Introduction
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, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
We can supply HM and LM pectin, and below is the detail information:
- De: >75% , HM Ultra Rapid Set
- De: 70-72% , HM Rapid Set
- De: 66-68% , HM Medium Rapid Set
- De: 63-65% , HM Slow Set
- De: 59-62% , HM Ultra Slow Set
- De: <50% , LM Apple Pectin
Specifications
|
Items |
Standards |
|
Appearance |
Free flowing pale brown powder;Slight, free from off-flavors; Slight, free from off-note |
|
Degree of Esterification |
62 – 66 % |
|
Grade(USA-SAG) |
150°±5 |
|
Loss on drying |
12% Max |
|
PH(1% sollution) |
2.8 – 3.8 |
|
Ash |
5% Max |
|
Acid Insoluable Ash |
1% Max |
|
Free Methyl Alcohol |
1% Max |
|
SO2 Content |
10PPM Max |
|
Galacturonic Acid |
65% Min |
|
Nitrogen Content |
1% Max |
|
Heavy Metals(As Pb) |
15mg/kg Max |
|
Lead |
5mg/kg Max |
|
Arsenic |
2mg/kg Max |
|
Total Plant Count |
<1000 cfu/g |
|
Yeast & Mould |
<100 cfu/g |
|
Salmonella |
Absent in 25g |
|
E. Coli |
Absent in 1g |
|
Staphylococcus Aureus |
Absent in 1g |
Function
Pectin is one of the most versatile stabilizers available. The production and application development has been many years and resulted in a large expansion of the opportunities and applicability of pectin.
- Pectin is a key stabilizer in many food products.
- Pectin is a natural component of all edible plant material.
- Pectin is located in the plant cell walls and in a layer between the cells called middle lamella.
- Pectin gives firmness to the plants and influences growth and water household.
- Pectin is a soluble dietary fiber.
- Pectin is a polymer of galacturonic acid and with that an acidic polysaccharide, and Part of the acids are present as methyl ester.
Applications
Pectin was discovered in the nineteenth century, and has been used at home and in industry for many years.
- 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.
- It is widely used in food industry, such as jams and jellies, fruit preparation, bakery jellies, confectionery, yogurt and acidified milk drinks, beverage, frozen food.
- It is also applied in pharmaceutical and cosmetic field.
