Pectin (CAS#9000-69-5) is a natural, water-soluble polysaccharide extensively extracted and refined from fresh apple pomace, featuring stable molecular structure and excellent functional properties. As a core natural food additive, this product is highly rich in galacturonic acid, which serves as the fundamental functional component endowing pectin with outstanding gelling, thickening, emulsifying and stabilizing capabilities.
Different from ordinary synthetic additives, apple pectin owns a complex and regular macromolecular structure with stable molecular activity. Its unique molecular composition enables it to form uniform and elastic gel structures under specific temperature, pH and sugar concentration conditions. Meanwhile, it can effectively improve the viscosity and texture of food systems, prevent ingredient stratification and precipitation, and significantly enhance the taste, freshness and shelf stability of finished products.
This product is special food-grade apple pectin, also known as Polygalacturonic Acid Methyl Ester. It presents a uniform yellow fine powder in appearance, with pure texture, no peculiar smell, good water solubility and high activity. Strictly processed through physical extraction, purification and drying technologies, it retains the natural activity of plant pectin, complies with international food safety standards, and is safe and non-toxic for long-term food application.
Widely applicable in the food processing industry, it is an essential functional raw material for jams, jellies, fruit juices, beverage drinks, bakery products, dairy products and confectionery. It can not only realize efficient thickening and shaping, but also optimize product mouthfeel, lock fruit flavor, and maintain the stable state of food products during storage and transportation.
Basic Product Parameters
CAS Number: 9000-69-5
Chemical Formula: C₆H₁₂O₆
Synonyms: Apple Pectin, Apple Pectin Food Grade - Special, Polygalacturonic Acid Methyl Ester
Appearance: Uniform Yellow Fine Powder
MOQ (Minimum Order Quantity): 1 FCL (Full Container Load)
With its excellent functional performance, this apple pectin can quickly hydrate in water and evenly disperse, allowing food manufacturers to achieve stable viscosity build-up and smooth texture in a controllable manner. In jam and jelly systems, it helps form delicate gel networks, strengthens product structure, and reduces the risk of syneresis during storage. In fruit juice and beverage formulations, it effectively improves suspension stability, enhances body and mouthfeel, and supports a more consistent drinking experience without affecting the original fruit character.In bakery and dessert applications, apple pectin can be used to optimize dough and batter viscosity, improve water retention, and contribute to better softness and sliceability. For dairy products such as yogurt and pudding, it provides a natural stabilizing effect by supporting uniform dispersion and preventing separation. In confectionery, pectin assists in achieving precise texture control, enhances chewing feel, and helps maintain flavor freshness, especially in products that require long shelf life under varying temperature conditions.During production, this food-grade pectin shows convenient processing characteristics, enabling easy adjustment of dosage according to different recipes and target textures. By collaborating with other ingredients such as sugars and acids, it can create the ideal gel or thickening effect, making it suitable for both standard industrial production lines and small-batch premium processing. Its stable functional activity ensures consistent results, improves formulation reliability, and helps reduce quality fluctuations across different production batches.To meet the needs of modern food enterprises, this product emphasizes quality assurance and stable supply. It is produced through refined extraction, purification, and drying steps designed to maintain the active properties of natural plant pectin, while ensuring compliance with international food safety requirements. Therefore, it can be widely adopted as a dependable natural additive for manufacturers aiming to enhance product quality, extend shelf life, and strengthen market competitiveness with clean-label and natural positioning.Storage and handling should be carried out according to standard food-grade practices, keeping the product sealed and protected from moisture and contamination. Under proper conditions, it maintains good physical stability and functional performance over long-term use. Whether you are developing new formulations or optimizing existing processes, this apple pectin offers a natural, efficient and trustworthy solution for building high-quality, stable, and delicious food products.
| Pectin Chemical Properties |
| Melting point | 174-180 °C (decomp) |
| storage temp. | room temp |
| solubility | H2O: soluble0.02g/10 mL, clear to hazy, colorless to very faintly yellow |
| form | Powder |
| color | Yellow to Pale Brown |
| Odor | wh. to yel. powd. or syrupy conc., pract. odorless |
| biological source | plant fruit (Apple) |
| Water Solubility | It is soluble in water. |
| Merck | 14,7063 |
| Cosmetics Ingredients Functions | BINDING VISCOSITY CONTROLLING EMULSION STABILISING |
| Cosmetic Ingredient Review (CIR) | Pectin (9000-69-5) |
| EPA Substance Registry System | Pectin (9000-69-5) |
| Safety Information |
| Safety Statements | 24/25 |
| WGK Germany | 3 |
| RTECS | RX4280000 |
| TSCA | TSCA listed |
| HS Code | 13022000 |
| Storage Class | 11 - Combustible Solids |
| Hazardous Substances Data | 9000-69-5(Hazardous Substances Data) |
| Toxicity | LD50 scu-mus: 6400 mg/kg NYKZAU 56(1),58S,60 |
