Food Grade Modified Citrus Esterase Lm Hm Pectin

Product Details
Customization: Available
CAS No.: 9000-69-5
Formula: C6h12o6
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Number of Employees
25
Year of Establishment
2020-04-28
  • Food Grade Modified Citrus Esterase Lm Hm Pectin
  • Food Grade Modified Citrus Esterase Lm Hm Pectin
  • Food Grade Modified Citrus Esterase Lm Hm Pectin
  • Food Grade Modified Citrus Esterase Lm Hm Pectin
  • Food Grade Modified Citrus Esterase Lm Hm Pectin
  • Food Grade Modified Citrus Esterase Lm Hm Pectin
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  • Overview
  • Product Description
  • Specification
  • Application
  • Packaging & Shipping
Overview

Basic Info.

Model NO.
pectine
Certification
BRC, ISO, FDA, HACCP
Packaging Material
Paper
Storage Method
Normal
Shelf Life
>12 Months
Main Active Ingredient
Pectin
Application
Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods, Bakery
Product Name
Pectin
Raw Material
Apple/Citrus
Appearance
White Powder
Grade
Food & Pharmaceutical Grade
Degree of Esterification (De%)
50-58%,58-62%,62-68%,72-78%
HS Code
1302200000, 1302200000
Package
25kg Craft Paper Bag
Loading Quantiy
12mt/20′fcl
Transport Package
PP Bag
Specification
25 kg, Viscosity: 400-500
Trademark
Sinowin
Origin
Henan
Production Capacity
5000 Mt/Month

Product Description

Product Description

Pectin is a polysaccharide that is naturally present in most land plants, although commercial pectin is primarily extracted from citrus peel and apple pomace. Two forms of commercial pectin are available: high methyl- and low methyl-esterified pectin; and two versions of the latter exist: a conventional and an amidated form. The application of pectin is diverse and covers fruit-based products, dairy products, acidified milk drinks and other beverages, confectionery, bakery products, various fine foods and spreads. Additionally,pectin finds use in the pharmaceutical industry. Finally, increasing consumer awareness of healthy life-style habits and the emerging trend to produce functional foods increases the significance of the status of pectin as a water-soluble dietary fibre.
Food Grade Modified Citrus Esterase Lm Hm Pectin

Specification

 

ITEMS
SPECIFICATION
Esterification Degree
58-62%
Loss on drying
≤ 12% (105ºC)
Isopropyl Alcohol
≤ 750 mg/kg
Acid- in soluble ash
≤1.0 % determined on the dried basis at 550ºC
Arsenic
≤ 2 mg/kg
Galacturonic acid
≥ 65% calculated on the ash-free and dried bases
Mercury
≤ 1 mg/kg
Degree of amidation
≤ 25 % calculated on the ash-free and dried bases
Total plate count
≤1000 cfu/g
Whiteness
≥70
Mould &yeast
≤100 cfu/g
SAG
100
E. coli
Negative in 25 g
PH (1.0% w/w)
4---5
Salmonella
Negative in 25 g
Particle size
60mesh
Lead
≤ 5 mg/kg
Sulphur dioxide
≤ 50 mg/kg
 
Application

Pectin is used as a gelling, thickening and stabilising agent in jam, gummy, juice, yogurt and medicine, etc...

High-methoxy citrus pectin
Type of Pectin
DE°
Characteristice &Properties
Main Area of Application
BR-101
50-58%
HM-Slow set, SAG:150°±5
Soft gummy , jam
BR-102
58-62%
HM-Medium set, SAG:150°±5
Confectionery, jam
BR-103
62-68%
HM-Rapid set, SAG:150°±5
Various fruit juice and jam products
BR-104
68-72%
HM-Ultra rapid set, SAG:150°±5
fruit juice, jam                           
BR-105
72-78%
HM-Ultra rapid set
Fermented milk beverage/yogurt drinks
Low-methoxy citrus pectin
Type of Pectin
DE°
Characteristice &Properties
Main Area of Application
BR-201
25-30%
High calcium reactivity
Low sugar jam, Baking jam, fruit preparations
BR-202
30-35%
Medium calcium reactivity
Low sugar jam, fruit preparations, yogurt
BR-203
35-40%
Low calcium reactivity
Glazing pectin, Low sugar jam,fruit preparations
BR-301
 
Medicinal pectin, Small molecule pectin
Medicines, health products
 
Food Grade Modified Citrus Esterase Lm Hm Pectin
 
Packaging & Shipping

25kg craft paper bag, 10MT/20'FCL with pallet,  12MT/20'fcl 

 
Food Grade Modified Citrus Esterase Lm Hm Pectin

 

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