Suspension & Stability in Acidic Beverages

The Challenge

Pulp sediments, protein flocculates at low pH, and reduced-sugar juices lose the mouthfeel consumers expect.

Selection Logic

HM citrus pectin protects protein and keeps pulp uniformly suspended in acidic systems
Grade selection tunes viscosity — body and mouthfeel without a slimy texture
Properly selected pectin remains stable through pasteurization and shelf life
Share your pH, solids and heat process — we narrow down the grade quickly

Get Your Pectin Quote Within 24 Hours

Tell us your application, target parameters and volume — our application team will respond within 24 hours with TDS, pricing and samples arrangement.

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