Products in Starches & Thickeners: Pectin

Unipectine® for Confectionery is a food additive employed as a texturant, acting as a gelling agent specifically designed for use in acidic and highly sweetened environments with a soluble solids content greater than 76% and a pH level ranging from 3.2 to 3.5. It is particularly well-suited for the manufacturing of confectionery products with or without pulp, typically used at a dosage of 0.80 to 1.50%. This product consists of high-methoxyl pectin E 440i and dextrose, presenting itself in the form of a creamy-white to light brown powder with a neutral odor and taste.

Unipectine® for Beverages is a food additive employed as a texturant, functioning as a thickener and/or gelling agent, especially suited for the manufacturing of beverages at a recommended dosage ranging from 0.10 to 0.40%. This product consists of high-methoxyl pectin E 440i and dextrose, presenting itself in the form of a creamy-white to light brown powder with a neutral odor and taste.

Unipectine® for Dairy & Dairy Alternatives is a food additive utilized as a texturant, serving as a thickener and/or gelling agent, especially suitable for the production of dairy desserts, particularly when calcium is present. This product comprises low-methoxyl amidated pectin E 440ii and dextrose, and it is characterized by its creamy-white to light brown-powder appearance with a neutral odor and taste.

Unipectine® for Fruit Applications is a food additive utilized as a texturant, functioning as a thickener and/or gelling agent, especially suitable for the production of fruit preparations such as jams, particularly when calcium is present. It comprises low-methoxyl amidated pectin E 440ii and dextrose and is characterized by its creamy-white to light brown powder appearance with a neutral odor and taste.

CEAMPECTIN® is a plant based ingredient used as a suspension and viscosity agent in liquid pharmaceutical formats. CEAMPECTIN® is the key ingredient for gummies recipes as it ensures the process control and it can be adapted to fulfill each functional ingredient requirements

Pectin composes 6.8-10.1% w/w of pomegranate rind. Pectin powders (PPE) Pomegranate peels yielded between 6.8% and 10.1% pectins. Pomegranate Pectin Extracts (PPE) are low methylated and characterized by the predominance of homogalacturonan regions.

Pectin is used in plant-based protein food as a vegan emulsifier, gelling agent, thickener, and stabilizer. It is also used as fat or sugar replacer in low-calorie foods.

Fruit Paste Pectin acts as a thickener for glazes and fruit sauces. Essential for making soft, spreadable jams.

Realpectin L is a low ester amidated set. It is a wide selected range of standardized pectin natural polymer. Pectins consist of the partial methyl esters of polygalacturonic acid and their salts (Na+, K+, Ca++ and NH4+) obtained by aqueous extraction of appropriate edible plant material, usually citrus fruits or apple pomace. Pectin has long been used traditionally for its gel forming, thickening and stabilizing properties. Today it is a useful natural ingredient used in most of the food processing technologies. Realfoods is able to provide top quality range of Realpectin with high (DE > 50%) and low (DE < 50%) esterification value.

Fooding Group Pectin is an acidic polysaccharide in plant material, it is usually white to pale yellow powder, slightly sour, with a water-soluble, widely used in food, pharmaceutical, cosmetic and textile industry. Pectin on food for jam, jelly, popsicle, ice cream, yogurt, lactic acid, fruit juice. Used in bread baking on the increase in volume and reduce the amount of flour used to extend shelf life.

Aglupectin LC-S12 is a conventional pectin (LMC) is a low methoxyl pectin that contains less than 50% of the carboxylic acid units esterified and forms gels only with polyvalent ions (Ca++, Mg++). LMC pectin permits to produce brittle thermally irreversible gels.

Realpectin XR is a extra rapid set. It is a wide selected range of standardized pectin natural polymer. Pectins consist of the partial methyl esters of polygalacturonic acid and their salts (Na+, K+, Ca++ and NH4+) obtained by aqueous extraction of appropriate edible plant material, usually citrus fruits or apple pomace. Pectin has long been used traditionally for its gel forming, thickening and stabilizing properties. Today it is a useful natural ingredient used in most of the food processing technologies. Realfoods is able to provide top quality range of Realpectin with high (DE > 50%) and low (DE < 50%) esterification value.

Aglupectin HS-RAM is a high methoxyl pectin has a relatively high portion of the carboxyl groups as methyl esters, greater than 50%. Gels made with HM (High methoxyl) pectins have a firm and short structure, and are clear, with a good flavor release. These gels are not heated reversible.

Aglupectin HS-RV is a high methoxyl pectin has a relatively high portion of the carboxyl groups as methyl esters, greater than 50%. Gels made with HM (High methoxyl) pectins have a firm and short structure, and are clear, with a good flavor release. These gels are not heated reversible.

ICD Biochemistry (Q.D) Pectin is mainly used in all kinds of candies, jams, fruit juice etc. It is white, light yellow or yellow powder without odor, which is a kind of polysaccharide polymer, extracted from citrus and or apple peels,extensively existed in green plants.Pectin can be used in food additive as adhesive, stabilizer, thickening agent, suspension and emulsifier.

Aglupectin HS-SB is a high methoxyl pectin has a relatively high portion of the carboxyl groups as methyl esters, greater than 50%. Gels made with HM (High methoxyl) pectins have a firm and short structure, and are clear, with a good flavor release. These gels are not heated reversible.

