Introduction Pectin as nonstarch polysaccharides, belongs to the dietary fiber.  Due to the progress of science, nutrition study attaches importance to dietary fiber on human body. Therefore, pectin would be applied in food additives widely as thickner,gel agent and stabilizer in near future.

Application:

Pectin is widely used in processing of food and beverages, such as jam, jelly, fruit yogurt, soft sweets, ice cream, sour milk or fruit yogurt, soymilk.  It is functions as gelantinizer, suspending agent, stabilizer, and thickening agent.  A small amount of pectin can improve greatly the quality and appearing of the food.  It helps giving food a natural, moderate, tart and sweet fruit taste, and charming delicate fragrance flavor.

Pectin is also used extensively in pharmaceutical industry.  The pectin has definite curative effects on some chronic such as hypertension and constipation.  It can reduce the level of blood sugar and blood fat, cut dwon cholesterol concentration, and relieve lead poisoning.  And it is also used in cancer prevention and treatment.

CAS No. : 900-69-5 Other Names: Pectin

Type: Stabilizers, Thickeners,Nutrition Enhancers Appearance: white to light yellow powder

Grade: Food Grade Degree of esterification: HM/LMA/LMC

Degree of Esterification: 65%-67%

Loss on drying: Max 12%

PH (2% Solution): 2.5-3.0

Acid Insoluble Ash: Max 0.85%

Gel strength: 120±5

Galacturonic Acid: Min 70%

Heavy metals (as Pb): Max 20 mg/kg

Lead: Max 5 mg/kg

Arsenic: Max 3 mg/kg

Total plant count: <500cfu/g

Yeast and mould: <50cfu/g

Salmonella: Absent in 25 g

E. coli: Absent in 1 g

Staphylococcus aureus: Absent in 1 g