Pectins
Enhance your dessert toppings with our premium pectins, specially designed to add the perfect consistency to every scoop of ice cream and every crepe.
Everything you never knew about pectins,
and never had anyone to ask…
Pectins, derived from apple peel or citrus fruit, are completely natural additives and chemically classified as heteropolysaccharides. They come in the form of a white to pale-yellow powder and are mainly used as gelling agents in the production of marmalades and jams. However, their applications extend far beyond that…
PREMIUM
QUALITY
The first pectin on our market, since 1997.
OBIPEKTIN BLUE RIBBON
Pectin designed for traditional jams, marmalades, and jellies with high sugar content. It enables rapid gelling and provides a firm, stable texture.
OBIPEKTIN VIOLET RIBBON
Thermostable pectin, ideal for fillings and baked applications. It maintains the gel structure at high temperatures and is standardized for precise control of thickness and pH value.
Pectin for topping production
Pectin for topping production provides a smooth, glossy, and stable texture without leakage or liquid separation. It is ideal for use in fruit toppings applied in the confectionery and dairy industries.
Would you like to produce toppings using pectin?
By using our pectins, you’ll achieve a product with perfect consistency.
Enhance your dessert toppings with our premium pectins, crafted to add perfect consistency to every scoop of ice cream and every crepe. Ice cream is wonderful on its own, but a topping takes this dessert to a whole new level. We believe that final touch is what makes ice cream truly irresistible.
With our pectins, you’ll be delighted with the results—whether you’re making a topping with pieces of berries or whole fruit. Chocolate or caramel dessert toppings? The combinations are endless.
Pectin for confectionery jelly
In the production of confectionery products with relatively high dry matter content, it allows optimal processing of the jelly mass—providing a relatively long pouring time, low pouring temperature, and ideal gelling speed.
Pectin for marmalades and jams
Even before its discovery in 1825, pectin had been used in traditional marmalade and jam making. Today, its use is essential in producing classic marmalades and jams with 60–67% dry matter.
Pectin for glazes and fruit drying
Pectin can be used for fruit candying as well as for creating glazes for cakes and pastries—from cold-applied, reversible types to spray-applied glazes.
Pectin for beverage stabilization
Pectin is an excellent stabilizer in the production of fruit juices and fruit beverages, providing a pleasant mouthfeel, a sense of fullness, and excellent flavor release.
Pectin for gluten-free and specialty breads
Pectin is a natural ingredient used in the production of gluten-free bread and other gluten-free products, as well as various specialty breads such as rice bread and milk bread.
Pectin for low-calorie marmalades
Low-ester pectins are absolutely indispensable in the production of this type of product—marmalades with reduced sugar content.
PECTIN FOR THERMOSTABLE MARMALADE
Thermostable marmalade with 65–70% dry matter. Produced exclusively using pectin.
Would you like to produce thermostable marmalade using only pectin?
By using our pectins, you’ll achieve the desired product regardless of the final dry matter content.
Tired of using starch in your thermostable fillings? Want to improve your thermostable filling, label it as marmalade or jam, eliminate starch, reduce or remove artificial flavors, and still keep your production costs the same?
Our Purple Ribbon pectins offer a solution that ensures a stable gel structure even after baking at high temperatures. They are ideal for the confectionery industry, where consistency, natural composition, and clear product labeling are essential. With our solutions, you achieve top quality without compromising your production process.
Pectin for margarine producing
Pectin acts as an emulsifier with properties of slow swelling, forming small particles that provide a specific fat-like taste. Most importantly, they bind water, preventing syneresis.
Pectin for acidified milk drinks
Pectin prevents protein aggregation and can be successfully applied in the stabilization of dairy products with added fruits, as well as in beverages based on soy or whey.
Pharmaceutical pectin (pure)
Due to its relatively high content of dietary fibers and positive effects on cholesterol and blood glucose levels, pectin is widely used in forming capsules and tablets. It is also used in the production of cosmetic preparations.
Pectin for fruit spreads
Pectin is intended for the production of fruit spreads with a solid content of 52-68%. Another application is in heat-resistant jams.
Pectin for thermostable fruit fillings
Pectin is essential for high-quality thermostable fruit fillings, whether they have a solids content of 35%, 40-45%, or 50-55%.
Pectin for dietetic marmalade/jam
Amidated, low-esterified pectin is used in the production of dietetic marmalade and jams, utilizing specialty types of sugar suitable for these products.