Pectin

Pectin Products

Pectin is mainly categorized into high-ester (HM) and low-ester (LM) pectin based on its degree of esterification (DE value). High-ester pectin forms gels under conditions of high temperature, high sugar content, and acidity, making it widely used in products like jams, jellies, confectionery, and yogurt fruit layers. Low-ester pectin can form thermally irreversible gels in the presence of calcium ions, even in low-sugar or no-sugar environments. This property makes it particularly suitable for reduced-sugar/no-sugar jams and jellies, dairy desserts, and products requiring thermal stability during sterilization or freeze-thaw stability.

Origin of Pectin	Type	Characteristic	Main application
Sunflower LMC CAGPEC™️ SPS	CAGPEC™️ SP100	High Calcium Reactivity	Fruit Jam
	CAGPEC™️ SP200	High Calcium Reactivity	Fruit Jam
	CAGPEC™️ SP300	High Calcium Reactivity	Yoghurt
	CAGPEC™️ SP400	High Calcium Reactivity	Bakery Fillings, Candy
Citrus HM CAGPEC™️ CPS	CAGPEC™️ CP 100	Rapid Set 150 + 5 (USA SAG )	High Sugar Jam
	CAGPEC™️ CP 200	Medium Rapid Set 150 + 5 (USA SAG )	High Sugar Jam
	CAGPEC™️ CP 300	Slow Set 150 + 5 (USA SAG )	Jam Confectionery
	CAGPEC™️ CP 700	Viscosity Pectin ( 4% viscosity 400-600 CP )	Juice Beverage
	CAGPEC™️ CP 800	Slow Set 160 + 7	Confectionery
	CAGPEC™️ CP1000	Protein Stability	Yoghurt Drink, Acidified Milk Drinks
Apple HM CAGPEC™️ APS	CAGPEC™️ AP100	Rapid Set 150 + 5 (USA SAG )	High Sugar Jam
	CAGPEC™️ AP200	Medium Rapid Set 150 + 5 (USA SAG )	High Sugar Jam
	CAGPEC™️ AP300	Slow Set 150 + 5 (USA SAG )	Jam, Confectionery
	CAGPEC™️ AP700	Viscosity Pectin ( 4% viscosity 400-600 CP )	Juice Beverage
	CAGPEC™️ AP800	Slow Set 160 + 7	Confectionery
	CAGPEC™️ AP900	Slow Set 160 + 7	Confectionery

Series Overview

Product Series	Raw Material	Type	Gel Mechanism	Sugar Requirement	Thermoreversibility	Typical System
Apple HM (APS)	Apple Pomace	High Methoxyl	Sugar + Acid Activated	>55% SS	No	High-sugar fruit systems
Citrus HM (CPS)	Citrus Peel	High Methoxyl	Sugar + Acid Activated	>55% SS	No	Jam, confectionery, beverages
Sunflower LMC (SP)	Sunflower Head	Low Methoxyl	Calcium Activated	10–55% SS	Yes	Low-sugar & dairy systems

Application-Based Comparison

Application	Best Choice	Why
Traditional High-Sugar Jam (60–65% SS)	Apple HM / Citrus HM	Strong, clear sugar-acid gel
Premium Fruit Confectionery	Apple HM	Superior clarity & flavor release
Standard Fruit Candy	Citrus HM	Consistent gel, cost-effective
Marmalade	Apple HM	Excellent peel suspension
High-Sugar Bakery Filling	Citrus HM	Bake-stable gel structure
Reduced-Sugar Jam	Sunflower LMC	Calcium-activated, low sugar compatible
Sugar-Free Fruit Spread	Sunflower LMC	Works without high soluble solids
Yogurt Fruit Preparation	Sunflower LMC	Protein stabilization & whey control
Acidified Milk Drinks	Citrus HM (CP1000)	Protein stabilization grade
Stirred / Set Yogurt	Sunflower LMC	Thermoreversible calcium gel
Beverage Viscosity Control	Citrus HM (CP700)	Controlled viscosity grade
Ice Cream Stabilization	Sunflower LMC	Ice crystal control & melt resistance

We offer different packing & size as required

500g /1kg

20kg / 25kg

25kg

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