Customization: | Available |
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CAS No.: | 9000-70-8 |
Formula: | C6h12o6 |
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ANALYSIS
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SPECIFICATION
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TEST RESULTS
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Appearance
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White to light brown
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Complies
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Particle size
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>60mesh
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Complies
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Galacturonic Acid
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>65%
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81%
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Esterification Degree
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25-38%
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32.7%
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Loss on Drying
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<12.0%
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7.8%
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Ash
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<5.0%
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1.5%
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pH(2.0%water solution)
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3.8-4.8
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4.3
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SO2
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<10 mg/kg
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Complies
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Acid-Insoluble Ash
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<1%
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Complies
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Nitrogen content
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<1%
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Complies
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Free methyl ethyl,
and isopropyl alcohol |
<1%
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Complies
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Lead
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<5mg/kg
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Complies
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Arsenic
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<3mg/kg
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Complies
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Cadmium
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<1mg/kg
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Complies
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Mercury
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<1mg/kg
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Complies
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Total plate count
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<1000/g
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Complies
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Yeast and mould
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<100/g
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Complies
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Coliforms
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Absent in 1g
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Complies
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E.coli
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Absent in 1g
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Complies
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Staphylococcus aureus
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Absent in 1g
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Complies
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Salmonella
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Absent in 1g
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Complies
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1. Juice
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It has obvious thickening effect in fruit juice. and make fruit juice have a fresh flavor and give people the feeling of natural beverage.
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2. Soft gummy
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The addition of high-ester slow-setting pectin to the pectin soft candy can make the soft candy soft, elastic and enhance the taste.
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3. Jam and jelly
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Used in jam and jelly, so that it will not deform during transportation and add flavor
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4. Pulp beverage
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The main raw material of pulp-type suspension beverage is low-ester pectin. The effect of low-ester pectin makes the drink not
sticky to the wall, tastes pure and has a good suspension effect. |
5. Ice Cream
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Pectin has an emulsification stabilizing effect in ice cream, improves the stability of the emulsion, and prevents whey protein from segregating.
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6. Baked food
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Reduce the amount of flour used. For example Taking hamburger buns, can reduce the amount of flour used by 30% while maintaining the volume of the existing bread.
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7. Fruit yogurt
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Pectin yogurt products have a stabilizing effect and can extend the storage period of sterilized yogurt products.
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8. Medicine
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High-ester pectin has the ability to increase consistency, stabilize emulsification and suspension, and is widely used in the production of various liquid medicines.
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