PECTIN

Pectin is a natural polysaccharide extracted primarily from citrus peels and apple pomace. It appears as a yellowish-white to off-white fine powder, odorless with a slightly mucilaginous taste. It is widely known for its excellent gelling, thickening, and stabilizing properties.

Chemically, pectin is composed of partially methylated polygalacturonic acid units and is a key structural component of plant cell walls. It is highly soluble in water and forms gels under suitable conditions, especially in the presence of sugar and acid.

Due to its non-toxic and biocompatible nature, pectin is extensively used in food, pharmaceutical, and cosmetic industries as a safe and functional ingredient.

Key Features:

Natural plant-derived polysaccharide
Excellent gelling and thickening agent
Water-soluble and stable
Non-toxic and safe for consumption (GRAS)
Good stabilizing and emulsifying properties

Applications:

Food industry (jams, jellies, desserts, dairy products)
Pharmaceutical formulations (binder, controlled drug release)
Cosmetics (thickener, stabilizer)
Dietary fiber supplements
Used as emulsifying and suspending agent

Physical Properties:

Appearance: Off-white to light yellow powder
Solubility: Soluble in water
Nature: Slightly acidic, gel-forming

Storage:
Store in a cool, dry place, away from moisture and direct sunlight. Keep container tightly closed.