|EINECS No.:||232-554-6||FEMA No.:||3025|
|Appearance:||Pale To Off-white Free Flowing Powder||Certification:||ISO,kosher,halal|
|Application:||Spansule,oral Liquid,tabllets||Shelf Life:||24 Months|
|Color:||Yellowish To Off-white||Grade:||Food Grade, Pharmaceutical Grade|
food additives sweeteners,
stabilizer in food industry
Citrus And Apple Pectin White Powder Low Methoxyl Food Grade With Kosher Certificate
Pectin is a polysaccharide that is naturally present in most land plants, although commercial pectin is primarily extracted from citrus peel and apple pomace. Two forms of commercial pectin are available: high methyl- and low methyl-esterified pectin; and two versions of the latter exist: a conventional and an amidated form. High methyl-esterified pectin forms gels in high soluble solids and acidic systems, whereas low methyl-esterified pectin forms gels in a much broader pH and soluble-solids range, but requires the presence of divalent cations for gelling. As a consequence,each type has its own particular function. Nevertheless, general attractive features include excellent flavour release, good processing characteristics and stability at low pH. Its traditional and major function is to act as a gelling agent in foods but, nowadays, it also serves as a thickening and stabilising agent. The application of pectin is diverse and covers fruit-based products, dairy products, acidified milk drinks and other beverages, confectionery, bakery products, various fine foods and spreads. Additionally,pectin finds use in the pharmaceutical industry. Finally, increasing consumer awareness of healthy life-style habits and the emerging trend to produce functional foods increases the significance of the status of pectin as a water-soluble dietary fibre.
|Characteristics||Free flowing pale brown powder, slight, free from off-flavors, slight free from off-note.|
|Degree of esterification||62-66%|
|Loss on drying||12% max|
|Acid insoluble ash||1% max|
|Free methyl alcohol||1% max|
|SO2 content||50 ppm max|
|Galacturonic acid||65% min|
|Nitrogen content||1% max|
|Heavy metal(As Pb)||15mg/kg max|
|Total plant count||＜1000 cfu/g|
|Yeast & mould||＜100 cfu/g|
|Salmonella||Absent in 25g|
|E.coli||Absent in 1g|
|Staphylococcus aureus||Absent in 1g|
The main use for pectin is as a gelling agent, thickening agent and stabilizer in food. The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices.
In the cigar industry, pectin is considered an excellent substitute for vegetable glue and many cigar smokers and collectors will use pectin for repairing damaged tobacco wrapper leaves on their cigars.
In medicine, pectin increases viscosity and volume of stool so that it is used against constipation and diarrhea. Until 2002, it was one of the main ingredients used in Kaopectate, along with kaolinite. Pectin is also used in throat lozenges as a demulcent. In cosmetic products, pectin acts as stabilizer. Pectin is also used in wound healing preparations and specialty medical adhesives, such as colostomy devices. Also, it is considered a natural remedy for nausea. Pectin rich foods are proven to help nausea.
Packing & Shipment:
Package: 1kg/bag,25kg/drum,customers’ requirement.
Storage for ten months in shady room and dry place.