Citrus Pectin Powder (Citrus Pectin referred to as CP) is a polysaccharide complex extracted from the peel and pulp of citrus, lemon, orange, and grapefruit. The molecule exists as a long-chain carbohydrate structure with a molecular weight of 50,000-300,000 Da. , The degree of esterification is 20-75%. Natural CP is generally used as a food additive and has good gelling, stabilizing, emulsifying, thickening and suspending functions.
Pectin exists in the cell wall and cell inner layer of plants, and is the support material for internal cells. The taste of different vegetables and fruits is different, which is mainly determined by the difference in the content of it contained in them and the difference in pectin molecules. Citrus, lemon, grapefruit and other peels contain about 30% pectin, which is the most abundant source of pectin. The crude pectin is a yellowish white powder, which is dissolved in 20 parts of water to form a viscous, odorless solution, which is negatively charged. CP is widely used in the food industry, and an appropriate amount of pectin can gelatinize ice cream, jam and fruit juice.
It is a natural polymer compound with good gelation and emulsification stabilization. It has been widely used in food, medicine, daily chemical and textile industries. Pomelo peel is rich in pectin, with a content of about 6%, which is an ideal raw material for preparing.
Pectin Products list:
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 |
Analytical Quality:
Identification | Identical | TLC | |
Loss on Drying | ≤10.0% | 6. 12% | CP2020 |
Methoxy Groups | ≥6.7% | 8.02% | CP2020 |
Acid Insoluble | ≤1% | 0.03% | |
SO2 | ≤50mg/kg | Conforms | |
Sugar and organic acid | ≤20mg | Conforms | |
Freemethyl,ethyl and isopropyl alcohol | ≤1% | Conforms |
Total Heavy Metals：
Arsenic(As) | ≤2ppm | 0.30ppm | AAS |
Lead(Pb) | ≤2ppm | 0.29ppm | AAS |
Mercury(Hg) | ≤0. 1ppm | 0.04ppm | AAS |
Cadmium(Cd) | ≤1ppm | 0.27ppm | AAS |
Microbiological Tests:
Total Plate Count | ≤1000cfu/g | 117cfu/g | CP2020 |
Yeast & Mold | ≤100cfu/g | 13cfu/g | CP2020 |
E.Coli | Negative | Negative | CP2020 |
Salmonella | Negative | Negative | CP2020 |
Staphylococcus | Negative | Negative | CP2020 |
What’s Key Function for Cosmetics?
Citrus pectin powder has a very good maintenance effect on our skin. It can keep the skin moisturized. Citrus is rich in pectin, vitamins, cellulose and other nutrients. Often eating it can keep the skin moist and delicate, and can make the skin pores. Get smooth, can avoid and improve acne.
It has a certain effect on protecting the skin, preventing ultraviolet radiation, healing wounds, and beautifying the skin.
What's Key Function for Supplements?
1. Pectin is a water-soluble dietary fiber, which is not absorbed by the body itself, but can help intestinal peristalsis, improve constipation, and can absorb intestinal bacteria and toxins.
2. The hydrolyzed product of it can effectively relieve drunkenness. Its principle of action is: after taking the human body, it can not only form a protective film in the gastrointestinal tract to prevent the absorption of alcohol, protect the gastrointestinal tract, but also Activate the activity of anti-alcoholic enzymes, promote the decomposition of absorbed alcohol into carbon dioxide and water, and play a dual anti-alcoholic effect of preventing alcohol absorption and promoting alcohol decomposition.
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