| Items | Standard |
| Moisture / (%) | <12 |
| Ash / (%) | <5 |
| Acid insoluble ash / (%) | <1 |
| pH ( 2.5% solution) | 2.6-2.8 |
| Galacturonic acid / (%) | 65 |
| Degree of esterification / (%) | 50-60 |
| Gelling degree ( US-SAG ) | > 97 ° |
| Sulfur dioxide ( mg / kg ) | ＜50 |
| Arsenic [ In As meter / (mg / kg)] | ＜2 |
| Lead / (mg / kg) | ＜5 |
(1) The main use for pectin is as a gelling agent, thickening agent and stabilizer in food. The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices.
(3) In cosmetic products, pectin acts as stabilizer. Also, pectin is considered a natural remedy for nausea. Pectin rich foods are proven to help nausea
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