Modified Citrus Pectin Powder 99% Food Grade Citrus Pectin

• Customization: Available
• CAS No.: 9000-69-5
• Formula: C6h12o6
• Model NO.: food additives
• EINECS: 232-553-0
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Pectin
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Payment: 50% Tt in Advance, 50% Tt Against Copy Bl
• Sample: Available
• Grade: Food Grade
• MOQ: 100kg
• Appearance: Light White Powder
• Transport Package: Bag
• Specification: 25kg/Bag
• Trademark: /
• Origin: China
• HS Code: 1302200000
• Production Capacity: 1000 Tons/Year

Product Description

Pectin, a natural polysaccharide commonly used as a gelling agent, thickener, emulsifier, and stabilizer in food with the European food additive number E440.

This ingredient is mainly made from citrus peel and apple pomace, and commonly used to gel jams and jellies.

Pectin is a naturally occurring polysaccharide (a type of carbohydrate) found in the cell walls of fruits and vegetables. It is particularly abundant in fruits like apples, citrus fruits, and berries. Pectin is a complex mixture of polysaccharides, primarily composed of chains of galacturonic acid molecules.

In its natural state, pectin functions as a structural component, helping to give fruits their shape and texture by forming a gel-like network within the cell walls. As fruits ripen, the pectin content decreases, contributing to softening of the fruit.

There are different types of pectin available, including high methoxyl pectin (HMP) and low methoxyl pectin (LMP), each with specific properties suited for different applications. Additionally, amidated pectin is a modified form of pectin that has enhanced stability in acidic conditions, making it suitable for a wider range of applications.

Pectin is widely used in the food industry as a gelling agent, thickener, and stabilizer. When extracted and purified, it can be added to foods to create or improve their texture, consistency, and mouthfeel.

ITEM	STANDARD	RESULTS
Sensory Characteristics	Free flowing pale brown powder;Slight,  free from off-flavors; Slight, free from off-note	Conform
USA-SAG	150±5	152
GA, ≥ %	65	> 65
DE. %	66-69	67.8
PH(1% Solution)	2.8-3.8	2.8
Loss on drying ≤%	12	9.0
SO2 ≤ PPM	50	Conform
Free Methyl.ethyl and isopropylalcohol ≤ %	1	Conform
Nitrogen content ≤ %	1	Conform
Acid Insoluable Ash ≤%	1	Conform
Ash ≤ %	5	<2
Heavy Metal( as Pb) ≤ mg/kg	15	Conform
Total Plant Count	<1000cfu/g	Conform
Yeast and Mould	< 100cfu/g	Conform

Application:
Pectin is used widely as a gelling agent in canning jams and jellies; also functions as a thickener, stabilizer and emulsifier in fruit juices, baking, candy, and dairy products.

It is also sometimes used to make medicine. People use pectin for high cholesterol, high triglycerides, heartburn, and many other conditions.

The main use for pectin is as a gelling agent, thickening agent and stabilizer in food.The classical application is giving the jelly like consistency to jams or 
marmalades, which would otherwise be sweet juices.
 
In medicine, pectin increases viscosity and volume of stool so that it is used 
against constipation and diarrhea. Until 2002, it was one of the main ingredients used in Kaopectate, along with kaolinite. 
 
Pectin is also used in throat lozenges as a demulcent. In cosmetic products, 
pectin acts as stabilizer. Pectin is also used in wound healing preparations and 
specialty medical adhesives, such as colostomy devices. Also, it is considered a natural remedy for nausea. Pectin rich foods are proven to help nausea.
 
In the cigar industry, pectin is considered an excellent substitute for vegetable 
glue and many cigar smokers and collectors will use pectin for repairing 
damaged tobacco wrapper leaves on their cigars.