Pectin

GEA-504

Pectin

Pectin is a structural heteropolysaccharide contained in the primary cell walls terrestrial plants. It is produced commericially 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 jelles. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber. CAS NO. 9000-69-5.
Features: 1. Pectin is a key stabilizer in many food products; 2. Pectin is a natural component of all edible plant material; 3. Pectin is located in the plant cell walls and in a layer between the cells called middle lamella; 4. Pectin gives firmness to the plants and influences growth and water household; 5. Pectin is a soluble dietary fiber; 6. Pectin is a polymer of galacturonic acid and with that an acidic polysaccharide, and part of the acids are present as methyl ester.

Pectin was discovered in the nineteeth century, and has been used at home and in industry for many years.
1. The main use for Pectin is as a gelling agent, thickening agent and stabilizer in food;
2. The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices;
3. It is widely used in food industry, such as jams and jelles, fruit preparation, bakery jelles, confectionery, yogurt and acidified milk drinks, beverage, frozen food;
4. It is also applied in pharmaceutical and cosmetic field.

Main specifications:
Characteristics: Free flowing pale brown powder; Degree of Esterification: 62-66%; Grade (USA-SAG): 150°±5; Loss on Drying: 12% Max; pH (1% solution): 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): 15 mg/kg Max; Lead: 5 mg/kg Max; Arsenic: 2 mg/kg Max; Total Plate Count: ＜1000 cfu/g; Yeast and Mould: ＜100 cfu/g.

Stable for 2 years.

Stored in dry, cool, at room temperature and shaded place.