Fruit Preparation: How to improve pectin dispersion?

Preparing concentrated pectin solutions from pectin powder presents challenges to producers of jam, jelly, fruit spreads, and industrial fruit preparations. Pectin powder is difficult to disperse, and becomes highly viscous once added to liquids. It is important to select the right powder mixing equipment to ensure high productivity and top quality.

Whitepaper - Pecin dispersion

Jam Marmalade

Worldwide production of fruit preparations in 2017 amounted to 2.1 million tons, according to Euromonitor. Over the past few decades, this industry has experienced solid growth - not only in retail segment through the sales of jams, jellies and fruit spreads, but even more pronounced in the food service and industrial fruit preparation segments. Fruit yoghurt accounts for approximately 72% of the fruit preparation volumes used by the food industry; the remaining volumes are used in biscuits, pastries, ice creams, desserts, sauces and other food items. 


Selecting the right powder mixing equipment can help to ensure high productivity and top quality. In this technical article, read more about testing of the Alfa Laval Hybrid Powder mixer, which can efficiently prepare fully hydrated pectin solutions at concentrations of 8% or higher. Download now.

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