Pectin
Fruit Gelling Agent
- CAS
- 9000-69-5
- EC
- 232-553-0
- Food Code
- E440
- Sectors
- Food & Nutrition, Pharma & Healthcare
Pectin (CAS 9000-69-5) is a white to light-beige polysaccharide derived from citrus peel or apple pomace that gels when sugar and acid are present, serving food makers as a gelling, stabilizing and thickening agent in jams, beverages and dairy, and pharmaceutical formulators as a demulcent and controlled-release matrix. It forms gels in the presence of sugar and acid, acting as a natural hydrocolloid.
Pectin
Applications
Used in food as a gelling, stabilizing, and thickening agent in jams, beverages, and dairy products. In pharmaceuticals, it functions as a demulcent and controlled-release matrix.
Safety & Risks
Non-toxic and food-grade. Store in a moisture-free environment to maintain viscosity.
Packaging
Delivered in 20–25 kg multilayer paper bags. Store cool, dry, and sealed.