Products & Services

Preparati di frutta

Pectin solutions for fruit preparations

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The tables below show the main pectins available in the Silvateam range for use in fruit preparations for yoghurts, bakery fillings, coatings and glazes.

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

Fruit preparations for yoghurt

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

Aglupectin LC-S18

35 - 41

N.a.

0.3 - 0.5

  • High viscosity

  • Good fruit suspension

  • Suitable for organic products

Aglupectin LC-S22

46 - 50

N.a.

0.5 - 0.8

  • Good syneresis

  • Shiny texture

Aglupectin LA-S05

35 - 45

12 - 16

0.3 - 0.5

  • Low viscosity and low gel strength

  • Carry through effect

Aglupectin LA-S10

30 - 40

16 - 20

0.3 - 0.5

  • Medium gel strength

  • Good fruit suspension

Aglupectin LA-S20

25 - 35

20 - 25

0.3 - 0.5

  • High gel strength

  • Good flavour release

Coatings and glazes

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

Aglupectin LA-S10S

30 - 40

16 - 20

1.0 - 1.5

  • Suitable for hot filled reversible jellies

  • Good for spreading tart glazes

Aglupectin LA-S03S

40 - 48

8 - 12

1.0 - 2.0

  • Suitable for cold spreadable jellies

  • Shiny and short texture

Bakery fillings

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

Aglupectin LC-BF

35 - 41

0.8 - 1.5

  • High temperature oven stability

  • Good flavour release

Aglupectin LC-S13

35 - 41

0.8 - 1.5

  • Gelled structure

  • Very high oven temperature stability

DM: Degree of Methoxylation and DA: Degree of Amidation

Main applications