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Thickeners

Xanthan Gum Compound Carrageenan Pure Powder Carrageenan Pectin Gelatin Guar Gum Konjac Powder Konjac Gum Gellan Gum Curdlan Magnesium Chloride Gluten β-Cyclodextrin Chitosan Oligosaccharide Pullulan Soluble Soy Polysaccharide Sodium Alginate Sodium Polyacrylate Hypromellose Coffee Dextrin Yellow Dextrin Corn Starch Compound-Pectin Glucono-Delta-Lactone Propylene Glycol Alginate

Preservatives

Sorbic Acid Potassium Sorbate Potassium Acetate Sodium Diacetate Sodium Dehydroacetate EDTA-2Na D-isoascorbate Sodium Potassium Formate Lactic Acid Sodium Lactate Potassium Chloride Calcium Propionate Sodium Propionate Benzoic Acid Potassium Benzoate Calcium Benzoate Zinc Dibenzoate Sodium Benzoate Bronopol ε-polylysine Natamycin Nisin Transglutaminase(TGase) Calcium Acetate Sodium Acetate

Antioxidants

Ascorbic Acid Sodium Ascorbate D-sodium Erythorbate Butylated Hydroxytoluen (BHT) Tert-Butylhydroquinone(TBHQ) Vitamin C Palmitate Soy Isoflavones

Amino Acid

L-Lysine L-Leucine L-Methionine L-Citrulline L-Proline L-Serine L-Valine L-Isoleucine L-Histidine L-Tryptophan L-Alanine Beta-Alanine L-Cysteine Hydrochloride Monohydrate DL-Methionine L-Arginine L-Threonine L-Theanine L-Glutamic acid Glycine L-Cystine L-Tyrosine L-Phenylalanine L-Glutamine L-Cysteine L-Aspartic acid γ-Aminobutyric Acid/GABA L-Lysine Hydrochloride Calcium L-aspartate L-Cysteine Hydrochloride Anhydrous N-Acetyl-L-cysteine Taurine D-Alanine L-Ornithine-L-Aspartate L-Arginine-Hydrochloride N-Acetyl-L-Tyrosine L-Lysine-Acetate L-Histidine-Hydrochloride-Monohydrate

Dietary Fiber

Polydextrose Soybean Oligosaccharides Fructoolig Osaccharide(FOS) Xylo-oligosaccharides Galacto-Oligosaccharides Iso-malto-oligosaccharide(IMO) Lactulose Stachyose Inulin Resistant Dextrin

Acidity Regulators

Citric Acid Citric Acid Monohydrate Citric Acid Anhydrous Potassium Citrate Sodium Citrates Calcium Citrate DL-Malic Acid L-Malic Acid Fumaric Acid Lactic Acid Phytic Acid Sodium Phytate Potassium Carbonate Disodium Succinate

Emulsifier

Stearic Acid Sodium Stearate Distilled Monoglyceride Sucrose Fatty Acid Esters(SE) Glycerol Monostearate Sorbitan Monostearate (Span 60)

Nutrition Enhancers

Chondroitin Sulphate Yeast β-glucan Chromium Yeast Selenium-Enriched Yeast(SY) Zinc-rich Yeast Choline chloride L-carnitine L-Carnitine-L-Tartrate Kojic Acid Lipoic Acid Creatine Monohydrate Inositol Magnesium Lactate Zinc Citrate Zinc Gluconate Calcium Gluconate Manganese Gluconate Magnesium Gluconate Copper Gluconate Ferrous Gluconate Ferric Pyrophosphate Ferrous Lactate Ferrous Fumarate Zinc Lactate Calcium Lactate Bovine Spleen Peptide Powder Soybean Lecithin Glutathione

Vitamins

Vitamin A Vitamin B1 Vitamin B2 CalciumD-Pantothenate/Vitamin B5 Vitamin B6 Folic acid/Vitamin B9 Vitamin B12 Vitamin C Vitamin D3 Vitamin E powder Vitamin K1 Vitamin K2 Nicotinic Acid Nicotinamide Calcium-L-Threonate Magnesium-L-Threonate Riboflavin5'-Sodium-Phosphate

Protein Supplement

Egg Yolk Powder Egg White Powder Egg Powder Bovine Collagen Peptide (Fortibone） Fish Collagen Peptide Casein Phosphopeptide(CPP) Soy Protein Isolates Spirulina Powder Whole Milk Powder Skimmed Milk Powder Whey Protein Isolate Soybean Peptide

