Citrus Pectin

Pectin extracted from citrus peel (lemon, lime, orange, grapefruit), the dominant commercial Pectin source globally. The premium-grade workhorse for jam manufacturing, dairy beverage stabilization, and confectionery gel applications.

White to off-white free-flowing powder. Citrus-source Pectin generally produces clearer gels and more consistent gel grades than apple-source Pectin, which is why it dominates premium and industrial-scale Pectin applications.

We supply food-grade Citrus 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 Citrus Pectin (50 to 75 percent esterified, the classic jam-grade), LM Citrus Pectin (20 to 50 percent esterified, gels with calcium without sugar dependence), Amidated LM Citrus Pectin (modified for tightly controlled gel-strength), and Modified Citrus Pectin (depolymerized for nutraceutical applications).

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

Citrus Pectin is the dominant commercial pectin source globally, accounting for approximately 80 percent of total pectin production by volume. The principal feedstock is citrus peel from juice manufacturing, with lemon and lime peel yielding the highest-quality pectin and orange peel yielding the largest volume.

Industrial production proceeds by acid hot-water extraction of dried citrus peel, followed by alcohol precipitation, washing, drying, and milling. The major pectin producers operate plants adjacent to citrus juice manufacturing to minimize peel-transport costs.

Regulated as E440 in the EU, classified as Generally Recognized as Safe by the U.S. FDA, listed in BP, USP, EP, and JP pharmacopoeias, and approved by JECFA without a numerical Acceptable Daily Intake limit.

The molecule is a galacturonic-acid polymer with variable methoxyl-ester substitution. Citrus-source pectin has a more uniform galacturonic-acid block structure than apple-source pectin, producing more consistent gel formation and clearer finished gels.

Strategic dominance in the dairy-beverage stabilization segment is the principal modern growth driver: Pectin's ability to bind and stabilize casein at low pH makes it the only hydrocolloid that can produce shelf-stable acidic dairy drinks like drinkable yogurt and the rapidly expanding yogurt-drink category in China and global markets. Citrus Pectin specifically dominates this application due to its consistency advantage over apple-source.

• Jams, jellies, marmalades, and fruit preserves; the dominant gelling agent in this category globally
• Acidic dairy beverages: drinkable yogurt, lassi, ayran, and fruit-flavored milk; stabilizes casein at pH 3.8 to 4.5
• Confectionery: gummies, fruit pastes (pâte de fruits), Turkish delight, and fruit lozenges
• Frozen desserts: sorbet, fruit ice creams, and acidic frozen products
• Bakery applications: bakery glazes, pie fillings, and fruit-filled pastries
• Pharmaceutical applications: anti-diarrheal preparations, dietary fiber supplements, modified citrus pectin for nutraceutical use
• Reduced-sugar and diabetic-friendly fruit products using LM Pectin
• Plant-based meat alternatives
• Cosmetic applications: natural-positioning gel matrices and skincare