Pectin
Pectin is a plant polysaccharide made mostly of partly methylated galacturonic acid. Commercial pectin is extracted from citrus peel or apple pomace with hot dilute acid, filtered, precipitated with alcohol, then dried and milled. Grades are classed by degree of esterification: high-methoxyl pectin gels with sugar and acid, low-methoxyl and amidated pectin gel with calcium.
Suppliers sell different products under the same name. Specify the one you need.
Degree of esterification above 50%; sets with high sugar at low pH, as in jams and gummies. Sold as rapid-set or slow-set.
Degree of esterification below 50%; sets with calcium and works in low-sugar products.
LM pectin treated with ammonia; more tolerant of calcium variation. Not allowed in organic products in the US.
Citrus pectin is the most common; apple pectin is darker and sometimes chosen for label reasons.
Pectin blended with sugar (often dextrose) to a set gel strength or set time.
Compare each result with your own specification when the lot arrives.
Store pectin sealed in a cool, dry place; moisture causes caking and gradual loss of gel strength. HM pectin in particular loses setting power with warm storage, so rotate stock. Shelf life is set by the supplier's specification.
Standardized grades are blended to a target gel strength, but set time and calcium response can still vary; run a test batch for gummies or jams on each new lot. Record source fruit and whether the lot is amidated, which matters for organic products.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 184.1588 covers high-ester, low-ester and amidated pectins, pectinic acids and pectinates, and describes extraction from citrus peel, apple pomace or beet pulp with hot dilute acid.
Source: ecfr.gov (opens in a new tab)7 CFR 205.606 lists non-amidated pectin among nonorganic agricultural products allowed in products labeled organic when the organic form is not commercially available.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes pectin.
Source: canada.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Neuenbürg, Germany
German family-owned pectin specialist producing apple and citrus pectins for jams, bakery, confectionery, dairy, beverage and non-food uses.
Manufacturer · San Michele Mondovì, Italy
Italian plant-extract company producing pectin, tara gum and citrus fiber for the food and beverage industry, alongside tannins for leather, wine and animal feed.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include high-methoxyl (HM) pectin, low-methoxyl (LM) pectin, amidated LM pectin, citrus vs. apple source and standardized grades. Ask each supplier for the specification sheet of the exact grade they quote.
Expect degree of esterification and amidation, galacturonic acid content, gel strength (grade), loss on drying and residual solvents and heavy metals and microbiology, each with its method, specification and result for that lot.
Store pectin sealed in a cool, dry place; moisture causes caking and gradual loss of gel strength. HM pectin in particular loses setting power with warm storage, so rotate stock. Shelf life is set by the supplier's specification.
21 CFR 184.1588 covers high-ester, low-ester and amidated pectins, pectinic acids and pectinates, and describes extraction from citrus peel, apple pomace or beet pulp with hot dilute acid. 7 CFR 205.606 lists non-amidated pectin among nonorganic agricultural products allowed in products labeled organic when the organic form is not commercially available. Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes pectin.
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