JAMS AND FRUIT PREPARATIONS. BALANCED TEXTURE WITH NO SYNERESIS
A jam must deliver a balanced texture, controlled gelation, stability throughout its shelf life and a mouthfeel aligned with the product’s positioning, while avoiding defects such as loss of body. Formulation is the key to achieving all this without compromising the fruit’s flavor.
TAILORED SOLUTIONS.
Market-ready ideas
Functional benefits of our solutions
Uniform texture and appearance.
Gel formation and fruit suspension.
Optimal filling temperature.
Improved water retention.
Improved flow through the fruit dispenser.
Improved fruit pulp distribution.
Allows the addition of fruit pieces.
Applications
Conventional jams.
Preserves.
Sugar-free jams.
Fruit preparations.
Fruit fillings.
Solutions
Premigum ® XPM
“Our range of functional solutions is carefully designed to meet the industry’s requirements for quality, texture, fruit content, sugar and calcium content, pH, processing conditions and cost.”
INDULGENCE AS THE LANGUAGE OF THE CONSUMER
STABILITY EVEN WITH LESS SUGAR
Low-sugar jams can present challenges in gel stability and maintaining an adequate fruit content. However, a single functional solution can reduce syneresis and prevent water loss. The result: Low-sugar jams with improved consistency and texture.
Over 25 years of experience
Developing and delivering texturizing and stabilizing solutions and protein blends worldwide for the food industry, helping make food healthier and more sustainable.
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