CAS number： 9000-69-5
Molecular formula： C5H10O5
molecular weight： 150.1299
Chemical structure：
COA
| ITEMS | STANDARDs | ||
| Characteristics | Free flowing pale brown powder;Slight, free from off-flavors; Slight, free from off-note | ||
| Degree of Esterification | 60-62% | ||
| Grade(USA-SAG) | 150°±5 | ||
| Loss on drying | 12% Max | ||
| PH(1% sollution) | 2.6-4.0 | ||
| Ash | 5% Max | ||
| Acid Insoluable Ash | 1% Max | ||
| Free Methyl Alcohol | 1% Max | ||
| SO2 Content | 50ppm 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 |
Details
Pectin is one of the most versatile stabilizers available. Product and application development by the major pectin producers has over the years resulted in a large expansion of the opportunities and applicability of pectin.
Pectin is a key stabilizer in many food products.Pectin is a natural component of all edible plant material. Pectin is located in the plant cell walls and in a layer between the cells called middle lamella. Pectin gives firmness to the plants and influences growth and water household. Pectin is a soluble dietary fiber. 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 nineteenth century, and has been used at home and in industry for many years.
Jams and marmalades:Jams and marmalades with a soluble solid content of at least 55% are the classic applications for our HM apple Pectin which guarantee excellent flavour release, low syneresis and fruity-sweet taste. Whether specific to calcium concentration, pH value or soluble solids content, we offer a standardised pectin range that covers a broad application field.ConfectioneryThe solid content of confectionery products, which is normally bet-ween 70% - 80%, together with a high acidity, can cause rapid or even an uncontrollable gelling speed if the wrong type of pectin is used.There are also non-buffered pectins available for those customers who want to determine the type and amount of their own retarding agent.For extra low filling temperature, amidated pectin series 200 can be recommended.Dairy:Special HM pectin can stabilize acid protein systems by forming protective layers around the protein particles. This protein protection prevents serum or phase separation and casein aggregation at low pH values. Pectin can also increase the viscosity and thus increase mouth feel and taste to acidified dairy beverages like drinkable yoghurts, fruit containing milks or fruit flavoured protein drinks.A range of different pectins are available to stabilise pre-defined protein amounts and adding specific viscosities.Beverage:Our beverage applications cover many functions including cloud stabilisation, increasing mouthfeel and boosting soluble fibre.For cloud stabilisation in fruit juice drinks and for adding a natural mouthfeel to low calorie fruit beverages, we recommend our rangeof viscosity standardised HM pectin types from 170 and 180 series. They are standardised to constant physical and rheological properties and are available in different viscosities from apple and citrus origin. In applications where you want to increase soluble fibre content, you have the choice of different low viscosity pectin types.Bakery:A shiny and attractive finish on all sorts of pastry and desserts or a smooth and tasty fruit filling is giving bakery products the special character. Pectins have functional properties which are optimal for these applications..Glazes seal the surface and act at the same time as a flavour enhancer, colour and freshness preserver. For effective use, glazes must be fully transparent, easy to apply and have to have constant rheological properties
