Pectin

发布日期：2020-09-22 17:39　浏览次数：

Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent particularly in jams and jellies. It is also used in fillings, sweets, as a stabilizer in fruit juices and milk drinks and as a source of dietary fiber. The main use for pectin is as a gelling agent, thickening agent and stabilizer in food. The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices. For conventional jams and marmalades that contain above 60% sugar and soluble fruit solids, high-ester pectins are used. With low-ester pectins and amidated pectins less sugar is needed, so that diet products can be made. Pectin can also be used to stabilize acidic protein drinks, such as drinking yogurt, and as a fat substitute in baked goods. 1).Type: apple pectin/ citrus pectin /food additives 2).Packing:25kg/ bag,11MT/20'FCL 3).Appearance :pectins are white, light yellow or yellow powder without odour, which is a kind of polysaccharide polymer, extracted from citrus and or apple peels,extensively existed in green plants.Pectin can be used in food additive as adhesive, stabilizer, thickening agent, suspension and emulsifier. Specification:

No.	Item	Standard (B98/FCCIV)	Test Result
1	Appearance	Light yellow powder	Conform
2	Particle Size	100% pass through 60 mesh	Qualified
3	Gel Degree	100±5°	102°
4	Galacturonic acid	≥ 65.0%	78%
5	Loss on drying	≤ 10	9.7
6	Ash content	≤ 5%	2.90%
7	Degree of esterification	< 50%	35%
8	Hydrochloric acid insoluble	≤ 1%	0.21%
9	PH(2.5% water solution)	4.5-5.0	4.9
10	Heavy Metals (Pb) mg/kg	≤ 15	＜15
11	As mg/kg	≤ 2	＜2
12	Pb mg/kg	≤ 5	＜5
13	SO₂	≤ 0.005%	＜0.005%

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Pectin