date:Jan 15, 2020
uit juices and milk drinks as a stabiliser would add up to the industry expansion. Pectin helps decrease syneresis in marmalades and jams.
The product also enhances the overall gel strength of jams that are low in calories. The usage of pectin provides flavour release and jelly structure to confectionery products. It also helps to stabiliae protein drinks which enhances palatability and mouth feel. The above mentioned factors would massively drive the pectin market share in the coming years.
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