Apple Pectin 9000-69-5 With Best Price in China CAS NO.9000-69-5

pectin

1.introduction

the main use for pectin is as a gelling agent, thickening agent and stabilizer in food. the classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices.

in medicine, pectin increases viscosity and volume of stool so that it is used against constipation and diarrhea. until 2002, it was one of the main ingredients used in kaopectate, along with kaolinite. pectin is also used in throat lozenges as a demulcent. in cosmetic products, pectin acts as stabilizer. pectin is also used in wound healing preparations and specialty medical adhesives, such as colostomy devices. also, it is considered a natural remedy for nausea. pectin rich foods are proven to help nausea.

in the cigar industry, pectin is considered an excellent substitute for vegetable glue and many cigar smokers and collectors will use pectin for repairing damaged tobacco wrapper leaves on their cigars.

2.specifications

3. application :

1.jam:

jams and marmalades with a soluble solid content of at least 55% are the classic applications for our hm apple pectin which guarantee excellent flavour release, low syneresis and fruity-sweet taste. the apa 100 series is the choice for recommended filling temperatures between 65 – 85°c. the apc series is a sensible alternative when gel transparency or colour of the pectin may influence the
appearance of the finished product.

apa and apc series 200 and 300 are recommended for fruit spreads with soluble content lower than 55%.

whether specific to calcium concentration, ph value or soluble solids content, we offer a standardised pectin range that covers a broad application field

2. confectionery

the solid content of confectionery products, which is normally bet-ween 70% - 80%, together with a high acidity, can cause rapid or even an uncontrollable gelling speed if the wrong type of pectin is used.

the special selection of the ap 160 series of our apple and citrus pectin contain different well balanced buffer systems to provide con-sistent setting properties and consistent gelling strength.

there are also non-buffered pectins available for those customers who want to determine the type and amount of their own retarding agent.

for extra low filling temperature, amidated pectin series 200 can be recommended.

3.dairy

special hm pectin can stabilize acid protein systems by forming protective layers around the protein particles. this protein protection prevents serum or phase separation and casein aggregation at low ph values.

pectin can also increase the viscosity and thus increase mouth feel and taste to acidified dairy beverages like drinkable yoghurts, fruit containing milks or fruit flavoured protein drinks.

a range of different pectins are available to stabilise pre-defined
protein amounts and adding specific viscosities.

4.beverage

our beverage applications cover many functions including cloud
stabilisation, increasing mouthfeel and boosting soluble fibre.

for cloud stabilisation in fruit juice drinks and for adding a natural mouthfeel to low calorie fruit beverages, we recommend our range
of viscosity standardised hm pectin types from 170 and 180 series. they are standardised to constant physical and rheological
properties and are available in different viscosities from apple and citrus origin.

4. packing and delivery:

packaging detail: 25kgs/paper drum or as your require

moq: 1 drum

delivery time: 3-7 days after receipt of payment