Low Ester Pectin
Pectin is white or yellow or light gray, light brown coarse powder to fine powder, almost odorless, sticky taste. Dissolved in 20 times water, forming a milky viscous colloidal solution, is weakly acidic. Strong heat resistance, almost insoluble in ethanol and other organic solvents.
Low ester pectinis mainly used in general or low acid jam, jelly, jelly and frozen desserts, salad dressing, ice cream, yogurt and so on.
Specification
|
ITEM |
STANDARD |
RESULT |
|
Appearance |
White, pale yellow, light grey or light brown |
White, pale yellow, light grey or light brown |
|
State |
Powder |
Powder |
|
Esterification degree (DE) % |
58-62 |
|
|
Drying reduction /% |
≤12 |
|
|
Acid insoluble ash /% |
≤1 |
|
|
Sulfur dioxide /% |
≤50 |
|
|
Total galacturonic acid /% |
≥65 |
|
|
Pb/(mg/kg) |
≤5 |
|
|
(Methanol + ethanol + isopropyl alcohol) /% |
≤1 |
Thickeneris a substance that can increase the viscosity of latex or liquid. It can increase the viscosity of the system and keep the system in a uniform and stable suspended or emulsified state.Thickeners are widely used in food, cosmetics, detergents, latex, printing and dyeing, medicine, rubber, coatings, etc.
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