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HS Code |
832737 |
| Name | Pectin |
| Chemical Formula | C6H10O7 |
| Appearance | White to light brown powder |
| Solubility | Soluble in water |
| Origin | Plant-derived (mainly from citrus fruits and apples) |
| Uses | Gelling agent in food, especially jams and jellies |
| E Number | E440 |
| Molecular Weight | 194.14 g/mol (for monomer unit) |
| Taste | Tasteless or slightly acidic |
| Stability | Stable under acidic conditions |
| Caloric Value | Low or negligible |
| Allergen Status | Generally recognized as safe and non-allergenic |
As an accredited Pectin factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Pectin is packaged in a 500g resealable, food-grade plastic pouch with clear labeling for ingredient, weight, safety, and usage instructions. |
| Shipping | Pectin should be shipped in tightly sealed, moisture-proof containers to prevent contamination and moisture absorption. Store and transport in a cool, dry place, away from strong odors and direct sunlight. Follow relevant regulations and guidelines for food-grade chemicals. Proper labeling and documentation are required to ensure safe handling during shipping. |
| Storage | Pectin should be stored in a cool, dry place, away from moisture and direct sunlight, in tightly sealed containers to prevent clumping and degradation. It should be kept at temperatures below 25°C, away from strong odors and incompatible substances. Proper storage ensures its stability and maintains its effectiveness as a gelling and thickening agent in food and pharmaceutical applications. |
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Purity 95%: Pectin Purity 95% is used in fruit jam manufacturing, where it ensures consistent gel formation and clarity. Viscosity grade high: Pectin Viscosity grade high is used in low-sugar jelly production, where it delivers effective thickening and structural integrity. Molecular weight 150,000 Da: Pectin Molecular weight 150,000 Da is used in pharmaceutical suspensions, where it provides uniform dispersion stability. Stability temperature up to 120°C: Pectin Stability temperature up to 120°C is used in high-temperature confectionery processing, where it maintains gel structure during cooking. Particle size fine: Pectin Particle size fine is used in beverage stabilization, where it allows rapid solubility and homogeneous texture. Ash content below 5%: Pectin Ash content below 5% is used in dairy desserts, where it prevents unwanted mineral deposits and flavor alteration. Degree of esterification 70%: Pectin Degree of esterification 70% is used in soft gel candies, where it enables optimal gelling under controlled pH. Methoxyl content 6%: Pectin Methoxyl content 6% is used in reduced-sugar fruit spreads, where it ensures proper setting and mouthfeel adaptation. pH stability range 3.0–4.0: Pectin pH stability range 3.0–4.0 is used in acidic beverage emulsions, where it stabilizes viscosity and prevents phase separation. Moisture content below 10%: Pectin Moisture content below 10% is used in instant dry mix formulations, where it extends shelf life and powder flowability. |
Competitive Pectin prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615371019725 or mail to admin@sinochem-nanjing.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: admin@sinochem-nanjing.com
Flexible payment, competitive price, premium service - Inquire now!
