Texture is the crucial factor in creating a tasteful
confectionery and the optimal choice of the gelling agent is not a simple task

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.