HM LM slow set, rapid set apple citrus Pectin powder e440
bulk modified citrus Pectin powder e440
bulk modified citrus Pectin powder e440
Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies,Also making Jam and dry fruits,used in producing Jelly gum , Candy, chewing gum,Fruit juice beverage, milk beverage and vegetable protein beverage,Jam, orange sauce etc. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
We can supply HM and LM pectin, and below is the detail information:
1. De: >75% , HM Ultra Rapid Set
2. De: 70-72% , HM Rapid Set
3. De: 66-68% , HM Medium Rapid Set
4. De: 63-65% , HM Slow Set
5. De: 59-62% , HM Ultra Slow Set
6. De: <50% , LM Apple Pectin
Pectin Specification
ITEM | STANDARD | RESULTS |
Sensory Characteristics | Free flowing pale brown powder;Slight, free from off-flavors; Slight, free from off-note | Conform |
USA-SAG | 150±5 | 152 |
GA, ≥ % | 65 | > 65 |
DE. % | 66-69 | 67.8 |
PH(1% Solution) | 2.8-3.8 | 2.8 |
Loss on drying ≤% | 12 | 9.0 |
SO2 ≤ PPM | 50 | Conform |
Free Methyl.ethyl and isopropylalcohol ≤ % | 1 | Conform |
Nitrogen content ≤ % | 1 | Conform |
Acid Insoluable Ash ≤% | 1 | Conform |
Ash ≤ % | 5 | <2 |
Heavy Metal( as Pb) ≤ mg/kg | 15 | Conform |
Lead ≤≤mg/kg | 5 | Conform |
As ≤ mg/kg | 2 | Conform |
Total Plant Count | <1000cfu/g | Conform |
Yeast and Mould | < 100cfu/g | Conform |
Coliforms | Absent in 1g | Conform |
Salmonella | Absent in 25g | Conform |
E. Coli & Staphylococcus aureus | Absent in 1g | Conform |
Application:
1.pectin application:
The role of pectin is to impart a texture to the jam or jelly that allows transportation without changes, which gives a good flavor release and that minimmizes syne resis. The use concentrations for pectin vary from 0.1-0.4%.Jams, Jellies and marmalades with a soluble solid content of at least 55% are the classic applications for our HM apple pectin which guarantee excellent flavour release, low syneresis and fruity-sweet taste.
2.Fruit preparations for yogurt:
Pectins can create a soft, partly thixotropic gel texture, sufficiently firm to ensure uniform fruit distribution out still allowing the fruit preparation to be easily stirred into the yogurt. Especially when other plant guns – reduce color migration into the yogurt phase of the final product. The use concentrations vary from 0.5-1.2%.
3.Fruit drink concentrates:
In this application the gelation is apparent in the end product only as a thickening effect, as the coherent gel texture has been broken mechanically to obtain a smooth flow. The use concentrations vary from 0.1-0.5%.
4.Confectionery products
Pectin is mainly used within the confectionery industry for making fruit jellies and jelly centers, flavored with natural fruit constituents and synthetic flavors.The use concentrations vary from 0.7-1.5%. Confectionery products with 70%-80% solube solids,also the lower PH value, can cause rapid or even an uncontrollable gelling speed if the wrong type of pectin is used.
5.Milk products:
Pectin is utilized to stabilize sour milk products either cultured or produced by direct acidification. The pectin reacts with the casein, prevents the aggregation of casein particles at pH below the isoelectric pH(4.6) and allows pasteurization of the sour milk products to extend their shelf life.
bulk modified citrus Pectin powder e440
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