High Methyl Ester Pectin Natural Citrus Pectin Emulsifier

A. What is Pectin?

Pectin for use in food is defined as a polymer containing galacturonic acid units (at least 65%). The acid groups may either be free, combined as a methyl ester, or as sodium, potassium, calcium or ammonium salts, and in some pectins amide groups may also be present.

The biggest influence on pectin properties is the Degree of Esterification (DE), which determines, for example, the degree of

reactivity with calcium and other cations.

High Methyl Ester (HM) Pectin with Degree of Esterification 50%~78%

Pectin is usually extracted from Apple Pomace or Citrus Rinds

B. HM Pectin 

"High Methyl Ester (HM) Pectin" with more than 50% methyl ester groups

Within each of these main types, there are many detailed variations prepared for different uses.The structure of pectin molecules is the key to the properties of pectins, and their use in different applications.

Therefore, it is important to tell us what you will do with pectin so that we are able to recommend you a suitable type. 

C. Pectin We Offer 

• High Methyl Ester (HM) Pectin: Degree of Esterification (DE)50%~78%

• Low Methyl Ester (LM) Pectin: Degree of Esterification (DE) 25%~50%

• Amidated LM Pectin: Degree of Esterification (DE) 20%~45%, Degree of Amidation (DA) 12%~25%

• Pharmaceutical and Medical Pectin: Galacturonic Acid ≥ 74%

• Apple Pectin and Citrus Pectin are all available 

D. Techinal Data of HM Pectin