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Сертификат ISO пищевой класс пекетин CAS 9000-69-5 по лучшей
- Категории: Acidity Regulators >>>
- Поставщик: Hanzhong,Han,Traceability,Biological,Technology,Co.,Ltd.
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Характеристики
Product description
Pectin
For decades, pectin has been used in the preparation of homemade jams and jellies, and it remains today a staple ingredient found in kitchen cupboards all over the world. It is a natural ingredient with a long heritage and enjoys high levels of recognition and awareness among consumers of all ages and backgrounds.
Product Name | Pectin |
CAS No. | 9000-69-5 |
Appearance | White powder |
Molecular molecular | C5H10O5 |
Molecular weight | 150.130 |
Assay | 99% |
Heavy metals | ≤0.002% |
Shelf Life | 2 years |
Product information
Fruit-Based Products
It has been well known for centuries that pectin forms different types of gelled structures under particular conditions, and this has been used to prepare jams, jellies, and marmalades ever since
Pectin is and found in all land plants but is highly concentrated in certain fruits. These fruits (mainly apple, lemon, lime and orange) provide the main raw materials for pectin production. The extraction process conditions determine the properties of the pectin and the structure of the final gelled system. Pectins extracted from the industrial process are classified according to their methyl-ester content; the higher the methyl-ester number (known as Degree of methylation or DE) determine the setting rate of the pectin.
Rapid set pectin generally has a high DE, while medium and slow set pectins have a decreasing DE; this is generally measured as combination of setting time and temperature.
Pectin with DE above 50% is known as a High Methyl ester pectin (HM) and require sugar levels above 55% solids and a low pH around pH3.2. When the DE falls below 50% these are known as low methyl-ester pectins (LMC). LMC requires calcium in the system to set. We can further process LM pectins to manufacture an amidated pectin (LMA) which offers even greater flexibility to the manufacturers.
When the level of fruit or added sugar is low, LM pectin interacts with the calcium naturally occurring in fruit to create the optimal gel structure. Additional calcium can be added when required. Both HM and LMC pectins enjoy “organic allowed” status offering a solution to those consumers who seek healthy and clean label options.
Pectin is and found in all land plants but is highly concentrated in certain fruits. These fruits (mainly apple, lemon, lime and orange) provide the main raw materials for pectin production. The extraction process conditions determine the properties of the pectin and the structure of the final gelled system. Pectins extracted from the industrial process are classified according to their methyl-ester content; the higher the methyl-ester number (known as Degree of methylation or DE) determine the setting rate of the pectin.
Rapid set pectin generally has a high DE, while medium and slow set pectins have a decreasing DE; this is generally measured as combination of setting time and temperature.
Pectin with DE above 50% is known as a High Methyl ester pectin (HM) and require sugar levels above 55% solids and a low pH around pH3.2. When the DE falls below 50% these are known as low methyl-ester pectins (LMC). LMC requires calcium in the system to set. We can further process LM pectins to manufacture an amidated pectin (LMA) which offers even greater flexibility to the manufacturers.
When the level of fruit or added sugar is low, LM pectin interacts with the calcium naturally occurring in fruit to create the optimal gel structure. Additional calcium can be added when required. Both HM and LMC pectins enjoy “organic allowed” status offering a solution to those consumers who seek healthy and clean label options.
Product application
Confectionery
Confectionery gels are often high sugar systems composed of more than one gelling agent. Our complete range of confectionary pectin support a vast range of textures required in the market today. Fruit juice, water, flavour and texturizers are then moulded into a variety of shapes & flavours. More and more of these confectionery systems are being fortified with a variety of vitamins, minerals and nutraceuticals. Not only does the market see gelled confectionary as a comforting treat, but also as a nutraceutical with specific health targeted benefits. The confectionary market is facing several exciting challenges where pectin can play a key role. Sugar reduction and gelatine replacement for vegan options are continuous points of concern for consumers and manufacturers
Dairy
Pectin serves many purposes in dairy; it is a powerful controller of syneresis. It gives structure and texture to set yogurt, controls viscosity and mouthfeel in the stirred version. In acidified milk drinks pectin protects milk proteins during heat treatment yielding a stable product with perfect mouthfeel.
Beverages
Pectin is used in a variety of beverages. These include soft drinks, fruit juices and a wide range of drinkable dairy
applications. (see dairy section)
Pectin improves mouthfeel, adds viscosity and offers outstanding flavour release in a fruit beverage system. For cold fill
beverage applications, we offer a range of INSTANT pectins, which are all cold water soluble.
applications. (see dairy section)
Pectin improves mouthfeel, adds viscosity and offers outstanding flavour release in a fruit beverage system. For cold fill
beverage applications, we offer a range of INSTANT pectins, which are all cold water soluble.
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