Chemical Structure: Polysaccharide (galactomannan)
Purity: ≥99%
Appearance: Off-white to beige fine powder
Solubility: Fully soluble in cold and hot water
Viscosity (1% solution): High, shear-thinning
pH Range: 5.5–7.0
Thermal Stability: Stable under typical cooking and processing conditions
Water-Binding Capacity: Up to 10 times its weight

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