Pectin/citrus pectin-purity 50-99% CAS:9000-69-5

Model:	-
Brand:	HJFD
Origin:	Made In China
Category:	Chemicals / Food Additives
Label:	Pectin citrus , CAS:9000-69-5 , purity 50-99%
Price:	US $15 / KG
Min. Order:	100 KG

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Product Description

Specifications

food additives pectin stablilizers 1)low-ester pectin; 2)high-ester pectin; 3)pharmaceutical grade

Appearance Cream to light brown / tan
Physical State Powder
Solubility soluble ,forms viscous solution
odour odorless
Bulk Density 580 - 600gms/lit.

PECTIN

CAS No: 9000-69-5EINECS: 232-553-0

Molecular Formula: C6H12O6

Molecular Structure:

Property:

Pectin is a structural polysaccharide, found in fruit and vegetable and mainly prepared from citrus peel, in plant, Pectin is a natural gelling agent, In general high Methoxyl-Pectin is 50% or greater esterified, while low Methoxyl is 50% or less.

Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. Pectin 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. Pectin is also used in fillings, sweets, as a stabilizer in fruit juices and milk drinks and as a source of dietary fiber.

Item		Specification
Name		Orange Pectin
CAS No.		9000-69-5
Viscosity(4% Solution.Mpa.S)		400-500
Loss on drying		<12%
Ga		>65%
De		70-77%
Ph(2% Solution)		2.8-3.8%
So2		<10 Mg/Kg
Free Methyl.Ethyl And Isopropyl Alcohol		<1%
Gel Strength		145~155
Ash		<5%
Heavy metal(as Pb)		<20Mg/Kg
Pb		<5Mg/Kg
Hydrochloric Acid Insoluble		≤ 1 %
Degree Of Esterification		≥ 50
Galacturonic Acid		≥ 65.0%
Nitrogen		<1%
Total plate count		<2000/g
Yeasts and moulds		<100/g
Salmonella sp		Negative
C. perfringens		Negative
Functional use		Thickener