high ester pectins : High Methoxyl pectin (HM): The degree of esterification of HM pectin is above 50%, they can be applied into acidified milk drink, juice beverage, high sugar jam(soluble solid >55%) and jellies, confectionery&pharmaceutical products according to their characteristics and different type.

low ester pectins: Low Methoxyl Amidated pectin (LMA): The degree of esterification of LMA pectin is less than 50%, the degree of Amidation is less than 25%, they can be applied into low sugar jam, Yoghurt products, fruit preparations, bakery jam and fruit filling products.

amidated pectins: Low Methoxyl Conventional(LMC):: The degree of esterification of LMC pectin is less than 50%, they can be applied into low sugar jam, Yoghurt products, fruit preparations and bakery jam.