COA

Application
1. for Jam:
Jams and marmalades with a soluble solid content of at least 55% are the classic applications for our HM apple pectin which
guarantee excellent flavour release, low syneresis and fruity-sweet taste. The APA 100 series is the choice for recommended filling temperatures between 65 - 85°C. The APC series is a sensible alternative when gel transparency or colour of the pectin may influence the 
appearance of the finished product.
APA and APC series 200 and 300 are recommended for fruit spreads with soluble content lower than 55%.
Whether specific to calcium concentration, pH value or soluble solids content, we offer a standardised pectin range that covers a broad application field
 2. for confectionery
The solid content of confectionery products, which is normally bet-ween 70% - 80%, together with a high acidity, can cause rapid or even an uncontrollable gelling speed if the wrong type of pectin is used.
The special selection of the AP 160 series of our apple and citrus pectin contain different well balanced buffer systems to provide con-sistent setting properties and consistent gelling strength.
There are also non-buffered pectins available for those customers who want to determine the type and amount of their own retarding agent.
For extra low filling temperature, amidated pectin series 200 can be recommended.
 3. for Dairy
Special HM pectin can stabilize acid protein systems by forming protective layers around the protein particles. This protein protection prevents serum or phase separation and casein aggregation at low pH values.
Pectin can also increase the viscosity and thus increase mouth feel and taste to acidified dairy beverages like drinkable yoghurts, fruit containing milks or fruit flavoured protein drinks.
A range of different pectins are available to stabilise pre-defined 
protein amounts and adding specific viscosities.
 4. for Beverage
Our beverage applications cover many functions including cloud 
stabilisation, increasing mouthfeel and boosting soluble fibre.
For cloud stabilisation in fruit juice drinks and for adding a natural mouthfeel to low calorie fruit beverages, we recommend our range
of viscosity standardised HM pectin types from 170 and 180 series. They are standardised to constant physical and rheological 
properties and are available in different viscosities from apple and citrus origin.
In applications where you want to increase soluble fibre content, you have the choice of different low viscosity pectin types.
5. for Bakery 
A shiny and attractive finish on all sorts of pastry and desserts or a smooth and tasty fruit filling is giving bakery products the special character. Pectins have functional properties which are optimal for these applications..
Glazes seal the surface and act at the same time as a flavour enhancer, colour and freshness preserver. For effective use, glazes must be fully transparent, easy to apply and have to have constant rheological properties