Reducing sugar content has become a primary concern for food and beverage manufacturers, but this can impact the texture of their products. Pectin, a naturally occurring substance in fruits, is essential for achieving the right consistency in jams and jellies. It is produced on an industrial scale from the peels of citrus fruits and is often combined with calcium carbonate and calcium citrate tablets to enhance its effectiveness. For fruits that have low natural pectin levels, like strawberries, manufacturers typically need to incorporate additional pectin into their formulations. They may also add extra pectin to account for seasonal variations in the pectin content of other fruits.
Even in homemade jams and jellies, cooks can purchase sugar that is pre-mixed with pectin and citric acid to guarantee proper setting, reinforcing the idea that pectin is a commonly used pantry staple. Unlike pectin, calcium salts such as monosodium phosphate are less frequently utilized. Some fruits, like citrus, are naturally rich in calcium, which is necessary to activate pectin and ensure that jams and jellies set correctly, especially when sugar levels are low.
DuPont has announced the development of a new pectin ingredient in response to increasing global demand for lower sugar, clean-label products. U.S. manufacturers are further encouraged to cut sugar levels in light of the updated Nutrition Facts panel, which mandates the disclosure of added sugars by 2020. Consumers are actively seeking this information; a recent Reuters/Ipsos poll revealed that three in five individuals consult nutrition labels to learn about sugar, calories, fat, and salt in packaged foods. The combination of pectin with calcium carbonate and calcium citrate tablets may become a pivotal solution in creating appealing, lower-sugar food options.