Citrus Pectin is a natural plant-derived polysaccharide obtained primarily from citrus fruit peel, including orange, lemon, lime and grapefruit processing residues. It belongs to the pectin family and consists mainly of partially methoxylated polygalacturonic acid. Pectin is recognized as a plant-origin cosmetic ingredient with binding, emulsion stabilising and viscosity controlling functions.
Citrus Pectin is a water-hydrating hydrocolloid that can contribute to formulation consistency, texture and rheology. Its functional performance depends on factors such as molecular weight, degree of esterification, methoxyl content, concentration, pH and ionic conditions.
Citrus Pectin can hydrate in water and form viscous colloidal systems. This makes it useful in cosmetic formulations where a plant-derived polysaccharide is required for viscosity modification and formulation structure.
Citrus Pectin can increase viscosity in suitable aqueous formulations. The viscosity achieved depends on the pectin grade, concentration, hydration conditions, molecular characteristics and formulation environment.
Pectin has a recognized binding function in cosmetic formulations and can help maintain cohesion in suitable powdered or particulate products.
Citrus Pectin can contribute to the stabilization of suitable cosmetic emulsions by modifying the aqueous phase and influencing formulation rheology. Pectin is officially listed for emulsion stabilising functionality in cosmetic ingredient references.
Citrus Pectin can be evaluated in creams, lotions, gels, face masks and other skin-care formulations where viscosity control, binding or plant-derived hydrocolloid functionality is required.
Citrus Pectin can be incorporated into selected hair-care formulations where natural polymeric viscosity modification and formulation structure are desired.
Citrus Pectin can be used in suitable aqueous gel systems. Its behavior depends strongly on the grade and on formulation parameters such as pH, ionic strength, concentration and degree of esterification.
Citrus Pectin can be supplied in different functional grades according to its degree of esterification. High-methoxyl pectin generally has a degree of esterification above 50%, while low-methoxyl pectin generally has a degree below 50%.
These grades have different hydration and gelation characteristics, so the appropriate grade should be selected according to the requirements of the cosmetic formulation.
Pectin is a heterogeneous natural polymer rather than a single small molecule. Therefore, molecular weight, degree of esterification, methoxyl content, viscosity and gel strength can vary between commercial grades.
The current FSSAI specification identifies Pectin as CAS 9000-69-5 and specifies loss on drying of ≤12%, acid-insoluble ash ≤1%, total insolubles ≤3%, nitrogen ≤2.5%, and galacturonic acid ≥65% on an ash-free and dried basis. The same specification sets degree of amidation at ≤25%.
These are pectin specification limits and should not automatically be presented as universal release specifications for every Citrus Pectin cosmetic grade. The final product specification should follow the exact commercial grade's TDS and COA.
Citrus Pectin can be evaluated in:
Citrus Pectin is a natural polysaccharide obtained mainly from citrus fruit peel. It is a plant-derived pectin rich in galacturonic acid.
Citrus Pectin is generally identified under the pectin CAS number 9000-69-5. FSSAI lists CAS 9000-69-5 for Pectin.
The INCI name is Pectin when the material meets the cosmetic ingredient identity for pectin.
Yes. Pectin is identified as a plant-origin cosmetic ingredient. Citrus Pectin is produced from citrus-derived plant material.
Yes. Pectin has a recognized viscosity-controlling cosmetic function and can modify the viscosity of suitable formulations.
It can be used for viscosity control, binding and emulsion stabilization in suitable cosmetic formulations.
Pectin consists mainly of partially methoxylated polygalacturonic acid containing α-(1→4)-linked D-galacturonic acid units.
Both are pectins, but their source material and processing can differ. Citrus Pectin is primarily obtained from citrus peel, while Apple Pectin is obtained from apple-derived material. Their degree of esterification, molecular characteristics and functional performance can also differ by grade.
No. Pectin is a heterogeneous natural polymer and therefore does not have one fixed molecular formula or molecular weight.
Important parameters include galacturonic acid, loss on drying, ash, degree of esterification, degree of amidation, methoxyl content, viscosity, gel strength and microbiological quality.
| Parameter | Specification |
|---|---|
| Appearance | White to off-white powder |