Anticaking Agents

Magnesium Stearate Calcium Stearate Potassium Stearate Microcrystalline Cellulose Silicon Dioxide

Customized Compound Pectin For Gummy

Type	Thickeners
Product Name	Compound Pectin For Gummy
Grade	Food grade
Packaging	25kg/bag

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Description Specification Certification Application Packing & Shipping

Description

Pectin is a food additive obtained through extraction and refinement from the peels or residues of fruits such as pomelos, lemons, citrus fruits, and apples, as well as other appropriate edible plants. Pectin is a polysaccharide macromolecular compound that exists in the mesoglycola layer of adjacent cell walls in plants. Compound pectin is a composite colloid system made by scientifically blending natural pectin (high-ester/low-ester) as the main base material with other hydrophilic colloids (such as xanthan gum, locust bean gum, carrageenan, konjac gum, etc.) or functional excipients (calcium salts, buffer salts) through precise proportioning and processing. Through the synergistic effect among colloids, the performance shortcomings of single pectin are significantly improved to meet the diversified food processing demands.Compound pectin can be customized according to different textures, flavors, etc.

Advantages:

Wider application adaptability: Compound pectin breaks through the usage limitations of single pectin.
Improving economic benefits: Compound pectin can use some relatively cheaper colloids (such as guar gum and konjac gum) to replace some of the more expensive pectin.
Synergistic effect: Compound pectin can precisely control the viscosity, pseudoplasticity, thixotropy, etc. of the system, meeting different processing and texture requirements.

Customized Compound Pectin For Gummy

Specification

ITEM	STANDARD	RESULT	Detection limit a/ Quantification limit b	REMARKS	TEST METHOD
Appearance	no strange smell or odor, no spoilage or mold, and no visible foreign objects	no strange smell or odor, no spoilage or mold, and no visible foreign impurities	/	Complies	GB 26687-2011
Moisture,g/100g	/	5.02	/	/	GB 5009.3-2016
Lead ( as Pb),mg/kg	≤2. 0	0.312	b:0.05	Complies	GB 5009.12-2023
Total arsenic (As),mg/kg	≤2. 0	0.0129	b:0.005	Complies	GB 5009.11-2024
Salmonella,/25g	Not Detected	Not Detected	/	Complies	GB 4789.4-2024

Certification

Application

The type of gummy with compounded pectin can be used:

Peeling gelatin candy:Great shape,easy to peel,springy.
Peeling carrageenan candy:Great shape,easy to peel,springy.
Flowing-heart gummy candy:Great shape with flowing heart inside,not sticky.
Mango gummy candy:Springy,not sticky,fruity.
Corn-flavor gummy candy:Crisp coat with soft heart;rich corn flavor.
Double-color orange candy:Two colors in one orange slice,soft and fruity taste.
Gelatin-like candy(carrageenan):Plant-based raw material with gelatin-like taste.
3D fruit-shape gummy candy:3D fruit shapes, springy and fruity.
Decorating gummy candy:Various shapes, full of fun.
Gelatin candy stabilizer(high temperature resistance):Make gelatin gummy resistant to high temperature (up to 45°C)without deformation,breaking the temperature limit.
Cheese sticks:Can be stored at room temperature,smooth taste.
Amber candy:Crispy coat with tender heart.

Other applications:

Jelly:Compounded with pectin, it offers different textures such as bouncy, crisp and tender, or soft. It can be high-sugar, low-sugar or sugar-free.

Yogurt:Compound pectin prevents whey from separating water, increases consistency and smoothness, especially in stirred and drinking yogurt.

Cream cheese, spread cheese:Compound pectin improves spreadability, texture and stability.
Desserts (puddings, mousse):The compound pectin provides a smooth, creamy texture and a good gel structure.

Beverage:Compound pectin stabilizes the pulp particles, prevents sedimentation, and enhances the full-bodied texture.

Filling:The compound pectin serves as a stabilizer for jam and cream fillings, preventing water migration and leakage during baking.

Meat products:Compound pectin is used as a binder and water-retaining agent to improve texture and water retention, making up for the loss of fat reduction.

Sauces and seasonings:Compound pectin has the functions of thickening, stabilizing, improving texture and taste.

Packing & Shipping

Compound Pectin is packaged in kraft paper bags, 25KG Per Bag, FCL/LCL shipped by sea