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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 of Pectin:
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 | ||
Pectin is used as a gelling, thickening and stabilising agent in jam, gummy, juice, yogurt and medicine, etc...
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 |
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 |
Package :25kg craft paper bag, 10MT/20'FCL with pallet, 12MT/20'fcl
Storage Kept in a light-proof, well-closed, dry and cool place
