High/Low Ester Fast Setting Citrus Apple Pectin Used In Jam/Jelly/Gel Soft Sweets

Natural pectin, in the form of protopectin, pectin and pectic acid, widely exists in fruits, roots, stems and leaves of plants. It is a component of cell wall. It is accompanied by cellulose and constitutes an interlayer binding substance in adjacent cells, which makes the cells of plant tissues closely bonded. Protopectin is a water-insoluble substance, but it can be decomposed into water-soluble pectin by adding water under the action of acid, alkali, salt and other chemical reagents and enzymes. Pectin is essentially a linear polysaccharide polymer containing hundreds to about 1000 dehydrated galacturonic acid residues with an average molecular weight of 50,000 to 15,000.



Pectin is white or yellow or light gray, light brown powder to powder, almost odorless, slippery taste. Soluble in 20 times water, form milky white viscous colloidal solution, weak acidity. It has strong heat resistance and is almost insoluble in ethanol and other organic solvents. Moistening with ethanol, glycerin and sugar syrup or mixing with sugar more than three times can improve solubility. It is more stable in acidic solution than in alkaline solution.

Applicatiom:
Pectin can be used in the manufacture of jam and jelly, preventing pastry from hardening, improving the quality of cheese, making juice powder, etc. High fat pectin is mainly used in sour jam, jelly, gel soft sweets, candy stuffing and lactobacillus beverages. Low fat pectin is mainly used in general or low sour jam, jelly, gel soft sweets and frozen dessert, salad dressing, ice cream, yogurt, etc.