Pectin

Introduction of Pectin:
1. Pectin, a kind of food additives, is a structural heteropolysaccharide contained in the cell walls of terrestrial plants.
2. It is in the shape of a white to light brown powder, mainly derived from citrus fruits, like apples, quince, plums, gooseberries, oranges etc.
3. Pectin, being water-soluble, can be industrially separated, with a molecular weight of about 50,000-300,000 g/mol. Under favorable conditions, its solution can form gel.
4. In addition to pectin, Foodchem (China food additives maker) also supplies other types of thickeners, such as konjac gum, sodium alginate and agar etc.

Uses of Pectin:
The main use for pectin is as a gelling agent, thickening agent and stabilizer in food, medicine, daily chemical and textile industries.

Specifications of Pectin:

Item	Specifications
Viscosity(4% Solution.Mpa.S)	400-500
Ga,%	Min 65
De.%	70-77
Ph(2% Solution)	2.8-3.8
Loss On Dring %	Max12
So2,Mg/Kg	Max.10
Free Methyl.Ethyl And Isopropyl Alcohol,%	Max.1
Nitrogen Conent,%	Max.1
Aia,%	Max.1
Ash,%	Max.5
Heavy Metal(As Pb),Mg/Kg	Max.20
Pb,Mg/Kg	Max.5
As.Mg/Kg	Max.2
Microbiological Characteristics	Total Plate Count,Yeast And Mould,Others
Total Result	Ok

Item	Specifications
Gel Strength	145．-155。
Loss On Dry %≤	10
Ash Content %≤	5
Hydrochloric Acid Insoluble %≤	1
Ph(2.5% Water Solution) %	2.6-3.0
Degree Of Esterification ≥	50
Galacturonic Acid % ≥	65.0
Heavy Metal Mg/Kg(Pb) Mg/Kg	15
Arsenic (As) Mg/Kg	<0.005
Lead(Pb) Mg/Kg	5