Customization: | Available |
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CAS No.: | 9000-69-5 |
Formula: | C47h68o16 |
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ITEMS
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SPECIFICATION
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Esterification Degree
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58-62%
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Loss on drying
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≤ 12% (105ºC)
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Isopropyl Alcohol
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≤ 750 mg/kg
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Acid- in soluble ash
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≤1.0 % determined on the dried basis at 550ºC
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Arsenic
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≤ 2 mg/kg
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Galacturonic acid
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≥ 65% calculated on the ash-free and dried bases
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Mercury
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≤ 1 mg/kg
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Degree of amidation
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≤ 25 % calculated on the ash-free and dried bases
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Total plate count
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≤1000 cfu/g
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Whiteness
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≥70
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Mould &yeast
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≤100 cfu/g
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SAG
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100
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E. coli
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Negative in 25 g
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PH (1.0% w/w)
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4---5
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Salmonella
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Negative in 25 g
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Particle size
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60mesh
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Lead
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≤ 5 mg/kg
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Sulphur dioxide
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≤ 50 mg/kg
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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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