Pectin
 
Pectin is extracted from citrus fruit. The properties of pectin depend on the level of esterification. High methoxy pectin will only gelatinize in a concentration of sugar and acid, while low methoxy pectin will be gelatinized by interaction with calcium ions at a certain temperature. An insufficiency of calcium ions will result in a failure to gel. However, an excess of calcium ions will result in a gel of low strength. Another primary use of pectin is to stabilize milk protein under acidic environments by preventing aggregation and precipitation.

Form : Powder
Applications : Fruit jam, chewy candy, a stabilizer for milk protein.