Chemical Name: Pectin
CAS No.: 9000-69-5
Molecular Fomula: C6H12O6
Appearance:White, yellowish, light gray, or brown powder
Assay: 99%
Pectin food grade cas 9000-69-5
Description
Pectin food grade Quick Details
Chemical Name: Pectin
CAS No.: 9000-69-5
Molecular Fomula: C6H12O6
Appearance:White, yellowish, light gray, or brown powder
Assay: 99%
Pectin food grade Typical Properties
| Item | StandardGB25533-2010 | Standard CHP 2015 | Results |
| Appearance | White, yellowish, light gray, or brown powder | White to pale yellow particles or powder | White powder |
| Volatile % | ≦12 | ≦10 | 8.10 |
| Sulfur dioxide mg/kg | ≦50 | —- | ≦50 |
| Ash content % | ≦5 | ≦5 | 6.63 |
| Acid insoluble ash % | ≦1 | —— | 0.13 |
| The total calacturonic acid % | ≧65 | ≧74 | 98.56 |
| Degree of esterification | —— | —— | 24.98 |
| Trace ethanol % | ≦1.0 | —— | —— |
| PH | —— | —— | 3.82 |
| Degree os gelation | —— | —— | —— |
| Lead ppm | ≦5 | —— | ≦5 |
| Arsenic salt ppm | —— | 3 | —— |
Pectin food grade Usage
Thickeners; gelling agents; stabilizers; emulsifiers.
It is used in the manufacture of jam and jelly, stabilizer of mayonnaise and essential oil, preventing pastry from hardening, improving the quality of cheese, making juice powder, etc.
High ester pectin is mainly used in acidic jam, jelly, gelatin fudge, candy filling core and Lactobacillus beverage.
Low-ester pectin is mainly used in general or low-acid jam, jelly, gelatin fudge, as well as frozen desserts, salad dressing. Ice cream, yogurt and so on.
Pectin food grade Packaging and Shipping
Packing:25 kg bag and drum
Delivery:by air ,by sea ,by courier
Pectin food grade Storage
Stored in a cool dry place out of direct sunlight.