Best Pectin manufacturer in China, Your nearest pectin wholesale
For pectin manufacturer, we have production line for production. Whole set of lab instruments are used to guarantee quality of pectin wholesale. Clean workshops and facilities are available to blend food ingredients into pectin when needed by some buyers. Besides, our 16years’s experience for procedure of export and import could assist our customers well.
1.What is pectin we distribut?
Wholesale pectin is a heteropolysaccharide which exists widely in the primary wall and intermediate layer of plant cell wall. It was first extracted from carrots in 1824 by French apothecary Bracenot and named it “pectin”.
Pectin is mainly A kind of D – Galacturonic acid (D – Galacturonic Acids, D – Gal – A) are connected by A alpha 1, 4 – glycosidic bond of acidic manifolds of sugar, except D Gal – A contains L – rat lee sugar, D – galactose,D-arabinose and other neutral sugars, also contains d-mannose, L-fucose and other as many as 12 kinds of monosaccharides, but these monosaccharides in pectin content is very small.
2.Characteristics of Pectin manufacturer
Pectin is white or yellow or light gray, light brown coarse powder to fine powder, slightly odorless, sticky taste. Dissolve in 20 times water, form milky white viscous colloid solution, weak acid. Heat resistant, almost insoluble in organic solvents such as ethanol. The solubility can be improved by wetting it with ethanol, glycerin, syrup, or mixing it with more than 3 times sugar.It is more stable in acidic solution than in alkaline solution.
- What is pectin we distribut?
- Characteristics of Pectin manufacturer
- Extraction and purification of our wholesale pectin from agro waste
- Our pectin products
- What are the functions and Applications of pectin manufacturer?
- Wholesale pectin in the food industry
- The characteristics of pectin:
- Degree of esterification of pectin
- Pectin gel properties
3. Extraction and purification of our wholesale pectin from agro waste
We have Efficient extraction processes for producing pectin .
To increase the yield of Pectin manufacturer, various extraction methods have been used to obtain insoluble pectin present in the middle lamellae of plant cells, one of them being heating in acidic medium that get insoluble pectin into soluble one. Ripening of fruits also converts insoluble pectin into soluble pectin. Pectin we wholesale can be extracted from various kinds of fruits, but the most commercial form of pectin is extracted from the peels of citrus fruits by alcohol precipitation [9, 25]. Citrus fruits contain 0.5–3.5% of pectin which is present in the peel of fruits .
Our wholesale pectin could be isolated from various plants such as apple , citrus peel, carrots , sugar beet pulp [29, 30], sunflower heads , papaya  and oranges . The common used method for extracting pectin from plant tissue is by heating the plant material in acidified water. The addition of extra chelating agents such as EDTA to the extraction mixture helps in easy release of pectin from cell wall. Care should be taken not to perform a long period of direct heating as it may lead to the thermal degradation of the polymer. The temperature under reflux using acidified water is at 97°C for 30 min. The hot acid extracting was then filtered using a cheese cloth to remove the pulp. Then the filtration was then cooled to 4°C and precipitated using twice volume of ethanol. The solvent precipitate mixture is then mixed till the pectin floats and removed by using cheese cloth followed by drying .
Pectin we supply also could be extracted from dried sugar beet pulp after treating with acidified medium followed by purification through alcohol precipitation. Xin Huang et al., slightly modified the traditional method, where the sample was diluted with deionized water and was made acidic (pH −1.2) by using HCl. The sample was then heated to 90°C for 3 h and cooled to 40°C (pH −4.5) with 25 g/100 g ammonia. The mixture was then filtered using a Buchner funnel and pectin was precipitated using ethanol . The ethanol is removed by squeezing with nylon cloth and washed several times followed by drying.
We also supply pectin extracted from the carrot pomace by treating with hot aqueous citric acid solution adjusted to the desired pH. The pectin yield was maximum at the following optimum conditions: pH −1.3; temperature 90°C; heating time 79.8 min. Under these conditions, the extraction yield of carrot pomace pectin could be 16.0%. The extract mixture was then allowed to cool, filtered and precipitated by using ethanol in the ratio 2:1 . Dried papaya peel can be used in pectin extraction where the majority of the lipids, and soluble pigments are removed by treating with ethanol and acetone. It is repeatedly homogenised with 95% ethanol and filtered until the filtrate becomes clear. The final filtration was done with the residue homogenised in acetone and dried overnight to obtain the alcohol insoluble residue (AIR). The majority of the pectin in the papaya AIR is present as chelator soluble pectin (CSP) followed by sodium carbonate soluble pectin (SSP) and water-soluble pectin (WSP). The WSP fraction is first obtained from the AIR by boiling it in water and filtering it. The remaining residue is treated with 0.05 M cyclohexane trans-1,2-diamine tetra-acetic acid (CDTA) in 0.1 M potassium acetate (pH 6.5) for 6 h at 28°C and filtered to give the CSP fraction. The residue is then treated with 0.05 M sodium carbonate solution having 0.02 M NaBH4 for 16 h at 4°C, and subsequently for 6 h at 28°C. The solution when filtered gives the SSP fraction of the AIR .
