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
ALL TYPES OF PECTINS PRESENTED ON THIS WEBPAGE ARE AVAILABLE, ALWAYS IN STOCK, CONTACT US FOR FREE SAMPLES.
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
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
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 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 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 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
Low-esterificated pectins are absolutely unmatched in producing this product – marmalade with decreased content of sugar.
OBIPEKTIN 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
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 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 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)
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.