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jellies, jams and preservatives that use pectin

For over 50 years, AEP Colloids has been one of the leading Pectin suppliers for the food and pharmaceutical industries.

Apple, Citrus, High Methyl, Low Methyl, Amidated, Food Grade, USP

CAS# 9000-69-5

Pectin is found in all land-based plants as a structural component in combination with cellulose and starches. Most of the commercially available Pectins are extracted for citrus peel, apple pomace and in some cases from sugar beet. Long chains of galacturonic acid units make up the Pectin structure.  During the extraction process, the ratio of free acid groups to methyl esters of galacturonic acid can be adjusted. This difference leads to the Pectin’s degree of esterification (DE).  If the DE is less than 50% the pectin is labeled as a low ester Pectin (or low methoxy Pectin).  These low E Pectins tend to gel in the presence of divalent ions. With high ester Pectin (or high methoxy Pectin), the gel is formed in the presence of high soluble solids and a low pH. These high ester Pectins can be further divided into rapid set (> 70DE) and slow set (DE of 50-70).

The use of Pectin is largely associated with jellies, jams and preservatives, but has also found many other uses. Confectionery products such as candies utilize Pectin as a gelling agent and for its ability to stabilize soluble solids, as well as in puddings, fruit toppings and pie fillings. In the pharmaceutical industry, Pectin is used for its ability to form a complex with insulin, penicillin, etc…  in order to prolong their action. Pectin can also be used as a hemostatic agent blood plasma substitute and as a chelating agent in the detox of heavy metals from your system.

Pectin Supplier

AEP Colloids is one of the leading pectin suppliers/distributors in the industry. For more information, or to purchase pectin, please contact us online or call us at 1-800-848-0658.

Appearance: Off white to brown.
Degree of Esterification: Varies
Degree of Amidation: Varies
Moisture: <12.0%

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