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Pectin

Pectin is a polysaccharide with two types of composition: homopolysaccharides and heteropolysaccharides. It is mainly derived from the peel of citrus fruit, apple pulp and the cell walls of some vegetables.

Pectin is white or yellowish or light grey, light brown coarse powder to fine powder, a few odourless, sticky and smooth taste. Widely used in the food industry, as a thickener, gelling agent for jams, jellies, candies, etc., to improve the texture of food.

 

  


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