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.
|
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% |