Citrus pectin manufacturer for jam and candy

Citrus pectin manufacturer is a soluble fiber in fruits and vegetables, especially in apple and citrus peels. It is a powerful gelling agent used to thicken jams and jellies and can also be used to make sweets.

Citrus pectin manufacturer

Citrus pectin manufacturer for jam and candy

Specification

Product parameters	Test standards	Test results
Appearance: light yellow powder
White powder qualified
Particle size	≥95%	Pass 60 meshes Qualified
Gel degree (USA-SAG, °)	150±5°	151°
Galacturonic acid%	≥ 65.0	91.5
Weightlessness%	≤ 10	7.0
Ash content%	≤ 5	2.5
Esterification%	66-72	70.8
Hydrochloric acid insoluble matter%	≤ 1	0.16
PH (2.5% water solubility)	2.6-3.0	2.8
Heavy metal (Pb) mg/kg	≤ 15	<15
Arsenic mg/kg	≤ 2	<2
Lead mg/kg	≤ 5	<5
Sulfur dioxide%	≤ 0.005	<0.005

The efficacy and role of citrus pectin

Supplementing citrus pectin can provide some potential health benefits.

1. Improve blood sugar and blood lipid levels

Some studies on mice have shown that citrus pectin can lower blood sugar levels. Improve the function of blood sugar-related hormones, helping control type 2 diabetes. However, studies on humans have not observed the same powerful blood sugar control effect. Citrus pectin can also increase blood lipid levels by binding to cholesterol in the digestive tract. Prevent cholesterol from being absorbed, thereby reducing the risk of heart disease, in a study of 57 adults. Those who consumed 15 grams of citrus pectin daily had a 7% lower LDL (bad) cholesterol than the control group. Animal studies have also proven the ability of these supplements to lower cholesterol and blood lipids. However, we need more research to understand better how citrus pectin affects blood sugar and fat levels.

2. Reduce the risk of colon cancer

In test-tube studies, citrus pectin killed colon cancer cells. In addition, this fiber helps reduce inflammation and cell damage, which can trigger the formation of colon cancer cells, thereby reducing the risk of colon cancer. Researchers speculate that citrus pectin can reduce the risk of colon cancer by binding to galectin-3 and inhibiting its absorption. High levels of galectin-3 are associated with an increased risk of colon cancer. Test-tube studies also show that citrus pectin can kill other cancer cells, including breast, liver, stomach, and lung cancer.

3. Promote a healthy weight

Citrus pectin can also promote a healthy weight. In human studies, increased fiber intake is associated with a decreased risk of overweight and obesity. It’s believed that this is because fibers are fillers, and most. High-fiber foods have lower calories than low-fiber foods such as refined grains. In addition, animal studies have shown that citrus pectin supplements can promote weight loss and fat burning in obese rats. Specifically, a study in rats found that citrus pectin can promote satiety and reduce calorie intake more than a high-protein diet. Similar studies have also found that citrus pectin increases mice’s satiety or satiety hormone levels.

4. Contribute to digestive tract problems

As a soluble fiber with unique gelling properties, citrus pectin benefits digestion in many ways. In water, soluble fiber becomes a gel in the digestive tract. Therefore, they can soften stools, speed up the transit time of substances through the digestive tract, and reduce constipation. In addition, soluble fiber is a prebiotic and a food source of healthy bacteria in the intestinal tract.

In a 4-week study of 80 patients with slow transit constipation, those who consumed 24 grams of citrus pectin daily had healthy bacteria in their intestines. In addition, some animal studies have shown that these supplements can improve the health of intestinal bacteria, thereby reducing inflammation and improving gastrointestinal symptoms. In addition, this unique fiber may form a protective barrier around the intestinal wall to prevent harmful bacteria from entering your body.

The process of making jam with citrus pectin

The materials for making jam

1. Fresh fruits with a volume of about 1.5 liters (such as strawberries, blueberries, apricots, etc.)
2. A pack of citrus pectin powder
3. About 900 grams of sugar (if the fruit is bitter, such as oranges, then use about 1150 grams of sugar
4.60 ml lemon juice
5. About 2.5 grams of butter or margarine

Make jam with citrus pectin processes

1. Prepare fruits. First, wash the fruit under the faucet, and then process the fruit into an edible appearance, which needs to be peeled and peeled, pitted, pitted, and which needs to be pitted, the stem removed, etc. Then, cut the fruit into easy-to-handle pieces.

2. Crush the fruit. After washing and preparing the fruit, set aside some time for the fruit to dry, and then use a potato masher or wooden spoon to mash the fruit. The time to pound the fruit depends on the type of jam you want to make. If you want a thicker, fruity jam, mash it for a minute or two. And if you want a finer texture, pound it for 3 minutes.

3. Put the fruit in a suitable size soup pot or saucepan. First, put the fruit with a volume of about 1200 ml into the pot, then add lemon juice and butter. Add about 40 ml of lemon juice and 5 ml of butter or margarine. Gently stir the ingredients together. You can heat the butter to make it easier to stir. Lemon juice will reduce the sweetness of the jam.

4. Boil the mixed fruit ingredients. Thorough boiling means that the foam will not disappear or decrease when you stir. Start stirring constantly from the bottom to prevent the fruit from sticking to the bottom of the pot and burning. After boiling, the juice can flow out of the fruit, preventing the pot from scorching.

5. Pour in the sugar and citrus pectin. Do not turn off the heat; pour the sugar into the pot, continue to stir, and let the sugar melt completely. You will notice that the fruit will become lighter and more transparent after adding sugar. Continue to stir without interruption. According to this formula, if you use 1200 ml of pulp, you need to add 600 ml of sugar (the ratio of sugar to fruit is 1:2). But know that this ratio is not fixed. If you use bitter pulp, such as oranges, the ratio should be 2:3; that is, add 300 ml of sugar for every 450 ml of pulp.

6. Let the jam simmer for 5-20 minutes until the texture becomes thick, similar to syrup. Continue to heat on low heat until the texture of the jam is completely desired. The time required depends on the type of fruit selected. Some fruits take a long time to become soft enough.

7. Turn off the fire. When the ingredients are in the right state, turn off the fire and remove the pot from the fire.

8. Use a spoon to scrape off the bubbles or foam on the surface. The color of the foam is whitish, and sometimes a batch of boiled foam will foam more than other times. You don’t need to remove all the bubbles completely. But if you ignore the foam completely, it will affect the consistency of the jam, and the taste will not be very good.

9. Scoop the jam or jelly-like jam into the prepared jar. Use a canning funnel to make it easier to fill the jam into the jar. Remember to leave a space of about 3 mm at the top of the can, also called “can head clearance.” Use a damp cloth to wipe off the remaining jam on the can mouth and spiral part, especially the sealed area.

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