Pectin

Pectin (CAS 9000-69-5), also designated E440a, is a natural polysaccharide extracted primarily from citrus peel and apple pomace. It functions as a gelling agent, thickener, and stabilizer across food, pharmaceutical, and cosmetic manufacturing.

In food production, pectin is the standard gelling agent for jams, jellies, and fruit preparations, where controlled gel strength and set time are critical to finished product consistency.

Beverage manufacturers use it to stabilize acidified dairy drinks and fruit juices, preventing protein aggregation and phase separation. This ensures a smooth texture and long shelf life for liquid formulations.

Pharmaceutical formulators incorporate pectin into controlled-release tablet coatings and wound dressings, where its film-forming behavior supports active ingredient delivery and stability.

In cosmetics, it functions as a rheology modifier in creams, lotions, and serums, providing texture and improving suspension stability. It is valued for its natural origin and skin-friendly properties.

Pectin is supplied as a fine off-white to light tan powder. Standard commercial grades include high-methoxyl (HM) and low-methoxyl (LM) types, each suited to different gelling conditions and formulation requirements.

Food-grade material conforming to FCC and Ph. Eur. specifications is broadly available. Pharmaceutical-grade and standardized grades are also offered for highly regulated industrial applications.