Our Pectin manufacturer is also for low and high methoxy pectin. It could be made from agro-industrial wastes.The alcohol insoluble material (AIM) produced from dried agrowaste by boiling it with 3 volumes of ethanol for 25 min and continuous washing with 70% ethanol to remove impurities such as pigments, free sugars, etc. Sunflower heads also act as potential sources for pectin extraction. The heads are washed by hot distilled water through a mesh or cheese cloth and the pectin was precipitated by addition of 1 M nitric acid at 1:5 acid:filtrate ratio . The mixture was maintained for 1 h at 5°C and was washed six times in ethanol solvent at 1:2 gel:solvent ratio to remove the impurities and to increase pH by removing the acid . The washed pectin gel can be dried in a vacuum oven at 55°C for 16 h. The dried pectin flakes are ground into a powder for further use.
Methods of extraction of our pectin could be from various agro waste compounds.
|Material||Extraction process||Pectin (%)||References|
|Cacao pod husk (Theobroma cacao)||Acid extraction||3.7–8.6|||
|Mangosteen rind (Garcinia mangostana)||Chemical treatment||23.5|||
|Durian rind (Durio zibethinus)||Acid extraction||2.1–10.25|||
|Orange peels (Citrus sinensis)||Acid extraction||0.2–6|||
|Lemon peels (Citrus limon)||Acid extraction||0.8–8|||
|Dragon fruit peels (Hylocereus undatus)||Ultrasound assisted||1.89–7.65|||
|Banana-stem, leaf, peel (Musa acuminata)||Alcohol precipitation||4–13.8|||
|Orange peel||Alcohol precipitation||7.9|||
|Cucumis melo||Aqueous acid extraction alcohol precipitation||4.53|||
|Cocoa peel||Microwave assisted||42.3|||
|Apple Pomace||Acid extraction||12.9–20.9|||
|Lime-peel and pulp||Microwave assisted extraction under pressure||8–17.9|||
|Watermelon rind||Acid and enzymatic extraction|||
|Orange peels||Acid extraction||5.4–26.3|||
|Sweet potato peels||Acid extraction||2.59–5.08|||
|Orange peel||Ultrasound assisted||20.92|||
|Orange peels (Citrus sinensis)||Acid extraction||29.41|||
|Kaffir lime peel (Citrus hystrix)||Chemical and acid extraction||61.8|||
|Punica granatum peels||Acid extraction||27|||
|Orange peel (Citrus sinensis)||Acid extraction||45.5|||
|Lemon (Citrus limon)||Acid extraction||2.7–16.7|||
Our pectin products
|Material||Extraction process||Pectin (%)||References|
|Orange (Citrus sinensis)||Acid extraction||1.6–15.9|||
|Grape (Citrus paradisi)||Acid extraction||2.3–15.7|||
|Orange peel||Water-based extraction||2.2|||
|Sweet potato peel (Ipomoea batatas)||Alkaline extraction||16.78|||
|Tomato waste||Ultrasound assisted||15.1–35.7|||
|Pumpkin peels||Soxhlet extraction||6.8–7.7|||
|Lemon pomace||Acid extraction||10.3–13.1|||
|Jackfruit waste (Artocarpus heterophyllus Lam)||Acid and chemical extraction||12–15|||
|Lemon peel wastes||Aqueous extraction|||
|Citric waste||Acid extraction||78|||
|Apple peel waste (Malus pumila. Cv Amri)||Acid and chemical extraction||1.21|||
|Horse eye bean peel (Mucuna urens)||Acid extraction||4.4|||
|Banana peel||Acid extraction||11.31|||
|Mango peel||Acid extraction||18.5|||
|Grapefruit peel||Alcohol extraction||25|||
|Saba banana peel (Musa acuminata × Musa balbisiana)||Acid extraction||17.05|||
|Passion fruit peels||Acid extraction||2.25–14.6|||
|Citrus peel||Acid extraction||25.5|||
|Pumpkin waste (Cucurbita maxima)||Acid hydrolysis||2.90|||
|Mango peel||Acid extraction||20.8|||
|Jackfruit wastes (Artocarpus integer)||Optimised acid extraction||38.42|||
|Citrus depressa endocarp||Acid extraction||4.1|||
|Orange peel||Acid extraction||7.3–52.9|||
|Jackfruit waste (Artocarpus heterophyllus)||Chemical and acid extraction||8.9–15.1|||
4.What are the functions and Applications of pectin manufacturer?
Pectin manufacturer has always been a natural part of the human diet. It is a safe and non-toxic natural food additive recommended by FAO/WHO Joint Committee on food additives. There is no daily limit to the amount of pectin added.Pectin has many functions, such as pectin as a natural plant colloid, as a gelling agent, stabilizer, tissue forming agent, emulsifier and thickener widely used in the food industry; Pectin is also a water-soluble dietary fiber that enhances gastrointestinal motility,
It has the function of promoting nutrition absorption, and has a good effect on the prevention and treatment of diseases such as diarrhea, colon cancer, diabetes, obesity and other diseases. It is an excellent substrate for pharmaceutical preparation. At the same time, pectin is a good adsorbent for heavy metals, because the molecular chain of pectin can form an “egg box” like network structure with high metal ions, so that pectin has a good adsorption effect on heavy metals. In addition, pectin has good film formation, good water retention and radiation resistance
5.Wholesale pectin in the food industry
Pectin manufacturer, as a kind of food additive or ingredient, is used in food industry, mainly playing the role of gelling, thickening, improving texture, emulsification and stability.
