Manufacturer Food Grade Low Methoxyl Lm Hm Pectin for Jelly Candy

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.

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

 

 

Packaging & Shipping

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

 

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