Pectin is a naturally occurring substance (a polysaccharide) found in all plant tissue, calcium pectin being present between the cell walls and serving as a strengthening or building agent. Fruits naturally possessing relatively large amount of pectin include lemons, bitter oranges, apples, quinces, currants and plums. Pectins are a class of complex polysaccharides found in the cell walls of higher plants, where they function as a hydrating agent and cementing material for the cellulosic network. They are commonly produced during the initial stages of primary cell wall growth and make about one third of the cell wall of dry substances of dicotyledonous and some monocotyledonous plants. The main exceptions are the cell walls of the Germaine family, which may contain pectin of normal structure but in very small amounts.
In recent days, pectin has found increased application as an additive to dairy products. Yogurt containing fruit bases has been growing in popularity. Substituting pectin for modified starch as a thickening agent in yogurts will maintain a uniform distribution of fruit throughout the yogurt without masking delicate fruit flavors. Furthermore unlike starches, pectin will not introduce a floury texture to yogurts. If the fruit bases contain 60% sugar, then HMP can be added. If the sugar content is lower than 60%, then ALMP is added. HMP stabilizes casein against a predation, when heated a pH less than 4.3. Thus it is added as a stabilizer in ultrahigh-temperature-treated yogurt drinks and to milks blended with fruit juices.
Although the industry for pectin is rapidly growing driven by rising demand for processed and convenience foods, growing preference towards functional foods from various health conscious consumers have also played a key role in the growth of the market. In addition, the industry has been witnessing demand for low-calorie and low-fat food products from consumers resulting in more demand for pectin from food manufacturers. Based on these factors, pectin is considered as an essential food additive due to which the market is liable to increase significantly.
The global pectin market has grown at a CAGR of around 6% during 2008-2015. Market for pectin has been witnessing significant growth on account of rising demand for food products from developed as well as developing economies. The industry has been mature in developed regions such Europe, followed by North America. However, the industry for pectin is anticipated to grow rapidly in emerging economies such as China and India owing to change in lifestyle of the individuals as well as changing consumer preferences for convenience foods. Moreover, economic development in China has resulted in increasing purchase power of consumers, leading to increasing demand for high-quality processed foods.
Growing health awareness among consumers for functional foods is expected to be one of the major factors driving the demand for pectin over the forecast period. Moreover, multi-functionality of pectin in various dairy and functional foods is expected to broaden their application scope in the food industry, further leading to the growth of the market. However, unavailability of raw materials to pectin as well as fluctuations in the prices of these raw materials is expected to hamper the growth of the market. Cost of raw materials for manufacturing pectin, which includes citrus peel and apple pomade have increased due to risen processing costs and prices of citrus fruits. Pricing and supply of these fruits are significantly affected by the weather conditions with a citrus disease known as “greening” affecting the industry performance. Entrepreneurs who invest in this project will be successful.
