HiSiaddi is an innovative foreign trade service provider driven by dual engines of technology commercialization and foreign trade services. We have built a "1+2+3+4=1" service system and can supply citrus pectin from multiple well-known original manufacturers. As a foreign trade enterprise with R&D capabilities, HiSiaddi has long collaborated with factories on technology transformation and accurately captured market demands, frequently resolving customized development requirements for citrus pectin. Below is a case of HiSiaddi addressing customized citrus pectin demands.
Please contact HiSiaddi customer service if you need more customized service support.
Purchaser: Provence Bio SAS, a mid-to-high-end local organic food enterprise based in Provence, France. Its core products include NFC cold-pressed citrus juice, normal/low-temperature live-culture yogurt, and low-sugar organic jams, sold in France’s Casino organic boutique supermarkets and high-end fresh food retail stores in Paris. Its raw materials must comply with EU Regulation E440 for pectin, France’s AFNOR organic raw material standards, and EFSA residue control rules. The company previously relied on imported citrus pectin from Germany’s Herst Fuchs. Faced with surging European raw material prices and volatile delivery schedules, it planned customized localized citrus pectin from China, with an annual customized order volume of 110 tons split into three dedicated specifications for juice suspension, low-temperature yogurt emulsion stabilization, and low-sugar jam gelation.
Mandatory technical specifications required by the client (unattainable by standard mass-produced commercial pectin):
1. Pectin for juice: Amidated citrus pectin with DE esterification degree of 32±1.5%, viscosity of 210~230 mPa·s in 1% aqueous solution. No fruit particle separation in normal-temperature juice at pH 3.7~4.2, and no stratification within a 6-month shelf life.
2. Pectin for yogurt: Low-ester citrus pectin with DE 27~29%, featuring a broad calcium tolerance range to inhibit whey separation in yogurt and adapt to low-temperature live fermentation processes.
3. Pectin for low-sugar jam: Modified high-ester citrus pectin with DE 62±2%, capable of forming stable gel at a sugar content of only 52% (conventional high-ester pectin requires ≥62% sugar content), matching the client’s zero-additive low-sugar formulation.
The client independently contacted three major domestic pectin manufacturers in China but received no viable solutions. Factories were only willing to produce standard mass-produced grades and refused to adjust extraction, de-esterification and amidation processes for differentiated small-batch customization. Some manufacturers offered process adjustments yet failed to meet EU clean label residue standards simultaneously. The client entrusted HiSiaddi with full overall planning for customized development.
1. Raw material customization constraints: The customized pectin must use fresh cold-pressed citrus peels imported from Spain (the client prohibits fallen fruits and peel materials with excessive pesticide residues). Conventional domestic manufacturers mostly adopt domestic fallen orange peels, whose pesticide residue and heavy metal levels fail to meet EU MRL limits.
2. High process adjustment barriers: Simultaneous fine-tuning of DE value, amidation degree and viscosity requires parameter adjustments across the full production line including acid hydrolysis, alcohol precipitation and saponification. Independent dedicated line setup by a single factory incurs high costs and unstable data from small trials.
3. Complex compliance supporting work: Customized products require tailored COAs, EU English technical data sheets and full pesticide residue screening reports, while factories lack experience drafting compliance documents for customized grades.
HiSiaddi screened Andeli Pectin, a leading domestic pectin manufacturer, and negotiated flexible dedicated production lines for small-batch customization. We coordinated the factory to specially source compliant Spanish citrus peels and sign a raw material traceability ledger. Each batch of peels comes with a Spanish pesticide residue COA to control heavy metals and pesticide residues from the source, complying with EU Regulation 396/2005 on pesticide residue limits.
1. Small sample stage (5kg per grade): HiSiaddi coordinated the factory’s R&D department to fine-tune reaction temperatures and acid-base dosages for demethylation and amidation in three rounds. DE esterification degree, viscosity and gel strength were tested batch by batch, with samples sent to the client’s laboratory in France for terminal formula trial production.
2. Pilot trial stage (200kg per grade): Based on feedback from the client, we adjusted molecular distribution (DB block value) and optimized pectin dissolution rate to resolve issues including sharp viscosity drop during yogurt high-temperature sterilization and weak gel in low-sugar jam.
3. Finalized mass production: All three customized pectin grades fully met the client’s indicators, with terminal application performance equivalent to imported German samples.
1. Cooperate with CNAS-accredited EU-recognized laboratories to conduct full-item testing separately for the three customized pectin grades, covering heavy metals, solvent residues, microorganisms and full pesticide residue screening. Bilingual French-English customized COAs and product technical data sheets were issued.
2. Compile customized SDS documents under Regulation E440 and notarized supplier qualification materials to fit the client’s organic raw material filing archives in France.
Orders were split in line with the client’s quarterly production plans: 52 tons of juice pectin, 38 tons of yogurt pectin and 20 tons of jam pectin, arranged across 7 flexible production batches. Food-grade packaging printed with bilingual French-English labels was customized as required, distinct from standard domestic packaging specifications.
1. Client side: The customized domestic citrus pectin cut procurement costs by 31% compared with German imported raw materials, eliminating price hikes and shipping delays from European suppliers. The client’s three new jam and juice products successfully launched in organic supermarkets nationwide across France, driving a 24% year-on-year sales growth of new products. The client also refined internal raw material control standards based on HiSiaddi’s customized project archives.
2. Manufacturer side: The customized order for mid-to-high-end French organic products helped the factory improve its flexible customization process system, securing subsequent customized pectin orders from two organic beverage brands in Spain and Italy. Customized pectin products commanded a roughly 28% premium over standard mass-produced pectin.
3. HiSiaddi side: We established a full-chain customized service model covering "demand breakdown – raw material control – process coordination – sample follow-up – compliance customization", maintaining long-term cooperation with multiple mid-to-high-end organic food ingredient clients in Western Europe.
Most domestic pectin manufacturers focus on standardized mass-produced pectin. Customized dedicated lines require modifications to the full extraction and modification process, and most manufacturers reject customization due to high transformation costs and uncertain order volumes. Mid-to-high-end overseas organic food brands adopt refined formulas with personalized limits on pectin DE value, viscosity and raw material sources. Leveraging cross-industry resources to connect raw material supply, production, testing and compliance, HiSiaddi delivers differentiated pectin customization solutions and supports domestic pectin manufacturers to enter high-end clean-label ingredient supply chains in Europe.
Contact HiSiaddi customer service for more customized service inquiries.
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