TitleProduct

High-Ester and Low-Ester Citrus Pectin Food Grade

  • Price:

    Negotiable

  • minimum:

  • Total supply:

  • Delivery term:

    The date of payment from buyers deliver within days

  • seat:

    Henan

  • Validity to:

    Long-term effective

  • Last update:

    2017-12-29 09:03

  • Browse the number:

    104

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Henan Boom Gelatin Co., Ltd.
Contactaixin:

Mr. Anchao Yong(Mr.)  

Email:

telephone:

Arrea:

Henan

Address:

No. 96, Middle Of Hanghai Road, Zhengzhou, Henan, China 450006

Website:

http://www.medtech-corp.com/com/henanboom/

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Pectin
1. CAS No: 9000-69-5
2. MF: C6H12O6
3. EINECS No: 232-553-0
4. Model Number: HM, LM
5. Usage: Stabilizer/thickener
6. Packing size: 25kg/ Composite paper bag

Applications
1. Jams and jellies
Jams and jellies are main application for pectin. The pectin can improve the smoothness of jams and make it
More flowable and spreadable to be filled. The gelling properties can help to keep jams flavor and decrease
Synersis.
According to the content of soluble solids, Jam, Jelly & Preserves are distinguished by traditional standard resp.
Reduced calorie standard which is with a S. S. Of higher than 60% resp. With a S. S. Of 25% to 55%. HM pectin is
Used for traditional jams, jellies, and preserves which have a S. S. 65% to 75%, a final pH 3.0 to 3.5, usually contain
0.2% to 0.5% HM pectin. Concerning the fruits pulp content, rapid set can be chosen to keep the fruits floatation.

2. Fruit preparation

Fruit preparation is considered as healthy food as it doesn't contain any sweeteners besides juice or
Concentrated juice. Therefore soluble solid of 55% to 62% in fruit preparation is relatively lower than other food
Contain sweetener.
HM pectin is used in the fruit prep. With a S. S. Of above 60% while LM pectin is perfectly suited for furit prep. With
A SS lower than 55% to get desired mouth-feel and texture.

3. Bakery jellies

Bakery jellies require very high baking stability and low water activity to avoid the water transformation from the
Filling into the dough.
For the reason of industrial use, pumpable (shear stable ) and spreadable texture becomes more and more
Important.
Thus the extra slow set HM pectin and high calcium reactivity LM pectin can be chosen.

4. Confectionery

As a texturizer, pectin is widely used in confectionery industry. Pectin gives candy much better flavor release and
Typical visco-elastic texture.
For a fruit flavored candy, extra slow set HM pectin is used, while for "Neutral" flavor candy, a buffered LM pectin
Would be suitable to target on the final relatively high pH.
Besides, pectin can also applied in making edible package film for candy to avoid syneresis and microbiological
Contamination and reach long shelf life.

5. Yogurt and Acidified milk drinks

HM pectin with a DE above 70% is used as stabilizer of protein in acid milk drinks.
At pH around 3.7 to 4.2, pectin is negatively charged, pectin molecules can protect protein molecules by
Hydrophobic interaction and electrostatic repelling to prevent the aggregation of casein particles and serum
Separation during heat processing. The recommended dosage is 0.1% to 0.2%.
Both LMC and LMA can be used in yogurt products. Generally, the recommended addition is about 0.1% to 0.2%.
Set yogurt adding with pectin can get improved firmness, besides, pectin can avoid fruits floatation and make
Them distribute evenly in stirred fruit yogurt. Compared to other hydrocolloid, e. G. Starch, yogurt stabilized with
Pectin can get more creamy mouth-feel and flavor release. Action with other hydrocolloid, pectin can help to
Reduce the tendency towards syneresis.

6. Beverage

Low calorie or low fruit juice content beverage tastes thinner due to the loss of viscosity from dissolved sugar.
Pectin can help to gain back a desired mouth-feel without adding any calorie by building up a constant viscosity.
Pectin also has excellent stability on fruit pulp beverage by increasing the serum viscosity in juice. Pectin gives
Uncomparable refreshing mouth-feel. HM pectin has unique advantage in this application. The recommended
Dosage is about 0.05% to 0.10%.

7. Frozen food

In frozen processing, pectin can reduce both the growth rate of crystal and the loss of syrup during thawing to
Improve the texture of frozen food by controlling the size of crystals. In ice cream, pectin avoids flavor and Color decaying.
Commodity Pectin Specification LM
Date of manufacture 2010.05.22 Lot No. 2010.05.24
Quantity 1358Kg Number of sampling 500g
Item Quality Index Result Determination
Appearance Light yellow to Milky white Milky white
Moisture% ≤12 7.8
Ash% ≤5 3.5
Insoluble Acid ≤1 0.28
PH High-ester2.8±0.2
Low-ester4.5±0.5
/
4.6  
Gelatin Degree High-ester 150°±5°
Low-ester 100°±5°
/  
101  
Total galacitiol aldehyde degrees % ≥65.0 88.6
The esterification degree High-ester
rapid hardening
66-70 /
High-ester
slow hardening
58-70 /  
High-ester
Pharmaceutical Grade
45-55 /  
Low-ester
Food grade
15-45 32  
Low-ester
Technical grade
≤10 /  
Heavy metal Arsenic(As) mg/kg≤ 2 <2
Lead(Pb) mg/kg≤ 5 <5
Result According to FCCIV and QB2484-2000.
Checker 02 Examiners   Date 14.05.24