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|Cas No.:||9000-69-5||E Number:||E440|
|Appearance:||Off White Or Light Yellow Powder|
Pectin is a kind of polysaccharide, and its composition has two types: homopolysaccharide and heteropolysaccharide. They are mostly found in plant cell walls and inner cell layers, and a large number of them are found in the peels of citrus, apple,lemon and grapefruit. White to yellow powder, relative molecular weight is about 20,000 to 400,000, odorless. It is more stable in acidic solution than in 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.
Pectin is white or yellowish or light gray, light brown coarse powder to fine powder, almost odorless, slimy taste. Dissolved in 20 times water to form a milky white viscous colloidal solution, which is weakly acidic. Strong heat resistance, almost insoluble in ethanol and other organic solvents. Moisturizing with ethanol, glycerin, sugar syrup, or mixing with more than 3 times sugar can improve solubility. It is more stable in acidic solution than in alkaline solution.
Pectin food additive
Pectin can be used as emulsifier, stabilizer, thickener, suitable for all kinds of food except fruit and vegetable juice according to production needs. The maximum usage amount in fruit and vegetable juice is 3.0g/kg, and the usage amount of solid beverage is increased according to the dilution multiple . Pectin can be used in the manufacture of jam and jelly; prevent cakes from hardening; improve the quality of cheese; make fruit juice powder, etc. High-ester pectin is mainly used in acidic jams, jellies, jelly, candy fillings and lactic acid bacteria drinks. Low-ester pectin is mainly used for general or low-acid jams, jellies, jelly and frozen desserts, salad dressings, ice cream, yogurt, etc.
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