Jelly Jam Additive Apple Citrus Pectin Powder Suppliers

• Customization: Available
• CAS No.: 9000-69-5
• Formula: C6h12o6
• Model NO.: food additives
• EINECS: 232-553-0
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Pectin
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Payment: 50% Tt in Advance,50% Tt Against Copy Bl
• Sample: Available
• Grade: Food Grade
• MOQ: 100kg
• Appearance: Free Flowing Pale Brown Powder
• Transport Package: Bag
• Specification: 25kg/Bag
• Trademark: /
• Origin: China
• HS Code: 130220000
• Production Capacity: 1000 Tons/Year

Product Description

Food Ingredient Thickener and Stabilizer Apple pectin (CAS 124843-18-1)
In food as gelling agent, thickening agent, stabilizer, suspension agent, emulsifier, fragrance enhancer, in medicine and health products can significantly reduce blood sugar, blood fat, reduce cholesterol, dredge blood vessels. It has an obvious effect on diabetes, hypertension, constipation, lifting lead poisoning, and can be used in cosmetics to protect the skin, prevent ultraviolet radiation, heal wounds, beauty and beauty.

What is Pectin?

 

Commercially produced pectin is a white to light brown powder derived primarily from citrus fruits and used as a gelling agent in food products, particularly in jams and jellies. It is also used in fillings, candy, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.

Degree of Esterification:	65%-67%
Loss on drying:	Max 12%
PH (2% Solution):	2.5-3.0
Acid Insoluble Ash:	Max 0.85%
Gel strength:	120±5
Galacturonic Acid:	Min 70%
Heavy metals (as Pb):	Max 20 mg/kg
Lead:	Max 5 mg/kg
Arsenic:	Max 3 mg/kg
Total plant count:	<500cfu/g
Yeast and mould:	<50cfu/g
Salmonella:	Absent in 25 g
E. coli:	Absent in 1 g
Staphylococcus aureus:	Absent in 1 g

ITEM	STANDARD	RESULTS
Sensory Characteristics	Free flowing pale brown powder;Slight,  free from off-flavors; Slight, free from off-note	Conform
USA-SAG	150±5	152
GA, ≥ %	65	> 65
DE. %	66-69	67.8
PH(1% Solution)	2.8-3.8	2.8
Loss on drying ≤%	12	9.0
SO2 ≤ PPM	50	Conform
Free Methyl.ethyl and isopropylalcohol ≤ %	1	Conform
Nitrogen content ≤ %	1	Conform
Acid Insoluable Ash ≤%	1	Conform
Ash ≤ %	5	<2
Heavy Metal( as Pb) ≤ mg/kg	15	Conform
Total Plant Count	<1000cfu/g	Conform
Yeast and Mould	< 100cfu/g	Conform

Applications:
 

As a natural food additive, pectin will increasingly replace sodium carboxymethyl cellulose (CMC-Na), modified starch and other chemical synthesis or chemical modification of no nutritional value or low nutritional value of food additives, used in sour milk, drinks, jam, candy, jelly and so on food.

Pectin is used widely as a gelling agent in canning jams and jellies; also functions as a thickener, stabilizer and emulsifier in fruit juices, baking, candy, and dairy products.

It is also sometimes used to make medicine. People use pectin for high cholesterol, high triglycerides, heartburn, and many other conditions.