Pectic substances; pectinates and pectates

HS v2022 Code: 130220

About pectic substances; pectinates and pectates

HS code 130220 covers pectic substances, pectinates, and pectates. These are naturally occurring polysaccharides derived from the cell walls of plants, particularly citrus fruits and apples. They play a crucial role in the food and beverage industry, acting as gelling agents, thickeners, and stabilizers. The global pectic substances market is expected to grow steadily in the coming years, driven by increasing demand for processed foods, pharmaceuticals, and personal care products.

Production process

Pectic substances are typically extracted from citrus peels, apple pomace, and other plant materials through a process of acid or enzymatic hydrolysis. The raw materials are first cleaned, chopped, and then subjected to extraction using dilute acid or enzymes. The extracted pectin is then purified, concentrated, and dried to produce the final product in powder or liquid form.

Production inputs

The main inputs for the production of pectic substances include citrus fruits, apples, and other pectin-rich plant materials. Specialized extraction equipment, such as centrifuges, evaporators, and drying units, are also required. Additionally, the production process may involve the use of various chemicals, such as acids, bases, and solvents, depending on the specific extraction method employed.

Production outputs

Pectic substances produced under HS code 130220 are primarily used as food additives, where they serve as gelling agents, thickeners, and stabilizers in a wide range of products, including jams, jellies, dairy products, and baked goods. They are also used in the pharmaceutical and cosmetic industries, as well as in the production of 130219 Vegetable saps and extracts, 350400 Peptones and their derivatives; other protein substances and their derivatives, not elsewhere specified or included; hide powder, whether or not chromed, and 380910 (Finishing agents, dye carriers to accelerate the dyeing or fixing of dyestuffs and other products and preparations (for example, dressings and mordants), of a kind used in the textile, paper, leather or like industries, not elsewhere specified or included).

Revisions to 130220

Classification codes are adjusted frequently. The code may have been revised or replaced between system versions. The table below shows the history (newest to oldest) of the code 130220. The most recent 1 version of this code (130220) is in the HS v2022 system (this version):

This page shows the most recent version of code 130220.

Family tree for pectic substances; pectinates and pectates

    graph LR
    A["<a href='/classifications/hs/v2022/13'>13: Lac; gums, resins and other vegetable saps and extracts</a>"]
A --> B["<a href='/classifications/hs/v2022/1302'>1302: Vegetable saps and extracts; pectic substances, pectinates and pectates; agar-agar and other mucilages and thickeners, whether or not modified, derived from vegetable products</a>"]
B --> C["<a href='/classifications/hs/v2022/130220'>130220: Pectic substances; pectinates and pectates</a>"]

    B --> D["<a href='/classifications/hs/v2022/130211'>130211: Vegetable saps and extracts; opium</a>"]
B --> E["<a href='/classifications/hs/v2022/130212'>130212: Vegetable saps and extracts; of liquorice</a>"]
B --> F["<a href='/classifications/hs/v2022/130213'>130213: Vegetable saps and extracts; of hops</a>"]
B --> G["<a href='/classifications/hs/v2022/130214'>130214: Vegetable saps and extracts; of ephedra</a>"]
B --> H["<a href='/classifications/hs/v2022/130219'>130219: Vegetable saps and extracts; n.e.c. in item no. 1302.1</a>"]
B --> I["<a href='/classifications/hs/v2022/130231'>130231: Mucilages and thickeners; agar-agar, whether or not modified, derived from vegetable products</a>"]
B --> J["<a href='/classifications/hs/v2022/130232'>130232: Mucilages and thickeners; whether or not modified, derived from locust beans, locust bean seeds or guar seeds</a>"]
B --> K["<a href='/classifications/hs/v2022/130239'>130239: Mucilages and thickeners; whether or not modified, derived from vegetable products, n.e.c. in item no. 1302.3</a>"]

    

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