Pectin
Product Name:Pectin
CAS NO.:9000-69-5
Appearance : White, light yellow, light grey or light brown powder
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Description
The TNN Development Limited is one of the most reliable manufacturers and suppliers of pectin in China. Please feel free to wholesale customized pectin at low price from our factory. If you have any enquiry about free sample and discount information, please feel free to email us.
Description
COA
| Item | Specification | Result | |||
| Appearance | White, light yellow, light grey or light brown powder | Conformed | |||
| pH (2%) | 2.8-3.8 | 3.4 | |||
| Degree of Esterification, % | 69-72 | 70.9 | |||
| Gel Strength (SAG) | 150±5 | 153.0 | |||
| Loss on drying, w/% | ≤12 | 7.1 | |||
| Total Galacturonic Acid, w/% | ≥65 | Conformed | |||
| Sulfur Dioxide, mg/kg | ≤50 | Conformed | |||
| Acid Insoluble Ash, w/% | ≤1 | Conformed | |||
| Lead, ppm | ≤5 | Conformed | |||
| Conclusion | The product complies with the standard above. | ||||
Application
Pectin (CAS NO.: 9000-69-5), as a naturally occurring polysaccharide in plant cell walls, has become the "invisible architect" of the food industry with its unique ability to build molecular networks. High-ester pectin extracted from the white inner skin of citrus fruits can form a three-dimensional gel network in an acidic environment with a sugar content of 65%. This feature allows strawberry jam to maintain the suspension of large particles of pulp while achieving a "continuous drawing" texture when applied. Low-ester pectin developed in response to the trend of healthy eating creates an elastic texture similar to traditional pudding in a sugar-free formula through a calcium-mediated "egg box model" cross-linking mechanism - Japanese functional food companies use this feature to launch zero-sugar konjac jelly containing 2.3% low-ester pectin, and its glycemic index (GI value) is 40% lower than that of similar products.
Packing And Delivery
Package:25kg Bag
Why you choose TNN
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