Manufacturers Wholesale Food Grade Food Additives Thickener Powder

• CAS No.: 9000-69-5
• Formula: C6h12o6
• EINECS: 232-553-0
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Model NO.: Pectin
• Main Active Ingredient: Pectin
• Application: Drinks, Flour Products, Jelly/Ice Cream, Baked Goods
• MOQ: 25kg
• Sample: Available
• Form: Powder
• Color: White
• Transport Package: Bag
• Specification: 25kg/bag
• Trademark: ZIO
• Origin: China
• Production Capacity: 10000kg/Months

Product Description

Product Description

         
           Pectin is a polysaccharide, which consists of two types: homopolysaccharide and heteropolysaccharide. Its appearance is white to yellow powder, with a relative molecular mass of about 20,000 to 400,000 and odorless. They are mostly found in plant cell walls and cell inner layers, and are found in large amounts in the peels of citrus, lemon, grapefruit and other fruits. 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. High-ester pectin forms an irreversible gel in the range of soluble sugar content ≥60% and pH=2.6~3.4. Part of the methyl ester of low-ester pectin is converted into primary amide, which is not affected by sugar and acid, but needs to be combined with divalent ions such as calcium and magnesium to form a gel.

Product Parameters

At present, pectin is mainly used in those product:
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. In the process of making yogurt, the dosage of pectin needs to be strictly controlled. Once sufficient additives are not added, the structure of the dairy product will become unstable.
(2) Jam If the pectin content in the raw materials is too little when producing jam, you can take advantage of the thickening effect of pectin and use 0.20% pectin as a thickener.
(3) Bread Because the dough after adding pectin has better extensibility, the baking volume of the bread will increase. For example, in the production of hamburgers, after adding pectin, the amount of flour used to make a burger of the same volume will be reduced by 30%. In addition, bread made by adding pectin can extend the shelf life of bread
(4) Beverages Low-sugar drinks are becoming more and more popular in the market today, but as the sweetness of the drinks 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, allowing the fruit particles to be evenly suspended in the beverage, and can also improve the taste of the juice.
 

Item Name	Pectin
Description	Off-white,odorless, Free-flowing powder
Particle Size of 80 mesh ,pass rate,%	99.8
Loss on Drying %	9.66
Acid insoluble ash%	Negative
ash content,%,	4.70
PH	3.76
Sulfur dioxide(SO2) (mg/kg)	18.9
The total galacturonic aci%	85.3
degree of esterification%	16.9
Micro-ethanol %	0.03
Total bacterial,CFU/g	10
Yeast and Mold CFU/g	<100

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