Pectins
Food Grade Natural
Food Gelling Agent

Pectins

Premium food grade natural gelling agent derived from citrus peel and apple pomace. Our Pectins deliver exceptional gel formation and stabilizing properties, meeting strict food safety standards for optimal performance in jams, jellies, and confectionery applications.

  • Natural Hydrocolloid
  • E440 Approved Food Additive
  • Excellent Gel Formation
  • High Methoxyl & Low Methoxyl types
  • pH Sensitive
  • Food Safety Compliance
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Technical Specifications

Chemical Name: Pectins
E Number: E440
CAS Number: 9000-69-5
Main Component: Galacturonic acid polymer
Source: Citrus peels, apple pomace
Physical State: Light cream to brown powder
Degree of Esterification: High methoxyl (>50%), Low methoxyl (<50%)
Gel Strength: 150-200°SAG
pH (1% solution): 2.5-4.5
Moisture Content: ≤12%
Mesh Size: 80-120 mesh
Packaging: 25kg kraft bags

Applications

Jams & Jellies
Confectionery
Dairy Products
Baked Goods
Beverages
Pharmaceutical
Desserts
Sauces
Gelling Agent
Fruit Preparations
Cosmetics
Organic Products

Industry-Specific Grades

DRAVYOM offers specialized pectin grades tailored for specific applications, ensuring optimal gelling performance and regulatory compliance across diverse food formulations.

High Methoxyl Pectin
Esterification: >50% Sugar requirement: 60-65% pH range: 2.8-3.5 Application: Jams, jellies
Low Methoxyl Pectin
Esterification: <50% Calcium requirement: 0.3-1.0% Sugar independent: Yes Application: Low-sugar products
Citrus Pectin
Source: Citrus peels Clarity: Excellent Gel strength: High Application: Premium jams
Cosmetic Grade
Purity: ≥95% Microbial limits: Low Skin compatibility: Tested Application: Personal care

Quality Standards

DRAVYOM's Pectins are manufactured under stringent quality control protocols, meeting international food safety standards and regulatory requirements for consistent gelling performance.

ISO 22000:2018 Food Safety Management
FCC & EU Pectin Standards
Consistent Gel Strength
Advanced Degree Testing
Natural Fruit Source
Heat Stable Properties
Certificate of Analysis
Sustainable Sourcing

Advanced Chemical Properties & Performance

Food Grade Pectins exhibit exceptional chemical properties essential for food applications. Their ultra-pure composition and precise gelling characteristics ensure reliable performance in demanding food processing and gel formation applications.

Analytical Properties
Degree of Esterification: High Methoxyl: >50%, Low Methoxyl: <50%
Galacturonic Acid: ≥ 65%
Loss on Drying: ≤ 12%
pH (1% solution): 2.8-3.5
Physical Properties
Appearance: Light cream to white powder
Gel Strength (150°SAG): 100-250°SAG typical
Particle Size: 95% through 80 mesh
Solubility: Soluble in hot water
Gelling Performance
Gel Formation: Thermoreversible gels
Sugar Requirement (HM): 55-85% solids
Calcium Requirement (LM): 20-100 ppm Ca²⁺
Usage Level: 0.5-1.5% typical
Purity Specifications
Total Ash: ≤ 5%
Heavy Metals: ≤ 10 ppm
Lead: ≤ 2 ppm
Arsenic: ≤ 3 ppm
Stability Properties
Shelf Life: 24 months (unopened)
pH Stability: Stable pH 2.8-3.5
Heat Stability: Stable up to 85°C
Moisture Sensitivity: Hygroscopic - store dry

Performance Characteristics

Detailed performance metrics demonstrate Pectins superiority in food applications with exceptional gelling efficiency, texture control, and stability enhancement across diverse food formulation applications.

Gelling Performance

Gel strength: 150-250°SAG achievable

Superior gel formation and stability
Processing Stability

Working range: 20-85°C operational

Stable across food processing conditions
Natural Origin

Plant-derived polysaccharide from citrus peels

Clean label gelling agent
Texture Control

Precise gel texture from soft to firm

Versatile texture modification
Batch Consistency

Variation: ±5% gel strength between batches

Reliable gelling performance lot-to-lot
Shelf Stability

Maintains gel strength for 24+ months

Extended functional stability

Safety Information

Generally Recognized as Safe (GRAS) food additive with no known adverse effects at normal usage levels. Handle with standard food safety practices including clean handling equipment, proper storage conditions, and adherence to Good Manufacturing Practices (GMP).