Aglupectin HS-R is a high methoxyl pectin has a relatively high portion of the carboxyl groups as methyl esters, greater than 50%. Gels made with HM (High methoxyl) pectins have a firm and short structure, and are clear, with a good flavor release. These gels are not heated reversible.

Aglupectin LA-S10 is a amidated pectin (LMA) is a low methoxyl pectin obtained from high methoxyl pectin when ammonia is used in the alkaline de-esterification process. The degree of methoxylation (DM) and the degree of amidation (DA) determine the calcium reactivity of this pectin.

Aglupectin LA-S05 is a amidated pectin (LMA) is a low methoxyl pectin obtained from high methoxyl pectin when ammonia is used in the alkaline de-esterification process. The degree of methoxylation (DM) and the degree of amidation (DA) determine the calcium reactivity of this pectin.

Aglupectin LC-S22 is a conventional pectin (LMC) is a low methoxyl pectin that contains less than 50% of the carboxylic acid units esterified and forms gels only with polyvalent ions (Ca++, Mg++). LMC pectin permits to produce brittle thermally irreversible gels.

Realpectin R is a rapid set. It is a wide selected range of standardized pectin natural polymer. Pectins consist of the partial methyl esters of polygalacturonic acid and their salts (Na+, K+, Ca++ and NH4+) obtained by aqueous extraction of appropriate edible plant material, usually citrus fruits or apple pomace. Pectin has long been used traditionally for its gel forming, thickening and stabilizing properties. Today it is a useful natural ingredient used in most of the food processing technologies. Realfoods is able to provide top quality range of Realpectin with high (DE > 50%) and low (DE < 50%) esterification value.

Aglupectin LA-S20 is a amidated pectin (LMA) is a low methoxyl pectin obtained from high methoxyl pectin when ammonia is used in the alkaline de-esterification process. The degree of methoxylation (DM) and the degree of amidation (DA) determine the calcium reactivity of this pectin.

Aglupectin HS-MR is a high methoxyl pectin has a relatively high portion of the carboxyl groups as methyl esters, greater than 50%. Gels made with HM (High methoxyl) pectins have a firm and short structure, and are clear, with a good flavor release. These gels are not heated reversible.

Aglupectin LC-S18 is a conventional pectin (LMC) is a low methoxyl pectin that contains less than 50% of the carboxylic acid units esterified and forms gels only with polyvalent ions (Ca++, Mg++). LMC pectin permits to produce brittle thermally irreversible gels.

Realpectin LC is a low ester conventional set. It is a wide selected range of standardized pectin natural polymer. Pectins consist of the partial methyl esters of polygalacturonic acid and their salts (Na+, K+, Ca++ and NH4+) obtained by aqueous extraction of appropriate edible plant material, usually citrus fruits or apple pomace. Pectin has long been used traditionally for its gel forming, thickening and stabilizing properties. Today it is a useful natural ingredient used in most of the food processing technologies. Realfoods is able to provide top quality range of Realpectin with high (DE > 50%) and low (DE < 50%) esterification value.

Aglupectin LC-BF is a conventional pectin (LMC) is a low methoxyl pectin that contains less than 50% of the carboxylic acid units esterified and forms gels only with polyvalent ions (Ca++, Mg++). LMC pectin permits to produce brittle thermally irreversible gels.

Pectoluc® is a polymeric structural carbohydrate, mainly prepared from citrus peel and apple pomace, commonly known as pectins. These raw materials are used because they produce pectin of superior quality, contain a relatively large amount of pectin and are available in sufficient quantities to make them commercially viable.

Burke Candy & Ingredients Confectioner'S Pectin- For Gummies And Jellies. is a standardized citron powder that is a replacement for Whisto Jel.

Foodchem International Corporation Pectin is one of the popular food additives and ingredients in most countries, As a professional Citrus pectin supplier and Apple pectin manufacturer, Foodchem International Corporation has been supplying and exporting Pectin from China for almost 10 years, please be assured to buy Pectin at Foodchem.

Realpectin MR is a medium rapid set. It is a wide selected range of standardized pectin natural polymer. Pectins consist of the partial methyl esters of polygalacturonic acid and their salts (Na+, K+, Ca++ and NH4+) obtained by aqueous extraction of appropriate edible plant material, usually citrus fruits or apple pomace. Pectin has long been used traditionally for its gel forming, thickening and stabilizing properties. Today it is a useful natural ingredient used in most of the food processing technologies. Realfoods is able to provide top quality range of Realpectin with high (DE > 50%) and low (DE < 50%) esterification value.

Aglupectin HS-ES is a high methoxyl pectin has a relatively high portion of the carboxyl groups as methyl esters, greater than 50%. Gels made with HM (High methoxyl) pectins have a firm and short structure, and are clear, with a good flavor release. These gels are not heated reversible.

Aglupectin LA-S10S is a amidated pectin (LMA) is a low methoxyl pectin obtained from high methoxyl pectin when ammonia is used in the alkaline de-esterification process. The degree of methoxylation (DM) and the degree of amidation (DA) determine the calcium reactivity of this pectin.

Zibo Shunda Biotech Food Grade Pectin is a natural, odorless and unflavored which is used as thickener, stabilizer, emulgator, etc.

Aglupectin HS-S is a high methoxyl pectin has a relatively high portion of the carboxyl groups as methyl esters, greater than 50%. Gels made with HM (High methoxyl) pectins have a firm and short structure, and are clear, with a good flavor release. These gels are not heated reversible.