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Low Sugar Filling & Topping

Reduce sugar intake becomes more concerned against health – conscious consumers. Food & beverage manufacturers are now under increasing pressure to reduce sugar from food & beverage.

High methoxyl (HM) pectin is generally used in fruit jam products. The gelation mechanism of HM pectin involves with the formation of junction zone at low pH and high sugar concentration.

Reduce sugar has significantly affectted on pectin gelation of jam products and also impacts on its properties such as weak gel strength and syneresis during storage

SMS Group provides the solution for improving qualities of reducing sugar jam.

Products SMS’s products Function Benefits Usage (%)
Low Sugar Filling & Topping SAUCETEC 637
Thickener & Stabilizer • Reduce syneresis of product
• Provide glossiness
• Improve smooth texture
1 – 3%
Low sugar

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