Natural pectin substances are widely present in the fruits, roots, stems, and leaves of plants in the form of pectin, pectin, and pectic acid, and are a component of the cell wall. Protopectin is a substance that is insoluble in water, but can be hydrolyzed and transformed into water-soluble pectin under the action of acid, alkali, salt and other chemical reagents and enzymes.

Pectin is essentially a linear polysaccharide polymer. D-galacturonic acid is the main component of pectin molecules. The main chain of pectin molecules is composed of D-galactopy ranosyluronic acid and α. -1,4 glycosidic linkages (α-1, 4 glycosidic linkages) are formed, and most of the carboxyl groups on galacturonic acid C6 exist in a methylated form.

Advantages of pectin in candy applications

1. Improve the transparency and luster of candy

2.Pectin has better stability during cooking

3.Scent release is more natural

4, candy texture is easier to control (from soft to hard)

5. The high melting point of pectin itself improves the storage stability of the product

6. Good moisture retention performance to extend shelf life

7.Fast and controllable gel properties with other food colloids

8. Drying is not necessary