Pectin
65%, from citrus peel
- Product Code: 223793
Alias:
Pectin; viscosal, plant-based mucus
CAS:
9000-69-5
| Molecular Weight: | Molecular Formula: | ||
|---|---|---|---|
| EC Number: | 232-553-0 | MDL Number: | MFCD00081838 |
| Melting Point: | Boiling Point: | ||
| Density: | Storage Condition: | 2-8°C |
Product Description:
Pectin is widely used as a gelling agent, thickener, and stabilizer in the food industry. It is most commonly found in jams, jellies, and marmalades, where it helps form a gel structure when combined with sugar and acid under the right conditions. Its ability to control texture and consistency makes it valuable in low-sugar and reduced-calorie products, where traditional gel formation is harder to achieve.
In dairy products, pectin prevents separation and improves mouthfeel in items like yogurt drinks and flavored milks. It is also used in fruit-based beverages to keep pulp suspended and enhance stability.
Beyond food, pectin serves as a stabilizer in pharmaceuticals, particularly in tablet formulations and as a component in wound healing preparations. It is used in some oral drug delivery systems due to its ability to form gels in the presence of calcium ions, allowing for controlled release of active ingredients.
In cosmetics, pectin acts as a natural thickener and emulsifier in creams and lotions, contributing to smooth texture and improved application. Its biocompatibility and natural origin make it a preferred ingredient in eco-friendly and natural product lines.
Sizes / Availability / Pricing:
| Size | Availability | Price | Quantity |
|---|---|---|---|
| 25.000 G | 10-20 days | ฿760.00 |
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| 100.000 G | 10-20 days | ฿1,680.00 |
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| 500.000 G | 10-20 days | ฿4,120.00 |
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| 2500.000 G | 10-20 days | ฿11,930.00 |
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Pectin
Pectin is widely used as a gelling agent, thickener, and stabilizer in the food industry. It is most commonly found in jams, jellies, and marmalades, where it helps form a gel structure when combined with sugar and acid under the right conditions. Its ability to control texture and consistency makes it valuable in low-sugar and reduced-calorie products, where traditional gel formation is harder to achieve.
In dairy products, pectin prevents separation and improves mouthfeel in items like yogurt drinks and flavored milks. It is also used in fruit-based beverages to keep pulp suspended and enhance stability.
Beyond food, pectin serves as a stabilizer in pharmaceuticals, particularly in tablet formulations and as a component in wound healing preparations. It is used in some oral drug delivery systems due to its ability to form gels in the presence of calcium ions, allowing for controlled release of active ingredients.
In cosmetics, pectin acts as a natural thickener and emulsifier in creams and lotions, contributing to smooth texture and improved application. Its biocompatibility and natural origin make it a preferred ingredient in eco-friendly and natural product lines.
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