E440 · CAS 9000-69-5 · HS 1302.20

Citrus Pectin

Citrus Pectin is pectin extracted from the peel of citrus fruit, principally lemon, lime, and orange. Citrus peel is the largest single source of commercial pectin worldwide, supplying roughly 80 percent of global volume.

The molecule has a denser galacturonic acid backbone and shorter neutral-sugar side chains than apple pectin. This gives citrus pectin a firmer, more brittle gel character and tighter set behaviour, which is why it is the preferred source for confectionery and low-methoxyl applications.

We source bulk Citrus Pectin from top China manufacturers for our partners, working with several of them. The manufacturers are in Guangdong, 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 tan to yellowish-brown powder
Galacturonic Acid (dry basis)	≥ 65.0%
Degree of Esterification	60–76% (HM) / 24–45% (LM)
Loss on Drying	≤ 12.0%
pH (2.5% solution)	2.5–4.5
Gel Strength (USA-SAG method)	100–300° SAG grade
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
Purity/Assay	≥ 70%
Viscosity	1000-3000 mPa.s
Moisture/Loss on Drying	≤ 10%
Particle Size/Mesh	80 mesh
Ash	≤ 5%

Common Markets Grades

Citrus Pectin spans both high-methoxyl and low-methoxyl families and is the principal source for LM grades.

Three set speeds cover HM citrus pectin, rapid-set, medium-set, and slow-set, for jam and confectionery use, mirroring the apple pectin grade structure.

LM citrus pectin runs at 20 to 50 percent methylation. It gels in the presence of calcium and is the standard for low-sugar jams, fruit fillings, dairy desserts, and acidified milk drinks.

Amidated LM citrus pectin (LMA) replaces some carboxyl groups with amide groups, giving softer more elastic gels with better calcium tolerance.

Specialty grades include modified citrus pectin (MCP) for dietary supplement use, where the molecule is depolymerised to enable absorption.

Applications

Low-sugar and no-added-sugar jams using LM or amidated LM pectin
Confectionery jellies, fruit gummies, and pâte de fruit with sharp clean bite
Acidified dairy drinks and drinking yogurts where casein needs protection
Fruit preparations for yogurt bottoms and ice-cream ripples
Bakery fruit fillings stable through bake and freeze-thaw
Pharmaceutical tablet binders and oral suspensions
Modified citrus pectin in dietary supplements for absorption
Wound-care dressings and biomedical scaffolds
Cosmetic creams and natural-positioning gels
Plant-based meat and cheese analogues for binding and texture

Brands Using Citrus Pectin

Widely-distributed consumer products that list Citrus 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 Citrus Pectin

Top Citrus 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 Citrus 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 Citrus 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 Citrus 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

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

In the European Union, Regulation (EC) No 1333/2008 lists it as E440(i) for pectin and E440(ii) for amidated pectin. The U.S. FDA permits pectin as GRAS at 21 CFR 184.1588.

JECFA has assigned ADI not specified for both pectin and amidated pectin. Halal, Kosher, vegan, non-GMO, organic, and gluten-free certifications are routinely available.

Manufacturing Process

Citrus Pectin Manufacturing Process

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Citrus peel from orange, lemon, and lime juicing operations supplies the raw material. The peel is pressed to remove residual juice, sun- or rotary-dried, and shipped to pectin extractors.

The dried peel is washed and digested in hot dilute mineral acid at pH 1.5 to 2.5 and 70 to 90 °C. Extraction time is shorter than for apple pomace because citrus peel is more porous.

The extract is filtered, concentrated, and precipitated with isopropyl alcohol. The fibrous mass is pressed, washed, dried, and milled.

To make LM pectin, the HM citrus pectin is partially de-esterified with acid, alkali, or pectin methylesterase enzymes. Amidation is done with controlled ammonia treatment in alkaline alcohol.