Guangzhou ZIO Chemical Co., Ltd. is one of the leading manufacturers and suppliers of fruit pectin powder emulsifier food grade in China. Welcome to buy bulk high quality chemicals in stock here from our factory. For price consultation, contact us.
Features & Application
Pectin is a polysaccharide that exists in large quantities in the peels of citrus, lemon, grapefruit, etc. Pectin is white to yellow powder, tasteless and sticky.
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.
5. Pectin has good water-holding and anti-radiation functions, and it can be applied to plastic wrap, diapers, cosmetics and 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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