Fruit Prep Solutions.

Marmalades & Jams: optimising viscosity and stability

Perfecting the viscosity and stability in fruit preparations

Fruit naturally contains pectin, and marmalade has traditionally been made by cooking seasonal fruit alone or with added sugar. With sugar in the system and the fruits own acid, the natural pectin will thicken or gel the product. Adding pectin and xanthan gum to fruit preparations makes it possible to tailor the product in terms of desired viscosity and stability and to ensure finished products of consistent quality whether it is for full sugar formulations, sugar-reduced/diet jams or baking stable jams.

Alsiano Solutions.

Contact.

Please call or email us for more info.

Monika Kindberg
Business Manager
+45 20 46 41 21
mk@alsiano.com

Monika Kindberg Business Manager at Alsiano

Fruit Prep Solutions.

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