Chemical Structure: Polysaccharide (galacturonic acid units)
Purity: ≥98%
Appearance: Off-white to light beige powder
Solubility: Soluble in water
pH (optimal for gelling): 3.0–3.5
Gelling Type: Requires sugar and acid for gel formation
Thermal Stability: Stable under typical cooking temperatures
Sources: Citrus peels, apple pomace