GRAS Status
Food Safe
Natural Origin

Storage & Handling

Store in original sealed containers in a cool, dry area away from strong odors and direct sunlight. Keep containers tightly closed to prevent moisture absorption and maintain gelling properties. Use clean, dry handling equipment to prevent contamination.

Cool storage (15-25°C)
Dry conditions (RH < 65%)
Original sealed packaging
Protect from direct sunlight

Chemical Mechanisms & Reaction Pathways

Pectins function as natural gelling agents through polysaccharide structure, creating gel networks and stabilizing properties for food applications through calcium bridging and hydrogen bonding mechanisms.

Gel Formation

Pectin chains form three-dimensional gel networks through intermolecular interactions

Creates thermoreversible gels with excellent texture
Calcium Bridging

Low-methoxyl pectins gel through calcium ion crosslinking

Enables gel formation without added sugar
Sugar Interactions

High-methoxyl pectins require sugar and acid for gel formation

Traditional jam and jelly gelation mechanism
Stabilization Effects

Provides emulsion stabilization and texture enhancement

Improves mouthfeel and product consistency

Regulatory Compliance & Documentation

Comprehensive regulatory compliance ensures global food industry access with complete documentation packages supporting international food safety standards and natural ingredient approval requirements.

FDA GRAS Status

Generally Recognized as Safe for food applications

E440 Approval

European food additive approval for gelling applications

HACCP Certified

Hazard Analysis Critical Control Points system

Codex Alimentarius

International food gelling agent standards compliance

Natural Origin

Plant-based natural ingredient with clean label appeal

Organic Certification

Certified organic options available for natural products

Technical Support & Value-Added Services

DRAVYOM's food technology team provides comprehensive gelling application support, texture optimization guidance, and technical services to optimize pectin performance in your specific food applications.

Gelling Science
  • Gel strength optimization
  • Texture development support
  • pH and sugar balance guidance
  • Custom pectin blends
Analytical Services
  • Gel strength testing
  • Degree of esterification analysis
  • Galacturonic acid content
  • Microbiological testing
Technical Support
  • Processing troubleshooting
  • Storage and handling guidance
  • Quality control protocols
  • Application optimization
Supply Solutions
  • Custom gel grade specifications
  • Flexible packaging options
  • Just-in-time delivery
  • Technical documentation packages

Environmental Impact & Sustainability

Our pectin production emphasizes environmental responsibility through sustainable citrus peel sourcing, minimal processing requirements, and comprehensive waste management for food industry applications.

Waste Valorization

Extracted from citrus processing waste streams

Water Management

Closed-loop processing with water treatment and recycling

Green Extraction

Environmentally friendly acid extraction processes

Biodegradability

Complete biodegradation in environmental conditions

Carbon Footprint

Reduced greenhouse gas emissions through waste utilization

Circular Economy

Converting agricultural waste to valuable food ingredients

Manufacturing Excellence & Quality Control

DRAVYOM's state-of-the-art food ingredient manufacturing facility employs advanced extraction and purification technology to ensure consistent pectin quality and gelling performance across all production batches.

Production Process

Controlled acid extraction in food-grade environment

Precise degree of esterification control
Quality Testing

Comprehensive testing including gel strength, moisture, and microbiological safety

Real-time monitoring and batch verification
Food Safety Systems

HACCP and ISO 22000 food safety management systems

Continuous improvement and preventive controls
Packaging Control

Moisture-controlled packaging with contamination prevention

Quality preservation and product integrity

Market Applications & Performance Data

Comprehensive food industry data demonstrating pectin effectiveness across diverse applications with quantified performance metrics and gelling validations.

Jams & Jellies
Gel Strength: 150+ SAG units Texture Quality: Superior spreadability Fruit Suspension: Excellent distribution
Confectionery
Gelling Speed: Rapid set formation Clarity: Crystal clear gels Stability: Extended shelf life
Dairy Products
Stabilization: 99% effectiveness Texture Enhancement: Improved mouthfeel Syneresis Control: Minimal whey separation

DRAVYOM Competitive Advantages

Superior Gelling

Consistently high-performance pectin with exceptional gel strength and clarity

Reliable Supply

Guaranteed availability with sustainable sourcing and flexible production scheduling

Gelling Expertise

Dedicated food scientists provide texture development and gelling optimization support

Quality Assurance

Comprehensive certificates with gel strength data and food safety compliance documentation

Global Standards

International compliance with FDA, EU, and Codex standards for worldwide acceptance

Partnership Approach

Collaborative relationships with food manufacturers and custom pectin development services