Factory Price Fruit Pectin Pectin Powder Bulk Sale

• Customization: Available
• CAS No.: 9000-69-5
• Formula: C18h26o19
• Model NO.: pectin
• Certification: ISO, FDA
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Pectin
• Application: Meat, Drinks, Jelly/Ice Cream, Baked Goods
• Grade: Food Grade
• Function: Lower Blood Sugar
• Transport Package: Bag
• Specification: 99%
• Trademark: zhuofeng
• Origin: China
• HS Code: 1302200000
• Production Capacity: 70000mt/Year

Product Description

Pectin is a polysaccharide that is naturally present in most land plants, although commercial pectin is primarily extracted from citrus peel and apple pomace. Two forms of commercial pectin are available: high methyl- and low methyl-esterified pectin; and two versions of the latter exist: a conventional and an amidated form. The application of pectin is diverse and covers fruit-based products, dairy products, acidified milk drinks and other beverages, confectionery, bakery products, various fine foods and spreads. Additionally,pectin finds use in the pharmaceutical industry. Finally, increasing consumer awareness of healthy life-style habits and the emerging trend to produce functional foods increases the significance of the status of pectin as a water-soluble dietary fibre.

Product name	Pectin Powder
Item	Standard
Appearance	Off-white, odorless,free-flowing powder
Particle Size of 80 mesh ,pass rate (%)	99.8%
Loss on drying (%)	≤12.0
Acid insoluble ash(%)	≤1.0
Ash content (%)	4.70
PH	3.76
Sulfur dioxide(SO2) (mg/kg)	≤50
The total galacturonic aci (%)	≥65
Degree of esterification (%)	16.9
Micro-ethanol (%)	≤1.0
Total bacterial, CFU/g	≤5000
Yeast and Mold, CFU/g	≤100

 

Pectin is soluble in 20 times of water to form a milky white viscous colloidal solution, which is weakly acidic. It is more stable in acidic solution than in alkaline solution. It has strong heat resistance and is almost insoluble in ethanol and other organic solvents.

1. In the production process of yogurt, different types of pectin have different functions. For example, adding high-fat pectin can stabilize the structure of yogurt, while adding low-fat pectin can prevent whey separation.

2. When producing jam, the pectin content in raw materials is too little, so the thickening effect of pectin can be used, and 0.20% pectin can be used as a thickening agent. The amount of pectin used in low-sugar jam is about 0.60%.

3. Pectin has strong water absorption, which can not only increase the volume of dough, but also improve the freshness, stability and softness of dough. In the production of hamburgers, after adding pectin, the amount of flour used to make hamburgers of the same volume will be reduced by 30%. Bread made from pectin-added dough can prolong the selling time of bread.

4. Pectin is a kind of suspending agent, which can reduce the hard matter caused by the sedimentation of pulp, and make the fruit particles evenly suspended in the beverage. It also enhances the taste of the juice and also acts as a stomach invigorator.

 

PACKING
---10KG/CARTON,(SIZE:52CM*28CM*38CM:VOLUME:0.05M)
NET WEIGHT:10KGS GROSS WEIGHT:12KGS

-25KG/DRUM.(SIZE:ID40CM*H55CM:VOLUME:0.07M)
NET WEIGHT-25KGS GROSS WEIGHT:28KGS

≤50kg, Express delivery recommended, usually called as DDU service;
≤500kg,Air shipping recommended, usually called as CIF service;
>500kg, sea shipping recommended, usually called as FOB, CFR, or CIF service;
For high value products, please select air shipping and express delivery for safety.