Best Pectin manufacturer in China, Your nearest pectin wholesale
For pectin manufacturer, we have production line for production. Whole set of lab instruments are used to guarantee quality of pectin wholesale. Clean workshops and facilities are available to blend food ingredients into pectin when needed by some buyers. Besides, our 16years’s experience for procedure of export and import could assist our customers well.
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Pectin, a versatile ingredient for innovative textures
|Material||Extraction process||Pectin (%)||References|
|Cacao pod husk (Theobroma cacao)||Acid extraction||3.7–8.6|||
|Mangosteen rind (Garcinia mangostana)||Chemical treatment||23.5|||
|Durian rind (Durio zibethinus)||Acid extraction||2.1–10.25|||
|Orange peels (Citrus sinensis)||Acid extraction||0.2–6|||
|Lemon peels (Citrus limon)||Acid extraction||0.8–8|||
|Dragon fruit peels (Hylocereus undatus)||Ultrasound assisted||1.89–7.65|||
|Banana-stem, leaf, peel (Musa acuminata)||Alcohol precipitation||4–13.8|||
|Orange peel||Alcohol precipitation||7.9|||
|Cucumis melo||Aqueous acid extraction alcohol precipitation||4.53|||
|Cocoa peel||Microwave assisted||42.3|||
|Apple Pomace||Acid extraction||12.9–20.9|||
|Lime-peel and pulp||Microwave assisted extraction under pressure||8–17.9|||
|Watermelon rind||Acid and enzymatic extraction|||
|Orange peels||Acid extraction||5.4–26.3|||
|Sweet potato peels||Acid extraction||2.59–5.08|||
|Orange peel||Ultrasound assisted||20.92|||
|Orange peels (Citrus sinensis)||Acid extraction||29.41|||
|Kaffir lime peel (Citrus hystrix)||Chemical and acid extraction||61.8|||
|Punica granatum peels||Acid extraction||27|||
|Orange peel (Citrus sinensis)||Acid extraction||45.5|||
|Lemon (Citrus limon)||Acid extraction||2.7–16.7|||
Our pectin products
|Material||Extraction process||Pectin (%)||References|
|Orange (Citrus sinensis)||Acid extraction||1.6–15.9|||
|Grape (Citrus paradisi)||Acid extraction||2.3–15.7|||
|Orange peel||Water-based extraction||2.2|||
|Sweet potato peel (Ipomoea batatas)||Alkaline extraction||16.78|||
|Tomato waste||Ultrasound assisted||15.1–35.7|||
|Pumpkin peels||Soxhlet extraction||6.8–7.7|||
|Lemon pomace||Acid extraction||10.3–13.1|||
|Jackfruit waste (Artocarpus heterophyllus Lam)||Acid and chemical extraction||12–15|||
|Lemon peel wastes||Aqueous extraction|||
|Citric waste||Acid extraction||78|||
|Apple peel waste (Malus pumila. Cv Amri)||Acid and chemical extraction||1.21|||
|Horse eye bean peel (Mucuna urens)||Acid extraction||4.4|||
|Banana peel||Acid extraction||11.31|||
|Mango peel||Acid extraction||18.5|||
|Grapefruit peel||Alcohol extraction||25|||
|Saba banana peel (Musa acuminata × Musa balbisiana)||Acid extraction||17.05|||
|Passion fruit peels||Acid extraction||2.25–14.6|||
|Citrus peel||Acid extraction||25.5|||
|Pumpkin waste (Cucurbita maxima)||Acid hydrolysis||2.90|||
|Mango peel||Acid extraction||20.8|||
|Jackfruit wastes (Artocarpus integer)||Optimised acid extraction||38.42|||
|Citrus depressa endocarp||Acid extraction||4.1|||
|Orange peel||Acid extraction||7.3–52.9|||
|Jackfruit waste (Artocarpus heterophyllus)||Chemical and acid extraction||8.9–15.1|||
4.What are the functions and Applications of pectin manufacturer?
Pectin manufacturer has always been a natural part of the human diet. It is a safe and non-toxic natural food additive recommended by FAO/WHO Joint Committee on food additives. There is no daily limit to the amount of pectin added.Pectin has many functions, such as pectin as a natural plant colloid, as a gelling agent, stabilizer, tissue forming agent, emulsifier and thickener widely used in the food industry; Pectin is also a water-soluble dietary fiber that enhances gastrointestinal motility,
It has the function of promoting nutrition absorption, and has a good effect on the prevention and treatment of diseases such as diarrhea, colon cancer, diabetes, obesity and other diseases. It is an excellent substrate for pharmaceutical preparation. At the same time, pectin is a good adsorbent for heavy metals, because the molecular chain of pectin can form an “egg box” like network structure with high metal ions, so that pectin has a good adsorption effect on heavy metals. In addition, pectin has good film formation, good water retention and radiation resistance
5.Wholesale pectin in the food industry
Pectin manufacturer, as a kind of food additive or ingredient, is used in food industry, mainly playing the role of gelling, thickening, improving texture, emulsification and stability.