(1)For Yogurt products
In the production process of yogurt, different kinds of pectin have different functions. For example, High Methoxyl pectin stabilizes the structure of yogurt, while low-methoxy pectin prevents whey release. In the process of making yogurt, the amount of pectin should be strictly controlled, once insufficient, the charge will be neutralized and the repulsive force will disappear. The structure of dairy products can not be stable, so we can only continue to add. The structure of acidic dairy products remains stable only after a new repulsive force is generated.
(2) For jam
If there is too little pectin in the raw material when making jam, you can take advantage of the thickening effect of pectin and use 0.20% pectin as a thickener. The amount of Pectin manufacturer used in low-sugar jam is about 0.60%. The Low-sugar strawberry jam consists of 50.00% strawberries, 36.00% granulated sugar, 13.00% water, 0.60% amideated low-methoxy pectin and 0.40% citric acid.In the strawberry jam recipe above, amideated low-methoxy-pectin or methoxy-pectin can be used, since both fruit and water contain a certain amount of calcium ions, so calcium salts are not required.
As people pay more attention to healthy diet, low sugar drinks are becoming more and more popular in the market. However, the taste of the drink decreases with the decrease of sweetness.
In this regard, add 0.05%-0.10% high methoxyl pectin to increase the taste of drinks. Hypermethoxylpectin is a suspending agent that, when added to pulpy drinks, gels with calcium ions.
In this way, the hard substances produced by pulp precipitation can be reduced, so that the fruit grains can be suspended evenly in the drink, and the taste of juice can be improved, which not only overcomes the disadvantages of sodium alginate, such as poor pseudoplasticity, large gum smell and large turbidity.It also plays a healthy role in strengthening the stomach and exposure to lead poisoning.
(4) Health food and medicine
Pectin is a polysaccharide that helps control blood sugar and lipids. At present, pectin has been used in domestic medicine and health care products, but the
amount of pectin is still very small. Unlike other dietary fibers, pectin has structural properties that make it water-soluble and sticky.
This soluble dietary fiber removes food additives and metal residues from the system.
In addition, pectin has good water retention and radiation resistance, and can be used in plastic wrap, diapers, cosmetics and toothpaste.
6.The characteristics of Pectin manufacturer:
Pectin works in the presence of water or fruit.
It works in an acidic (pH approximately 3.6) and high sugar (58%-68%) environment.
After action, it forms a firm and shiny gel texture.
Pectin reacts with calcium ions.
Some pectins have a reversible reaction, that is, the state changes after heating and can be reused, so this kind of pectin can be used for glazing.
The formation of good adsorption is due to the viscosity of the melted glaze sauce, the best glaze temperature is close to 50~55 degrees.
Some pectins are irreversible after heating, and the final state is firm and not easy to melt.
7.Degree of esterification of pectin:
The degree of esterification of pectin is a very important item in the performance index. Apparently, it reflects only the degree of esterification of the hydroxyl group on the galacturonic acid unit in the pectin molecule (mostly the formation of methyl esters).
According to the degree of esterification, with 50% as the limit. Pectin is divided into two categories: High-Degree of esterification pectin (HM) and Low-Degree esterification pectin (LM). Pectin with a degree of esterification higher than 50% is High-Degree of esterification pectin (HM), and pectin with a degree of esterification lower than 50% is Low-Degree of esterification pectin (LM). In essence, the degree of esterification of pectin has a great influence on the gelling properties of pectin (gelling time, gelling speed, etc.) and the properties of pectin solution. The degree of esterification increases and the degree of gelation increases. Pectins with different esterification degrees can meet different needs. For example, High-Degree of esterification pectin (HM) is commonly used in the food industry to manufacture jellies, jams and candies. In the production of yogurt, LM pectin is used as a fruit matrix. HM pectin can be applied to dairy products. In medicine, the degree of esterification also determines some of these physiological activities. High-Degree of esterification pectin can be used as a buffer for drugs to reduce the irritation of the drug to the stomach. Low-Degree of esterification pectin is made of aluminum oxide and magnesium oxide. Preparation for the treatment of gastric and duodenal ulcers.
8.Pectin gel properties:
There are rapid-set pectin and slow-set Pectin manufacturer. In most cases, pectin gels are formed under heating and then cooled to solidify. When cooled below the freezing temperature, the rapid-setting pectin become gel immediately. While the gelation of the slow-setting pectin has a time lag. Once a gel is formed, slow-setting pectin gel cannot be remelted, but rapid-setting pectin gel can be remelted and re-gelled repeatedly in most cases, which is what we call thermal reversibility.