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Pectin is a natural carbohydrate found in the cell walls of fruits and vegetables, primarily extracted from citrus peels and apple cores. It functions as a gelling agent, thickener, and stabilizer in various food products. Pectin is widely used in the food processing industry for making jams, jellies, and fruit preserves, as well as in dairy products and confectionery.
| Source | Citrus peels and apple cores |
| Type | High methoxyl and low methoxyl pectin |
| Gelling strength | Varies based on source and processing |
| Viscosity | Typically ranges from 100 to 1000 mPa┬╖s |
| Solubility | Soluble in hot water |
When selecting pectin, consider the type required for your application, such as high methoxyl for traditional jams or low methoxyl for low-sugar products. Specify the desired gelling strength and viscosity based on your formulation needs. Certifications for food safety and quality may also be important, so inquire about relevant standards. Additionally, provide estimated quantities for accurate pricing.
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Pectin is primarily used as a gelling agent in jams and jellies.
Yes, low methoxyl pectin is suitable for low-sugar applications.
Yes, pectin is plant-based and suitable for vegan diets.
Pectin should be stored in a cool, dry place away from moisture.
High methoxyl pectin requires sugar and acid to gel, while low methoxyl can gel with calcium.
Yes, pectin is gluten-free and can be used in gluten-free formulations.