Sauces and Gourmet Products

In sauces, dressings, and condiments, pectin is used to adjust viscosity, improve colloidal stability, and prevent phase separation. Fiberpect Ibérica® pectins make it possible to:

• Develop fluid matrices with controlled body
• Ensure good adhesion to food and a glossy appearance
• Be compatible with sweet, acidic, or spiced formulations
• Reduce the need for starches or other thickeners, supporting cleaner labels

Their functionality is key to preserving the appearance and texture throughout the product’s shelf life.

Consistency, shine, and stability for delicatessen recipes.
From mayonnaise and ketchup to vinaigrettes, pectins enhance viscosity, prevent separation, and improve food adhesion, preserving both appearance and flavor.