Pectin
CAS Number: 9000-69-5
Pectin is a natural structural polysaccharide found in plant cell walls, commercially extracted from citrus peel or apple pomace. Available as high-methoxyl (HM, DE >50%) and low-methoxyl (LM, DE <50%) types, pectin enables gelling of fruit-based products with or without calcium. HM pectin gels in high-sugar/low-pH systems; LM pectin forms thermally stable gels in low-calorie and dairy applications with calcium.
Technical Specifications
| appearance | White to light tan powder |
| moisture (%) | ≤12.0 |
| pH (1% solution) | 2.8–3.8 |
| gel strength (SAG, °) | ≥100 (standard grade) |
| degree of esterification (%) | 60–75 (HM) or 25–45 (LM) |
Applications
- Jams, jellies, and fruit preserves gelation
- Low-sugar and diet fruit spreads (LM pectin)
- Yogurt and dairy dessert texture stabilization
- Confectionery fruit gels and pastilles
- Beverage cloud and pulp stabilization
Key Features
- Natural, plant-derived ingredient for clean-label products
- Both HM and LM types available for diverse formulation needs
- Provides fruit-like texture and mouthfeel superior to other hydrocolloids
- EU E440 approved, GRAS status, Kosher and Halal certifiable
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CAS Number
9000-69-5
Category
Food / Beverage AdditivesAvailability
In StockSample
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