HM Citrus Pectin
Best Citrus Pectin Suppliers - E440 Citrus Pectin Manufacturers
Pectin is a natural plant-based hydrocolloid found in fruits, and, Apple pectin is a type of soluble fiber found naturally in apples. Importantly, it is used in food as a gelling agent, particularly in jams and jellies.
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HM Citrus Pectin
|Payment Term||T/T, L/C|
GINO_HM Citrus Pectin Suppliers | Citrus Pectin Manufacturers
High methoxy (HM) pectin is the most typical type of pectin. It is often labeled as "rapid set" or "slow set".
Both types are extracted from citrus fruit peels and basically the same, with the main difference being how much time and the temperature they take to set.
Rapid-set pectin takes a higher temperature and less time to set, while slow-set pectin takes a lower temperature and more time.
Rapid-set pectin is great for recipes that include suspension, so it’s better for jams and preserves (suspension is essentially the fruit morsels that hang, suspended, in the vicious jam).
Slow-set pectin is better for recipes that don’t include any suspension, like a smooth jelly.
HM pectin needs sugar and very specific acid levels in order to firm up. That’s why it’s great for fruit preserves, jams, and jellies.
HM Citrus pectin is a rapid or slow setting purified high methoxyl pectin, extracted from citrus peel and standardized with sucrose.
There are three types of pectin if classified by degree of esterification (DE).
- High Methoxy Pectin (HMP). DE > 50% (typically 55-75%).
- Low Methoxy Pectin (LMP). DE < 50% (usually 20-40%)
- Low Methoxy-Amidated Pectin (LMAP): <25% amidation, 25%
- HMP and LMP have the same E number as E440i, while LMAP has a similar E number as E440ii.
High methyl-esterified forms gels in high soluble solids and acidic systems, whereas low methyl-esterified forms gels in a much broader pH and soluble-solids range, but requires the presence of divalent cations for gelling.
Commercial pectin is primarily extracted from citrus peel and apple pomace. If on the basis of origin, it can be divided into Apple Pectin and Citrus Pectin.
|Grade (USA SAG)||150 °± 5|
|Setting temperature||50 – 60 °C|
|pH (1% solution)||3.0 – 3.8|
|Degree of Esterification||58 – 62%|
|Appearance||Free flowing powder|
|Colour||Pale brown powder|
|Odour||Slight, free from off-notes|
|Taste||Slight, free from off-flavours|
|Chemical And Physical Characteristics:|
|Pectin content||> 60%|
|Galacturonic acid||> 65%|
|Loss on drying||< 12%|
|Total Ash||< 5%|
|Acid-insoluble ash||< 1%|
|Nitrogen content||< 1%|
|Free methyl, ethyland isopropyl alcohol||< 1%|
|Heavy metals as lead||< 15ppm|
|Particle size||1% retained on 300um|
|Total plate count||< 1000 cfu/g|
|Yeast and mould||< 100 cfu/g|
|Coliforms||Absent in 1 g|
|E. coli||Absent in 1 g|
|Staphylococcus aureus||Absent in 1 g|
|Salmonella||Absent in 25 g|
Gel formation properties of pectin: The most important use of pectin is based on its ability to form gels.
HM pectin forms gels with sugar and acid.
LM pectin requires the presence of divalent cations for proper gel formation.
- One of the attractive features is that the pH at which pectin has optimal stability matches the natural pH of fruit preserves. Compared to other hydrocolloids, this feature is unique to pectin.
- Another advantage is related to the texture which is physically and also organoleptically optimal.
- Finally, it gives an excellent flavor release due to its relatively small molecular weight when compared to other hydrocolloids.
Pectin, along with three other ingredients such as cellulose, guar gum, and locust bean gum, is defined by the FDA as a dietary fiber that is beneficial to our health, with the following benefits.
- Lowers blood sugar/blood pressure
- Keeping cholesterol in the blood
- Relieves constipation
- Increase satiety and decrease energy intake
Pectin has the ability to reduce low-density lipoprotein (LDL) levels, thereby lowering cholesterol levels, and its ability to slow the passage of food through the intestine, relieving diarrhea. Pectin can also activate cell death pathways in cancer cells, indicating that pectins may play an important role in preventing certain types of cancer.
It is used as a gelling, thickening and stabilizing agent in foods and, to a lesser extent, in pharmaceuticals.
Basically, it is used to control water in products and help to create the desired texture.
- Its application is diverse and covers fruit-based products, dairy products, acidified milk drinks and other
beverages, confectionery, bakery products, various fine foods and spreads.
- Additionally, it finds use in the pharmaceutical industry.
- Finally, increasing consumer awareness of healthy lifestyle habits and the emerging trend to produce functional foods increases the significance of the status of pectin as a water-soluble dietary fiber.
Pectin in Food
Pectin is widely used as a gelling agent in canned jams and jellies, and as a thickener, stabilizer and emulsifier in juices, bakery, confectionery and dairy products. It is also a source of dietary fiber. Global production reaches 60,000 tons per year, but demand still exceeds supply.
Pectin is also used in conjunction with other thickeners in food products such as gelatin, locust bean gum, modified food starch, agar agar, guar gum and gum arabic.
Pectin in Jam
The main use of pectin is in jams, jellies and jellies, i.e. in various fruit preserves.
