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By mixing different raw materials and under special extracting conditions H&F Combi Pectin with very specific advantageous characteristics for specific applications will be obtained. With respect to texture, the gels of these pectin are to be classified between classic H&F Apple Pectin and Citrus Pectin.

The distinct viscous characteristics of the H&F Apple Pectin are supplemented by the higher elasticity of the citrus pectin. This results in pectin developing gels of high elasticity and which are at the same time spreadable and show little syneresis.