Pectin
Pectin is a plant‑derived polysaccharide used as a gelling, stabilizing and thickening agent in food products. It is supplied as a light‑yellow to white powder that is stored in a cool, dry environment.
Prices, specifications and international trade for pectin under HS 130220.
Pectin Price
Published reference · Jul 1, 2026
Pectin is quoted in USD/t at DEU. Historical customs values may differ from the headline reference.
Explore pectin pricesPectin Exports and Imports
Germany led reported pectin exports in 2025, at $249M.
Compare pectin exporting countriesPectin Specifications and Quality
Pectin grading factors include Degree of Esterification, Loss on Drying, and PH (1% solution).
Grading Factors
Quality assessment for pectin considers Degree of Esterification, Loss on Drying, and PH (1% solution).
- Degree of Esterification
Buyers verify that the esterification level is within 62-66%.
- Loss on Drying
Maximum allowable loss on drying is 12%.
- PH (1% solution)
Acceptable pH range is 2.6 to 4.0.
Typical Specification Ranges
Pectin specifications record degree of esterification, loss on drying, ph (1% solution). These are typical ranges, not guarantees for an individual lot.
| Degree of Esterification | 62–66 % |
|---|---|
| Loss on Drying | up to 12 % |
| PH (1% solution) | 2.60–4.00 |
Common Defects
Recorded defects for pectin include Off‑flavors and Microbial Contamination.
- Off‑flavors
Product should be free from off‑flavors and off‑notes.
- Microbial Contamination
Total plate count <1000 cfu/g; Yeast & mould <100 cfu/g; Salmonella absent in 25 g; E. coli absent in 1 g; Staphylococcus aureus absent in 1 g.
Pectin Facts and HS Code
Pectin belongs to ingredients and additives within produce, nuts, spices and food ingredients. Its customs classification covers HS 130220.
Pectin HS Code
| Also known as | Apple pectin, Citrus pectin |
|---|---|
| Product type | Intermediate |
| Form | Dried |
| Position in the chain | Processed |
| Category | Ingredients and additives — Produce, nuts, spices and food ingredients |
| HS codes | 130220 |
| Quoted in | USD/t |
| Reference location | DEU |
Production & Handling
Pectin storage guidance: Cool, dry place
Production and Storage
| Perishability | Low |
|---|---|
| Shelf life | 730 days |
| Temperature regime | Ambient |
| Storage conditions | Cool, dry place |
| Processing steps |
|
Packaging
Typical pectin packaging includes 25 Kg Drum/Bag.
- 25 Kg Drum/Bag
Standard bulk packaging for pectin powder.
Uses & Risks
Pectin is used in Gelatinizer in jams and jellies, Stabilizer in dairy and beverage products, and Thickening agent in confectionery.
End Uses
- Gelatinizer in jams and jellies
Provides gel formation and texture in fruit preserves
- Stabilizer in dairy and beverage products
Maintains suspension and improves mouthfeel in yogurts, ice cream, and drinks
- Thickening agent in confectionery
Used to control viscosity and texture in sweets and gummy products
Uses and Related Commodities
| Downstream industries | Food processing, Confectionery manufacturing, Dairy product formulation |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Regulatory classification variability PolicyMedium Pectin may be classified under different HS subheadings across jurisdictions, leading to unexpected tariff rates and trade restrictions. | Verify HS codes and applicable duties for each target market before shipment and maintain documentation of product specifications. |
Pectin Questions
- What type of product is pectin classified as?
- Pectin is classified as a pectic substance, which includes pectinates and pectates.
- Under which HS chapter and sub‑heading is pectin listed?
- Pectin falls under HS Chapter 13 for vegetable saps and extracts, specifically sub‑heading 130220 for pectic substances, pectinates and pectates.