Papua New Guinea｜Applications of Pectin, Citrus Fiber, Carrageenan and Konjac Gum in Food, Dairy, Beverages and Personal Care Products Papua New Guinea, located in the Southwest Pacific, is rich in tropical fruits, cocoa, and dairy resources. With increasing consumer awareness of natural, healthy, and functional foods locally and regionally, natural hydrocolloids such as pectin, citrus fiber, carrageenan, and konjac gum play an increasingly important role in Papua New Guinea’s dairy, beverages, bakery, snacks, sauces, and personal care products, providing opportunities for formulation optimization, texture enhancement, and health-oriented product development. In dairy and beverages, pectin is widely used in yogurt, fermented milk drinks, fruit juices, and plant-based milk products. High-methoxyl pectin maintains stability in acidic systems, ensuring uniform and smooth textures, preventing sedimentation of grains, fruit pieces, or dietary additives, and extending shelf life. Citrus fiber plays a key role in low-sugar, high-fiber drinks, partially replacing thickeners to improve mouthfeel and viscosity while adding dietary fiber. The combined use of pectin and citrus fiber creates rich texture and sensory layers in functional dairy beverages, juices, and fermented milk drinks. In bakery and snack applications, citrus fiber improves dough hydration and elasticity, keeping breads, cakes, cookies, and local pastries soft and moist while extending shelf life and partially replacing fat to reduce calories. Pectin forms stable gel structures in jams, cake fillings, and dessert fillings, maintaining gloss and delicate texture. Carrageenan enhances gel strength and uniformity in custards, puddings, jellies, and ice cream, creating smooth and elastic textures in snacks and frozen desserts. Konjac gum, with its transparent and elastic gel, is ideal for low-sugar snacks and plant-based meal replacements, offering functional and sensory benefits. In sauces and condiments, pectin and citrus fiber stabilize systems, prevent separation and syneresis, and enhance flavor integration. Carrageenan improves structure and uniformity in emulsified and refrigerated sauces. Konjac gum is suitable for low-sugar, low-fat, and functional sauces, balancing texture and health attributes. In personal care and cosmetics, konjac gum and citrus fiber are widely used due to their natural, plant-based properties. Konjac gum provides smoothness and moisturization in masks, lotions, and cleansers, while citrus fiber, rich in polysaccharides and natural flavonoids, offers gentle exfoliation and adsorption. Pectin and carrageenan are used as natural thickeners and stabilizers in oral beauty products and skincare creams, providing structural support and user experience. With growing health consciousness and plant-based product preference, pectin, citrus fiber, carrageenan, and konjac gum offer rich applications across Papua New Guinea’s dairy, beverages, bakery, snacks, sauces, and personal care sectors, enabling innovative, differentiated, and healthier product formulations. As a natural hydrocolloid solutions provider, Lemon Bio offers high-quality pectin, citrus fiber, carrageenan, and konjac gum, along with formulation optimization, process guidance, lab development, and market trend analysis support. Through Lemon Bio’s expertise, local and regional companies can achieve formula upgrades, product innovation, and differentiated competitiveness, providing reliable hydrocolloid technology and innovation potential for Papua New Guinea’s food and personal care industries.