Citrus Pectin is obtained from the peels, seeds and pulp of citrus fruits using a chemical extraction
process. It is used in food as a gelling agent, particularly in jams and jellies. It is also used in fillings,
medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
1. Rapid set Pectin
Degree of esterrification: 60-70%
Jams, jellies: 0.2-0.7%
Fruit juice drinks: 0.1-0.2%
2. Slow set Pectin
Degree of esterrification: 50-60%
Fruit juice drinks: 0.2-0.3%
Appearance: White to pale Brown Free Flowing Powder
Application: Candies, Jam&Jelly, Baking Food, Fruit drinks, Ice cream & Popsicle.
Pectin is a group of water-soluble poly galacturonic acid. The pectin appearance of pale beige, is a
natural polymer, has a good gelling and emulsifying stability role. Widely used in food,
pharmaceutical, coametic and textile industries, is a high-end natural food additives and health
1. Pectin for Jam&Jelly
It has the function of gel, the finished product is exquisite, full of elasticity and toughness, increase
the fragrance, make the taste flattering and refreshing.
2. Pectin for Candies
It makes the candy glittering and translucent, non-stick teeth, tastes delicious and special, extend
3. Pectin for Ice cream&Popsicle
Emulsify and stability.