|Product name: ||Pectin|
Pectin is a purified carbohydrate polymer consisting mainly of a linear backbone of partially methoxylated alpha (1-4) linked D-galacturonic acid. It is obtained from the dilute acid extract of the rind of citrus fruits or from apple pomace. No organic solvents other than methanol, ethanol, and isopropanol are used during its production. In some types of Pectins, a portion of the methyl esters may have been converted to primary amides by treatment with ammonia under alkaline conditions. Pectins dissolve in water, forming an opalescent, colloidal dispersion. They are practically insoluble in ethanol. The commercial product is normally diluted with sugars for standardization purposes. In addition to sugars, Pectins may be mixed with suitable food-grade salts required for pH control and desirable setting characteristics.
Gelling agent; thickener; stabilizer.
|Appearance||White, yellow, light gray, or light brown powder|
|Identification||Meets the requirement|
|Assay (degree of esterification)||Within the range stated on the label|
|Methoxy groups ||Within the range stated on the label|
|sugars and organic acids||≤16.0%|
|Total methanol, ethanol, and isopropanol ||≤1%|
|Sodium Methyl Sulfate||≤0.1%|
|Microbial enumeration tests||TAMC: 1000CFU/g|
|Loss on drying||≤10.0%|
25kg/ drum or as per requirement.
Store in a cool dry place.