E440 · CAS 9000-69-5 · HS 1302.20

Apple Pectin

Apple Pectin is pectin extracted from apple pomace, the dried solid residue left after juicing or cider pressing of Malus domestica fruit. It is naturally rich in galacturonic acid with a high native degree of methyl esterification, which places it firmly in the high-methoxyl pectin family.

The molecule has a slightly longer rhamnogalacturonan side-chain content than citrus pectin, which gives apple pectin a more elastic gel character and a softer mouthfeel in finished preserves.

We source bulk Apple Pectin from top China manufacturers for our partners. The manufacturers are in Inner Mongolia and Fujian. A smaller requirement can ship in a combined container with other ingredients.

Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.

or call +86-21-6858 0751

Packaging: 25 kg kraft paper bag with PE inner liner

ISO 9001
HACCP
Halal
Kosher

Specifications

Item	Specification
Appearance	Light cream to light tan powder
Galacturonic Acid (dry basis)	≥ 65.0%
Degree of Esterification	60–75% (HM grade) / 25–45% (LM grade)
Loss on Drying	≤ 12.0%
pH (2.5% solution)	2.5–4.5
Gel Strength (150 SAG grade)	145–155° SAG
Arsenic (as As)	≤ 3 ppm
Lead (as Pb)	≤ 5 ppm
Sulfur Dioxide	≤ 50 ppm
Total Plate Count	≤ 500 CFU/g
Yeast & Mold	≤ 100 CFU/g

Common Markets Grades

Apple Pectin is produced primarily in high-methoxyl form, with three set-speed grades.

Rapid-set apple pectin has 70 to 76 percent methylation and gels at higher temperatures around 80 to 85 °C. It is used for chunky jams where fruit pieces need to be suspended in the gel before it sets.

Medium-set apple pectin sits at 66 to 70 percent methylation, gelling around 70 to 80 °C. This is the most flexible grade and the standard choice for most jam and jelly production.

Slow-set apple pectin runs 58 to 65 percent methylation, gelling near 60 to 70 °C. It is used in clear jellies, glazes, and confectionery centres that need extended hot-fill time.

Low-methoxyl apple pectin is also produced for low-sugar applications.

Applications

Chunky apple, berry, and stone-fruit jams as the traditional gelling agent
Fruit jellies and preserves with a soft mouthfeel
Bakery glazes and tart fillings for shine and adhesion
Confectionery jellies with apple-pectin's softer bite character
Acidified dairy beverages for casein protection in acidic milk drinks
Fruit purees and compotes for body and the ability to hold shape
Dietary fibre supplements and prebiotic blends
Pharmaceutical tablet binders and oral suspensions
Cosmetic creams and gels using natural-positioning ingredients
Plant-based meat and dairy analogues as a binder

Brands Using Apple Pectin

Widely-distributed consumer products that list Apple Pectin on the ingredient label.

Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.

China Manufacturers of Apple Pectin

Top Apple Pectin manufacturers in China.

Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.

How We Help Source Apple Pectin

Direct Factory Sourcing
We run the whole process: selecting the manufacturer from the top Chinese food ingredient producers, negotiating the price, verifying quality, and coordinating the logistics. You deal with us instead of with several factories at once.
Original Packaging and Documents from the Manufacturer
The manufacturer sends your Apple Pectin out of its own factory in the original packing, through to your destination port. The COA, COO, MSDS, TDS and any certifications reach you from the manufacturer as well.
Free Samples and Lead Time
We send 100 to 500 g free for your own laboratory to test and you cover only the courier, usually within 2 to 3 working days. ETD is usually within 7 to 15 days once the order is confirmed, and we check that date against the factory's own manufacturing schedule before we give it to you.
Combined Shipment
We can load Apple Pectin together with other ingredients such as Carrageenan, Sodium Carboxymethyl Cellulose and Agar Agar into one 20' FCL. If your quantity is small, we can also ship LCL.

Regulatory Status

Apple Pectin is approved as a food additive in essentially every regulated market under the general E440 pectin authorisation.

Regulation (EC) No 1333/2008 lists it as E440 in the European Union, and it holds GRAS status in the U.S. at 21 CFR 184.1588. JECFA has assigned ADI not specified.

Halal, Kosher, vegan, non-GMO, organic, and gluten-free certifications are routinely available. Organic apple pectin is widely available from European and North American producers.

Manufacturing Process

Apple Pectin Manufacturing Process

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Apple juice plants press the fruit to extract juice, leaving wet pomace as the by-product. The pomace is dried promptly to prevent fermentation and shipped to pectin extractors.

The dried pomace is washed to remove residual sugar and soluble pigments, then digested in hot dilute mineral acid at pH 1.5 to 2.5 and around 80 °C for one to three hours.

The extract is filtered through diatomaceous earth, concentrated under vacuum, and precipitated with isopropyl alcohol. The fibrous mass is pressed, washed with fresh alcohol, dried, and milled.

Yield is around three to five percent on dried pomace. The natural methylation level of apple pomace pectin is high, around 70 to 75 percent, which is why apple is the preferred source for HM grades.