GRINDSTED® Pectin

Pectin is a natural hydrocolloid present in all plants.

Pectin provides gelation, viscosity, texture and protein stability for a number of food applications.

DuPont has an extensive understanding of the unique functionality of pectin. Through careful selection of raw materials and process conditions, speciality pectins are designed for a variety of applications.

Key benefits

Consumer friendly
Value added
Accelerated development
Process flexible
Reduces rework
Simplify

Product	Benefit	Application
GRINDSTED® PECTIN AMD	Prevents protein sedimentation and whey off Controls viscosity and builds texture Replaces texture when milk solids, fat and/or sugar are reduced	Prevents protein sedimentation and whey off Controls viscosity and builds texture Replaces texture when milk solids, fat and/or sugar are reduced
GRINDSTED® PECTIN SF and SF EXTRA	Provides a gel network from firm to soft and spreadable Specialty types designed to perform across a variety of soluble solids, pH levels, fruit types and filling temperatures	Jam, jellies, fruit spreads
GRINDSTEED® PECTIN YF	Thixotropic flow property that quickly regains viscosity Creates a gel with yield value to suspend fruit pieces throughout the tote Works over a broad formulation range	Yogurt, fruit preparations
GRINDSTED® PECTIN CF	Uniform gelling provides a clean-cut and shiny appearanceLow setting temperature broadens the processing tolerance High re-melt temperature improves tolerance to manufacturing, transport and consumption in warm climates	Sugar confectionery, fruit roll-ups, jellies and chews
GRINDSTED® PECTIN SY	Builds body and viscosity for a smooth texture and shiny appearance Maintains texture throughout shelf life and prevents syneresis Replaces texture and reduces cost in reduced milk solids formulations	Culture dairy, yogurt
GRINDSTED® PECTIN PRIME	Multipurpose pectin that works over a wide variety of applications Allows versatility for easy line extension development Accelerates the development cycle Reduces inventory	Fruit spreads, fruit preparations, bakery fillings, glazes, sauces, toppings, ripples, compotes
GRINDSTED® PECTIN ASD	Pectin stabilizes individual soy proteins to prevent acid-induced aggregation Pectin keeps acidified soy protein in a stable suspension Provides a smooth texture	Low pH soy juice drinks
GRINDSTED® PECTIN WAVE	Builds viscosity and mouthfeel Aids in pulp suspension Replaces the texture lost when reducing sugar or fruit juice	Beverages, nectars, juice drinks, carbonates
GRINDSTED® PECTIN FB	Provides form and bake stability Creates uniform fillings with an appealing shiny appearance Produces a smooth, pumpable texture for easy handling	Bakery fillings
GRINDSTED® PECTIN GZ	Creates shiny, fast-setting glazes Highly transparent Excellent, cutable texture	Glazes
GRINDSTED® PECTIN POWERFREEZE	Reduces ice crystal formation to improve freeze thaw stability Improved volume Improved dough handling and extensibility	Frozen dough
GRINDSTED® PECTIN USP	Meets the monograph of the United States Pharmacopoeia (USP)	Pharmaceuticals, medical devices, nutritional supplements