Pectina di agrumi modificata

Modified Citrus Pectin (MCP) is a low molecular weight, low esterification pectin derived from the peel of citrus fruits (primarily lemons, limes, and oranges) through controlled hydrolysis. Unlike conventional high molecular weight citrus pectin (typically 50,000 – 100,000 Da), MCP is processed to reduce its molecular weight to approximately 10,000 – 30,000 Da, enabling its absorption into the bloodstream and systemic bioavailability.

Modified Citrus Pectin， It is a polysaccharide complex mainly composed of galactose extracted from the skin and flesh of citrus, lemon, orange, grapefruit and other fruits. Its pharmacological effects include anti-tumor, anti-aging, antiviral, anti-inflammatory, anti ulcer, hypoglycemic, lipid-lowering, anticoagulant, and immune function enhancement.

Pectina di agrumi modificata

Standard citrus pectin is a complex polysaccharide rich in galacturonic acid, with a high degree of esterification, making it indigestible and largely confined to the gastrointestinal tract. The modification process reduces the molecular weight and degree of esterification, producing a pectin fragment that is soluble, absorbable, and capable of interacting with cell surface receptors.

Source & Modification

• Fonte: Citrus fruit peels (lemon, lime, orange, grapefruit)

• Modification Process: pH adjustment, controlled enzymatic hydrolysis, or heat treatment to reduce molecular weight and esterification

• Standardizzazione: ≥70.0% galacturonic acid (UV-Vis)

• Degree of Esterification: ≤10%

• Moduli: Powder (standardized, water‑soluble)

Caratteristiche tecniche

Modified Citrus Pectin-COA

Fornitura

• Capacità mensile: oltre 1.000 kg

• Tempi di consegna: 3–5 giorni (campioni), 10–15 giorni (carichi)

• Documentazione: COA,TDS, UV‑Vis spectrum, stability data (upon request)

• Imballaggio: 5 kg, 10 kg, 25 kg (sacco in PE a doppio strato all’interno, fusto in fibra all’esterno)