Pectin
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Item |
| Specification |
Name | Pectin | |
CAS No. | 900-69-5 | |
Viscosity(4% Solution.Mpa.S) | 400-500 | |
Loss on drying | <12% | |
Ga | >65% | |
De | 70-77% | |
Ph(2% Solution) | 2.8-3.8% | |
So2 | <10 Mg/Kg | |
Free Methyl.Ethyl And Isopropyl Alcohol | <1% | |
Gel Strength | 145~155 | |
Ash | <5% | |
Heavy metal(as Pb) | <20Mg/Kg | |
Pb | <5Mg/Kg | |
Hydrochloric Acid Insoluble | ≤ 1 % | |
Degree Of Esterification | ≥ 50 | |
Galacturonic Acid | ≥ 65.0% | |
Nitrogen | <1% | |
Total plate count | <2000/g | |
Yeasts and moulds | <100/g | |
Salmonella sp | Negative | |
C. perfringens | Negative | |
Functional use | Thickener | |
Pectin is one of the most versatile stabilizers available.The production and application development has been many years and resulted in a large expansion of the opportunities and applicability of pectin. |
Food Additive Thickener natural Pectin