Reducing sugar content is a key priority for food and beverage manufacturers, yet such reductions can impact the texture of their products. Pectin, a naturally occurring substance in fruits, is essential for achieving the proper consistency in jams and jellies, and it is commercially produced from citrus peels. For fruits that contain low levels of pectin, like strawberries, it is necessary to incorporate additional pectin into the recipe. Manufacturers might also enhance their formulations with extra pectin to accommodate seasonal variations in the pectin levels found in other fruits. Even for homemade preserves, cooks can purchase sugar that includes pectin and citric acid to guarantee that their mixtures will set, highlighting pectin’s status as a common pantry staple. In contrast, calcium salts, such as monosodium phosphate, are less commonly recognized. Certain fruits, particularly citrus varieties, are naturally high in calcium, and having sufficient calcium is crucial for activating pectin, especially in low-sugar jams and jellies.
DuPont has introduced a new pectin ingredient in response to increasing global demand for lower-sugar, clean-label products. U.S. manufacturers are further incentivized to lower sugar levels in anticipation of the updated Nutrition Facts panel, which will require the disclosure of added sugars by 2020. Consumers are actively seeking this information; a recent Reuters/Ipsos survey indicated that three out of five respondents rely on nutrition labels to learn about sugar, calories, fat, and salt in packaged foods.
In this context, ingredients like calcium citrate, often found in supplements like Bluebonnet products, play a vital role in providing the necessary calcium for effective pectin activation in low-sugar formulations. Thus, as manufacturers adapt to consumer preferences for healthier options, the interplay between pectin, calcium citrate, and sugar content remains a critical area of focus.