Pectin is a natural polysaccharide widely found in the cell walls of plants such as citrus peels and apple pomace. As a safe, natural, and versatile gelling and stabilizing agent, pectin is widely used in the food industry, playing a crucial role, especially in jams, beverages, dairy products, and confectionery. With its excellent gel-forming ability, stability, and mouthfeel-enhancing properties, pectin has become one of the indispensable core additives in the food ingredient industry.
Main Applications of Pectin
1. Jams and Spreads
High-methylene pectin (HM Pectin) is widely used in jams, jellies, and spreads, providing excellent gel structure and fruit flavor release. It can form stable gels under high sugar and high acid conditions, making it suitable for processing various fruits.
2. Beverage Industry
Used as a stabilizer and anti-settling agent, it gives fruit juices and beverages containing particles a uniform suspension effect. It enhances the texture of yogurt-based drinks, making them smoother and more delicate.
3. Dairy Products and Yogurt
Low-fat pectin (LM Pectin) is commonly used in yogurt, fruit yogurt, and dairy desserts to improve texture and prevent protein precipitation and separation.
4. Gummies and Confectionery
As a natural gelling agent, it can be used to make vegan gummies and pectin gummies, providing a chewy and refreshing texture. It contains no animal ingredients, complying with clean label trends.
5. Baking and Fillings
Used in fruit fillings and pastry fillings to improve rheology and stability, preventing water separation during baking.
6. Health Foods and Colloidal Systems
Used in dietary fiber, nutritional gummies, and functional beverages for thickening, improving texture, and promoting stability.
Product Characteristics of Pectin
1. Natural Source, Safe and Healthy
Derived from plant peels, pectin aligns with the "Clean Label" trend. It contains no animal ingredients, is hypoallergenic, and is suitable for vegetarian and premium foods.
2. Excellent Gel Capacity
It can form gel structures of varying strengths depending on sugar content, acidity, and calcium ion conditions, offering flexible applications.
3. Improved Texture and Taste
It enhances the smoothness, elasticity, and stability of beverages, dairy products, and confectionery, making products more appealing.
4. High Stability
It is acid and heat resistant, adaptable to various food processing techniques.
5. Low Dosage, High Cost-Effectiveness
Significant thickening and stabilizing effects are typically achieved with relatively low dosages, making it an ideal and economical raw material in food processing.
Why Choose Our Pectin?
Selected Raw Materials: Extracted from high-quality citrus peel or apple pomace, ensuring pure and stable quality.
Mature Technology: Advanced processes ensure consistent and reliable esterification degree, gel strength, and stability.
Complete Range of Specifications: We supply various types of pectin, including high-ester (HM), low-ester (LM), slow-setting, and fast-setting types.
High Quality Standards: Complies with GB, FCC, USP, and E440 standards, and supports third-party testing reports.
Global Supply Experience: Years of experience exporting food ingredients, ensuring fast delivery and stable service.
Customization Support: We can provide formulation suggestions and customized packaging based on customer applications.
If you are looking for high-quality, stable-supply, and cost-effective pectin products, please feel free to contact us. We can provide you with samples, quotations, technical support, and long-term supply solutions. We look forward to becoming your trusted pectin supplier and working with you to expand into a wider market!
Agar is a natural polysaccharide colloid made mainly from seaweed (commonly red algae such as gelidium amansii and nori) through processes including extraction, filtration, freezing and drying. As a safe, natural and non-toxic gelling agent and thickener, AGAR has extremely high application value in the global food industry, microbial culture, biotechnology and daily chemical industry.
Pectin is a natural polysaccharide widely found in the cell walls of plants such as citrus peels and apple pomace. As a safe, natural, and versatile gelling and stabilizing agent, pectin is widely used in the food industry, playing a crucial role, especially in jams, beverages, dairy products, and confectionery. With its excellent gel-forming ability, stability, and mouthfeel-enhancing properties, pectin has become one of the indispensable core additives in the food ingredient industry.
