Pectin is a natural plant-derived polysaccharide found in the cell walls of fruits and other higher plants. Commercial pectin is commonly obtained from citrus fruit peel or apple pomace. It consists mainly of partially methoxylated polygalacturonic acid, with a backbone of α-(1→4)-linked D-galacturonic acid units.
Pectin is a water-hydrating polymer that can form viscous colloidal dispersions. In cosmetic formulations, Pectin is recognized for binding, emulsion stabilising and viscosity controlling functions.
Pectin can increase formulation viscosity and contribute to the consistency and texture of aqueous cosmetic systems. Its performance depends on concentration, molecular characteristics, degree of esterification, pH, ionic conditions and processing.
Pectin is a naturally derived hydrocolloid with strong water-interacting properties. When dispersed in water, it can form a colloidal system and contribute to formulation structure.
Pectin has binding functionality in cosmetics and can help maintain cohesion in suitable powdered or particulate formulations. COSMILE Europe specifically identifies binding as one of its cosmetic functions.
Pectin can contribute to the stability of suitable emulsion systems by modifying the aqueous phase and supporting formulation structure. Its exact stabilising performance depends on the formulation composition and pectin grade.
Pectin can be evaluated in creams, lotions, gels, masks and other skin-care products where a plant-derived polysaccharide is required for viscosity control, binding or emulsion stabilisation.
Pectin can be incorporated into selected hair-care formulations where polymeric viscosity modification and formulation structure are required.
Pectin's hydration and polymeric characteristics make it suitable for evaluation in gels and other water-containing cosmetic systems. Different pectin grades can provide different rheological and gel-forming characteristics.
Pectin grades are commonly differentiated according to their degree of esterification (DE). High-methoxyl pectin generally has a DE above 50%, while low-methoxyl pectin has a DE below 50%. The degree of esterification significantly influences hydration, gelation and formulation behavior.
Amidated pectin is another modified grade in which some carboxyl groups are converted to amide groups. Therefore, HM, LM and amidated pectin should not be treated as identical grades.
Pectin is a heterogeneous natural polymer rather than a single small molecule. Consequently, properties such as molecular weight, degree of esterification, methoxyl content, viscosity and gel strength can vary between grades.
The USP defines pectin as a purified carbohydrate polymer consisting mainly of a partially methoxylated α-(1→4)-linked D-galacturonic acid backbone and specifies not less than 74.0% galacturonic acid on a dried basis for its monograph.
Indian FSSAI specifications for pectin list CAS 9000-69-5, loss on drying not more than 12%, acid-insoluble ash not more than 1%, total insolubles not more than 3%, galacturonic acid not less than 65%, and degree of amidation not more than 25%.
For cosmetic raw-material applications, the exact numerical specification should follow the selected grade's TDS and COA because pectin specifications vary according to source and grade.
Pectin can be evaluated in:
Pectin is a natural plant-derived polysaccharide composed mainly of partially methoxylated polygalacturonic acid.
The commonly assigned CAS number for Pectin is 9000-69-5.
The cosmetic ingredient name is Pectin.
Pectin is used for binding, emulsion stabilisation and viscosity controlling functions.
Yes. Pectin is a plant-derived polysaccharide and is commonly produced from citrus peel or apple pomace.
Yes. Pectin can modify viscosity and contribute to the consistency of cosmetic formulations.
Pectin consists mainly of partially methoxylated polygalacturonic acid with an α-(1→4)-linked D-galacturonic acid backbone.
HM Pectin generally has a degree of esterification above 50%, whereas LM Pectin generally has a degree of esterification below 50%. Their hydration and gelation behavior therefore differs.
No. Pectin is a heterogeneous natural polymer, so it does not have one fixed molecular formula or molecular weight.
Important parameters include galacturonic acid, degree of esterification, methoxyl content, moisture, ash, pH, viscosity, gel strength and microbiological quality.
| Parameter | Specification |
|---|---|
| Appearance | White to off-white powder |