Natural Gelling Agent Apple Pectin as Thickener Stabilizer and Emulsifier

A. What is Pectin?

Pectin for use in food is defined as a polymer containing galacturonic acid units (at least 65%). The acid groups may either be free, combined as a methyl ester, or as sodium, potassium, calcium or ammonium salts, and in some pectins amide groups may also be present.

The biggest influence on pectin properties is the Degree of Esterification (DE), which determines, for example, the degree of reactivity with calcium and other cations.

Pectin is usually extracted from Apple Pomace or Citrus Rinds

B. Type of Pectin 

1. Pectin as extracted normally has more than 50% of the acid units esterified, and is classified as "high methyl ester (HM) pectin"

The percentage of ester groups is called degree of esterification. High methyl ester pectins are classified in groups according to their gelling temperature as rapid set to slow set pectins 

2. Modification of the extraction process, or continued acid treatment, will yield a "low methyl ester (LM) pectin" with less than 50% methyl ester groups

3. Some pectins are treated during manufacture with ammonia to produce amidated pectins, which have particular advantages in some applications.

Within each of these main types, there are many detailed variations prepared for different uses.The structure of pectin molecules is the key to the properties of pectins, and their use in different applications.

Therefore, it is important to tell us what you will do with pectin so that we are able to recommend you a suitable type. 

C. Pectin We Offer 

• High Methyl Ester (HM) Pectin: Degree of Esterification (DE) 50%~78%

• Low Methyl Ester (LM) Pectin: Degree of Esterification (DE) 25%~50%

• Amidated LM Pectin: Degree of Esterification (DE) 20%~45%, Degree of Amidation (DA) 12%~25%

• Pharmaceutical and Medical Pectin: Galacturonic Acid ≥ 74%

• Apple Pectin and Citrus Pectin are all available 

D. Techinal Data of HM Pectin