Product Description
Pectin is a gelling agent that comes entirely from plants. Both liquid pectin and dry pectin are found in a wide variety of foods, from jams to mass-produced gummy candies. Its is often used in juices are thickener to improve mouthfeel.Delicately extracted from the finest fruits that have observed good ripening, so the best pectin can be obtained. The gelatinous soft texture obtained after constant stirring of product, with ability to stabilize and thicken providing a glossy and bright appearance to the products. Can be used for various range of jams, gummy candies, marmalades and jellies.
Versatile Gelling and Thickening AgentPectin serves a crucial role in food and pharmaceutical industries due to its superior gelling, thickening, and stabilizing abilities. It is especially valuable in the preparation of jams, jellies, confectionery products, and certain pharmaceuticals where consistency and texture are essential. Due to its neutral taste and odorless nature, it integrates seamlessly without altering the product's flavor profile.
Safety and Quality ComplianceOur pectin is allergen-free, non-toxic, and complies with strict food-grade microbial standards. It is safe for consumption, non-hazardous for transportation, and maintains heavy metal content below 10 ppm. Produced under regulated conditions, it meets global quality benchmarks, ensuring product integrity from manufacturing to application.
FAQ's of Pectin .:
Q: How is pectin produced for food and pharmaceutical applications?
A: Pectin is extracted from natural sources such as citrus peels and apple pomace using specialized processes. The finished product is a fine, off-white to light brown powder that is purified and dried to meet food-grade standards before being distributed.
Q: What are the primary uses and benefits of pectin?
A: Pectin functions as a gelling agent, stabilizer, and thickener in a variety of products, including jams, jellies, confectionery, and pharmaceutical formulations. Its ability to form gels in acidic environments and create desirable textures makes it highly beneficial for food processors.
Q: When and how should pectin be stored to maintain its quality?
A: Pectin should be stored in a cool, dry area away from direct sunlight to maintain its high quality. Proper storage helps preserve its physical and functional properties and ensures a shelf life of up to 2 years.
Q: What ensures the safety and purity of pectin?
A: Pectin undergoes rigorous quality control, ensuring it is allergen-free, non-poisonous, heavy metal content is less than 10 ppm, and it complies with food-grade microbial limits. These measures guarantee its suitability for use in foods and pharmaceuticals.
Q: Where can pectin be sourced and what regulations does it adhere to?
A: Pectin is available through distributors, exporters, manufacturers, and wholesalers in India. It complies with local transportation regulations and international food safety and quality standards, making it a reliable choice for industrial use.
Q: What is the recommended process for using pectin in food products?
A: To use pectin as a gelling or thickening agent, it is typically dissolved in water under controlled conditions (solution at 2% concentration, pH 2.5-4.5, viscosity 140-180 mPas). This process ensures optimal gel formation and texture in the final product.
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