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Pectin, a natural dietary fiber found in apples and citrus fruits, is a versatile ingredient used in food, beverages, cosmetics, and medical products. It offers natural gelling, thickening, and stabilizing properties, making it ideal for creating consumer-friendly and natural products. 

Pectin is a universal gelling agent, thickener, and stabilizer widely used in various industries, including jams, sweets, baked goods, dairy products, juices, cosmetics, and medical items.


Pectin applications:

Jams and fruit spreads: Jams, marmalades and jellies

Bakery goods: Fruit fillings and nappage

Confectionery: Confectionery gum and jelly products

Dairy products: Acidified milk products and yogurt

Plant-based dairy alternatives: Drinks and vegetable yogurts

Fruit preparations: Fruit preparations and fruit sauces

Beverages: Non-alcoholic soft drinks and juices

Sauces: Sauces, dressings and ketchup

Additional applications: Medical supplements


How is pectin manufactured?

Pectin is obtained in a complex process from dried apple pomace and citrus peel, cleaned and concentrated. The pectin is dried, ground and standardised in subsequent processing steps.

What is pectin used for?

Pectin is used to texture food, as a gelling agent, thickener or stabilizer. Pectin is primarily well-known to the end consumer for its functional use with jam sugar to manufacture marmalades and jams. In addition to this conventional field of application, pectins are also used in industrial fruit preparations, confectionery, dairy products and drinks, as well as cosmetics and medical products.

Due to the widespread availability of the raw material and its outstanding functional properties, apples and citrus pectin dominate the market.

There are special types of pectin depending on the application:

  • High-ester pectins (“Classic”) with their sugar-acid gelling mechanism
  • Low-ester pectins (“Classic”) with their calcium-based function
  • Low-ester amidated pectins (“Amid”) with their flexibility, that are perfectly suited to low-sugar products

There is also instant pectin (easily dispersible) and combinations of apple and citrus pectin.


We offer a range of texture solutions for the entire food industry. With an emphasis on quality and flexibility, gelatin is a natural gluten-free product of animal origin (pork or beef). Standard gelatin available in different gelling strengths (bloomage) & mesh size. Gelatins are of three distinct categories:

  • Hot soluble
  • Cold soluble
  • Hydrolysate

Gelatin functions include:

  • Water binding
  • Emulsifying
  • Foaming
  • Thickening
  • Viscosity
  • Elasticity
  • Film forming
  • Whipping agent

Endless application possibilities

Collagen hydrolysate: a healthy ingredient.

In its hydrolyzed form, it is available as a highly nutritious and absorbable collagen that offers a range of health benefits, including joint health, healthy aging and skin beauty, making it a clear choice for food and beverage products and supplements.


Gelatins offer a wide variety of application including:

Food industry: Confectionery, meat products, dairy products, wine and juice fining, low fat spreads, desserts, creams & fillings, pastries, frozen food, soups, creative blends.

Pharma industry: Health aids, food supplements.

Gelatin is the ideal solution for creating premixes for baked goods, pastries, desserts & more.

Agar Agar

Agar is a complex hydrocolloid extracted from red algae and widely used as a general-purpose stabilizer due to its exceptional water-binding ability. It has broad applications in confectionery, meat products, pharmaceuticals, and cosmetics. As a plant-based stabilizer, it is suitable for vegan/vegetarian diets and serves as a substitute for gelatin.

Some properties of agar include:

  • High clarity
  • Excellent synergy with sugars and other hydrocolloids
  • Quick and complete solubility at near-boiling temperatures
  • Adaptability to different water hardness levels
  • Low gelling temperature

Agarole: an agar product for special applications

Specialized agar with particularly low gelling strength, suitable for all applications requiring softness or creamy texture, such as dairy products, nappage & mirror glaze, creams & mousses, and many more.


  • Bakery
  • Confectionery
  • Dairy
  • Delicatessen products
  • Beverages
  • Cosmetics