Single
What is Single
Pectin is a natural, water-soluble starch and structural fiber found in the cell walls of fruits and vegetables (such as apples, citrus peels, and currants) that acts as a natural binding agent.
What Pectin Does
• Gelling Agent: When heated with sugar and acid, it absorbs liquid and forms a gel, which makes it the foundation for setting jams, jellies, and marmalades.
• Plant Structure: In living plants, it acts like a structural “glue” that helps keep cells bound together and maintains plant firmness.
• Vegan Gelatin Alternative: It is commonly used in commercial cooking and baking as a plant-based substitute for animal-derived gelatin.
Single
Our Pectin Product Range
Working with us
Choosing Your Right Pectin Suppliers
Kindly check our High Methoxyl Pectin, Low Methoxyl Pectin and Amidated Pectin,including:
- High Methoxyl Pectin
- PioPec-CHM58, DE 58-62%
- PioPec-JHM62, DE62-66%
- PioPec-JHM66, DE 66-69%
- PioPec-BHM70, DE 70%
- Amidated Low Methoxyl Pectin
- PioPec-JLMA30, DE27-33%
- PioPec-YLMA27, DE 24-30%
- PioPec-JLMA32, DE 29-35%
- PioPec-JLMA35, DE 32-38%
- Low Methoxyl Pectin
- PioPec-JLM35, DE 36-42%
1. Food Applications
Pectin Applications - Uses of Pectin
We work with pectin manufacturers and product developers across a wide range of food ingredient applications, using pectin and related hydrocolloid systems according to the needs of each formulation.
Different products require different functionality. A gummy may need controlled gel formation. Jam needs the right set and spreadability. Dairy products can require stabilization, while beverages may need improved mouthfeel or suspension.
That is why we start with the product you are making. Our technical team reviews the application, required texture, processing conditions, and performance target before discussing the ingredient route.
2. Food Applications
Confectionery:
In confectionery, to prepare marmalade, jellies, marshmallows and gummy or gummy fillers.
Marmalade:
In marmalade production, pectin is used as a thickening and gelling agent.
Jam:
Pectin acts as a natural gelling agent in jam applications, binding water and fruit solids to create a stable, thick spread
Fruit beverage:
Pectin is used to improve viscosity and mouthfeel in fruit juices. This is done by adding pectin in juice products in the manufacturing process, which produces a smooth taste without any off-flavor to it. In addition to making the taste of juices smoother and better, it has health benefits as well, such as reducing the risk of heart disease.
Bakery filling:
Pectin is a vital gelling and stabilizing agent used in bakery fillings to control moisture, prevent boiling-out or leaking during high-heat baking, and maintain a smooth, sliceable texture
Jelly:
Pectin is a natural soluble fiber found in fruits that acts as a gelling agent to thicken jelly and jam
Yoghurt:
The purpose of adding pectin to yogurt is to improve taste, extend shelf life, offer a creamy, rich texture, and stabilize emulsions
3. Pectin Pharmaceutical Application
Pharma grade pectin has a relatively fine particle size, light powder color, and functions as a thickening and stabilizing agent in pharmaceutical products as well as a no sugar or other inert dilution agent used for standardization. This product is specifically used for wound healing bandages, ostomy bandages, pharmaceutical emulsions, and pharmaceutical suspensions.
