| CAS No.: | 9000-69-5 |
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| EINECS: | 232-553-0 |
| Packaging Material: | Paper |
| Storage Method: | Cool Dry Place, and Sealed |
| Shelf Life: | 24 Months |
| Main Active Ingredient: | Pectin |
| Samples: |
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| Customization: |
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Audited Supplier Pectin is a polysaccharide, which consists of two types: homopolysaccharide and heteropolysaccharide. It is more stable in acidic solution than alkaline solution and is usually divided into high-ester pectin and low-ester pectin according to its degree of esterification. According to the difference in pectin esterification degree and esterification type, pectin can be divided into three categories: high-ester pectin (DE>50%), low-ester pectin (DE<50%), amidated pectin (amide degree>25%).
1. Food industry
Pectin is used in the food industry as a food additive or ingredient. It mainly plays the role of gelling, thickening, improving texture, emulsifying and stabilizing.
(1) Yogurt products
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-methoxyl pectin can prevent whey from separating out.
(2) Jam
If the pectin content in the raw materials is too little when producing jam, then you can take advantage of the thickening effect of pectin and use 0.20% pectin as a thickener.
(3) Bread
High methoxyl pectin has strong water absorption, which can not only increase the amount of dough, but also improve the freshness, stability and softness of the dough. Because the dough after adding pectin has better extensibility, the baking volume of the bread will increase. For example, in the production of hamburgers, if the volume of the burgers is kept constant but pectin is added, the amount of flour used to make the same volume of burgers will be reduced by 30%. In addition, bread made from dough with added pectin can be sold for longer.
(4) Beverages
As people pay more attention to dietary health, low-sugar beverages in today's market have become more and more popular. However, as the sweetness of the beverages decreases, the taste also decreases. In this regard, the taste of the drink can be increased by adding 0.05% to 0.10% high methoxy pectin. High methoxyl pectin is a suspending agent. When added to beverages containing fruit pulp, it can produce a gelling reaction with calcium ions, thereby reducing the hard matter caused by the precipitation of the pulp and allowing the fruit particles to be evenly suspended in the beverage. It can also improve the taste of juice, which not only overcomes the shortcomings of sodium alginate such as poor pseudoplasticity, strong glue smell, and high turbidity, but also plays a health-care role in stomach and lead poisoning.
2. Health foods and medicines
Pectin is a polysaccharide substance that helps control blood sugar and blood lipids.
Different from other dietary fibers, the structural characteristics of pectin make it have good water solubility and high viscosity. This soluble dietary fiber can remove food additives and metal residues from the human system.
3. Other applications
In addition, pectin's good water-holding capacity and anti-radiation properties can also be used in plastic wrap, diapers, cosmetics and toothpaste.
| Items | Limits |
| Description | Off-white,odorless, Free-flowing powder |
| Particle Size of 80 mesh ,pass rate,% | / |
| Loss on Drying % | ≤12.0% |
| Acid insoluble ash% | ≤1.0% |
| ash content,%, | / |
| PH | / |
| Sulfur dioxide(SO2) (mg/kg) | ≤50.0 |
| The total galacturonic acid% | ≥65% |
| degree of esterification% | / |
| Micro-ethanol % | ≤1.0% |
| Total bacterial,CFU/g | ≤5000 |
| Yeast and Mold CFU/g | ≤100 |
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