Citrus pectin 1 kg

Citrus Pectin: Your Natural Solution for Stabilization and Texture

Unleash the power of nature with our Citrus Pectin, a premium, 100% natural powder sourced from Switzerland. This light beige powder, also known by its INCI name Citrus Pectin (E-440), is a versatile ingredient renowned for its exceptional binding, emulsion stabilizing, and viscosity controlling properties. While commonly recognized as a food additive, its unique attributes make it an invaluable component in cosmetics, sports nutrition, and dietary supplements. Experience the difference of a truly natural and effective stabilizer with worldwide shipping available.

Description and Key Features

Citrus Pectin is a naturally occurring polysaccharide found in the cell walls of citrus fruits. Our high-quality pectin is extracted to deliver a fine, light beige powder that is highly effective even at low concentrations. It's often synonymous with other gelling and thickening agents like agar-agar and gelatin, yet it offers distinct advantages, particularly its plant-based origin and unique textural contributions.

Key features:

• 100% Natural Quality: Derived purely from citrus fruits, ensuring a natural and wholesome ingredient for your formulations.
• Binding and Stabilizing Agent: Acts as an excellent binder and emulsion stabilizer, preventing separation of ingredients and creating cohesive formulations.
• Viscosity Control: Provides effective viscosity control, allowing you to achieve desired textures from thin lotions to thick gels.
• Highly Soluble: While it can absorb up to 20% water in a humid atmosphere, for optimal performance, pectin is best dispersed in water or other polar liquids, often requiring heat for full dissolution and activation.
• Efficient Usage Rate: Effective at very low inclusion rates, typically 0.2-0.5%, making it an economical choice for large-scale production.
• Versatile Applications: A multipurpose ingredient suitable for a broad spectrum of products beyond just food.

Versatile Applications and Usage Areas

Citrus Pectin is a powerhouse ingredient, extending its utility far beyond its traditional role in jams and jellies. Its unique gelling and stabilizing properties make it highly sought after across various industries:

• Food Additive:
  • Jams, Jellies, and Preserves: Its primary and most well-known use, forming a stable gel that gives these products their characteristic texture.
  • Fruit Preparations: Used in fruit fillings for pies, tarts, and yogurts to control texture and prevent syneresis (weeping).
  • Confectionery: Applied in gummy candies and fruit snacks for chewiness and stability.
  • Dairy Products: Acts as a stabilizer in yogurts, fermented milks, and fruit-flavored drinks to prevent separation and improve mouthfeel.
  • Beverages: Can be used to thicken fruit juices or smoothies, or to provide body to low-calorie drinks.
  • Sauces and Dressings: Helps to thicken and stabilize various sauces, dressings, and condiments, improving their consistency.
• Cosmetics and Personal Care:
  • Emulsion Stabilizer: Crucial for preventing oil and water phases from separating in creams, lotions, and balms, ensuring a stable and homogenous product. This leads to a longer shelf life and better user experience.
  • Viscosity Controller/Thickener: Used to achieve desired textures in products like shampoos, conditioners, shower gels, and facial cleansers, ranging from a light serum to a rich cream. It provides a pleasant sensory feel without being overly sticky.
  • Hair Styling Products: Can be incorporated into hair gels and mousses to provide hold and texture due to its binding properties.
  • Masks (Facial and Hair): Contributes to the texture and adherence of mask formulations, making them easier to apply and remove.
  • Natural Gelling Agent: Offers a natural alternative to synthetic gelling agents in various formulations, appealing to consumers seeking clean beauty products.
• Sports Nutrition & Dietary Supplements:
  • Tablet/Capsule Binder: In powdered supplements, pectin can act as a natural binder, helping to form cohesive tablets or fill capsules uniformly, preventing powder segregation.
  • Suspension Agent: Helps to keep insoluble particles suspended evenly in liquid supplements, ensuring consistent dosing.
  • Texture Enhancer: Can improve the texture and mouthfeel of powdered drink mixes when reconstituted with water.
  • Fiber Source (Soluble Fiber): As a soluble fiber, pectin contributes to digestive health, making it a valuable addition to functional foods and dietary supplements aimed at gut health.
• Other Applications:
  • Pharmaceutical Industry: Used as a binder in tablet formulations and as a gelling agent in various oral medications.

When incorporating Citrus Pectin, remember its optimal usage rate of 0.2-0.5% and ensure proper dispersion, often involving pre-mixing with a small amount of sugar or other dry ingredients to prevent clumping, followed by hot dispersion for full activation.

Cosmetic Recipe: "Silky Smooth" Natural Face Cream

Create a luxurious, naturally-derived face cream with a smooth, stable texture using Citrus Pectin as an emulsion stabilizer and viscosity controller.

Instructions for Preparation:

1. Sanitization: Thoroughly sanitize all your equipment (beakers, stirring rods, containers) using isopropyl alcohol and allow them to air dry completely.
2. Phase A (Water Phase): In a heat-resistant beaker, combine distilled water and glycerin. Carefully sprinkle the Citrus Pectin over the surface of the water, ensuring it disperses without clumping. Let it sit for 5-10 minutes to hydrate. Then, gently stir until dissolved. Heat this phase to 70-75°C (158-167°F) on a double boiler or in a microwave (using short bursts).
3. Phase B (Oil Phase): In a separate heat-resistant beaker, combine emulsifying wax, shea butter, and jojoba oil. Heat this phase to 70-75°C (158-167°F) on a double boiler until all solids are completely melted and clear.
4. Emulsification: Slowly pour the hot water phase (Phase A) into the hot oil phase (Phase B) while continuously stirring with a stick blender or hand mixer on low speed. Continue blending until a homogeneous, creamy emulsion forms. The mixture will start to thicken as it cools.
5. Cool Down: Continue stirring occasionally as the cream cools down to below 40°C (104°F). This helps to prevent separation and ensures a smooth texture.
6. Phase C (Cool Down Phase): Once the cream has cooled below 40°C (104°F), add the preservative, Vitamin E, and optional essential oil/fragrance oil. Stir thoroughly until all ingredients are well incorporated.
7. pH Adjustment (Optional, but Recommended): Check the pH of your cream. For a face cream, an optimal pH is typically between 5.0 and 6.0. If needed, adjust by adding a drop of diluted lactic acid (to lower pH) or a diluted baking soda solution (to raise pH).
8. Packaging: Transfer the finished cream into a clean, sanitized jar or airless pump bottle.

Recommendations for Application and Use:

• Pectin Dispersion: Proper dispersion of Citrus Pectin in the water phase is crucial. If it clumps, it may not fully hydrate and activate, leading to a less stable emulsion. Pre-mixing it with glycerin or a small amount of sugar before adding to water can also help prevent clumping.
• Heating: Both phases (water and oil) must be at the same temperature before mixing for optimal emulsification. Ensure the pectin is fully dissolved in the water phase before combining.
• Mixing: Continuous and thorough mixing during the emulsification process is key to creating a stable and uniform cream.
• Storage: Store the finished face cream in a cool, dark place, away from direct sunlight, to maintain its stability and extend shelf life.
• Inclusion Rate: The recommended inclusion rate for Citrus Pectin is 0.2-0.5%. Adjusting this percentage can influence the final viscosity and stability of your cream. Start with 0.3% and adjust in future batches if a thicker or thinner consistency is desired.
• Patch Test: As with any new cosmetic product, perform a patch test on a small area of skin before full application to check for any sensitivities or allergic reactions.