Jam products are the traditional application of pectin, which improves the taste of jams, reduces cooking time, provides good flow, improves taste and color, and increases shelf life. The recommended use rate is approximately 0.2-0.3%.
Pectin is effective in improving mouthfeel, adding flavor, reducing assimilation and making jellies smooth and creamy.
Juices and Beverages
Pectin improves mouthfeel, helps release flavor, stabilizes other ingredients, and provides viscosity for juice or fruit drinks. It also acts as a soluble fiber in beverages.
Pectin has emulsifying and stabilizing effect, which can make the finished product taste delicate and smooth. Recommended dosage: 0.1%-0.2%.
Pectin is an ideal gelling agent for the production of premium candies and chewing gum. It has a transparent appearance, gives an elastic texture, presents an excellent taste, is non-sticky and at the same time low in calories. Recommended usage: 1.5%-2.5%.
At the same time, it works synergistically with gelatin to avoid the low melting point that occurs when only gelatin is used, thus improving the stability of the candy.
The purpose of adding pectin to yogurt is to improve taste, extend shelf life, provide a creamy, rich texture, and stabilize emulsions.
Pectin in Jelly
Pectin has been used for many years to make high quality, tender, confectionery jellies with particularly good flavour release. Unlike some other products, pectin jellies can be manufactured to the desired final solids content and do not require stoving to remove excess moisture.
Uses of pectin in pharmaceutical industry
In addition to an increasing range of food uses, pectin has a number of applications in the pharmaceutical sphere.
Traditional use of pectin has been in diarrhea mixtures, often in conjunction with kaolin and sometimes bismuth compounds.
Pectin is also used to maintain the viscosity of some syrups.
Newer uses are as one of the hydrophobic fillers in self-adhesive colostomy flanges and in wound dusting powders and ulcer dressings where pectin appears to have some specific activity in promoting healing.
Pectin is the most crucial ingredient in making fruit jelly, it’s what creates the gelling effect that you’re aiming for.
For more info about how to make jelly with pectin, please click HERE.
Pectin, a natural polysaccharide, is commonly used as a gelling agent, thickener, emulsifier and stabilizer in food, European food additive number E440. It is made mainly from citrus peel and apple pomace and is commonly used in jams and jellies.
Food grade pectin is a high molecular weight polysaccharide that consists of two parts: more than 65% galacturonic acid, and 35% other polysaccharides and some small amounts of monosaccharides.
The basic principle of pectin extraction is to break down raw pectin (in the form of raw pectin, pectic acid, and pectate) into water-soluble pectin, which is then separated from cellulose, starch, protein, pigment, and other components.
The basic structure of pectin consists mainly of D-galacturonic acid units, which are polymerized by α-1,4 glycoside linkages, with some of the carboxyl groups on the galacturonic acid residues in the form of methyl esters (methylated).
The remaining carboxyl groups on galacturonic acid are present as free acids or as salts of potassium, sodium, ammonium, and calcium.
The percentage of total galacturonic acid reflects the purity of the pectin, which should contain not less than 65% of food grade.
The proper amount of apple pectin to use is not specified, although most manufacturers usually recommend a daily dose of between 1,000 mg and 1,400 mg. It's best to take it 30 minutes before a meal so it can bind to excess water, fat, or carbohydrates in the gut.
Yes, it has virtually no side effects and its safety has been recognized by the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), as well as the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
Pectin is considered safe for dogs over sixteen weeks of age. However, you should always consult your veterinarian when making health decisions, not internet articles.
In most people, including adults, children, and women who are pregnant or breastfeeding, pectin MAY be safe in the amounts taken in food; it MAY be safe when used in larger medicinal amounts.
Modified citrus pectin is considered generally safe (GRAS) by the U.S. Food and Drug Administration (FDA). There were only mild side effects reported in clinical studies, including bloating, gas and loose stools.
Yes, pectin is vegan, as it occurs naturally in fruit and no animal-derived products are used in its manufacture, making it suitable for a vegan diet.
Yes, pectin is a halal food, in line with Muslim policy.
Yes, pectin can also be approved for Kosher. Our gellan gum manufacturer could also provide Kosher certificate.
Pectin isn’t bad for you. But pectin needs a lot of sugar to work - about two-thirds to one-half of the jam you use it in.
High sugar content is standard in jams and jellies, but that sugar is still bad for you: it can rot your teeth, add to your weight through blood sugar spikes, and put you at risk for long-term diseases like diabetes.
Be aware of your sugar intake and use your best dietary judgment when consuming products that contain pectin. Of course, pectin is a fiber, so it will reduce some of the high sugar content.
Yes, it is gluten-free because it does not contain wheat, rye, barley or hybrids of these grains.
Pectin is a fiber and contains almost no calories or nutrients.
Pectin can cause stomach cramps, diarrhea, gas, and loose stools.
- Citrus peels. Citrus peels—especially the white part, or pith—are naturally packed with pectin. ...
- Corn starch. Corn starch is a natural thickener that works as a seamless substitute for pectin.
- Gelatin. Gelatin is a viable option for non-vegans or non-vegetarians.
- Extra sugar.
Need to find the best reliable E440 citrus pectin manufacturers, supplier, exporter in China? As one professional apple pectin and citrus pectin suppliers in China, all grades and forms of pectin products could be provided by Gino. We could help you find the perfect pectin for your application. Please complete the fields below and we will respond to you as soon as possible.