14 February 2024
Achieve perfect food texture and stability with pectin from Nordmann partner dsm-firmenich
Pectin helps give sweets, jams, fruit juices and dairy products the texture and stability consumers are looking for. Nordmann partner dsm-firmenich offers a selection of High Methoxyl (HM) and Low Methoxyl (LM) citrus pectin to support a diverse range of applications that includes clean-label products.
Available in both conventional and amidated forms under the brand name PECTNER™, dsm-firmenich’s pectin ingredients can be used to achieve a variety of satisfying textures at different gelling temperatures and speeds.
High-ester pectin is used for:
- Milk- and yogurt-based drinks
- Jams
- Spreads
- Fruit gums
- Beverages of all kinds
Low-ester pectin is used for:
- Fruit preparations (also suitable for baking)
- Low-sugar fruit spreads
Amidated pectin is designed to support:
- Desserts
- Coatings
- Fillings
Let us know what textures and applications you’re looking to achieve and together we will find the perfect solution for your needs.
Sabrina Brandt
Senior Technical Sales & Product Manager | Food
Nordmann, Rassmann GmbH