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PectinPectin
Quick Details
CAS No.: 900-69-5 |
Other Names: Pectin |
MF: C6H12O6 |
EINECS No.: 232-553-0 |
Place of Origin: Shanghai China (Mainland) |
Brand Name: Jianying |
Type: Stabilizers, Thickeners,Nutrition Enhancers |
Appearance: white to light yellow powder |
Grade: Food Grade |
Degree of esterification: HM/LMA/LMC |
Product function and application
Pectin is one of the most versatile stabilizers available. The production and application development has been many years and resulted in a large expansion of the opportunities and applicability of pectin.
1. Pectin is a key stabilizer in many food products.
2. Pectin is a natural component of all edible plant material.
3. Pectin is located in the plant cell walls and in a layer between the cells called middle lamella.
4. Pectin gives firmness to the plants and influences growth and water household.
5. Pectin is a soluble dietary fiber.
6. 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.
1. The main use for Pectin is as a gelling agent, thickening agent and stabilizer in food.
2. The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices.
3. It is widely used in food industry, such as jams and jellies, fruit preparation, bakery jellies, confectionery, yogurt and acidified milk drinks, beverage, frozen food.
4. It is also applied in pharmaceutical and cosmetic field.
Specifications
1. Pectin is a polymeric carbohydrate, which is a natural component of the cell wall and the middle lamella in all green land plants. Hence, it has an important influence on the structural properties of fruits and vegetables.
2. Commercial pectins are white, light yellow or yellow powder without odour.
3. Generally, pectin is a linear polysaccharide chain which consists mainly of galacturonic acid units. The galacturonic acid molecules can be esterified with methanol. According to the degree of esterification (DE), pectin is classified into high methoxyl pectin (HM) with a degree of esterification higher than 50% and low methoxyl pectin with a degree of esterification less than 50% (LM).
4. When ammonia is applied in the alkaline de-esterification process, some of ester groups have been replaced by amide group. Therefore, LM pectin is divided into low methoxyl convertional (LMC) and low methoxyl amidated (LMA).
5. Specification of Pectin
Item |
Specification |
Name |
Pectin |
CAS No. |
900-69-5 |
Viscosity(4% Solution.Mpa.S) |
400-500 |
Loss on drying |
<12% |
Ga |
>65% |
De |
70-77% |
Ph(2% Solution) |
2.8-3.8% |
So2 |
<10 Mg/Kg |
Free Methyl.Ethyl And Isopropyl Alcohol |
<1% |
Gel Strength |
145~155 |
Ash |
<5% |
Heavy metal(as Pb) |
<20Mg/Kg |
Pb |
<5Mg/Kg |
Hydrochloric Acid Insoluble |
≤ 1 % |
Degree Of Esterification |
≥ 50 |
Galacturonic Acid |
≥ 65.0% |
Nitrogen |
<1% |
Total plate count |
<2000/g |
Yeasts and moulds |
<100/g |
Salmonella sp |
Negative |
C. perfringens |
Negative |
Functional use |
Thickener |
Packaging & Delivery
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