As the North American food industry continues to evolve, driven by consumer demand for clean-label ingredients and healthier formulations, pectin has emerged as an essential ingredient for food processors across the continent. This naturally occurring polysaccharide, primarily extracted from citrus peels and apple pomace, offers manufacturers a reliable solution for achieving desired textures while meeting consumer expectations for natural ingredients.
Our bulk pectin supply capabilities are designed to meet the scale and quality requirements of North American food production facilities. Whether you're operating artisanal production lines or large-scale commercial manufacturing operations, our pectin ingredients provide consistent performance and reliable supply chain support.
The versatility of pectin as a stabilizer extends far beyond traditional jam and jelly applications. In today's dynamic food landscape, pectin serves as a crucial functional ingredient in dairy alternatives, plant-based beverages, confectionery products, and reduced-sugar formulations. Our technical expertise enables food manufacturers to leverage pectin's unique properties to create innovative products that resonate with health-conscious North American consumers.
Through strategic partnerships and efficient distribution networks across North America, we ensure reliable access to high-quality pectin ingredients while providing comprehensive technical support to optimize your product formulations and manufacturing processes.
Pectin Types
710 High Methoxyl Pectin This rapid-set high methoxyl pectin with DE ≥ 70% is ideally suited for jams and juice beverages. Its fast-setting characteristics make it perfect for applications requiring quick gel formation while maintaining excellent fruit suspension and color retention throughout processing and storage.
720 High Methoxyl Pectin Specifically designed for packaged jams and marmalades, this medium-set high methoxyl pectin maintains a DE range of 66-69%. It provides the optimal balance between processing flexibility and final product consistency, making it ideal for commercial-scale production environments.
740 High Methoxyl Pectin The ultra-slow-set properties of this high methoxyl pectin (DE 58-62%) make it exceptionally suitable for gummy candies and fillings. Its extended setting time allows for complex processing steps while ensuring superior final texture and enhanced product stability.
765 High Methoxyl Pectin Specially formulated for fermented milk beverages, this protein-stabilizing high methoxyl pectin (DE 68-72%) prevents protein precipitation in acidic environments while maintaining smooth texture and extending shelf life in dairy and plant-based applications.
800 Low Methoxyl Pectin With high calcium sensitivity and DE 30-35%, this low methoxyl pectin excels in low-sugar jams and fruit preparations. It enables manufacturers to create reduced-sugar products that meet growing consumer demand for healthier alternatives without compromising gel strength or product quality.
810 Low Methoxyl Pectin Offering medium calcium sensitivity with DE 36-40%, this variant provides reliable performance in low-sugar applications while maintaining excellent gel stability across various pH levels and processing conditions commonly encountered in North American food production.
811 Low Methoxyl Pectin Specifically engineered for baking applications, this medium calcium sensitivity pectin (DE 36-40%) withstands high-temperature processing while maintaining gel integrity in jams and fillings used in baked goods and pastry applications.
900 Amidated Low Methoxyl Pectin This versatile amidated pectin (DE 20-23%, DA 23-25%) performs exceptionally in low-sugar jams, yogurt, and fruit preparations. The amidation process provides enhanced stability and reduces calcium dependency, offering greater formulation flexibility for innovative product development.
910 Amidated Low Methoxyl Pectin Perfect for mirror glazes and premium low-sugar applications, this amidated pectin (DE 23-26%, DA 20-24%) offers superior clarity and gloss while maintaining excellent gel strength and thermal stability for high-end culinary applications.
920 Amidated Low Methoxyl Pectin With balanced DE (26-30%) and DA (17-23%) levels, this pectin provides reliable performance in diverse low-sugar formulations while offering good thermal stability and processing tolerance for various manufacturing conditions.
930 Amidated Low Methoxyl Pectin This amidated variant (DE 30-35%, DA 14-20%) bridges the gap between low and medium sugar applications, providing formulation flexibility while maintaining consistent gel quality and texture across different product categories.
940 Amidated Low Methoxyl Pectin Featuring the highest DE range in our amidated series (DE 35-40%, DA 10-15%), this pectin accommodates moderate sugar levels while benefiting from the stabilizing effects of amidation for enhanced product performance and shelf stability.
Our commitment to the North American market includes comprehensive technical support, regulatory expertise, and supply chain reliability. We understand the unique challenges facing North American food manufacturers and provide tailored solutions that help you achieve your product development goals while meeting stringent quality and safety standards.
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