See below the Definition of pectins
Pectin is partial methyl esters of polygalacturonic acid and their sodium, potassium, calcium and ammonium salts obtained by extraction in an aqueous medium of appropriate edible plant material, usually citrus fruits, apple & sunflower. In some type of pectins, a portion of the methyl esters may have been converted to primary amides by treatment with ammonia. Commercial product is normally diluted with sugars for standardization purpose. These are further specified to pH value, gel strength, viscosity, degree of esterification and setting characteristics.
Commonly used pectins are of two different types mainly high methoxyl pectins (HM-pectins) having degree of esterification (D.E.) more than 50 % and low methoxyl pectin (LM-pectins) having degree of esterification less than 50 %. High methoxyl pectins are further classified as ultra rapid set, rapid set, medium rapid set and slow set. Low methoxyl pectins are also specified as conventional and amided type. The degree of amidation (D.A.) indicates the presence of carboxyl groups in the amide form.
We manufacture pectins from various edible plant sources like citrus peels and sunflower heads. Citrus pectins are manufactured from lime and orange peels, may be wet or dry. Sunflower pectins are manufactured from naturally dried sunflower heads after removal of oil seeds.