Contact Platform Support
Help CenterNatural Gelling Agent Apple Pectin as Thickener Stabilizer and Emulsifier
Related Products
-
Low Methyl Ester Pectin Natural Apple Pectin ThickenerUS$ 20 - 30MOQ: 25 Kilograms -
Amidated Low Methyl Ester Pectin Natural Pectin StabilizerUS$ 25 - 30MOQ: 25 Kilograms
-
High Methyl Ester Pectin Natural Citrus Pectin EmulsifierUS$ 15 - 20MOQ: 25 Kilograms
-
Natural Astaxanthin Powder Extracted From Haematococcus PluvialisUS$ 390 - 500MOQ: 1 Kilogram
-
Pure Natural Hypericum Perforatum Extract With Hypericins 0.3% and Hyperforin 3%US$ 23 - 30MOQ: 5 Kilograms
A. What is Pectin?
Pectin for use in food is defined as a polymer containing galacturonic acid units (at least 65%). The acid groups may either be free, combined as a methyl ester, or as sodium, potassium, calcium or ammonium salts, and in some pectins amide groups may also be present.
The biggest influence on pectin properties is the Degree of Esterification (DE), which determines, for example, the degree of reactivity with calcium and other cations.
Pectin is usually extracted from Apple Pomace or Citrus Rinds
B. Type of Pectin
1. Pectin as extracted normally has more than 50% of the acid units esterified, and is classified as "high methyl ester (HM) pectin"
The percentage of ester groups is called degree of esterification. High methyl ester pectins are classified in groups according to their gelling temperature as rapid set to slow set pectins
2. Modification of the extraction process, or continued acid treatment, will yield a "low methyl ester (LM) pectin" with less than 50% methyl ester groups
3. Some pectins are treated during manufacture with ammonia to produce amidated pectins, which have particular advantages in some applications.
Within each of these main types, there are many detailed variations prepared for different uses.The structure of pectin molecules is the key to the properties of pectins, and their use in different applications.
Therefore, it is important to tell us what you will do with pectin so that we are able to recommend you a suitable type.
C. Pectin We Offer
- High Methyl Ester (HM) Pectin: Degree of Esterification (DE) 50%~78%
- Low Methyl Ester (LM) Pectin: Degree of Esterification (DE) 25%~50%
- Amidated LM Pectin: Degree of Esterification (DE) 20%~45%, Degree of Amidation (DA) 12%~25%
- Pharmaceutical and Medical Pectin: Galacturonic Acid ≥ 74%
- Apple Pectin and Citrus Pectin are all available
D. Techinal Data of HM Pectin
ANALYSIS |
SPECIFICATION |
Appearance |
Light Brown Fine Powder |
Odor & Taste |
Characteristic |
Degree of Esterification |
65%~70% |
Galacturonic Acid |
≥65% |
Gel Strength |
≥145 |
Loss on Drying |
≤12% |
Insoluble Acid |
≤1% |
Sulfur Dioxide |
≤50ppm |
Heavy Metal |
|
Pb |
<3ppm |
As |
<2ppm |
Hg |
<1ppm |
Cd |
<1ppm |
Microbiology |
|
Total Plate Count |
<1000cfu/g |
Yeast & Moulds |
<100cfu/g |
E.Coli |
Negative |
Salmonella |
Negative |
E. Applications for our Pectin
Our Pectins are highly varied and very flexible in their field of application. By choosing the right type of pectin exceptional results can be achieved in all application areas.
Our extensive product range offers pectins which can successfully be used in the following applications.
Send Inquiry to This Supplier
You May Also Like
-
Chicken Seasoning Mix Flavor PowderUS$ 100 - 2000MOQ: 1 Ton
-
GluconolactoneUS$ 620 - 690MOQ: 5 Tons
-
High Viscosity Food Additives CMC PowderUS$ 550 - 3,690MOQ: 5 Tons
-
Pure Food Grade Vitamin c Bulk Ascorbic Acid With PowderUS$ 3 - 3MOQ: 5000 Kilograms
-
Double-screw Extruder Bread Crumb Production LineUS$ 1,000 - 100,000MOQ: 1 Set
-
Top-quality and Low-price Sodium Benzoate for Preservative and Corrosion InhibitorUS$ 950 - 1,100MOQ: 1 Metric Ton
-
SEAFOODS FLAVORS/SEASONINGSNegotiableMOQ: 1
-
Safety Food Rice Preservatives With Best PriceUS$ 150 - 250MOQ: 1 Kilogram
-
Concentrated Liquid Green Apple FlavorUS$ 20 - 58MOQ: 10 Kilograms
-
Isolated Soy Protein PowderNegotiableMOQ: 1 Metric Ton
