Fruit and Vegetable Chips
Why do fruit and vegetable chips often turn out greasy, fragile, or unevenly crispy❓
A natural solution is reshaping the category: High Methoxyl Pectin (HM Pectin).
Whether vacuumfried or hotair dried, fruit & vegetable chips often face challenges such as:
- Reducing oil uptake
- Improving shape and crunch
- Meeting cleanlabel expectations
HM Pectin—a naturally derived hydrocolloid with multifunctional texturizing properties—is emerging as the “texture engineer” of snack innovation. It helps brands deliver better performance without compromising on ingredient transparency.
👇 Here’s how HM Pectin works in different chip applications, along with usage guidance:
✅ 1. Oil barrier coating (for vacuumfried chips)
Forms a stable edible film when used as a prefry dip or spray
Helps reduce oil uptake and improves surface gloss and crunch
👉 Recommended dosage: 0.3%–0.6% (in dipping solution)
📌 Outcome: Lower fat content and better crispness
✅ 2. Texture control during hotair drying
Stabilizes chip shape in early dehydration stages
Minimizes shrinkage, edge curling, and hollow center defects
👉 Recommended dosage: 0.4%–0.8% (in dipping or pretreatment mix)
📌 Outcome: More uniform, betterformed chips
✅ 3. Natural binder for composite or restructured chips
Enhances bonding in blends like pumpkin + corn flour or vegetable purees
Prevents cracking, increases cohesion and final crunch
👉 Recommended dosage: 0.6%–1.2% (based on solids content)
📌 Outcome: Stronger chips with satisfying texture
Lemon Biotech is a dedicated manufacturer of highquality pectin solutions, offering tailored functionalities for innovative snack formats.
Let’s build better snacks—naturally.
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Currently, The company are manufacturing high-quality citrus pectin, citrus fiber, carrageenan, and monk fruit sweeter, which are widely used in dairy products, beverages, jams, gummies, pharmaceuticals, and other fields.
A dedicated manufacturer of natural and sustainable plant-based ingredients.
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