Customized Compound Pectin For Baking

Compound pectin refers to a composite colloid system formed by scientifically blending pectin with other hydrophilic colloids (such as carrageenan, xanthan gum, guar gum, locust bean gum, konjac gum, AGAR, etc.) or specific salts (such as calcium salts, phosphates). The core objective is to overcome the limitations of a single pectin in certain applications, exert a synergistic effect, and achieve superior performance and broader application adaptability.

Compound pectin is a composite colloid system made by scientifically blending natural pectin (high-ester/low-ester) as the main base material with other hydrophilic colloids (such as xanthan gum, locust bean gum, carrageenan, konjac gum, etc.) or functional excipients (calcium salts, buffer salts) through precise proportioning and processing. Through the synergistic effect among colloids, the performance shortcomings of single pectin are significantly improved to meet the diversified food processing demands.Compound pectin can be customized according to different textures, flavors, etc.

Advantages:

• Resistance to high-temperature melting:The compound low-ester pectin (activated by calcium ions) forms an irreversible thermal gel, maintaining the filling shape without collapse during baking at 180℃.
  
  

• Viscosity/rheological optimization:Compound pectin can precisely control the viscosity, pseudoplasticity, thixotropy, etc. of the system to meet different processing and texture requirements.

  
  

• Improve economic benefits:The synergistic effect of compounded pectin usually means a reduction in the total amount of colloid required to achieve the same effect.