Pectin
Thickeners
Emulsifiers
9000-69-5
E440
(C₆H₈O₇)ₙ approximately polygalacturonic acid methyl ester
$12.15 ~ $18.23
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Pectin?
Pectin is a natural structural carbohydrate extracted primarily from citrus peels and apples, widely utilized as a food additive for its excellent properties as a gelling agent, thickener, and stabilizer, especially in jams, jellies, and fruit preparations.
How is Pectin made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Washing and drying selected raw materials, primarily citrus peels (lemon, lime) or apple pomace. | Source quality is paramount. Material is tested for protopectin content. Moisture content must be reduced to a specific level to prevent microbial degradation before extraction. |
| 2 | Acid Extraction | Mixing the prepared raw material with hot, acidified mineral water (e.g., using nitric or hydrochloric acid) to hydrolyze insoluble protopectin into soluble pectin. | Critical parameters are pH (typically 1.5-3.0), temperature (60-100°C), and extraction time. These variables directly impact the pectin's molecular weight, degree of esterification (DE), and final gelling properties. |
| 3 | Filtration & Clarification | Separating the liquid pectin extract from the solid plant residue using presses, decanters, and filtration aids. | The goal is to achieve a clear, particle-free liquid extract. Efficiency of solid-liquid separation is key to maximizing yield and ensuring final product purity and clarity. |
| 4 | Alcohol Precipitation | Mixing the clear pectin extract with an alcohol (typically isopropanol or ethanol) to cause the pectin to precipitate out of the solution as solid fibers. | The ratio of alcohol to extract and the alcohol concentration are critical for efficient precipitation. This step effectively isolates and purifies the pectin from soluble impurities like sugars and minerals. |
| 5 | Purification & Pressing | Washing the precipitated pectin fibers with more alcohol and then mechanically pressing the mass to remove excess liquid. | Washing removes any remaining water-soluble impurities trapped in the precipitate. Pressing reduces solvent load, making the subsequent drying step more efficient and economical. |
| 6 | Drying & De-alcoholization | Drying the washed and pressed pectin in a controlled-temperature dryer to remove all remaining alcohol and water. | Drying temperature and time must be carefully controlled to avoid thermal degradation of the pectin. The final product must meet strict specifications for residual alcohol and moisture content (typically <12%). |
| 7 | Milling & Standardization | Grinding the dried pectin to a specific, fine particle size and blending it with a standardizing agent (e.g., dextrose, sucrose). | Milling ensures consistent rehydration and solubility. Standardization is crucial to guarantee a consistent gelling strength (SAG grade) across different batches, meeting customer specifications. |
| 8 | Quality Control & Packaging | Conducting final lab tests for purity, grade, and safety, then packaging the standardized powder into moisture-proof containers. | The final product is tested for heavy metals, microbial counts, and functional properties. Packaging must protect the hygroscopic powder from moisture absorption to ensure shelf life and performance. |
Technical Specifications
| CAS Number | 9000-69-5 |
| Chemical Formula | (C₆H₈O₇)ₙ approximately polygalacturonic acid methyl ester |
| Solubility | Soluble in water; insoluble in ethanol and organic solvents |
| Storage Conditions | Store sealed, cool (<25 °C), dry, away from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Jams
jellies
fruit fillings
stabilizing beverages and dairy
pharmaceuticals
edible films
cosmetic gels
Mechanism of action:
| Parameter | Pectin |
|---|---|
| Functional Category | Gelling Agent; Thickener; Stabilizer; Emulsifier |
| Key Ingredients | A complex heteropolysaccharide consisting mainly of α-(1-4)-linked D-galacturonic acid residues, classified as high-methoxyl (HM) or low-methoxyl (LM) based on the degree of esterification. |
| Mechanism of Action | HM Pectin: Forms a gel network in high-solute (>55% sugar), low-pH (<3.5) systems through hydrogen bonding and hydrophobic interactions between polymer chains. LM Pectin: Forms a thermally reversible gel via ionic cross-linking with divalent cations (e.g., Ca2+), creating 'egg-box' junction zones that entrap water. In all cases, it increases viscosity by creating a complex polymer network that hinders the flow of the solvent. |
| Application Effect in Product | Provides characteristic gel texture in jams, jellies, and confectionery; increases viscosity and mouthfeel in beverages and sauces; stabilizes emulsions and prevents syneresis in dairy products (e.g., yogurt); provides structure and moisture control in fruit preparations and bakery fillings. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Pectin | Plant-based Gelling Agent (Polysaccharide) | Derived from fruit; requires sugar and acid to set; creates a soft, spreadable gel. | Ideal texture for traditional jams; natural fruit origin complements preserves; widely available. | Requires specific sugar/acid ratio to work; can turn cloudy if overcooked; weaker gel than agar. | Jams, jellies, marmalades, fruit pie fillings. | For creating traditional fruit preserves with a classic soft set. |
| Gelatin | Animal-based Gelling Agent (Protein) | Derived from animal collagen; dissolves in hot liquid and sets when cool; creates an elastic, wobbly texture. | Creates a unique melt-in-your-mouth texture; very clear gel; independent of sugar or acid. | Not vegan/vegetarian; loses setting power with certain raw fruits (e.g., pineapple); melts at low temperatures. | Gummy candies, marshmallows, panna cotta, molded desserts. | For a clear, elastic, wobbly gel, especially in dairy-based or non-fruit desserts. |
| Agar-agar | Plant-based Gelling Agent (Seaweed) | Derived from seaweed; requires boiling to dissolve; sets firmly at room temperature. | Strongest natural gelling power; vegan; gel is heat-stable; sets without refrigeration. | Texture is firm and brittle, not elastic; can have a slight flavor if low quality. | Vegan jellies, firm custards, aspics, cheese alternatives. | For a very firm, heat-resistant, plant-based gel; the best vegan substitute for gelatin. |
| Cornstarch | Plant-based Thickener (Starch) | Refined starch from corn; thickens liquids when heated; creates an opaque, smooth consistency. | Inexpensive and universally available; easy to use for thickening. | Primarily a thickener, not a true gelling agent; can break down with acid or prolonged heat; makes mixtures opaque. | Thickening sauces, gravies, custards, pie fillings, puddings. | For adding creamy thickness to liquids where clarity is not needed. |
| Xanthan Gum | Microbial-based Thickener/Stabilizer | Polysaccharide from fermentation; potent in very small amounts; works in hot or cold liquids. | Powerful thickener and emulsifier; gluten-free; stable across wide temperature and pH ranges. | Can create a slimy texture if overused; does not form a firm, cuttable gel. | Gluten-free baking, salad dressings, sauces, ice cream. | To add viscosity, stabilize emulsions, or improve texture in gluten-free recipes. |
Technical Documents
Available Documentation
COA, Tech Spec, MSDS
Safety Data Sheet (SDS)
Provided with shipment
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications