FAQs

Can Pectin be used to formulate bake-stable fruit fillings that won't boil over or spread in the oven?

Yes. Amidated Low Methoxyl (LMA) Pectin blended with a small percentage of modified starch is the ideal stabilizer for bake-stable fruit fillings.

Pure fruit fillings boil over in the oven due to steam expansion. LMA Pectin forms a robust, thermo-reversible calcium-pectinate network that can withstand baking temperatures up to 200°C (392°F) without breaking down or altering its shape. During baking, the gel softens slightly to absorb heat energy but retains its structural viscosity, preventing the filling from weeping water into the pastry crust or spreading beyond the product edges.