Premium Food-Grade Pectin for Jams, Jellies, and Preserves

• Customization: Available
• CAS No.: 9000-69-5
• EINECS: 232-553-0
• Model NO.: Food-grade Pectin Powder
• Storage Method: Normal
• Shelf Life: 24months
• Main Active Ingredient: Pectin
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Natural Source: Pectin Is Mainly Extracted From Natural Substances
• Strong Gel-Forming Property: Certain Elasticity and Toughness
• Thickening and Stabilizing: Pectin Has Good Thickening and Stabilizing Effects
• Multifunctional Application: Pharmaceutics, Biomaterials, and Daily Chemicals
• Adjustable: by Controlling Factors Such as The Source and Este
• Transport Package: Plastic
• Specification: 25kg/50kg
• Trademark: //
• Origin: China
• Production Capacity: 500000

Product Description

Product Description

 

Pectin is a complex polysaccharide substance widely existing in the cell walls of plants. Here is its detailed product information:

 

I. Physical properties

 

1. Appearance
   • Usually in the form of white to light brown powder. Different sources and processing methods may cause slight differences in color. For example, pectin extracted from citrus peels may be light cream-colored, and pectin extracted from apples is relatively darker.
2. Solubility
   • Soluble in water to form a solution with a certain viscosity. Under specific conditions, such as appropriate acidity and sugar concentration, it can form a gel state. But it is insoluble in organic solvents such as ethanol.
3. Density
   • Generally, the density is relatively small, and the specific value may vary slightly depending on the source and processing technology.

 

II. Chemical properties

 

1. Structural composition
   • Mainly composed of partially methyl esterified α-(1→4)-D-polygalacturonic acid as the backbone, with some neutral sugar side chains such as galactose, arabinose, and xylose on the main chain. It is a complex heteropolysaccharide.
2. Reaction characteristics
   • Relatively stable under acidic conditions, but under alkaline conditions, it will undergo demethylation reaction and convert to pectic acid. It can form precipitates with metal ions such as calcium and magnesium, and this characteristic has important applications in some food processing and pharmaceutical processes.

 

III. Extraction sources

 

1. Fruits
   • Apple pomace and citrus peels are the most common raw materials for pectin extraction. In addition, fruits such as strawberries, plums, and grapes also contain a certain amount of pectin.
2. Other plant parts
   • Remaining beets, mangoes, and the flowers of heliotrope can also be used to extract pectin, but the sources are relatively limited.

 

IV. Main uses

 

1. Food industry
   • As a food additive, it acts as a binder, thickener, emulsifier, and stabilizer.
   • Used in the production of jams and jellies, it can make the finished product delicate, full of elasticity and toughness, increase fragrance, and have a smooth and tender taste. It plays an emulsifying and stabilizing role in popsicles and ice creams, making the taste delicate and smooth. In yogurt, lactic acid bacteria, and fruit juices, it can stabilize and thicken, prolong the shelf life, and give natural fruit flavor. In baked goods, it can improve the air permeability of the dough, enhance the taste and prolong the shelf life.
   • The specific dosage varies depending on the product. Generally, for jams, fruit jellies, and jellies, it is 0.3%-0.6%; for popsicles and ice creams, it is 0.1%-0.2%; for yogurt, lactic acid bacteria, and fruit juices, it is 0.1%-0.3%; for baked goods, it is 0.3%-0.8% of the flour amount.
2. Pharmaceutics field
   • Can be used as a stabilizer for emulsions, an auxiliary material for oral sustained-release preparations (such as sustained-release pellets), and also as a matrix for colonic biodegradable preparations.
3. Biomaterials field
   • Due to its certain biological activity and physicochemical properties, it can be used in traditional therapeutic materials such as wound dressings.
4. Daily chemical field
   • Can be used in lotions, acidic tooth powders, etc. Because it is non-toxic and non-irritating, it can also be used in cosmetics that need to be ingested, such as lipsticks. It can also be used as a thickener and binder for toothpaste.

 

V. Safety and precautions

 

1. Safety
   • Generally considered a safe food additive, but excessive intake may affect digestion.
2. Precautions
   • Pectin from different sources and for different uses may have certain differences in specific properties and applications. When using it, it should be reasonably selected and used according to actual needs and relevant regulations. At the same time, attention should be paid to storage conditions to avoid moisture and high temperature environments to maintain its stability and activity.

 

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