Ingredient Overview
Modified citrus pectin (MCP), also called low molecular weight citrus pectin, is a water-soluble polysaccharide made from citrus peel. Enzymatic processing and hydrolysis shorten the pectin chains and reduce their degree of esterification. The resulting ingredient is a pale yellow to light brown powder.
This grade has a molecular weight of 5,000–22,000 Da, a degree of esterification of 2%–33%, and a galacturonic acid content of at least 65%. These parameters distinguish it from conventional citrus pectin used primarily for thickening and gelling.
MCP can be evaluated for dietary supplements, functional foods and powder blends. For beverage applications, test a sample in the finished formula to check dispersion, taste and texture. Keep the powder sealed, protected from moisture and direct sunlight, at room temperature.