【Product Name】Sunflower Disk Pectin

【English Name】Apple pectin

【Molecular Formula】C5H10O5

【Molecular Weight】150.1299

【Product Use】Thickener, Emulsifier

CAS: 9000-69-5

【Product Source】

Pectin is one of the components of plant cell walls, found in the intercellular layer between adjacent cell walls, where it functions to bind cells together. The differences in texture among various vegetables and fruits are primarily determined by their pectin content and the variations in pectin molecules. Citrus fruits like oranges, lemons, and grapefruits contain about 30% pectin in their peels, making them the richest source of pectin. Based on composition, pectin can be classified into two types: homopolysaccharide and heteropolysaccharide. Homopolysaccharide pectin is widely used in the food industry; an appropriate amount of pectin can gelify ice cream, jam, and fruit juice. Pectin is a natural polymer compound with excellent gelling and emulsifying stability properties, and it is extensively used in the food, daily chemical, and textile industries. Grapefruit peel is rich in pectin, with a content of about 6%, making it an ideal raw material for pectin extraction. Pectin is categorized into liquid pectin, pectin powder, and low-methoxyl pectin, with pectin powder being the most commonly used. This section introduces the processing techniques for extracting pectin powder and low-methoxyl pectin from grapefruit peel.

【Product Properties】

Pectin is a white to light yellow powder with a slightly sour taste and is soluble in water. Health foods mainly contain a granular substance called Apple Pectin D, with each pellet (10 mg) containing pectin equivalent to that of 6–7 apples. Researchers have found that apples contain a large amount of pectin, which significantly inhibits active oxygen that can cause various diseases, including cancer. This food product is produced by drying and boiling the residue from apple juice extraction, extracting high-concentration pectin juice, and solidifying it.

【Product Dosage】

Jam, jelly, and fruit jelly: Acts as a gelling agent, resulting in a fine, elastic, and resilient product with enhanced aroma and a smooth, pleasant texture. Dosage: 0.3%–0.6%.

Popsicles and ice cream: Functions as an emulsifying stabilizer, giving the product a fine and smooth texture. Recommended dosage: 0.1%–0.2%. Yogurt, lactic acid bacteria, and fruit juice: Acts as a stabilizer and thickener, extending the product's shelf life while imparting a natural fruit flavor. Recommended dosage: 0.1%–0.3%.

Baked goods: Improves dough aeration and enhances texture while extending shelf life. Recommended dosage: 0.3%–0.8% of flour weight. For low-sugar foods, low-ester pectin jelly can aid digestion, increase appetite, alleviate lead poisoning, and serve as a health food for children. Recommended dosage: 0.3%–0.8%.

Granulated orange and pulp-containing beverages: Acts as a stabilizer, preventing stratification and wall adhesion in granulated orange and pulp-suspended drinks, ensuring even distribution of pulp in the beverage and providing a good taste.

【Usage Method】

Mix pectin with 3–4 times its weight of fine sugar, then add pure water at 80°C while stirring to dissolve. The dissolution concentration should be 2.5%–4%. Once dissolved, add it to various products in proportion.

【Product Packaging】Pectin is packaged in white paper bags inside cardboard boxes. Net weight: 25 kg.

【Brief Introduction of Use】Pectin is used in the production of soft candies and can also be used for making jam, ice cream, mirror glaze pectin, etc.