Modified citrus pectin - Not your regular pectin
Modified citrus pectin powder from EssentialSeries is a fine powdered supplement, made from the peels and pulps of citrus fruits, specifically lemon, from which its native pectin is extracted and then modified to obtain the so-called 'MCP' or 'Modified Citrus Pectin,' with nutritional properties different from native pectin. The HSN product is standardized to 65% galacturonic acid as the characteristic monomer of pectin that is functionally relevant.
Pectins are a group of complex high molecular weight polysaccharides found in plants and are mainly composed of partially methylated polygalacturonic acid units. Pectin is commercially produced by extracting citrus peel, apple pomace, or beet pulp with acid and heat. The extract is filtered and then pectin is precipitated. The acidic extract is sometimes spray-dried or roller-dried. Pectin extracted from plants is modified by altering conditions such as pH, temperature, or enzyme exposure, which shortens it, turning it into a less viscous, more digestible version with nutritional and functional properties different from native pectin.
Modified citrus pectin is an excellent water-soluble alternative to harness the nutritional benefits of hydrolyzed carbohydrate chain polysaccharides rich in D-polygalacturonates.
Benefits of 'pectin modification'
A pectin with lower viscosity
Pectin hydrolysis, the modification it undergoes, changes its 'water-binding affinity' or liquid retention capacity, meaning that when mixed in liquid it results in a 'drink' rather than a gel, it doesn’t gel, which is why it’s less used for culinary purposes like jams.
However, this trait comes from simplifying complex fiber structures into polysaccharide chains that are more easily absorbed, turning it into a soluble fiber with unique nutritional properties compared to native pectin.
Maximum control of molecular weight and esterification
Controlling the characteristics of the polymers is key to understanding the nutritional relevance of modified citrus pectin.
Native pectin has a molecular weight between 100 and 200 kilodaltons, which gives it the characteristic properties of that polymer with such strong gelling power. However, the molecular weight of modified pectin is much lower.
It’s important to control this because if pectin hydrolysis is minimal and its weight remains in the tens of kilodaltons, absorption would still be minimal, like native pectin. Our modified citrus pectin is processed with detailed manufacturing control to achieve the lowest possible molecular weight (average 13,500 Da).
Its esterification percentage is below 5%, maximizing absorption and functional properties.
65% galacturonic acid - guaranteed standardization
Galacturonic acid (D-galacturonic acid) is the main monomer forming the polymer chains of D-polygalacturonates that make up the modified native pectin.
Knowing its galacturonic acid content is key to determining the compound’s characteristics, yet due to the cost of standardizing this quality factor, many companies don’t do it. However, at HSN we work only with the best raw materials, those standardized and with guaranteed content of their main bioactives to ensure optimal effectiveness.
Apple pectin vs modified citrus pectin
Throughout the content above, we’ve kept referring to the difference between 'native pectin' and modified pectin.
HSN’s apple pectin is native pectin, corresponding to the natural structure of pectin found in fruit peels, in this case apple as the prime example of high methyl pectin.
While this modified pectin from lemon peels is a simplified version of the pectin molecule also found in apple peel, designed to take advantage of different nutritional traits linked to superior absorption.
Tasteless, a powder without aromas
Modified citrus pectin has a slightly acidic aftertaste, its own characteristic flavor.
Our lemon modified pectin powder has no flavor because we haven’t added any sweeteners or ingredients that alter its natural taste. You can add it to juices or shakes without changing their natural flavor, just adding a slight touch of acidity, because nothing is more natural than keeping it simple.
Culinary uses are possible too
The pectin used for culinary purposes is mainly native pectin, as it has the strongest gelling power, ideal for making jams, for example.
Modified pectin can be used as an emulsifier, making it an excellent option for preparing creams and sauces, improving their texture.
Other products for your care
Modified citrus pectin can be combined with various drinks, but it’s an excellent addition to any type of protein shakes.
Enjoy the best supplements at HSN!
Bibliographic references
- Hassler, S. N., Ahmad, S., Halvorson, K. G., Seefeldt, T., Nemzek, J. A., & Taylor, B. K. (2000). Modified
Citrus Pectin - Monograph. Alternative Medicine Review, 5(6), 573-585. - U.S. Food and Drug Administration. (2024). Title 21: Food and drugs. Electronic Code of Federal Regulations.
- Naturopathic Foundations. (2024). Modified citrus pectin. ND Health Facts.
- National Cancer Institute. (2024). Modified citrus pectin supplement. NCI Drug Dictionary.
- Zhou, S., Chen, Y., Fang, L., Yuan, Z., Lu, H., Wang, T., & Zhou, W. (2021). Modified Citrus Pectin Treatment in Non-Metastatic Biochemically Relapsed Prostate Cancer: Results of a Prospective Phase II Study. Nutrients, 13(12), 4295.
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