Address: Westbahstrasse 5/9, 1070, Vienna, Austria Phone: (+43) 01-9430308 (+43) 01-9430309 Email: office@hanit-co.com
Make the appropriate choice!
Our pectin binds with sugar and fruit acid to form a gel. It makes the jams be thick and by adding it to them also shortens or eliminates the cooking time, resulting in a fresher fruit flavor.
Hanit Guar Gum can be used as a thickening, suspending or binding agent in jams. It holds the structure of Jams and jelly together.
Hanit xanthan gum can be used to thicken the jam. It is an excellent multi-purpose thickener for the jams with this unique ability to hold small particles of the product together.
Hanit CMC aims to improve the gelling properties of the jam. It plays a significant part in the gelling system and makes the jam more stable. You can add Hanit CMC into your jam to develop the smearing property.
Hanit kappa carrageenan acts as a texturizer in jams and thickens them. It has a great ability to absorb and bind water, so forming a rigid gel.
Hanit agar is a natural gelatin and works well while making jam, because it can be melted separately and then be added to your product as it cools down and the key point is that there is no need to heat the jam to sugar scorching temperatures. Our agar needs no sugar to set and it also gels more firmly at room temperature in comparison to gelatin, it is also a perfect replacement for pectin in jams.