Food Grade Organic Citrus Apple Pectin Powder for Sweets Candies

• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Pectin
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream
• CAS Number: 9000-69-5
• Mdl: Mfcd00081838
• Einecs Number: 232-553-0
• CAS: 9000-69-5
• Transport Package: 25kg/Bag
• Specification: MDL number: MFCD00081838
• Trademark: Hugestone
• Origin: Jiangsu
• HS Code: 13022000
• Production Capacity: 1000mt/Year

Product Description

Pectin
Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.

Uses
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. Pectin also reduces syneresis in jams and marmalades and increases the gel strength of low calorie jams. 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. In some countries, pectin is also available as a solution or an extract, or as a blended powder, for home jam making. For conventional jams and marmalades that contain above 60% sugar and soluble fruit solids, high-ester pectins are used. With low-ester pectins and amidated pectins less sugar is needed, so that diet products can be made.

Pectin is used in confectionery jellies to give a good gel structure, a clean bite and to confer a good flavour release. Pectin can also be used to stabilize acidic protein drinks, such as drinking yogurt, to improve the mouth-feel and the pulp stability in juice based drinks and as a fat substitute in baked goods. Typical levels of pectin used as a food additive are between 0.5 and 1.0% this is about the same amount of pectin as in fresh fruit.

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 a drug to combat diarrhea, 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. Because part of the fiber in pectin is fat soluble, it has been used anecdotally to mask THC metabolites normally excreted in urine by saturating the lipid carriers which would normally pass the metabolites. It's consistency and effectiveness in this application is still debated.

In ruminant nutrition, depending on the extent of lignification of the cell wall, pectin is up to 90% digestible by bacterial enzymes. Ruminant nutritionists recommend that the digestibility and energy concentration in forages can be improved by increasing pectin concentration in the forage.

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.

Pectin is also used in jellybeans.
 

ITEMS		STANDARDs
Characteristics		Free flowing pale brown powder;Slight, free from off-flavors; Slight, free from off-note
Degree of Esterification		60-62%
Grade(USA-SAG)		150°±5
Loss on drying		12% Max
PH(1% sollution)		2.6-4.0
Ash		5% Max
Acid Insoluable Ash		1% Max
Free Methyl Alcohol		1% Max
SO2 Content		50ppm Max
Galacturonic Acid		65% Min
Nitrogen Content		1% Max
Heavy Metals(As Pb)		15mg/kg Max
Lead		5mg/kg Max
Arsenic		2mg/kg Max
Total Plant Count		<1000 cfu/g
Yeast & Mould		<100 cfu/g
Salmonella		Absent in 25g
E. Coli		Absent in 1g
Staphylococcus Aureus		Absent in 1g