Pectin
1. CAS No: 9000-69-5
2. MF: C6H12O6
3. EINECS No: 232-553-0
4. Model Number: HM, LM
5. Usage: Stabilizer/thickener
6. Packing size: 25kg/ Composite paper bag
Applications
1. Jams and jellies
Jams and jellies are main application for pectin. The pectin can improve the smoothness of jams and make it More flowable and spreadable to be filled. The gelling properties can help to keep jams flavor and decrease Synersis.
According to the content of soluble solids, Jam, Jelly & Preserves are distinguished by traditional standard resp.
Reduced calorie standard which is with a S. S. Of higher than 60% resp. With a S. S. Of 25% to 55%. HM pectin is Used for traditional jams, jellies, and preserves which have a S. S. 65% to 75%, a final pH 3.0 to 3.5, usually contain 0.2% to 0.5% HM pectin. Concerning the fruits pulp content, rapid set can be chosen to keep the fruits floatation.
2. Fruit preparation
Fruit preparation is considered as healthy food as it doesn't contain any sweeteners besides juice or Concentrated juice. Therefore soluble solid of 55% to 62% in fruit preparation is relatively lower than other food Contain sweetener.
HM pectin is used in the fruit prep. With a S. S. Of above 60% while LM pectin is perfectly suited for furit prep. With A SS lower than 55% to get desired mouth-feel and texture.
3. Bakery jellies
Bakery jellies require very high baking stability and low water activity to avoid the water transformation from the Filling into the dough.
For the reason of industrial use, pumpable (shear stable ) and spreadable texture becomes more and more Important.
Thus the extra slow set HM pectin and high calcium reactivity LM pectin can be chosen.
4. Confectionery
As a texturizer, pectin is widely used in confectionery industry. Pectin gives candy much better flavor release and Typical visco-elastic texture.
For a fruit flavored candy, extra slow set HM pectin is used, while for "Neutral" flavor candy, a buffered LM pectin Would be suitable to target on the final relatively high pH.
Besides, pectin can also applied in making edible package film for candy to avoid syneresis and microbiological Contamination and reach long shelf life.
5. Yogurt and Acidified milk drinks
HM pectin with a DE above 70% is used as stabilizer of protein in acid milk drinks.
At pH around 3.7 to 4.2, pectin is negatively charged, pectin molecules can protect protein molecules by Hydrophobic interaction and electrostatic repelling to prevent the aggregation of casein particles and serum Separation during heat processing. The recommended dosage is 0.1% to 0.2%.
Both LMC and LMA can be used in yogurt products. Generally, the recommended addition is about 0.1% to 0.2%.
Set yogurt adding with pectin can get improved firmness, besides, pectin can avoid fruits floatation and make Them distribute evenly in stirred fruit yogurt. Compared to other hydrocolloid, e. G. Starch, yogurt stabilized with Pectin can get more creamy mouth-feel and flavor release. Action with other hydrocolloid, pectin can help to Reduce the tendency towards syneresis.
6. Beverage
Low calorie or low fruit juice content beverage tastes thinner due to the loss of viscosity from dissolved sugar.
Pectin can help to gain back a desired mouth-feel without adding any calorie by building up a constant viscosity.
Pectin also has excellent stability on fruit pulp beverage by increasing the serum viscosity in juice. Pectin gives Uncomparable refreshing mouth-feel. HM pectin has unique advantage in this application. The recommended Dosage is about 0.05% to 0.10%.
7. Frozen food
In frozen processing, pectin can reduce both the growth rate of crystal and the loss of syrup during thawing to Improve the texture of frozen food by controlling the size of crystals. In ice cream, pectin avoids flavor and Color decaying.
Commodity |
Pectin |
Specification |
LM |
Date of manufacture |
2010.05.22 |
Lot No. |
2010.05.24 |
Quantity |
1358Kg |
Number of sampling |
500g |
Item |
Quality Index |
Result |
Determination |
Appearance |
Light yellow to Milky white |
Milky white |
√ |
Moisture% |
≤12 |
7.8 |
√ |
Ash% |
≤5 |
3.5 |
√ |
Insoluble Acid |
≤1 |
0.28 |
√ |
PH |
High-ester2.8±0.2
Low-ester4.5±0.5 |
/ |
√ |
4.6 |
|
Gelatin Degree |
High-ester 150°±5°
Low-ester 100°±5° |
/ |
|
101 |
|
Total galacitiol aldehyde degrees % |
≥65.0 |
88.6 |
√ |
The esterification degree |
High-ester
rapid hardening |
66-70 |
/ |
√ |
High-ester
slow hardening |
58-70 |
/ |
|
High-ester
Pharmaceutical Grade |
45-55 |
/ |
|
Low-ester
Food grade |
15-45 |
32 |
|
Low-ester
Technical grade |
≤10 |
/ |
|
Heavy metal |
Arsenic(As) |
mg/kg≤ |
2 |
<2 |
√ |
Lead(Pb) |
mg/kg≤ |
5 |
<5 |
√ |
Result |
According to FCCIV and QB2484-2000. |
Checker |
02 |
Examiners |
|
Date |
14.05.24 |
Henan Boom Gelatin Co., Ltd. is a manufacturer and exporter of gelatin and agar-agar in China. We can supply edible grade gelatin, pharmaceutical grade gelatin and technical grade gelatin. We own three factories to produce gelatin which are M/S Shandong boom gelatin factory, M/S Shanxi boom gelatin factory and M/S Xinjiang boom bone gelatin factory. We can supply about 10, 000MT gelatin annually. Furthermore, we have one jointed agar-agar factory with outcome 60MT monthly.
We have wide experience and professional management in exporting gelatin. We had manufactured and exported gelatin for ten years. We have strict regulations and advanced test machines and tools to control the quality of gelatin before each shipment executed. As we attach greater importance to the quality that to anthing else, we can export gelatin in more and more large quantity and obtain wll reputation now.
Moreover, we also export the following products: Other food ingredients and additives, Agricultural produce, Chemicals, Canned foodstuffs, Pharmaceutical materials, Spicy, etc.
If you are interested in any one of our products, please don't hesitate to contact us with your detailed information. For further details, please either browse our website or visit us directly. We are looking forward to establishing long-term business relationships with customers all over the world.