Texture systems in jams

Permit to control the productive process and the texture in different systems:

• Jams with a high sugar content
• Jams with low sugar content
• Fruit Preparations

Pectins

• Fast, medium fast, and slow gelling, which facilitates flavor release and texture control
• For fruit preparations can be combined in formulas with starch and products with low sugar content and pumpable texture

Citric fibers

• Alternatives of natural origin that provide texture and viscosity. They have synergy with hydrocolloids such as pectins, carrageenans, and gums
• They do not have E Number; they can be used in clean labeling or obtain a “clean” label