Everything you always wanted to know about pectins but were afraid to ask 

Pectins which are extracted from citrus or apple peels, are a truly natural additive that belongs to a group of heteropolysaccharides. They exist in forms of light brown to white powder. They are used mostly as jelling agents in marmalade/jam production, although their application is far more greater…

The first pectin at our market, since 1997.

        OBIPECTIN BLUE RIBBON

           BLUE RIBBON

ALL TYPES OF PECTINS  PRESENTED ON THIS WEBPAGE ARE AVAILABLE, ALWAYS IN STOCK, CONTACT US FOR FREE SAMPLES.

   P E C T I N S   F O R    P R O D U C I N G  T O P P I N G

    It’s for your producing toppings, with perfect consistency, 65-75% s.c.

Do you wish to produce toppings made out of pectins? By using our pectins you’ll get a desirable product of perfect consistency.

Ice-cream is a great product by itself, but topping these deserts brings them up a notch.  We believe ice cream needs the right finishing touch to be truly scream-worthy. Toppings on  pancakes add one more dimension.
Whether you produce topping with whole fruit nut pieces, or with whole fruits, you will be satisfied.
Dessert toppings made of chocolate or caramels, you can have endless combinations for production.

Pectin for confectionery jellies

Pectin for confectionery jellies

In manufacturing confectionery products with high solid content pectin enable optimum performance of jelly mass – long pouring time, low temperature of pouring and optimum setting time.
Pectin for marmalades and jams

Pectin for marmalades and jams

Even before it was discovered in 1825. pectin were used in traditional way producing  of marmalade/jams. Today, its usage is insuppressible in producing marmalade/jams 60 – 67% s.c.
Pectin for glazing and candied fruits

Pectin for glazing and candied fruits

Pectin can be used for candying fruits, making cake glazing, cold way preparing, along reversible glazing, and some can be applied by spray. 

Pectin for stability of beverages

Pectin for stability of beverages

Pectin is perfect stabilizer in fruit juices and beverages production for full bodied taste and good aroma release.
Pectin for gluten-free and other specialty breads

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 other specialty breads – rise bread, milk bread etc.
Pectin for low-calorie marmalades

Pectin for low-calorie marmalades

Low-esterificated pectins are absolutely unmatched in producing this product – marmalade with decreased content of sugar.

          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)

Thermostable at 230OC during 20 minutes of baking

 

PECTIN FOR THERMOSTABLE MARMALADE

Thermostable marmelade 65-75% s.c. Production only with pectin usage

Do you wish to produce thermostable marmalade made of pectin only? By using our pectins you’ll get desirable products regardless of solid content (s.c) in final product.

Are you fed up with starch usage in your thermostable fillings? Do you wish to improve your thermostable filling, name it as marmalade/jam, cease the use of starches, reduce the use of flavours, all while keeping production costs at the same level? 

 

Pectin for margarine producing

Pectin for margarine producing

Pectin as emulsifier with properties of slow swelling, making small particles which gives specific fat like taste, and most importantly they bind the water preventing syneresis.
Pectin for acidified milk drinks

Pectin for acidified milk drinks

Pectin that prevent protein aggregation and can be successfully applied in stabilization of dairy products with added fruits, in beverages based on soya or whey based.
Pharmaceutical pectin (pure)

Pharmaceutical pectin (pure)

Due to relatively high content of dietary fibers and positive effect to cholesterol level and blood glucose level, pectin is widely used in forming capsules and tablets. It’s used in producing cosmetic preparations.

 

Pectin for fruit spreads

Pectin for fruit spreads

Pectin intended for production of fruit spreads with a solid content 52-68 %. Another application is heat-resistant jams.
Pectin for thermostable fruit fillings

Pectin for thermostable fruit fillings

Thermostable fruit filling of high quality pectin is a MUST, whether it is fruit fillings of 35 % solids content or 40-45% solids content or 50-55 % solids content.
Pectin for dietetic marmalade/jam

Pectin for dietetic marmalade/jam

Pectin, amidated, low-esterificated is used for production of dietetic marmalade / jams with usage of specialty type of sugar suitable for this type of product.