High Esterification Slow Set Apple or Citrus Pectin Powder CAS No. 9000-69-5 Used in Jam/Jelly/Gel Soft Sweets

• Customization: Available
• CAS No.: 9000-69-5
• Formula: C18h26o19
• Model NO.: Citrus Pectin Used in Jam/Jelly/Gel Soft Sweets
• EINECS: 232-553-0
• Certification: ISO
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Application: Meat, Drinks, Flour Products, Jelly/Ice Cream, Bak
• Particle Size: More Than 95% Pass Through 60 Mesh
• Gel Degree (USA-Sag): 150 Deg
• Ash Content: Less Than 5%
• Transport Package: Woven Bags or Kraft Paper Bags
• Specification: 25kg per bag
• Trademark: yaliya
• Origin: China
• HS Code: 1302200000
• Production Capacity: 2000mt/Year

Product Description

Basic Info.

CAS No.:	9000-69-5
Formula:	C18h26o19
EINECS:	232-553-0
Certification:	ISO, FDA
Packaging Material:	Woven Bags or Kraft Paper Bags
Storage Method:	Normal

Model NO.
pectin
Shelf Life
>12 Months
Main Active Ingredient
Pectin
Application
Meat, Drinks, Flour Products, Jelly/Ice Cream, Baked Goods
Appearance
Light Yellow Powder White Powder
Particle Size
More Than 95% Pass Through 60 Mesh
Gel Degree (USA-Sag)
150 Deg
Galacturonic Acid
More Than 65%
Loss on Drying
Less Than 10 %
Ash Content
Less Than 5%
Degree of Esterification
66-725
pH(2.5% Water Solution)
2.6-3.0
Heavy Metals (Pb)
Less Than 15%
Package Type
20kg or 25kg
Transport Package
25kg or 20kg Per Bag with Double Water-Proof Bags.
Specification
25kg
Trademark
Yaliya
Origin
China
HS Code
1302200000
Production Capacity
1000mt Per Year

Product Description

Product description
As non-starch polysaccharides, pectin 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 thickener, gel agent and stabilizer in near future.



 
Applications
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.
 
Dosage Reference
Jam and jelly: 0.3%-0.6%
Popsicle and ice cream: 0.1%-0.2%
Yogurt, lactic acid bacteria and fruit juice: 0.1%-0.3%
Melt baked food: 0.3%-0.8%
Soft Candy: 1%~2.5%
 


Application on other industry:
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.
 
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.
 
 
Specifications
 

Test item	Index	Test data
Appearance	Milk White or light yellow powder	Qualified
Particle Size	≥95% pass through 60 mesh	Qualified
Gel Degree (USA-SAG,°)	150±5°	Qualified
Degree of esterification (%)	65-70	Qualified
Loss on Drying (%)	≤12	Qualified
Acid Insoluable Ash (%)	≤0.5	Qualified
Galacturonic Acid (%)	≥ 65.0	Qualified
PH (1% water solution)	2.8±0.2	Qualified
Heavy Metals (Pb)  (ppm)	≤0.5	Qualified
SO2  (ppm)	≤5	Qualified
Ash (%)	≤3	Qualified
Conclusion	The data above is up to the index of national standard(GB 25533-2010 ) and suitable for human purpose