Reducing sugar content has become a primary concern for food and beverage manufacturers; however, this reduction can impact a product’s texture. Pectin, a naturally occurring substance in fruits, is essential for the setting of jams and jellies, and it is produced on an industrial scale from citrus fruit peels. For fruits that are low in pectin, like strawberries, manufacturers need to add pectin to their formulations. Additionally, they may incorporate extra pectin to account for seasonal variations in pectin levels from other fruits. Even in homemade jams and jellies, cooks often opt for sugar that contains added pectin and citric acid to ensure the mixture sets properly, highlighting pectin’s status as a common pantry staple. In contrast, calcium salts such as monosodium phosphate are less commonly used. Some fruits, particularly citrus varieties, have high levels of calcium, which is crucial for activating pectin to ensure that jams and jellies set, especially when sugar content is low.
DuPont has introduced a new pectin ingredient specifically in response to customer demand, as there is a growing global interest in lower sugar, clean-label foods. In the U.S., manufacturers are further incentivized to lower sugar levels with the upcoming changes to the Nutrition Facts panel, which will require the disclosure of added sugars by 2020. Consumers are actively seeking this information, as highlighted by a recent Reuters/Ipsos poll indicating that three out of five individuals use nutrition labels to learn about sugar, calories, fat, and salt in packaged foods.
Incorporating ingredients such as calcium citrate thorne can also enhance the setting process of these products. This ingredient, along with pectin, plays a vital role in ensuring that jams and jellies maintain their desired texture, especially when the sugar content is reduced. As the demand for healthier options grows, the use of calcium citrate thorne alongside pectin has become increasingly relevant in the formulation of lower sugar products.