Introduction

Pectin is a natural carbohydrate and gelling agent primarily extracted from the cell walls of fruits and vegetables. It is widely used in the food industry for its ability to thicken, gel, and stabilize a variety of products, especially in the production of jams, jellies, and fruit preserves.

Properties:

- Gelling Agent: Pectin forms gels when combined with sugar and acid, making it essential for creating the desired texture in fruit preserves and jellies.

- Thickening Ability: It can increase the viscosity of liquids, contributing to the thickness and mouthfeel of various products.

- Stabilization: Pectin helps stabilize emulsions, improving the consistency of products such as dressings and sauces.

Applications:

Pectin is used in a variety of food products, including:

- Jams and Jellies: The primary use of pectin is in making fruit preserves, where it helps achieve the right gel consistency.

- Fruit-based Products: Used in fruit sauces, fruit fillings, and fruit-flavored yogurts to improve texture and stability.

- Baked Goods: Incorporated in pies and desserts for thickening fruit fillings.

- Dairy Products: Used in yogurt and ice cream to enhance creaminess and stability.

Benefits:

- Natural Ingredient: Pectin is derived from fruits, making it a natural alternative to synthetic thickeners and gelling agents.

- Vegan and Vegetarian Friendly: Unlike gelatin, which is animal-based, pectin is plant-derived, making it suitable for vegan and vegetarian diets.

- Dietary Fiber: Pectin is a source of soluble fiber, which can support digestive health and may help reduce cholesterol levels.

Specification

Shapes	Yellow to light brown powder
CAS	9000-69-5
Packing	25kg/bag
20GP	15 ton(palletized)
Application field	Jam, jelly, jelly, sauces, ice cream, yogurt