Pectin

1.  Natural Gelling Agent

• Forms thermoreversible gels in the presence of sugar and acid, ideal for jams, jellies, and fruit-based desserts.

2. Versatile Functionality

• Acts as a stabilizer in dairy products, thickener in sauces, and texture enhancer in plant-based foods.

3. Clean Label & Non-GMO

• Sourced from non-GMO citrus or apples, free from synthetic additives, and compliant with vegan and halal standards.

4. Heat & pH Stability

• Performs reliably across a broad pH range (2.8–5.5) and under high-temperature processing.

5. Low-Sugar Formulations

• Enables reduced-sugar or sugar-free products by optimizing gel strength with calcium ions (low methoxyl pectin).

Food & Beverage

• Jams & Preserves: Provides smooth texture and natural shine in low- or high-sugar spreads.

• Dairy: Stabilizes yogurt drinks, flavored milk, and dairy desserts to prevent whey separation.

• Bakery: Enhances moisture retention in gluten-free cakes and fillings.

• Beverages: Suspends fruit pulp in juices and functional drinks.

Pharmaceuticals

• Used as a binder in tablets and a coating agent for controlled drug release.

• Forms gels in wound care and oral mucoadhesive formulations.

Cosmetics

• Stabilizes emulsions in creams and lotions; adds viscosity to natural toothpaste.

Industrial

• Biodegradable film-forming agent in eco-friendly packaging materials.

‌Safety & Compliance

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