In Latin America, PectinSuppliers is one of the widest ranges of commercially available pectins, employing proven and state-of-the-art production processes. Our comprehensive pectin portfolio serves the diverse needs of Latin American food manufacturers, from traditional fruit preserves to innovative modern applications.
The Latin American food industry has experienced tremendous growth, with increasing demand for natural ingredients that deliver consistent quality and performance. Our pectin solutions address this market need by providing reliable gelling, thickening, and stabilizing properties across a broad spectrum of food applications.
Through advanced manufacturing capabilities and rigorous quality control processes, we ensure that our pectin ingredients meet the highest international standards while being tailored to the specific requirements of Latin American food processors. Our technical expertise and regional presence enable us to provide comprehensive support to manufacturers throughout the region.
The versatility of our pectin range allows food producers to create products that meet evolving consumer preferences, including reduced-sugar formulations and clean-label solutions. From artisanal producers to large-scale commercial operations, our pectin portfolio provides the foundation for successful product development across Latin America's dynamic food landscape.
Pectin Types
710 High Methoxyl Pectin This rapid-set high methoxyl pectin with DE ≥ 70% is perfectly suited for jams and juice beverages. Its quick-setting characteristics make it an excellent choice for applications requiring fast gel formation while maintaining excellent fruit piece suspension and vibrant color retention.
720 High Methoxyl Pectin Designed specifically for packaged jams and marmalades, this medium-set high methoxyl pectin maintains a DE range of 66-69%. It offers optimal processing flexibility while ensuring consistent gel strength and texture in commercial production environments.
740 High Methoxyl Pectin The ultra-slow-set properties of this high methoxyl pectin (DE 58-62%) make it exceptionally well-suited for gummy candies and fillings. Its extended setting time allows for complex processing steps while delivering superior final texture and mouthfeel.
765 High Methoxyl Pectin Specially formulated for fermented milk beverages, this protein-stabilizing high methoxyl pectin (DE 68-72%) prevents protein precipitation in acidic environments while maintaining smooth, appealing texture throughout the product's shelf life.
800 Low Methoxyl Pectin With high calcium sensitivity and DE 30-35%, this low methoxyl pectin excels in low-sugar jams and fruit preparations. It enables manufacturers to create reduced-sugar products without compromising on gel strength or clarity.
810 Low Methoxyl Pectin Offering medium calcium sensitivity with DE 36-40%, this variant provides reliable performance in low-sugar applications while maintaining excellent gel stability across various pH levels and processing conditions.
811 Low Methoxyl Pectin Specifically engineered for baking applications, this medium calcium sensitivity pectin (DE 36-40%) withstands high-temperature processing while maintaining gel integrity in jams and fillings used in baked goods.
900 Amidated Low Methoxyl Pectin This versatile amidated pectin (DE 20-23%, DA 23-25%) performs exceptionally well in low-sugar jams, yogurt, and fruit preparations. The amidation process provides enhanced stability and reduces calcium dependency for greater formulation flexibility.
910 Amidated Low Methoxyl Pectin Ideal for mirror glazes and premium low-sugar applications, this amidated pectin (DE 23-26%, DA 20-24%) offers superior clarity and gloss while maintaining excellent gel strength and thermal stability.
920 Amidated Low Methoxyl Pectin With balanced DE (26-30%) and DA (17-23%) levels, this pectin provides reliable performance in diverse low-sugar formulations while offering good thermal stability and processing tolerance.
930 Amidated Low Methoxyl Pectin This amidated variant (DE 30-35%, DA 14-20%) bridges the gap between low and medium sugar applications, providing formulation flexibility while maintaining consistent gel quality and texture.
940 Amidated Low Methoxyl Pectin Featuring the highest DE range in our amidated series (DE 35-40%, DA 10-15%), this pectin accommodates moderate sugar levels while benefiting from the stabilizing effects of amidation for enhanced product performance.
Our commitment to the Latin American market extends beyond product supply to include comprehensive technical support, application development assistance, and regulatory guidance. This holistic approach ensures that food manufacturers across the region can successfully implement our pectin solutions to create products that meet local tastes and preferences while achieving commercial success in competitive markets.
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