PRODUCT CATEGORY

Sweeteners

Sorbitol D-Xylose Xylitol Maltitol Isomaltitol D-Mannose Mannitol Erythritol Lactitol Trehalose Sucralose L-Arabinose Crystalline Fructose Isomaltulose Dextrose Anhydrous Dextrose Monohydrate Maltodextrin Acesulfame-K Sodium Cyclamate Stevia Neotame Saccharin Sodium Allulose Aspartame

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 Jelly

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

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Description Specification Certification Application Packing & Shipping

Description

The compound pectin is a fine and uniform powder (white to light yellow), with good fluidity and no lumps. 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:

Superior texture: Compound pectin offers a richer, more stable taste that meets consumers' expectations.
Better stability: Compound pectin reduces water separation, stratification and sedimentation, and extends the shelf life of the product.
Better appearance: Compound pectin can maintain the product's luster, transparency or form a specific structure.

Customized Compound Pectin For Jelly

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 jelly with compounded pectin can be used:

Regular Jelly:Great taste; simple process; cost-effective.
High-transparency Jelly:High transparency, clearly display the details of fruit;no flesh color fading.
Konjac Jelly:Springy; good water retention; great flavor release.
Double-layer Jelly:Able to applied to both the upper and lower layers;no color mixture;no fading.
Drinkable Jelly:Smooth and fruity taste.
Non-dairy pudding:Tender and smooth taste.
Milk pudding:Soft and smooth, great flavor, acid resistan.
Neutral Jelly:121℃ sterilization, no acid,can be stored at room temperature,maximize the flavor.
Neutral pudding:121℃ sterilization; no acid;can be stored at room temperature, mild and mellw taste.
Explosive Jelly:springy coat with flowing heart.
Peeling Jelly:Large crisp heart with a jelly coat: new and interesting taste.
Jelly / Pudding for bubble tea:Resistant to high temperature (can be used in hot bubble tea);tender and smooth.

Other applications:

Dairy products:
Prevent whey from separating water, increase consistency and smoothness, especially in stirred and drinking yogurt. It is often compounded with starch, gelatin, xanthan gum, etc. Add compound pectin to cream cheese and spread cheese to improve spreadability, texture and stability.
Beverage:
Adding compound pectin to cloudy fruit juice beverages can stabilize the pulp particles, prevent sedimentation and enhance the full-bodied taste.The use of compound pectin in milk-containing beverages and plant protein beverages can stabilize protein and fat, prevent layering, and provide a good taste.
Candy:
The use of compound pectin in gummy candies can provide different hardness and chewiness, reduce costs or improve the process.
Baked goods:
Compound pectin serves as a stabilizer for jam and cream fillings, preventing moisture migration and leakage during baking. Compound pectin can also be used as a surface decoration for baked goods.
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.
Frozen foods:
Compound pectin enhances freeze-thaw stability and reduces the formation of ice crystals (such as ice cream).

Packing & Shipping

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