Guangzhou ZIO Chemical Co., Ltd. is one of the leading manufacturers and suppliers of food grade pectin powder thickener in China. Welcome to buy bulk high quality chemicals in stock here from our factory. For price consultation, contact us.
Features & Application
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. Pectin is used as a food additive or ingredient in the food industry, mainly for gelling, thickening, texture improvement, emulsification and stabilization.
2. As a non-toxic food additive, pectin is increasingly replacing chemically synthesized or chemically modified food additives with no nutritional value or low nutritional value such as sodium carboxymethyl cellulose and modified starch. It is used in yogurt, Beverages, jams, candies, jellies and other foods.
3. 80% to 90% of pectin is used in the food industry, and its gelatinity is used to produce jelly, jam and soft candy.
4. Pectin can be used as a protein stabilizer in acidic milk drinks.
5. Pectin is a good heavy metal adsorbent. Its structural properties give it good water solubility and high viscosity to remove food additives and metal residues from the human system.
6. It is mostly used in lotion and acid tooth powder, but not in alkaline cosmetics. Pectin is non-toxic and non-irritating, and can be used in cosmetics that need to be imported, such as lipsticks and lip masks. It can also be used as a thickener and binder in toothpaste.
Product Parameters
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 |
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