Food Grade Organic Pectin/Apple Citrus Pectin

Natural Food grade apple Citrus Pectin
Item
Specification
Name
Pectin
CAS No.
900-69-5
Viscosity(4% Solution.Mpa.S)
400-500
Loss on drying
<12%
Ga
>65%
De
70-77%
Ph(2% Solution)
2.8-3.8%
So2
<10 Mg/Kg
Free Methyl.Ethyl And Isopropyl Alcohol
<1%
Gel Strength
145~155
Ash
<5%
Heavy metal(as Pb)
<20Mg/Kg
Pb
<5Mg/Kg
Hydrochloric Acid Insoluble
≤ 1%
Degree Of Esterification
≥ 50
Galacturonic Acid
≥ 65.0%
Nitrogen
<1%
Total plate count
<2000/g
Yeasts and moulds
<100/g
Salmonella sp
Negative
C. perfringens
Negative
Functional use
Thickener
Application:
1.pectin application:
The role of pectin is to impart atexture to the jam or jelly that allows transportation without changes, which gives agood flavor release and that minimmizes syne resis. The use concentrations for pectin vary from 0.1-0.4%.Jams, Jellies and marmalades with asoluble solid content of at least 55% are the classic applications for our apple pectin which guarantee excellent flavour release, low syneresis and fruity-sweet taste.
2.Fruit preparations for yogurt:
Pectins can create asoft, partly thixotropic gel texture, sufficiently firm to ensure uniform fruit distribution out still allowing the fruit preparation to be easily stirred into the yogurt. Especially when other plant guns -reduce color migration into the yogurt phase of the final product. The use concentrations vary from 0.5-1.2%.
3.Fruit drink concentrates:
In this application the gelation is apparent in the end product only as athickening effect, as the coherent gel texture has been broken mechanically to obtain asmooth flow. The use concentrations vary from 0.1-0.5%.
4.Confectionery products
Pectin is mainly used within the confectionery industry for making fruit jellies and jelly centers, flavored with natural fruit constituents and synthetic flavors.The use concentrations vary from 0.7-1.5%. Confectionery products with 70%-80% solube solids,also the lower PH value, can cause rapid or even an uncontrollable gelling speed if the wrong type of pectin is used. it contain different well balanced buffer systems to provide con-sistent setting properties and consistent gelling strength.
5.Milk products:
Pectin is utilized to stabilize sour milk products either cultured or produced by direct acidification. The pectin reacts with the casein, prevents the aggregation of casein particles at pH below the isoelectric pH(4.6) and allows pasteurization of the sour milk products to extend their shelf life. The use concentrations vary from 0.1-0.7%.
6.Pharmaceutical applications:
Pectin is reported to possess anumber of valuable biological effects. It can effectively remove heavy metal such as lead, arsenic, barium, etc, and also can lower the cholesterol, blood sugar, blood pressure,and blood fad. The ability of pectin to the rapy gastric ulcer is utilized in producing pectinContact:Jenny Lu
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