Pectin , E440 , Pectins

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Pectin , E440 , Pectins Specification

Strength
High gelling strength

Effect
Forms gels in the presence of acid and sugar

Chemical Composition
Polysaccharide, mainly galacturonic acid units

Origin
Plant (usually citrus peels or apple pomace)

Shelf Life
24 months

Best Before
24 months from date of manufacture

Efficacy
Gelling agent, thickener, stabilizer

Medicine Type
Food Grade

Flavor
Neutral

Purity
Greater than 99%

Ingredients
Pectin (E440)

Sub Ingredients
None

Function
Provides gel structure in jams, jellies, and marmalades

Dosage Guidelines
Add to fruit mixture and dissolve thoroughly

Dosage Form
Powder

Storage Instructions
Store in a cool, dry place away from direct sunlight

Packaging Size
25 kg

Packaging Type
Multilayer bags with inner liner

About Pectin , E440 , Pectins

Name: Pectin

Synonyms: Citrus pectin, Colyer pectin

CAS Number: 9000-69-5

Class: Gums - Waxes Thickeners

Pectin is especially abundant in fruit such as apples and citrus. Pectin is associated with cellulose in plant tissues, where it plays a fundamental role in determining their mechanical properties.

In plant cells, Pectin is linked to cellulose to form protopectin, which has the ability to absorb large amounts of water. Cellulose gives the supporting tissues their rigidity, whilst the pectic components give the plant its flexibility.

Pectin has only been produced industrially since early in the 20th century, but has long been used by housewives for gelling jams.

In industry and at home, Pectin is well known for its gelling, thickening and stabilizing properties. Today, it is used in such diverse applications as yogurt, confectionery and acid milk drinks. It has the image of a natural product and has acknowledged nutritional benefits. For all those reasons, new uses are constantly found for Pectin in the food industry, and also in pharmaceutical and cosmetic applications.

Application areas

Pectin is traditionally used in a wide range of fruit-based products in which it acts as a gelling agent. Pectin is also used to adjust the mouthfeel of fruit-based beverages and as a protein stabiliser in acidified milk products such as yoghurt.

Specification

product	Pectin
Appearance	Off-Yellow Powder
Gel degree: (Sag)	1500±5
Degree of Esterification	50% Min
Bulk Density	0.7 0.8g/cm3
Particle Size	60 Mesh
Galacturonic acid	65% Min
Moisture	8.0% Max
Ash	5.0% Max
pH	2.6 3.0

Package: Crystal product is 25kgs/compound bag; fiber drums;

Storage: Stored in a dry and cool place, keep away from strong light and heat.

Shelf life: Two years when stored properly in a well-closed container.

Natural Gelling Agent

Our pectin is extracted from plant sources such as citrus peels or apple pomace, offering a natural, high-purity ingredient for food manufacturers. Widely used in jams and jellies, it reliably forms a stable gel structure, enhancing both the consistency and appeal of finished products without affecting their natural flavor profiles.

Versatile Application

Pectin acts as a gelling agent, thickener, and stabilizer, making it suitable for a range of products. It demonstrates optimum gelling in the presence of acid and sugar, ensuring flexible application in various recipes and food processing scenarios. Its neutral taste preserves the original flavors of your formulations.

Safe, Durable Packaging

Packaged in 25 kg multilayer bags with an inner liner, our pectin is protected from moisture and contamination. Proper storage in a cool, dry environment away from direct sunlight extends its shelf life up to 24 months from manufacture, ensuring reliable performance throughout its lifespan.

FAQs of Pectin , E440 , Pectins:

Q: How should I use pectin (E440) to achieve optimal gel formation?

A: To ensure effective gel formation, thoroughly mix the pectin powder into your fruit mixture, then dissolve it completely. For best results, combine it with acid and sugar, as pectins gelling ability depends on these elements.

Q: What are the primary benefits of using pectin in food products?

A: Pectin provides excellent gel structure, acts as a natural thickener and stabilizer, and contributes to the clarity and stability of jams, jellies, and marmalades, while maintaining a neutral flavor profile.

Q: When should I add pectin during food processing?

A: For effective results, add pectin during the preparation of your fruit mixture, before bringing it to a boil. This ensures uniform dissolution and full functionality in your finished product.

Q: Where does this pectin originate from and is it suitable for plant-based applications?

A: Our pectin is sourced from citrus peels or apple pomace, making it entirely plant-based and suitable for vegan and vegetarian food products.

Q: What is the recommended way to store pectin and how long will it last?

A: Store pectin in a cool, dry place away from direct sunlight, ideally in its original multilayer packaging. Under these conditions, it maintains its efficacy for up to 24 months from the date of manufacture.