Pectin

Premium Pectin

Our Premium Pectin is a natural, plant-based polysaccharide extracted from fruits such as apples and citrus. Renowned for its gelling and stabilizing properties, pectin is an essential ingredient in both culinary and industrial applications, offering reliable performance and exceptional quality.

In the culinary world, pectin is widely used to create jams, jellies, marmalades, and fruit-based desserts, providing the perfect consistency and texture. Beyond food, it is a key component in pharmaceuticals and cosmetics for its thickening and stabilizing properties.

Our pectin is 100% natural, non-GMO, and free from artificial additives, ensuring a premium product suitable for health-conscious and environmentally friendly formulations.

Details

Scientific/Composition Breakdown (per 100g):	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

Food Ingredients, Powders and Dried Products

Cocoa Powder

Nutritional Breakdown (per 100g):	Energy: 228 kcal Protein: 19.6 g Fat: 13.7 g (of which 8.1 g are saturated fats) Carbohydrates: 57.9 g Fiber: 37.0 g Sugars: 1.8 g Calcium: 128 mg Iron: 13.9 mg Magnesium: 499 mg

Acids and Antioxidants, Food Ingredients

Citric Acid

Scientific/Composition Breakdown (per 100g):	Chemical Formula: C₆H₈O₇ Purity: 99.9% Appearance: White crystalline powder Solubility: Highly soluble in water pH (1% solution): ~2.2 Density: 1.665 g/cm³ Melting Point: 153°C (decomposes)

Emulsifiers and Stabilizers, Food Ingredients

Guar Gum

Scientific/Composition Breakdown (per 100g):	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

Carbohydrate and Sugar, Food Ingredients

Potato Starch

Scientific/Composition Breakdown (per 100g):	Chemical Structure: Polysaccharide (amylose and amylopectin) Energy: 357 kcal Protein: 0.1 g Fat: 0.1 g (of which 0.0 g are saturated fats) Carbohydrates: 83 g Fiber: 0.5 g Sodium: 10 mg Appearance: Fine, white powder Solubility: Insoluble in cold water; gelatinizes in hot water

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