The Specialists for Pectin - Herbstreith & Fox

2. Jams, Marmalades, Jellies and Fruit Preparations, TSS < 55 °Bx
Type­of­Pectin­ DE° DA° Standardization Characteristics­+ Main­Area­ofwith­Neutral­Sugars
Properties Application
+­Composition
Amid­AF­010 30 -36 % 14 - 20 % const. gelling strength amidated Apple Pectin, • low-calorie jams, marma-
E 440 medium calcium reactivity lades, fruit preparations and
fruit spreads
(TSS 30-55%, pH 3.0 - 3.5)
Amid­AF­015-A 28 -34 % 16 - 22 % const. gelling strength amidated Apple Pectin, • low-calorie jams, marma-
E 440, E 340, E 341 buffered, lades, fruit preparations and
high calcium reactivity fruit spreads
(TSS 20-50%, pH 3.0 - 3.5)
Amid­AF­020 27 -32 % 18- 23 % const. gelling strength amidated Apple Pectin, • low-calorie jams, marma-
E 440 high calcium reactivity lades, fruit preparations and
fruit spreads
(TSS 10 - 40 %, pH 3.0 - 4.0)
Amid­CF­005 32-40 % 10- 16 % const. gelling strength amidated Citrus Pectin, • low-calorie jams, marma-
E 440 low calcium reactivity lades, fruit preparations and
fruit spreads
(TSS > 45 %, pH 3.0 - 3.5)
Amid­CF­010 30 - 36 % 14 - 20 % const. gelling strength amidated Citrus Pectin, • low-calorie jams, marma-
E 440 medium calcium reactivity lades, fruit preparations and
fruit spreads
(TSS 30-55 %, pH 3.0 - 3.5)
Amid­CF­020 27 - 32 % 18 - 23% const. gelling strength amidated Citrus Pectin, • low-calorie jams, marma-
E 440 high calcium reactivity lades, fruit preparations and
fruit spreads
(TSS 15-45 %, pH 3.0 - 4.0)
Amid­CF­025-D 23- 28 % 22- 25 % const. gelling strength amidated Citrus Pectin, • low-calorie jams, marma-
E 440 very high calcium reactivity lades, fruit preparations and
fruit spreads
(TSS 15-30 %, pH 3.0 - 4.0)
DE° = degree of esterification / DA° = degree of amidation
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