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    Pectin (E440)

    Pectin (E440) in Tradeasia

    IUPAC Name

    Beta-D-galacto-hexopyranuronic acid

    Cas Number

    9000-69-5

    HS Code

    1302.20.00

    Formula

    C6H10O7

     

    Basic Info

    Appearance

    Off-white to Beige Crystalline Powder

    Common Names

    E440

    Packaging

    25 kg paper bag with PE liner

    Pectin

    Pectin is a natural plant-derived gelling agent usually made from citrus peel or apple peel via hot acidic extraction, available as high-methoxyl (HM, DE>50%) or low-methoxyl (LM, DE<50%) grades providing clean-label gelation—HM via sugar-acid synergy (pH 2.8-3.5, >55% sugar), LM via calcium bridges ("egg-box" model) across wider pH 2.8-6.0 with low/no sugar. In the food industry, it delivers precise setting control, heat stability to 105°C (HM) or 140°C UHT (LM), and dosage efficiency (0.2-1.5%) ideal for jams, dairy, low-sugar formulations, and acidified beverages.

    Food Industry Applications

    • Jams and jellies: Rapid set HM pectin forms fruit spreads with classic wobble and clean slice release at 65% sugar/1% acid, stable through 12-month ambient storage without weeping.

    • Fruit preparations: LM pectin creates low-sugar bakery fillings and yogurt inclusions with calcium-triggered gelation, shear-stable during high-speed deposition, heat reversible for pumpable hot-fill up to 95°C.

    • Dairy products: Stabilizes yogurt, milk puddings, and cheese preventing whey separation, provides creamy spoonable texture across pH 4.0-4.6, freeze-thaw stable in frozen desserts.

    • Confectionery: Gels gummies, marshmallows, and jujubes with bloom-resistant clarity, controlled set timing for automated molding lines, humidity tolerance preventing stickiness.

    • Beverages: Suspends pulp and stabilizes cloud in fruit juices and smoothies, prevents sedimentation during aseptic processing, low dosage (0.1-0.3%) maintains mouthfeel without thickening.

    • Acidified protein drinks: LM amidated pectin prevents protein aggregation in RTD soy/pea milks across pH 3.5-4.5, heat-stable through UHT at 140°C/4s, maintains 6-month ambient stability.

    Other Industry Applications

    In pharmaceuticals, serves as controlled-release matrix and tablet binder; in cosmetics, thickens gels and stabilizes emulsions; in personal care, softens skin in creams; in industrial uses, stabilizes oilfield drilling fluids and forms biodegradable films.

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