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Pectin Pectin is a natural plant-derived gelling agent usually made from citrus peel or apple peel via hot acidic extraction, available as high-methoxyl (HM, DE>50%) or low-methoxyl (LM, DE55% sugar), LM via calcium bridges ("egg-box" model) across wider pH 2.8-6.0 with low/no sugar. In the food industry, it delivers precise setting control, heat stability to 105°C (HM) or 140°C UHT (LM), and dosage efficiency (0.2-1.5%) ideal for jams, dairy, low-sugar formulations, and acidified beverages.
