Fruit Jam Production: High-shear inline homogenisation for jam

Customer brief

Fruit processors producing jam and marmalade formulations required a method to fully dissolve powdered pectin into hot or cold base liquids while preventing:

• Agglomerates contaminating finished product
• Extended mixing times of 30–60 minutes per batch
• Inconsistent texture and gel structure

Traditional agitator-based tank mixing could not guarantee complete wetting or homogeneous dispersion, prompting evaluation of an inline high-shear solution.