Pectin

Pectin
Model:CAS No: 9000-69
Brand:Qingdao Aoyate Chemicals Co.,Ltd
Origin:Made In China
Category:Chemicals / Food Additives
Label: -
Price: -
Min. Order:-
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Product Description

Product Description

Synonyms: Poly(1, 4-alpha-D-galacturonide)
Molecular Formula: C6H12O6
EINECS: 232-553-0  
CAS No: 9000-69-5

filtration, concentration, precipitation, drying, milling and process. It is white,
light yellow or yellow color powder without odors.
Apple pectin is widely used in food industry, such as jams and jellies, fruit preparation,
bakery jellies, confectionery, yogurt and acidified milk drinks, beverage,
frozen food. It is also applied in pharmaceutical and cosmetic field.
We place strong emphasis on the safety and quality of its key material and final
products, by following the MOH / P. R. China, FAO / WHO JECFA and FDA / FCC guidelines
in the raw materials testing, process validation and customer service.
We can supply HM and LM pectin, and below is the detail information:
1. De: >75%, HM Ultra Rapid Set
2. De: 70-72%, HM Rapid Set
3. De: 66-68%, HM Medium Rapid Set
4. De: 63-65%, HM Slow Set
5. De: 59-62%, HM Ultra Slow Set
6. De: <50%, LM Apple Pectin
7. Other pectin products according to your request
Packing: in 25kg carton or drum

APPLE PECTIN
High ester pectins
 

 
high ester pectins
 		 standardization
 		 characteristics and properties
 		 main area of application
 
IRO101
 		 150±5( USA SAG)
 		 EXTRA RAPID SET
 		 High sugar jam&jellies(SS > 55) ; fruit juice drinks, high sugar jams, e.g prevent fruit flotation.
 

 
IRO102
 		 150±5( USA SAG)
 		 RAPID SET
 		 High sugar jam&jellies(SS > 55) ; fruit juice drinks, high sugar jams, e.g prevent fruit flotation.
 
 

 
IRO103
 		 150±5( USA SAG)
 		 MEDIUM RAPID SET
 		 Jams, Jellies, Bake Stable Jams (SS>55%)
 
 

 
IRO104
 		 150±5( USA SAG)
 		 SLOW SET
 		 Jams, Jellies, Confectionery (SS>55%)
 
 

 
IRO140
 		 Constant protein stability
 		 Protective colloid
 		 Acidified Milk Drink, Yoghurt Drink
 
 

 
IRO105
 		 150±5( USA SAG)
 		 EXTRA SLOW SET
 		 Jams, Jellies, Confectionery (SS>55%)
 
 

 
IRO141
 		 Constant protein stability
 		 Protective colloid
 		 Acidified Milk Drink, Yoghurt Drink
 
 

 
IRO164B
 		 Buffer Pectin
 		 EXTRA SLOW SET
 		 Jellies, Confectionery
 
 

 
IRO170
 		 Constant Viscosity
 		 Increase viscosity
 		 Juice Beverage
 
 

 
























































APPLE PECTIN
low ester pectins
 

 
low ester pectins
 		 standardization
 		 characteristics and properties
 		 main area of application
 
IRO300
 		 100 ± 5(LM GRADE G)
 		 Very high calcium reactivity
 		 Low sugar jam , fruit preparations and bakery jam.
 

 
IRO310
 		 100 ± 5(LM GRADE)
 		 high calcium reactivity
 		 Low sugar jam and fruit preparations.
 
 

 
IRO320
 		 105 ± 5(LM GRADE)
 		 Medium calcium reactivity
 		 Low sugar jam and fruit preparations.
 
 

 
IRO330
 		 115 ± 5(LM GRADE G)
 		 Low calcium reactivity
 		 Low sugar jam and fruit preparations.
 
 

 



























APPLE PECTIN

Amidated pectins
 

 
amidated pectins
 		 standardization
 		 characteristics and properties
 		 main area of application
 
IRO200
 		 135 ± 5(LM GRADE)
 		 Very high calcium reactivity
 		 Low sugar jam , Yoghurt , fruit filling and fruit preparations.
 

 
IRO210
 		 120 ± 5(LM GRADE)
 		 high calcium reactivity
 		 Low sugar jam , Yoghurt , fruit filling , Bakery jam and fruit preparations.
 
