary fibers and positive effects on cholesterol and blood glucose levels, pectin is widely used in forming capsules and tablets. It is also used in the production of cosmetic preparations.
Pectin for fruit spreads
Pectin is intended for the production of fruit spreads with a solid content of 52-68%. Another application is in heat-resistant jams.
Pectin for thermostable fruit fillings
Pectin is essential for high-quality thermostable fruit fillings, whether they have a solids content of 35%, 40-45%, or 50-55%.
