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Product Description
Pectin Description
Pectin consists of a complex set of polysaccharides that are present in most primary cell walls and are particularly abundant in the non-woody parts of terrestrial plants.
Specification
| Test item | Index | |
| Appearance | Milk White or light yellow powder | |
| Particle Size | =95% pass through 60 mesh | |
| Gel Degree (USA-SAG °) | 150±5° | |
| Degree of esterification (%) | 65-70 | |
| Loss on Drying (%) | =12 | |
| Acid Insoluable Ash (%) | =0.5 | |
| Galacturonic Acid (%) | = 65.0 | |
| PH (1% water solution) | 2.8±0.2 | |
| Heavy Metals (Pb) (ppm) | =0.5 | |
| SO2 (ppm) | =5 | |
| Ash (%) | =3 | |
Applications
As non-starch polysaccharides, pectin belongs to the dietary fiber. 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.
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