| CAS No.: | 9000-69-5 |
|---|---|
| Formula: | C5h10o5 |
| EINECS: | 232-553-0 |
| Packaging Material: | Paper |
| Storage Method: | Normal |
| Shelf Life: | >12 Months |
| Samples: |
|---|
| Customization: |
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Pectin is a kind of polysaccharide, which is composed of two types: homogeneous polysaccharide and heteropolysaccharide. They mostly exist in the cell wall and inner layer of plants, and a large number of them exist in the peel of citrus, lemon, grapefruit and so on. It is white to yellow powder, with a relative molecular mass of about 20000 ~ 400000, odorless. It is more stable in acidic solution than in alkaline solution, and is usually divided into high ester pectin and low ester pectin according to its esterification degree. High ester pectin forms a non-reversible gel in the range of soluble sugar content ≥60% and pH=2.6 ~ 3.4. Some methyl esters of low ester pectin are converted into primary amide, which is not affected by sugar and acid, but needs to be combined with calcium, magnesium and other bivalent ions to form gel.
|
Product name |
Pectin Powder |
|
Item |
Standard |
|
Appearance |
Off-white, odorless,free-flowing powder |
|
Particle Size of 80 mesh ,pass rate (%) |
99.8% |
|
Loss on drying (%) |
≤12.0 |
|
Acid insoluble ash(%) |
≤1.0 |
|
Ash content (%) |
4.70 |
|
PH |
3.76 |
|
Sulfur dioxide(SO2) (mg/kg) |
≤50 |
|
The total galacturonic aci (%) |
≥65 |
|
Degree of esterification (%) |
16.9 |
|
Micro-ethanol (%) |
≤1.0 |
|
Total bacterial, CFU/g |
≤5000 |
|
Yeast and Mold, CFU/g |
≤100 |
Features & Application
Pectin is soluble in 20 times of water to form a milky white viscous colloidal solution, which is weakly acidic. It is more stable in acidic solution than in alkaline solution. It has strong heat resistance and is almost insoluble in ethanol and other organic solvents.
1. In the production process of yogurt, different types of pectin have different functions. For example, adding high-fat pectin can stabilize the structure of yogurt, while adding low-fat pectin can prevent whey separation.
2. When producing jam, the pectin content in raw materials is too little, so the thickening effect of pectin can be used, and 0.20% pectin can be used as a thickening agent. The amount of pectin used in low-sugar jam is about 0.60%.
3. Pectin has strong water absorption, which can not only increase the volume of dough, but also improve the freshness, stability and softness of dough. In the production of hamburgers, after adding pectin, the amount of flour used to make hamburgers of the same volume will be reduced by 30%. Bread made from pectin-added dough can prolong the selling time of bread.
4. Pectin is a kind of suspending agent, which can reduce the hard matter caused by the sedimentation of pulp, and make the fruit particles evenly suspended in the beverage. It also enhances the taste of the juice and also acts as a stomach invigorator.
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