Food Additive Thickener High Quality Orange Pecti

www.foodchem.comOrange PectinItemSpecification NameOrange PectinCAS No.9000-69-5Viscosity(4% Solution.Mpa.S)400-500Loss on drying<12%Ga>65%De70-77%Ph(2% Solution)2.8-3.8%So2<10 Mg/KgFree Methyl.Ethyl And Isopropyl Alcohol<1%Gel Strength145 155Ash<5%Heavy metal(as Pb)<20Mg/KgPb<5Mg/KgHydrochloric Acid Insoluble≤ 1 %Degree Of Esterification≥ 50Galacturonic Acid≥ 65.0%Nitrogen<1%Total plate count<2000/gYeasts and moulds<100/gSalmonella spNegativeC. perfringensNegativeFunctional useThickenerPectin is one of the most versatile stabilizers available.The production and application development has been many years and resulted in a large expansion of the opportunities and applicability of pectin. Pectin is a key stabilizer in many food products.Pectin is a natural component of all edible plant material. Pectin is located in the plant cell walls and in a layer between the cells called middle lamella.Pectin gives firmness to the plants and influences growth and water household.Pectin is a soluble dietary fiber.Pectin is a polymer of galacturonic acid and with that an acidic polysaccharide, and Part of the acids are present as methyl ester.Pectin was discovered in the nineteenth century, and has been used at home and in industry for many years. Related products: Agar agar , Carrageenan, Konjac Gum , Pectin , Sodium Alginate, Xanthan Gum.