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Jam, jelly, jelly: from gelation, finished fine, flexible and resilience, increase the flavor, so smooth and refreshing taste. Ice Cream: from emulsion stability, product taste and delicate, smooth. Yogurt, lactic acid, fruit juice: stabilizing, thickening effect, extend product shelf life, with natural fruit flavor. Melting grilled food: special gas to improve dough, enhance the taste. Extend shelf life.
Pectin is better known for its jam-setting qualities and as being a component of dietary fibre. Other food carbohydrates such as beta glucans are considered to be bioactive and their anti-cancer action can be attributed to different types of carbohydrate.Pectin is alway used in food cooking as thickeners.

http://www.chinafooding.com/Pectin

Pectin occurs naturally in plants and can be found in the cell walls and in the middle layer of the cell of most vegetables and fruits. The sources for commercial production of pectin mainly come from apple pomace and citrus peel. Both derived pectin are high methoxyl pectin.

1. Apple pomace
Apple pomace is the main by-product of apple juice manufacturing. Apples are first processed into juice, and the remaining pomace is used to make pectin. Dry pomace contains around 10% to 20% pectin.

Apple pectin can be used as a thickener in dairy products, a gelling agent for jams and jellies, a blending agent in fruit drinks and a stabilizer in various food processing.

2. Citrus peel
Citrus peel is the most common raw material used to produce pectin than apple pomace as high in pectin. Citrus pectin refers to pectin extracted from the peels of citrus fruits such as lime, lemon, orange and grapefruit.

Citrus peel is the main by-product of citrus fruit processing. Its pectin content accounts for about 20-30% of the dry weight. Compared with other types of pectin, it has strong gelation, high esterification degree, and large molecular weight.

3. Other sources
Pectin content varies according to the types, origin, maturity, storage period and manufacturing processing of plants. The following fruits also contain pectin but with lower content compared with the above two main sources:

Apricot
Blackberry
Cherry
Peach
Pineapple

http://www.chinafooding.com/Pectin

1)Edible gelatin
Carnivorous, jelly, candy, milk powder, fruit milk, sausage, salad, pudding, ham, bean vermicelli,Ice cream, cake, drinks clarification, instant noodles, bio-pharmaceuticals, health food, yolk juice, beer clarifier, cheese, dairy,vitamin nutrition base, etc.

2)Technical gelatin
Coating and Sizing,Paper Manufacture,Printing Processes,Protective Colloidal Applications,Matches,Coated Abrasives,Adhesives,etc.

3)Pharmaceutical gelatin
Empty soft and hard capsules

If you are interested in our gelatin,pls don hesitate to contact us freely any time!

http://www.chinafooding.com/Gelatin

Both edible and industrial grade have similar thickening and gelling effects and their main component is all protein. Their major difference lies in three aspects derived from raw materials.

Source: edible gelatin is derived from animal skins and bones, while the industrial grade is mainly tanned from leather.
Price: the cost of the latter is much lower due to the lower cost of the leather.
Purity: the latter has poorer quality and more impurities. It is strictly forbidden to use industrial grade in medicine and food.
Uses: industrial grade is mostly used in furniture and printing but forbidden to be used in food as it comes from leather which has a high content of the heavy metal residues- chromium and other harmful chemicals.
Industrial grade almost cannot be distinguished by sensory such as color and taste, but most probably can be tested by the chromium content brought from the leather tanning process.

http://www.chinafooding.com/Gelatin

As a food additive, gellan gum is used as a thickener, emulsifier, and stabilizer. It has E number E418. It was an integral part of the now defunct Orbitz soft drink.It is used in soya milks to keep the soy protein suspended in the milk.
http://www.chinafooding.com/Gellan_Gum