Pectin
Natural Fruit Pectin - Premium Gelling Agent for Food Applications
CAS: 9000-69-5Type
High Methoxyl / Low Methoxyl
Appearance
Light Brown Powder
Galacturonic Acid
≥65%
DE (Degree of Esterification)
50-70% or <50%< /div>
Gel Strength
100-150 bloom
Package
25kg Carton
Overview
Specifications
Applications
Certifications
Product Overview
Pectin is a naturally occurring polysaccharide found in the cell walls of fruits and vegetables. As a food ingredient, pectin functions as an excellent gelling agent, thickener, and stabilizer. Our food-grade pectin is extracted from citrus fruits and apples, ensuring consistent quality and superior performance.
We offer both High Methoxyl (HM) and Low Methoxyl (LM) pectins to meet specific formulation requirements. HM pectin requires high sugar content and low pH for gel formation, while LM pectin can gel with calcium ions even at lower sugar levels.
Technical Specifications
- CAS Number: 9000-69-5
- Source: Citrus peel, Apple pomace
- Appearance: Fine powder, cream to light brown color
- Galacturonic Acid: ≥65%
- Molecular Weight: 50,000-150,000 g/mol
- Degree of Esterification: Variable by type
- Solubility: Soluble in water, insoluble in alcohol
- pH (1% solution): 2.8-3.4
- Moisture Content: ≤10%
- Heavy Metals: ≤10 ppm
Applications
- Jams and jellies - classic gelling agent
- Fruit preserves and spreads - texture and consistency
- Yogurt and dairy products - stabilizer
- Confectionery - fruit jellies and gummies
- Beverages - clouding agent and stabilizer
- Dietary supplements - fiber source
- Gluten-free baking - texture modifier
- Food coatings - edible films
Certifications
FDA Approved
EU Food Grade
ISO 9001
Kosher
Halal
Organic
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