Hot Sale High Purity Food Additive Citrus Pectin Jellies

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Price:RUB 904.06 - RUB 1,205.41

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Product Overview

Description

 

Product Description
Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.

Pears, apples, guavas, quince, plums, gooseberries, and oranges and other citrus fruits contain large amounts of hot sale citrus pectin jam, while soft fruits like cherries, grapes, and strawberries contain small amounts of hot sale citrus pectin jam.

Typical levels of hot sale citrus pectin jam in plants are (fresh weight):

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1.Yogurt does not participate infermentation using high-fat Pectin 2.Low-fat Pectin for Yogurt fermentation Protein beverage can
choose high-fat Pectin a certain degree of esterification can effectively prevent protein layer precipitation High Calcium and
potassium can be used with high-milling-based Gellan Gum to achieve the stability of protein suspensions

 

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1.The selection of high-fat Pectin for soft candies requires more than 70% sugar content. Ph 1-4 2. The use of low-fat Pectin
Jelly with calcium and potassium products combined with the use of six sodium phosphate and other chelating agents to control the
release of calcium and potassium time so that we have enough time to fill. To prevent it from solidifying without filling. 3. A
the jelly produced by pectin alone is not strong enough Q, can be used with gelatin, Carrageenan

 

High Ester Quick Setting Pectin

Technical index Gelation degree: 150 ± 5 degrees (US -- sag) Degree of esterification: 65% - 70% Galacturonic acid: > 65%
Appearance: off white to light yellow powder PH (1% aqueous solution) 2.8 ± 0.2% Moisture < 12% Ash < 3% Acid insoluble ash: <
0.5% Particle size: < 60 mesh Sulfur dioxide < 5ppm Heavy metals < 0.5ppm

Low ESTER Pectin

Technical indicators: Gelation degree: 100 ± 5 degrees (us-sag method) Degree of esterification: 25% - 35% Galacturonic acid: >
65% Appearance: light yellow powder PH (1% aqueous solution): 2.8 ± 0.2 Moisture < 12% Ash < 5% Acid insoluble ash < 1% Particle
size < 60 mesh Sulfur dioxide < 5ppm Heavy metals < 0.5ppm

 

Specification

 

Specification of Citrus Pectin HM Extra Slow Set
Items Standards
Color, Flavor A creamy-white to light brown, of neutral odor and flavor
Particle Size At least 99% less than 0.250 mm test sieve
Texture free-flowing powder
Degree of esterification 58-62%
Galacturonic acid >65%
PH(1% solution) 2.8-3.2
Loss on Drying(%) ≤12
Ash(%) <5
Acid-insoluble ash (%) <1
SO2 <50 mg/kg
Free methyl, ethyl and isopropyl alcohol <1
Lead <5mg/kg
Arsenic <3mg/kg
Total Plate Count(cfu/g) <1000/g
Salmonella Absent in 25g
Coliforms Absent in 1g
E. Coli Absent in 1g
Staphylococcus aureus Absent in 1g
Yeast and Moulds <100/g
Recommended Dosage 1-1.6%
Conclusion The goods conform to the standard of E440

  

0.1851 s.