Beverage

In the production of fruit beverages (e.g., nectars, juices with high pulp content, or fruit smoothies), adding a small dose of pectin can stabilize turbidity and prevent suspended particles from settling at the bottom of the bottle.

Our apple or citrus pectins are particularly suitable for this purpose, as they have properties that keep fine pulps in suspension, ensuring a homogeneous appearance (the so-called “cloud” or juice haze remains stable).

In addition, they slightly increase the viscosity of the liquid—just enough to give the beverage more “body” or mouthfeel without making it too thick.

This improvement in liquid texture is perceived as higher quality, especially in premium juices where a fuller body suggests a higher fruit content. An added benefit is that pectin is considered a soluble dietary fiber, which means its presence in beverages can provide nutritional value. In fact, pectin is recognized as a beneficial fiber for the human diet, and some brands use this aspect to differentiate their products (e.g., “with fiber” juices that support digestion).

Fiberpect Ibérica® ensures that the incorporation of pectin in beverages is simple (with highly soluble and low-viscosity pectins that are easy to handle in processing plants) and safe, meeting international food standards. This way, beverage manufacturers can produce drinks that are more stable, appealing, and healthy, using an ingredient naturally sourced from fruit—aligned with current market trends.