Pectin

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.

Pectin Features：

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.

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 Description：

We can supply HM and LM pectin, and below is the detail information:
1. De: >75% , HM Ultra Rapid Set
2. De: 70-72% , HM Rapid Set
3. De: 66-68% , HM Medium Rapid Set
4. De: 63-65% , HM Slow Set
5. De: 59-62% , HM Ultra Slow Set
6. De: <50% , LM Apple Pectin

Specifications:

Items	Standards
Characteristics	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

Conclusion: The Goods Conform to the standards of E440

Packaging:20 KG/CTN

Storage: Store in dry, cool, at room temperature and shaded place

Shelf life: 2 years

Pectin was discovered in the nineteenth 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 jellies, fruit preparation, bakery jellies, confectionery, yogurt and acidified milk drinks, beverage, frozen food.

4. It is also applied in pharmaceutical and cosmetic field.

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