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Pectin 25 g

Why fruit-based gels set firm without hours of boiling

Pectin 25 g is a compact package of a plant-derived gelling agent produced from apple pomace and citrus peel. It belongs to the category of Gelling Agents and Thickeners, and its main function is binding water into a firm, jelly-like structure that simple cooling or reduction alone cannot achieve. This small format is well suited for home kitchens, recipe testing, and small workshops that want to evaluate dosage and behavior before ordering larger quantities.

The leading demand for pectin comes from the food industry and home preserving. It is widely used in making jam, marmalade, jelly, fruit fillings for pastries and candy, as well as in marshmallow and fruit paste production. One of its biggest advantages is shortening the cooking time of fruit, which helps preserve more nutrients and natural flavor compared to traditional long sugar boiling. Typical dosage ranges from 5 to 15 grams per kilogram of fruit mass, depending on the acidity of the raw material and the desired gel firmness — firmer marmalade requires a higher dose, softer jelly a lower one. Before use, pectin should be blended with a small portion of sugar to prevent clumping, then added to a hot but not boiling liquid at around 80-90 degrees Celsius while stirring constantly. An acidic environment strengthens gelling, so many recipes are supplemented with citric acid.

Beyond food applications, pectin is also used in cosmetic manufacturing as a natural texturizing and stabilizing ingredient for gels, creams and masks, as well as in pharmaceutical production of tablets and suspensions. In cosmetic formulations it is often combined with synthetic gelling agents to achieve a more complex rheology — for instance with Carbopol Ultrez-21, which produces a clear firm gel while pectin adds softness and a gentle stretch to the texture. For emulsion systems built on pectin, the emulsifier Sorbitan Oleate is a useful addition, while Polyvinylpyrrolidone PVP K30 helps improve surface film stability.

Pectin should be stored in a dry, tightly sealed container away from direct light and moisture, at room temperature — humidity quickly reduces its gelling capacity. Once opened, it is best used within a few months, avoiding contact with water droplets when scooping the product.

Citrus and ginger marmalade

Pectin — 25 g

Orange juice — 400 ml

Lemon zest — 15 g

Sugar — 320 g

Grated ginger — 10 g

Water — 60 ml

Date:

today

Author:

Ксенія, Одеса

Reviews

Рекомендую цей магазин всім, хто займається виготовленням натуральної косметики. Великий вибір інгредієнтів, приємні ціни, швидка доставка і відмінний сервіс. Завжди задоволена кожним замовленням, дякую!

Is the review useful? Yes (0) No (0)

Аделина, Артемівськ

Якість інгредієнтів на висоті, ціни приємні.

1 August 2026

Дарья, Івано-Франківськ

Знайшла тут все необхідне для створення власних натуральних бальзамів для губ. Вони чудово зволожують та захищають губи.

INCI	Pectin
Other
Application	binder, emulsion stabilizer, viscosity control
Att brand	Germany
Color product	light, cream
Descriptio smell	characteristic
Features	All information presented on the site is for reference only
Input percentage	0.2-0.5%
Minimum count	1
Name	Pectin 25 g
Packaging	container for transportation
Packing	25 grams
Solubility	In a humid atmosphere, pectin can absorb up to 20% of water
View	powder
Valid until	05.2028