Thickener and Stabilizer in Food
MAPECTIN
MAPECTINs are polysaccharides derived from natural biopolymers modified to give gelling at lower
temperatures. Normal Pectin requires about 60 degrees Celsius temperature whereas MAPECTIN sets
at room temperatures. This is a revolutionary step in the field of food thickener. MAPECTIN
can be set without sucrose, hence low calorie sweeteners can be used in preparations using
MAPECTIN.
MAPECTIN is first and foremost a gelling agent and is used to impart a gelled texture to
products, mainly fruit-based foods. The gelling ability is further utilized where a
stabilization of multiphase foods is required, either in the final product or at an intermediate
stage in the process.
Maple Biotech is the company specialized in the field of manufacturing polysaccharides and
their derivatives.
Jam is the traditional application for pectin, but today this is far from being the only one.
MAPECTINs are finding increasing use, particularly as gelling agents, but also as viscosity
builders, protective colloids and stabilizers in a variety of food and beverage products.
Selecting appropriate raw materials and processing conditions allows control of the average
structural parameters. A wide range of pectin types is available. Pectin for food application is
usually standardized to ensure performance properties are kept constant and predictable from
batch to batch in spite of natural variation.