Citrus Pectin High Methoxyl (HM) · Gelling Agent for Jams, Fruit Preparations & Beverages

Key characteristics

• Plant-based hydrocolloid: extracted from citrus peels (lemon, lime, orange), suitable for vegetarian and many clean-label formulations.
• High methoxyl (HM) type: degree of esterification (>50%) designed for gelling in high-sugar, low-pH systems.
• Controlled gel strength & set: grades can be tailored for rapid-set, medium-set or slow-set behaviour depending on your processing and filling conditions.
• Texture versatility: allows design of firm cuttable gels, spreadable textures or pumpable fruit preparations by adjusting pectin level, sugar, pH and calcium.
• Stabilising function: contributes to suspension of fruit pieces, cloud stability in beverages and viscosity control in dairy and confectionery systems.

Atlas works closely with pectin producers to select the right HM citrus pectin grade based on your target application, processing line and regulatory needs.

Indicative specification points

Final specifications are agreed with your QA/QC team, but typical commercial parameters for HM citrus pectin include:

• Appearance: light yellow to off-white, free-flowing powder.
• Degree of esterification (DE): typically in the >50% DE range, aligned with your required gelling behaviour.
• Gel strength (e.g. SAG or jelly grade) specified versus standard conditions.
• Moisture, ash, pH and acid-insoluble matter within food-grade limits.
• Low microbial counts suitable for fruit processing, beverage and dairy facilities.

Detailed technical data sheets and Certificates of Analysis (COAs) are provided for each batch, including information required by your downstream customers.

Jams, jellies & fruit spreads

• Traditional jams and jellies where HM pectin provides a firm yet spreadable gel at typical sugar levels (around 55–65% soluble solids) and pH ~3.0.
• Light and reduced-sugar jams where pectin level, sugar and possible calcium source are adjusted to maintain structure within regulatory limits.
• Fruit fillings and toppings for bakery and dairy (e.g. fruit-on-the-bottom yogurt, pastry fillings) requiring controlled viscosity and limited syneresis.

Beverages & juice products

• Citrus and multi-fruit beverages where pectin helps stabilise cloud and pulp, especially in high-acid drinks.
• Juice concentrates and nectars where pectin supports mouthfeel and reduces phase separation during storage.
• Functional and vitamin beverages that use pectin to fine-tune viscosity and suspension of particulates.

Dairy, plant-based & confectionery

• Stirred yogurt and fruit yogurts where pectin works alongside proteins and other stabilisers to give a creamy, stable texture.
• Plant-based desserts and milk alternatives, contributing to body, stability and reduced syneresis when combined with other hydrocolloids.
• Fruit chews and confectionery gels, in combination with other gelling agents, to achieve specific bite and flavour release.

Formulation guidance

• HM pectin typically gels at pH ~2.8–3.5 with sufficient sugar; target solids and pH are critical for consistent gel strength.
• Use appropriate buffer systems and acidification sequence to avoid premature gelation or uneven texture.
• Combine with other hydrocolloids (e.g. xanthan, locust bean gum, starches) from the Atlas portfolio for cost optimisation and texture tuning.
• Atlas can help you select rapid-set vs slow-set pectin grades depending on your filling temperature, line speed and packaging format.

Quality & documentation

• Supplied as food-grade citrus pectin with specifications aligned to your internal standards and customer expectations.
• Each batch accompanied by a Certificate of Analysis (COA) covering gel strength, DE, moisture, ash, pH and microbiology.
• Supporting documents available for GMO status, allergen status, contaminants and heavy metals upon request.
• Producers can typically provide ISO, FSSC, Halal and Kosher certifications, depending on the selected site.
• Customers remain responsible for labelling (additive declaration, E-number, claims) and regulatory compliance in each market. Atlas provides technical data for your regulatory team’s evaluation.

Packaging, storage & logistics

• Standard packaging: 20–25 kg multi-ply paper bags with inner food-grade liner; alternative packaging formats can be discussed for large accounts.
• Suitable for mixed-container shipments together with other hydrocolloids, sweeteners and functional ingredients from the Atlas portfolio.
• Store in a cool, dry and odour-free warehouse, away from moisture and direct sunlight, to preserve gel strength and functionality.
• Shipments organised under FOB, CFR, CIF or other agreed Incoterms, with export documentation handled from Ankara, Türkiye.

Share your target application (jam, fruit prep, beverage, dairy, confectionery), target Brix and pH, annual volume, packaging needs and destination markets so our team can propose the most suitable citrus pectin grades and supply model.