Basically, citrus pectin can be produced from lemon, lime, grapefruit or orange peel.Depending on the type of pectin to be produced and the intended application, we select the optimal raw material.
The ester groups of these pectins are distributed rather blockwise and the molecular weight typically is around 60 000 to 90 000 g/mol.
They produce gels of lighter colour which can be an advantage in some confectionery jellies.
Compared to apple pectin they have a higher tendency towards syneresis.
With the same degree of esterification they will have a slightly higher
setting temperature than apple pectins and result in a somewhat more elastic texture.