(1)For Yogurt products
In the production process of yogurt, different kinds of pectin have different functions. For example, High Methoxyl pectin stabilizes the structure of yogurt, while low-methoxy pectin prevents whey release. In the process of making yogurt, the amount of pectin should be strictly controlled, once insufficient, the charge will be neutralized and the repulsive force will disappear. The structure of dairy products can not be stable, so we can only continue to add. The structure of acidic dairy products remains stable only after a new repulsive force is generated.
(2) For jam
If there is too little pectin in the raw material when making jam, you can take advantage of the thickening effect of pectin and use 0.20% pectin as a thickener. The amount of Pectin manufacturer used in low-sugar jam is about 0.60%. The Low-sugar strawberry jam consists of 50.00% strawberries, 36.00% granulated sugar, 13.00% water, 0.60% amideated low-methoxy pectin and 0.40% citric acid.In the strawberry jam recipe above, amideated low-methoxy-pectin or methoxy-pectin can be used, since both fruit and water contain a certain amount of calcium ions, so calcium salts are not required.
As people pay more attention to healthy diet, low sugar drinks are becoming more and more popular in the market. However, the taste of the drink decreases with the decrease of sweetness.
In this regard, add 0.05%-0.10% high methoxyl pectin to increase the taste of drinks. Hypermethoxylpectin is a suspending agent that, when added to pulpy drinks, gels with calcium ions.
In this way, the hard substances produced by pulp precipitation can be reduced, so that the fruit grains can be suspended evenly in the drink, and the taste of juice can be improved, which not only overcomes the disadvantages of sodium alginate, such as poor pseudoplasticity, large gum smell and large turbidity.It also plays a healthy role in strengthening the stomach and exposure to lead poisoning.
(4) Health food and medicine
Pectin is a polysaccharide that helps control blood sugar and lipids. At present, pectin has been used in domestic medicine and health care products, but the
amount of pectin is still very small. Unlike other dietary fibers, pectin has structural properties that make it water-soluble and sticky.
This soluble dietary fiber removes food additives and metal residues from the system.
In addition, pectin has good water retention and radiation resistance, and can be used in plastic wrap, diapers, cosmetics and toothpaste.
6.The characteristics of Pectin manufacturer:
Pectin works in the presence of water or fruit.
It works in an acidic (pH approximately 3.6) and high sugar (58%-68%) environment.
After action, it forms a firm and shiny gel texture.
Pectin reacts with calcium ions.
Some pectins have a reversible reaction, that is, the state changes after heating and can be reused, so this kind of pectin can be used for glazing.
The formation of good adsorption is due to the viscosity of the melted glaze sauce, the best glaze temperature is close to 50~55 degrees.
Some pectins are irreversible after heating, and the final state is firm and not easy to melt.
7.Degree of esterification of pectin:
The degree of esterification of pectin is a very important item in the performance index. Apparently, it reflects only the degree of esterification of the hydroxyl group on the galacturonic acid unit in the pectin molecule (mostly the formation of methyl esters).
According to the degree of esterification, with 50% as the limit. Pectin is divided into two categories: High-Degree of esterification pectin (HM) and Low-Degree esterification pectin (LM). Pectin with a degree of esterification higher than 50% is High-Degree of esterification pectin (HM), and pectin with a degree of esterification lower than 50% is Low-Degree of esterification pectin (LM). In essence, the degree of esterification of pectin has a great influence on the gelling properties of pectin (gelling time, gelling speed, etc.) and the properties of pectin solution. The degree of esterification increases and the degree of gelation increases. Pectins with different esterification degrees can meet different needs. For example, High-Degree of esterification pectin (HM) is commonly used in the food industry to manufacture jellies, jams and candies. In the production of yogurt, LM pectin is used as a fruit matrix. HM pectin can be applied to dairy products. In medicine, the degree of esterification also determines some of these physiological activities. High-Degree of esterification pectin can be used as a buffer for drugs to reduce the irritation of the drug to the stomach. Low-Degree of esterification pectin is made of aluminum oxide and magnesium oxide. Preparation for the treatment of gastric and duodenal ulcers.
8.Pectin gel properties:
There are rapid-set pectin and slow-set Pectin manufacturer. In most cases, pectin gels are formed under heating and then cooled to solidify. When cooled below the freezing temperature, the rapid-setting pectin become gel immediately. While the gelation of the slow-setting pectin has a time lag. Once a gel is formed, slow-setting pectin gel cannot be remelted, but rapid-setting pectin gel can be remelted and re-gelled repeatedly in most cases, which is what we call thermal reversibility.