- Product Details
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Quick Details
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Shelf Life:
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2 years, 2 Years Proper Storage
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Manufacturer:
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/
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Ingredients:
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/
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Content:
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/
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Address:
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/
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Instruction for use:
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/
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CAS No.:
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124843-18-1
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Other Names:
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apple pectin powder
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MF:
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C47H68O16
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EINECS No.:
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/
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FEMA No.:
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/
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Place of Origin:
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Shaanxi, China
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Brand Name:
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Herblink
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Model Number:
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HL-1421
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Product name:
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Apple Pectin
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Appearance:
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White Powder
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CAS:
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124843-18-1
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Solubility:
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Water Soluble
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Sample:
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Available
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Grade:
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Food Grade
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MOQ:
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1 Kg
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Certification:
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HACCP/ISO9001/Halal/Kosher
Quick Details
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Type:
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Stabilizers
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Storage Type:
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dry cool
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Specification:
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99% min, 99%min
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Shelf Life:
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2 years, 2 Years Proper Storage
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Manufacturer:
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/
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Ingredients:
-
/
-
Content:
-
/
-
Address:
-
/
-
Instruction for use:
-
/
-
CAS No.:
-
124843-18-1
-
Other Names:
-
apple pectin powder
-
MF:
-
C47H68O16
-
EINECS No.:
-
/
-
FEMA No.:
-
/
-
Place of Origin:
-
Shaanxi, China
-
Brand Name:
-
Herblink
-
Model Number:
-
HL-1421
-
Product name:
-
Apple Pectin
-
Appearance:
-
White Powder
-
CAS:
-
124843-18-1
-
Solubility:
-
Water Soluble
-
Sample:
-
Available
-
Grade:
-
Food Grade
-
MOQ:
-
1 Kg
-
Certification:
-
HACCP/ISO9001/Halal/Kosher
Products Description
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Product Name:
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Apple Pectin Powder
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Spec./Purity:
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95%
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CAS No.:
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9000-69-5
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Appearance:
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Light Yellow to Off-white Powder
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Application:
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Food & Beverage
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Shelf Life:
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24 moths
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Function
1.The main use for pectin (vegetable agglutinate) is as a gelling agent, thickening agent and stabilizer in food.
2.Pectin also reduces syneresis in jams and marmalades and increases the gel strength of low calorie jams.
3. For household use, pectin is an ingredient in gelling sugar (also known as "jam sugar") where it is diluted to the right concentration with sugar and some citric acid to adjust pH.
4.Pectin is used in confectionery jellies to give a good gel structure, a clean bite and to confer a good flavour release.
Application
1.Pectin application:
The role of pectin is to impart a texture to the jam or jelly that allows transportation without changes, which gives a good flavor release and that minimmizes syne resis. The use concentrations for pectin vary from 0.1-0.4%.Jams, Jellies 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.
2.Fruit preparations for yogurt:
Pectins can create a soft, partly thixotropic gel texture, sufficiently firm to ensure uniform fruit distribution out still allowing the fruit preparation to be easily stirred into the yogurt. Especially when other plant guns – reduce color migration into the yogurt phase of the final product. The use concentrations vary from 0.5-1.2%.
3.Fruit drink concentrates:
In this application the gelation is apparent in the end product only as a thickening effect, as the coherent gel texture has been broken mechanically to obtain a smooth flow. The use concentrations vary from 0.1-0.5%.
4.Confectionery products
Pectin is mainly used within the confectionery industry for making fruit jellies and jelly centers, flavored with natural fruit constituents and synthetic flavors.The use concentrations vary from 0.7-1.5%. Confectionery products with 70%-80% solube solids,also the lower PH value, can cause rapid or even an uncontrollable gelling speed if the wrong type of pectin is used.
5.Milk products:
Pectin is utilized to stabilize sour milk products either cultured or produced by direct acidification. The pectin reacts with the casein, prevents the aggregation of casein particles at pH below the isoelectric pH(4.6) and allows pasteurization of the sour milk products to extend their shelf life.
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