P E C T I N C ATA L O G U E

FOOD IN GRED IEN TS

AGLUPEC TIN® BY APPLICATION
JAMS AND MARMALADES Our solution Typical DM (%) Typical DA (%) Dosage (%) Features

Low sugar jams and marmalades Aglupectin LA-S05 33 - 38 12 - 16 0.4 - 1.0 • Low calcium reactivity • Creamy and soft structure • TSS: 50 - 60%
(TSS: 30 - 60%; pH: 3.0 - 3.8)
Aglupectin LA-S10 27 - 32 18 - 23 0.4 - 0.8 • Medium calcium reactivity • Low syneresis • Suitable for all types of fruits with final pH of 3.2 and 3.8 • TSS: 40 - 60%
Aglupectin LA-SX120 27 - 32 16 - 21 0.5 - 1.0 • Medium high calcium reactivity • Low syneresis • Good fruit suspension • TSS: 35 - 55%
Aglupectin LA-S20 20 - 25 22-25 0.5 - 0.8 • High calcium reactivity • Good fruit suspension • TSS: 20 - 45%
Aglupectin LA-SX25 27 - 31 2-6 0.8 - 1.2 • Creamy texture • Medium high calcium reactivity • Low syneresis • Good fruit suspension • TSS: 45 - 60%
Aglupectin LA-SX21R 27 - 32 9 - 11 0.5 - 0.8 • Medium high calcium reactivity • Buffered with E452i, E333iii • Low syneresis • Good fruit suspension • TSS: 35 - 55%
Low sugar organic jams Aglupectin LC-S12X 29 - 33 n.a. 0.4 - 0.8 • High calcium reactivity • Shiny texture • TSS: 30 - 50%
(TSS: 30 - 60%; pH: 3.0 - 3.8)
Aglupectin LC-S12Y 29 - 33 n.a. 0.5 - 0.8 • Medium / high calcium reactivity • Shiny and smooth texture • TSS: 40 - 60%
Aglupectin LC-S18X 37 - 41 n.a. 0.4 - 1.0 • Medium calcium reactivity • Low syneresis • TSS: 50 - 60%
High sugar jams and marmalades Aglupectin HS-R 67 - 70 n.a. 0.3 - 1.0 • Suitable for orange marmalades with orange peels in suspension • High setting temperature
(TSS: > 60%; pH: 2.8 - 3.5)
Aglupectin HS-MR 64 - 67 n.a. 0.3 - 1.0 • Shiny texture • Medium setting temperature
Aglupectin HS-ES 52 - 58 n.a. 0.3 - 1.0 • Very low setting temperature
Aglupectin LA-S03 40 - 48 8 - 12 0.4 - 1.0 • Low calcium reactivity • Suitable for jam with pH higher than 3.5
Compotes and ready to eat Aglupectin LC-S12X 29 - 33 n.a. 0.4 - 0.8 • Excellent flavour release • Suitable for organic fruit compotes
fruit desserts
Aglupectin LA-S20 20 - 25 22 - 25 0.3 - 0.8 • Low syneresis • Suitable for fruit compotes without added sugar
TSS: Total Soluble Solids; DM: Degree of Methoxylation; DA: Degree of Amidation; n.a.: not available.

DAIRY PRODUCTS Our solution Typical DM (%) Typical DA (%) Dosage (%) Features

Fresh type yogurts Aglupectin LA-S20VIS YA 21 - 26 20 - 24 0.1 - 0.3 • Thick and shiny structure • Improved mouthfeel and viscosity • Good flavour release
Neutral dairy desserts Aglupectin LA-S20 20 - 25 22 - 25 0.8 - 1.0 • Gelled, elastic and shiny structure • Gelatin replacement • Suitable for multi layers desserts
Aglupectin LC-S12Y 29 - 33 n.a. 0.8 - 1.0 • Gelled, elastic and shiny structure • Gelatin replacement • Suitable for organic products
Acidified protein beverages Aglupectin HS-RAM 68 - 72 n.a. 0.3 - 0.6 • Good protein protection in long life yogurts and acidified milk drinks • Suitable for low protein content drinks (3%)
Aglupectin HS-RAM5 68 - 72 n.a. 0.1 - 0.5 • Good protein protection in long life yogurts and acidified milk drinks • Suitable for high protein content drinks (7%)
Aglupectin HS-SD621Z 67 - 70 n.a. 0.4 - 0.8 • Good protein protection and pulp suspension in fruit based drinks with milk

CONFECTIONERY Our solution Typical DM (%) Typical DA (%) Dosage (%) Features

Vegan fruit jellies and candies Aglupectin HS-SB7 54 - 58 n.a. 1.2 - 2.0 • Buffered with E331iii and E330 • Clear and specular cut • Short texture • Suitable for pâte de fruits
Aglupectin HS-SB3 58 - 64 n.a. 2.0 - 3.0 • Buffered with E336ii and E331iii • Chewy texture
Aglupectin HS- SBR150 58 - 64 n.a. 1.0 - 2.0 • No buffer salts • Hard gelled structure • Clear and specular cut
Aglupectin HS-SB12Z 58 - 64 n.a. 0.5 - 0.7 • Buffered with E331iii • Avoid gelatin candies melting when storing at high temperatures
Aglupectin LA-S10SB 27 - 32 18 - 23 1.5 - 2.5 • Buffered with E450iii, E450i and E341i • Suitable for neutral jellies and candies
FRUIT PREPS Our solution Typical DM (%) Typical DA (%) Dosage (%) Features

