Pure Fruit Pectin Manufacturer and Supplier

Since 2017, you can trust Changchun Doris Trading Co., Ltd. to give you the best food items. We serve 97 industrial food makers around the world with high-purity Pure Fruit Pectin that is made from natural apple pomace and citrus peels. The Galacturonic Acid level in our product must be at least 65%, the Degree of Esterification must be between 60 and 62%, and the USA-SAG grade must be 150°±5.

Our product gives you clean-label options for your manufacturing needs, unlike mixed alternatives. We ensure steady quality for a wide range of uses, from sweets to drinks, thanks to our many certifications, such as FDA, ISO, HALAL, KOSHER, and BRC. Our portfolio of 208 goods makes it easier to find what you need, and our expert team can help you with unique formulations within 7 days.

We are based in Changchun, which is known as "China's Granary," and we use our local and global operations skills to make sure that the supply chain works well.

Why Choose Us?

Certified Quality You Can Trust

We care most about the safety of your goods. We keep up with certificates from around the world, such as FDA, ISO, HALAL, KOSHER, RSPO, FSSC, and BRC. These references show that our Pure Fruit Pectin meets the highest standards for food safety around the world.

Heavy metals, bacterial safety, and useful factors are tested thoroughly on every run. Together with every package, you get a full COA document.

Technical Expertise at Your Service

Our R&D team has a lot of experience and knows how to use hydrocolloids in complicated ways. We can help you with custom solutions whether you need high-methoxyl pectin for acidic sweets or low-methoxyl types for low-sugar recipes.

We offer unique recipe creation that can be finished in 7 days. To make sure your output goes smoothly, our expert support includes helping you figure out the best dose, handling, and fixing problems.

Fast and Flexible Supply Chain

In the food business, time-to-market is important. Some of our goods are kept in stock, and production is finished in about 15 days. Our order amounts are flexible enough to meet the needs of both small test runs and large-scale production.

Our extensive world logistics network helps with shipping by sea, air, and land. We load mixed containers with regular food items and offer cheap freight solutions as well as quick help with customs clearing.

One-Stop Procurement Advantage

Partnering with us will make the process of finding easier. We also sell 208 food ingredients, such as cocoa products, emulsifiers, modified starches, and antioxidant mixes. Some of our users get up to 28 different kinds of ingredients from us.

This combined method lowers your buying costs, makes managing your suppliers easier, and speeds up your supply chain while making sure that the quality of all of your goods stays the same.

Pure Fruit Pectin Advantages

Our quality Pure Fruit Pectin can be used in a wide range of food uses as a gelling agent, binder, and thickener. It works better than other high-solids sweeteners, making vegan sweets with hard textures that stay stable even in hot conditions.

It works well to stop protein sedimentation and phase separation in acidic plant- and dairy-based drinks. You can make yogurt drinks and oat coffee that are steady, have a clean taste, and last longer on the shelf.

Our low-ester pectin lets us make fruit products with soluble solids below 40% Brix that have less sugar. The calcium-bridge gelation process keeps the structure strong and the fruit suspended in fillings that can be kept in the fridge without changing the taste.

High-ester forms work great in lactic acid bacteria drinks, sour jams and jellies, and chewy sweets. You can fine-tune the working settings with the rapid-set or slow-set choices. Low-ester types work well in frozen treats, salad sauces, ice cream, yogurt, and general or low-acid jams.

It works better than starches or animal-based gelatins because it is clear and doesn't release flavors. The end goods have bright colors and real fruit tastes that aren't hidden or off-putting.

Specifications

Parameter	Specification
Appearance	Free flowing pale brown powder
Flavor & Odor	Slight, free from off-flavors and off-notes
Degree of Esterification	60-62%
Grade (USA-SAG)	150°±5
Loss on Drying	12% Max
pH (1% solution)	2.6-4.0
Ash	5% Max
Acid Insoluble Ash	1% Max
Free Methyl Alcohol	1% Max
SO₂ Content	50ppm Max
Galacturonic Acid	65% Min
Nitrogen Content	1% Max
Heavy Metals (As Pb)	15mg/kg Max
Lead	5mg/kg Max
Arsenic	2mg/kg Max
Total Plate Count	<1000 cfu/g
Yeast & Mould	<100 cfu/g
Salmonella	Absent in 25g
E. Coli	Absent in 1g
Staphylococcus Aureus	Absent in 1g

Frequently Asked Questions

Q: Why does my pectin clump during dissolution?

A: Pectin is highly hydrophilic. Pre-blend it with 5-8 parts sugar or use high-shear mixing to prevent agglomeration and ensure smooth dispersion.

Q: What's the difference between HM and LM pectin in application?

A: High-methoxyl pectin requires sugar and acid for gelling, ideal for traditional jams. Low-methoxyl pectin uses calcium ions, perfect for low-sugar or sugar-free products.

Q: How does pH affect pectin stability?

A: For HM pectin, pH above 3.5 prevents gelation, while pH below 2.8 causes premature gelling. The optimal range is 3.0-3.3 for consistent results.

Q: Is this considered a clean-label ingredient?

A: Absolutely. Our pectin is plant-derived fiber, listed simply as "Pectin" or "Fruit Pectin" on labels, meeting natural ingredient demands.

Q: Can it withstand high-temperature processing?

A: Yes, our pectin demonstrates excellent heat stability, suitable for pasteurized fillings and baked goods requiring structural integrity after thermal processing.

Q: What's the recommended usage level?

A: In fruit and vegetable juices, use up to 3.0 g/kg. For solid beverages, adjust according to dilution ratio. Application-specific guidance is available from our technical team.