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.
Applications : The bulk of the world's pectin production is used for the preparation of jams and jellies, but pectin has increasingly gained significance as a gelling agent in acidic food products due to its stability at low pH values.
Today, the most significant applications for pectin include:

• Beverages
• Soft, diet & fruit juices
• Juice drink concentrates
• Nutritional fruit drinks
• Flavored waters
• Confectionery
• Fruit paste (HM pectin)
• Gelled articles (HM or LM pectin)
• Fillings (HM or LM pectin)
• Convenience Foods
• Beverage powders
• Ketchup & tomato sauces
• Dressings & emulsified sauces
• Marinades
• Margarine & spreads
• Dessert & food powders
• Dairy
• Stabilization of acid dairy drinks
• Yogurts
• Shrikhand
• Fruit
• Traditional jams
• Low calorie jams
• Fruit preparations for yogurts
• Preparations for bakery and pastry fillings
• Preparations for fruit, fruit cream-based desserts and water jellies
• Glazes
• Reformed fruit & fruit snacks
• Jam sugars (homemade jam)

Process of jams and jellies using MAPECTIN involves simple mixing of ingredients and no heating required.  High concentration of sugars in formulations act as preservative.  For extra safety the finished products can be gently heated either before or after canning upto 65 degrees centigrade.

Details :

• Jams Recipe
• Fruit Pulp and water 34 parts
• Vinegar (Acetic acid)/ Citric Acid 0.1 part to adjust pH.
• Mapectin 0.7 to 1.0 part
• Flavors and colorants as per requirement
• This mixture is thoroughly mixed with high speed mixer imparting good shear force for 15 to 20 minutes.
• In mixer containing above mixture 65 parts of Sugar is added and mixed at low speed till sugar is completely dissolved.
• Prepared Jam can be heated to 65 degrees centigrade with gentle heating either before canning or after canning.
• Low Sugar Jam Recipe
• Fruit Pulp and water 70 parts
• Vinegar (Acetic acid)/ Citric Acid 0.1 part to adjust pH.
• Mapectin 0.7 to 1.0 part
• Flavors and colorants as per requirement
• This mixture is thoroughly mixed with high speed mixer imparting good shear force for 15 to 20 minutes.
• In mixer containing above mixture 30 parts of Sugar is added and mixed at low speed till sugar is completely dissolved.
• Prepared Jam can be heated to 65 degrees centigrade with gentle heating either before canning or after canning.

Other Details :

• Jelly Recipe
• Fruit Pulp and water 23 parts
• Vinegar (Acetic acid) / Citric Acid 0.1 parts to adjust pH.
• Mapectin 1.5 TO 2.5 parts
• Flavors and colorants as per requirement

This mixture is thoroughly mixed with high speed mixer imparting good shear force for 15 to 20 minutes. In mixer containing above mixture 50 parts of Sugar and 33 parts liquid glucose is added and mixed at low speed till sugar is completely dissolved. Prepared Jelly mix can be heated to 65 degrees centigrade with gentle heating
Jam & Jelly with Swetener (Non-Sucrose)
For preparation of Non-Sugar formulation Mapectin is mixed with water to obtain desired consistency and additional preservatives are added then it is mixed with sweetner. Final product is heated gently to 65 degrees Centigrade.

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.
Applications : The bulk of the world's pectin production is used for the preparation of jams and jellies, but pectin has increasingly gained significance as a gelling agent in acidic food products due to its stability at low pH values.
Today, the most significant applications for pectin include:

• Beverages
• Soft, diet & fruit juices
• Juice drink concentrates
• Nutritional fruit drinks
• Flavored waters
• Confectionery
• Fruit paste (HM pectin)
• Gelled articles (HM or LM pectin)
• Fillings (HM or LM pectin)
• Convenience Foods
• Beverage powders
• Ketchup & tomato sauces
• Dressings & emulsified sauces
• Marinades
• Margarine & spreads
• Dessert & food powders
• Dairy
• Stabilization of acid dairy drinks
• Yogurts
• Shrikhand
• Fruit
• Traditional jams
• Low calorie jams
• Fruit preparations for yogurts
• Preparations for bakery and pastry fillings
• Preparations for fruit, fruit cream-based desserts and water jellies
• Glazes
• Reformed fruit & fruit snacks
• Jam sugars (homemade jam)

Process of jams and jellies using MAPECTIN involves simple mixing of ingredients and no heating required.  High concentration of sugars in formulations act as preservative.  For extra safety the finished products can be gently heated either before or after canning upto 65 degrees centigrade.

Details :

• Jams Recipe
• Fruit Pulp and water 34 parts
• Vinegar (Acetic acid)/ Citric Acid 0.1 part to adjust pH.
• Mapectin 0.7 to 1.0 part
• Flavors and colorants as per requirement
• This mixture is thoroughly mixed with high speed mixer imparting good shear force for 15 to 20 minutes.
• In mixer containing above mixture 65 parts of Sugar is added and mixed at low speed till sugar is completely dissolved.
• Prepared Jam can be heated to 65 degrees centigrade with gentle heating either before canning or after canning.
• Low Sugar Jam Recipe
• Fruit Pulp and water 70 parts
• Vinegar (Acetic acid)/ Citric Acid 0.1 part to adjust pH.
• Mapectin 0.7 to 1.0 part
• Flavors and colorants as per requirement
• This mixture is thoroughly mixed with high speed mixer imparting good shear force for 15 to 20 minutes.
• In mixer containing above mixture 30 parts of Sugar is added and mixed at low speed till sugar is completely dissolved.
• Prepared Jam can be heated to 65 degrees centigrade with gentle heating either before canning or after canning.

Other Details :

• Jelly Recipe
• Fruit Pulp and water 23 parts
• Vinegar (Acetic acid) / Citric Acid 0.1 parts to adjust pH.
• Mapectin 1.5 TO 2.5 parts
• Flavors and colorants as per requirement

This mixture is thoroughly mixed with high speed mixer imparting good shear force for 15 to 20 minutes. In mixer containing above mixture 50 parts of Sugar and 33 parts liquid glucose is added and mixed at low speed till sugar is completely dissolved. Prepared Jelly mix can be heated to 65 degrees centigrade with gentle heating
Jam & Jelly with Swetener (Non-Sucrose)
For preparation of Non-Sugar formulation Mapectin is mixed with water to obtain desired consistency and additional preservatives are added then it is mixed with sweetner. Final product is heated gently to 65 degrees Centigrade.