Apple Pectin
Thickeners · CAS 9000-70-8
Description
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. Applications: 1. Impart a texture to the jam or jelly that allows transportation without changes, which gives a good flavor release and that minimmizes syne resis. The use concentrations for pectin vary from 0.1-0.4%.Jams, Jellies and marmalades with a soluble solid content of at least 55% are the classic applications for our apple pectin which guarantee excellent flavour release, low syneresis and fruity-sweet taste. 2.Fruit preparations for yogurt: 3.Fruit drink concentrates: 4.Confectionery products 5.Milk products:
Specifications
| ITEM | STANDARD |
|---|---|
| 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 |
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