Apple Pectin

Pectin extracted specifically from apple pomace, the pressed-apple residue from juice and cider manufacturing. Distinguished from the broader Pectin catalog entry by source: apple-derived Pectin has a slightly different functional profile and finds preferential use in apple-flavored applications.

White to light brown free-flowing powder. Available in High-Methoxyl and Low-Methoxyl forms, matching the standard Pectin specifications. The apple source can support 'apple pectin' clean-label declarations in finished products.

We supply food-grade Apple Pectin from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Non-GMO and organic-certified grades are available on request.

Common market grades include HM Apple Pectin (50 to 75 percent esterified, the traditional apple-jelly grade), LM Apple Pectin (20 to 50 percent esterified, gels with calcium without sugar dependence), and Amidated LM Apple Pectin for tightly controlled gel-strength applications.

Bulk and reduced-MOQ shipments. Batch-level COA covering galacturonic acid content, methoxyl content, gel grade, particle size, heavy metals, and microbiology.

Apple Pectin has been the historical source for jam-making for as long as commercial pectin has existed; the practice of using apple peels and cores to set otherwise low-pectin fruit jams predates industrial pectin production by centuries.

Industrial production proceeds by acid hot-water extraction of dried apple pomace from juice and cider production, followed by alcohol precipitation, washing, drying, and milling. Apple pomace is a substantial co-product of the global apple-juice industry, providing a steady supply of feedstock.

Regulated as E440 in the EU (the same code covers all pectin sources), classified as Generally Recognized as Safe by the U.S. FDA, listed in major pharmacopoeias, and approved by JECFA without a numerical Acceptable Daily Intake limit.

The molecule is structurally similar to citrus-source Pectin but with a slightly different galacturonic-acid-block structure and a marginally different gel-formation profile. In most applications the differences are not commercially significant; apple-flavored applications and apple-positioning clean-label products specifically benefit from the source match.

Strategic positioning serves apple-specific applications where source documentation matters for either flavor authenticity or labeling claims. Cost is comparable to citrus Pectin, so the choice between apple and citrus source is application-driven rather than economic.

• Apple jellies, apple butter, and apple-flavored fruit preserves where source-matching matters for label and flavor
• Mixed-fruit jams and preserves containing apple as a primary fruit
• Apple-flavored confectionery: apple gummies, apple-cider candies, and apple-flavored fruit pastilles
• Bakery applications: apple-pie fillings, apple-strudel fillings, and apple-glazed pastries
• Beverage applications: apple-juice cordials and apple-cider products
• Pharmaceutical applications including apple-flavored chewables
• Premium clean-label products requiring apple-specific source documentation
• Cosmetic skincare in apple-positioning natural products