Fruit preps for yogurts Aglupectin LA-S05 33 - 38 12 - 16 0.4 - 0.8 • Low viscosity and soft gel structure • Carry through effect
Aglupectin LA-S10HBG 27 - 32 18 - 23 0.3 - 0.7 • High viscosity • Good fruit suspension
Aglupectin LC-S18Y 37 - 41 n.a. 0.3 - 0.5 • High viscosity • Good fruit suspension • Suitable for organic products
Bakery jams (pre oven) Aglupectin LC-S12B 29 - 33 n.a. 0.8 - 1.4 • High bake stability • Consistent, creamy and pumpable texture • Suitable for fruit fillings
Aglupectin LC-S18XH 37 - 41 n.a. 0.7 - 1.2 • High bake stability • Consistent and firm gelled texture • Suitable for fruit fillings
Aglupectin LA-SX5144 33 - 35 5-8 0.6 - 0.9 • Creamy and shiny texture • Suitable for tarts
Aglupectin LC-S18YS 37 - 41 n.a. 0.8 - 1.2 • Buffered with E341iii • Creamy and shiny texture • Suitable for bake stable neutral fillings
Bakery fillings (post oven) Aglupectin LA-S07 32 - 36 14 - 18 0.8 - 1.2 • Gelled but creamy texture • Easy to pump • Suitable for post oven fruit fillings
Aglupectin LA-S0337HD 32 - 38 8 - 12 0.4 - 0.8 • Excellent viscosity and shiny texture • Suitable for acidic donut fillings
Aglupectin LA-SX1672 24 - 29 10 - 14 0.4 - 0.6 • Shiny and short texture • Fat replacer in water based products • Suitable for post oven neutral fillings
Toppings and ripples Aglupectin LA-S03S 40 - 48 8 - 12 0.3 - 0.8 • Buffered with E450i • Creamy and shiny texture • Thixotropic behaviour • Suitable for different fruit content and type
Aglupectin LA-S10HBG 27 - 32 18 - 23 0.3 - 0.7 • Short texture • Suitable for neutral toppings
Aglupectin LC-S18Y 37 - 41 n.a. 0.3 - 0.8 • Soft and shiny texture • Suitable for organic applications
Coatings and glazes Aglupectin LA-S03S 40 - 48 8 - 12 0.3 - 0.6 • Buffered with E450i • Shiny and short texture • Suitable for cold glazes
Aglupectin LA-S20S 20 - 25 22 - 25 0.8 - 1.4 • Buffered with E450iii and E341iii • Creamy texture before reversibilisation • Suitable for hot reversible glazes

BEVERAGES Our solution Typical DM (%) Typical DA (%) Dosage (%) Features

Fruit juices Aglupectin HS-RV 61 - 70 n.a. 0.1 - 0.4 • Pulp stabilisation • High viscosity • Rich mouthfeel
and fruit based drinks
Aglupectin HS-RVMG 61 - 70 n.a. 0.1 - 0.4 • Very easy to disperse even in cold conditions • Suitable for no added sugar beverages

OTHERS Our solution Typical DM (%) Typical DA (%) Dosage (%) Features

Fruit sorbets Aglupectin LA-S20 20 - 25 22 - 25 0.2 - 0.4 • Good ice crystal growth control • Clean label
Fruit based snack bar Aglupectin HS-SB 54 - 58 n.a. 1.0 - 2.0 • Buffered with E336ii and E452i • Gelled and cuttable texture • Good binding properties (nuts and dried fruits)
Doughs and batters Aglupectin HS-RBL 61 - 70 n.a. 0.8 - 1.2 • Neutral taste • Flavour release • Good elasticity • Water binding ability
Tomato ketchup Aglupectin LA-S20 20 - 25 22 - 25 0.5 - 0.7 • Pulpy texture • Natural appearance • Tomato replacement
Salad mayonnaise Aglupectin LA-SX54 25 - 29 8 - 12 0.4 - 0.8 • Excellent spreadable structure • Good emulsion stability
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JRS Silvateam I ngredients S.r.l.
Via Andrea M oretti, 34 - 24121 B ergamo (BG) I taly
Tel. +39 035 301149 - Email: solutions@silvateam.com

Certain statements may not be applicable in all geographical regions and may vary according to local governmental requirements. The information
presented is exclusively for the food & beverage industry. The claims, data and suggestions contained herein are believed to be reliable, based upon our
knowledge and experience. Manufacturers should evaluate our products to determine the suitability for their specific purposes and the compliance
with all relevant regulations. The liability is not accepted for the infringement of any patents. JRS Silvateam Ingredients S.r.l. ensures the quality of
its products, but it cannot and will not assume any risks or liabilities which may result from the use thereof, since it is beyond the company’s control.

FOOD ING RED IEN TS