Confetteria

Pectin solutions for confectionary

The table below shows the main pectins available in the Silvateam range for use in fruit jellies and candies.

Our technicians are available to develop new tailor made pectins  to meet the specific needs of our customers.

Product name DM (%) DA (%) Usage levels (%) Key benefits

Aglupectin HS-ES

50 - 58

N.a.

1.0 - 2.0

  • High setting temperature

Aglupectin HS-SB

58 - 64

N.a.

1.0 - 2.0

  • Low setting temperature

Aglupectin LA-S10

30 - 40

16 - 20

1.5 - 2.0

  • Suitable for neutral jellies and candies

DM: Degree of Methoxylation and DA: Degree of Amidation