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Citrus pectin is a natural polysaccharide derived from the peels of citrus fruits such as oranges and lemons. It is commonly used as a gelling agent, thickener, and stabilizer in various food products. Citrus pectin works by forming a gel-like consistency when combined with sugar and acid, making it ideal for jams, jellies, and other confections.
| Source | Citrus fruit peels |
| Gelling strength | Varies based on degree of methylation |
| Viscosity | Typically ranges from 1,000 to 10,000 mPa·s |
| Solubility | Soluble in hot water |
| pH range | Optimal gelling occurs at pH 2.5 to 3.5 |
When selecting citrus pectin, buyers should consider the degree of methylation, as this affects gelling properties and functionality. Additionally, specifying the desired viscosity and solubility characteristics is important for the intended application. Certifications such as food safety standards may also be relevant, depending on the end-use. Quantities can vary based on production needs, so it's advisable to request bulk pricing for larger orders.
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Citrus pectin typically has a higher gelling strength and is derived from citrus fruits, while apple pectin comes from apples.
Yes, citrus pectin is a plant-based ingredient and is suitable for vegan formulations.
Citrus pectin should be stored in a cool, dry place, away from direct sunlight to maintain its quality.
Yes, there are low-sugar formulations of citrus pectin designed for use in reduced sugar products.
The shelf life of citrus pectin is typically around 2 years when stored properly.
Yes, citrus pectin generally requires the presence of acid to achieve proper gelling.