 

 
IRO220
 		 110 ± 5(LM GRADE)
 		 Medium calcium reactivity
 		 Low sugar jam , Yoghurt , fruit filling and fruit preparations.
 
 

 
IRO230
 		 105 ± 5(LM GRADE)
 		 Low calcium reactivity
 		 Low sugar jam ,Yoghurt , fruit filling and fruit preparations.
 
 

 
IRO240
 		 100 ± 5(LM GRADE)
 		 Very Low calcium reactivity
 		 Low sugar jam , Yoghurt , fruit filling and fruit preparations.
 
 

 

 










































 		  
 		 CITRUS PECTIN
Andre high ester pectins
 

 
Andre high ester pectins
 		 standardization
 		 characteristics and properties
 		 main area of application
 
IRO101
 		 150±5( USA SAG)
 		 ULTRA RAPID SET
 		 High sugar jam&jellies,dietetic products,fruit juice drinks,baking stable fruit preparations,high sugar jams with higher PH-value,fruit preparations for cakes(SS > 55, adding acid before ready to use)
 

 
IRO102
 		 150±5( USA SAG)
 		 RAPID SET
 		 High sugar jam&jellies(SS > 55) ; fruit juice drinks, high sugar jams,e.g.prevent fruit flotation.
 
 

 
IRO103
 		 150±5( USA SAG)
 		 Medium Rapid Set
 		 jams,jellies,bake stable jams(SS>55%)
 
 

 
IRO104
 		 150±5( USA SAG)
 		 Slow Set
 		 jams,jellies.confectionery(SS>55%)
 
 

 
IRO105
 		 150±5( USA SAG)
 		 Extra Slow Set
 		 jams,jellies.confectionery(SS>55%)
 
 

 
IRO140
 		 Constant Protein Stability
 		 Protective Colloid
 		 Acidified Milk Drink, Yoghurt Drink
 
 

 
IRO141
 		 Constant Protein Stability
 		 Protective Colloid
 		 Acidified Milk Drink, Yoghurt Drink
 
 

 
IRO164B
 		 Buffer Pectin
 		 EXTRA SLOW SET
 		 Jellies, Confectionery
 
 

 
IRO165B
 		 Buffer Pectin
 		 EXTRA SLOW SET
 		 Jellies, Confectionery
 
 

 
IRO170
 		 Constant Viscosity
 		 Increase Viscosity
 		 Juice Beverage
 
 

 




































































 
 		 CITRUS PECTIN
Andre low ester pectins
 

 
Andre low ester pectins
 		 standardization
 		 characteristics and properties
 		 main area of application
 
IRO300
 		 100 ± 5(LM GRADE)
 		 Very high calcium reactivity
 		 Low sugar jam , fruit preparations and bakery jam.
 

 
IRO310
 		 100 ± 5(LM GRADE )
 		 high calcium reactivity
 		 Low sugar jam and fruit preparations.
 
 

 
IRO320
 		 105 ± 5(LM GRADE)
 		 Medium calcium reactivity
 		 Low sugar jam and fruit preparations.
 
 

 
IRO330
 		 115 ± 5(LM GRADE G)
 		 Low calcium reactivity
 		 Low sugar jam and fruit preparations.
 
 

 




























CITRUS PECTIN
Andre amidated pectins
 

 
Andre amidated pectins
 		 standardization
 		 characteristics and properties
 		 main area of application
 
IRO200
 		 135 ± 5(LM GRADE)
 		 Very high calcium reactivity
 		 Low sugar jam ,Yoghurt , fruit filling and fruit preparations.
 

 
IRO210
 		 120 ± 5(LM GRADE )
 		 high calcium reactivity
 		 Low sugar jam , Yoghurt , fruit filling and fruit preparations.
 
 

 
IRO220
 		 110 ± 5(LM GRADE)
 		 Medium calcium reactivity
 		 Low sugar jam , Yoghurt , fruit filling and fruit preparations.
 
 

 
Pectin 1Pectin 2Pectin 3

Member Information

Qingdao Aoyate Chemicals Co.,Ltd
Country/Region:Shan Dong - China
Business Nature:Manufacturer
Phone:13863984738
Contact:Helen Lee (Sales Assistant)
Last Online:09 Nov, 2009
Inquire Now

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