US hydrocolloids producer CP Kelco, part of J.M. Huber Corp, has announced the introduction of two new pectin types developed to improve the texture and flavour of low- and no-sugar jams.
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The company said the new Genu pectin types LM X-213-04 and LM X-214-04 resolve problems related to gel texture and syneresis (the separation of liquid from a gel) that occur when pectins are used for reduced-sugar jams and jellies. The company said the pectins provide the same texture and flavour sensation in low- and no-sugar jams as in full-sugar versions.
CP Kelco produces hydrocolloids, which are thickeners, gelling agents and stabilisers used in a range of applications, including food. The company said the growing demand for lower-calorie, healthier food products is stimulating new interest in gums and hydrocolloids among food makers.
