pectin

High ester pectin Low ester pectin

Chinese Name guojiao

English Name Pectin

ITEMS	High ester pectin	Low ester pectin
1.Gel degree (USA SAG)	150°±5°	100°±5°
2.lactose hyaluronic acid (%)	>65
3Moisture(%)	<12
4.size	< 60 orders
5.So2	< 5ppm
6.Heavy metal	< 0.5 PPM
7.Appearance	light yellow rice white powder

 

 

Products introduce

   Pectin is a structural polysaccharide,found in fruit and vegetable and mainly prepared from citrus peel,In plant,it is a natural gelling agent,In general high methoxyl-pectin is 50% or greater esterified,while low methoxyl is 50% or less.As an innocuous natural food additive,pectin is extensively used in food industry.It is a fine gelling,stabilizing,thickening,suspending and emulisifying agent.When a food has a pure natural appearing,it is often the result of pectin presence.

Application

Pectin is widely used in processing of food and beverages,  such as jam, jelly, fruit yogurt ,soft sweets, ice cream, sour milk or fruit yogurt, soymilk. It is functions as gelantinizer, suspending agent, stabilizer, and thickening agent. A small amount of pectin can improve greatly the quality and appearing of the food. It helps giving food a natural, moderate, tart and sweet fruit taste, and charming delicate fragrance flavor.    Pectin is also used extensively in pharmaceutical industry. The pectin has definite curative effects on some chronic such as hypertension and constipation. It can reduce the level of blood sugar and blood fat, cut down cholesterol concentration.and relieve lead poisoning. And it is also used in cancer prevention and treatment.

Application methods

1.Solution

       high ester pectin mixed with 5 times of saccharine gradually stirred and dissolved into 85 °C water while later is heated to boiling.

2. As gelling agent 

      for high methoxyl pectin solution. add in citric acid tartaric acids to make the PH in the range of 2.8-4.2,and sufficient (45-68% by weight) sugars such as sucrose. For low methoxyl pectin, when completed dissolution, add in small amount of Ca2+ions ( such as calcium gluconate or calciumchlonate),or adjust the PH value to 2.8-6.5 and amount of sugars to 10-55%.

3.As thichening agent:when dissolved,the pectin becomes a thick liquid,according the production need, use pectin solution accordingly.

Notes:

4.when dissolving pectin, do not expose it to high temperature excessively for more than 8 minutes;

5.also,when dissolving pectin, stirring rapidly to prevent incomplete dissolving and affect usage.

 6.do not keep pectin solution for too long. Dissolve only when needen.

Packing:Pectin is packed in 1 kg small pack and 20 kg a box.We can also try our best to follow the clientS requirement

pectin