Dispersion Of Pectin For Jellies And Preserves

Pectin is a polysaccharide obtained from a variety of fruits. It is used as a thickening and gelling agent in a wide range of foods, including jelly, jam, marmalade, and other preserves. In a typical manufacturing process, pectin solution is prepared separately and added to the jelly once dispersion and hydration have been completed.

Dispersion of gums and thickeners such as pectin using conventional agitators can give rise to several problems. Agglomerates can easily form and pectin particles remain undissolved inside the agglomerates. Conventional mixers and agitators do not produce sufficient shear to properly disperse the particles or rapidly break down agglomerates. Potential full yield is difficult to obtain using traditional methods.

A Silverson High Shear mixer can dramatically reduce processing times, improve product quality and eliminate the need to premix powders.