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Pectin

CAS #9000-69-5

Pectin is one of the most versatile stabilizers available
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Introduction

Pectin is one of the most versatile stabilizers available. Product and application development by the major Pectin producers has over the years resulted in a large expansion of the opportunities and applicability of Pectin. Pectin is a key stabilizer in many food products. Pectin is a natural component of all edible plant material.  Pectin is located in the plant cell walls and in a layer between the cells called middle lamella. Pectin gives firmness to the plants and influences growth and water household. 80% to 90% of the pectin produced in the industry is used in the food industry to produce jelly, jam and jelly with its gelatin.

HIGH METHOXYL APPLE PECTIN

Type Degree of Esterification Characteristics & Properties Main Area of Application
HSA102 68 - 70% Rapid set SAG 150°±5 Jams, Juices
HSA103 65 - 68% Medium rapid set SAG 150°±5 Jams of different packing
HSA104 62 - 65% Slow set SAG 150°±5 Jams, Confectionery
HSA105 58 - 62% Extra slow set SAG 150°±5 Confectionery
HSA151B 58 - 62% Extra slow set with buffer salt Confectionery
HSA181 70 - 78% High protein stabilizing capacity Acidified milk drinks
HSA121 70 - 78% 4% solution viscosity 400-500CP Beverages

LOW METHOXYL CONVENTIONAL APPLE PECTIN

Type Degree of Esterification     Characteristics & Properties Main Area of Application
HSA300 30-35% High calcium reactivity Low sugar jam, fruit preparations
HSA310 36-40% Medium calcium reactivity Low sugar jam, fruit preparations
HSA310FB 36-40% Medium calcium reactivity High stability for bakery Low sugar jam, fruit preparations, fruit filling

HIGH METHOXYL CITRUS PECTIN

Type Degree of Esterification Characteristics & Properties Main Area of Application
HSC102 >69% Rapid set SAG 150°±5 Jams, Juices
HSC103 66 - 69% Medium rapid set SAG 150°±5 Jams of different packing
HSC104 62 - 66% Slow set SAG 150°±5 Jams, Confectionery
HSC105 58 - 62% Extra slow set SAG 150°±5 Confectionery
HSC151B 58 - 62% Extra slow set with buffer salt Confectionery
HSC181 68 - 74% Medium protein stabilizing capacity Acidified milk drinks
HSC182 68 - 74% High protein stabilizing capacity Acidified milk drinks
HSC121 >70% 4% solution viscosity 400-500 CP Beverages
HSC123 >70% 4% solution viscosity 500-600 CP Beverages

LOW METHOXYL AMIDATED CITRUS PECTIN

Type Degree of Esterification Degree of Amidation Characteristics & Properties Main Area of Application
HSC200 20-23% 23-25% Very high calcium reactivity Yogurt, low sugar jam, fruit preparations
HSC210 23-26% 20-24% High calcium reactivity Low sugar jam, fruit preparations, glaze
HSC220 26-30% 17-23% Medium calcium reactivity Low sugar jam, fruit preparations
HSC230 30-35% 13-20% Low calcium reactivity Low sugar jam, fruit preparations
HSC240 35-40% 9-15% Very low calcium reactivity Low sugar jam, fruit preparations

Functions and Applications

As a food additive or ingredient, pectin is used in the food industry, mainly for gelling, thickening, improving texture, emulsifying and stabilizing.

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