Pectin
Other name：Methoxyl pectin
Quality standard：GB25533-2010./FCCV
CAS NO.：9000-69-5
HS CODE：13022000
M.F.：C5H10O5
Specification：Pectin HM, ultra low viscosity (max. 15 mPa s ) LM and HM pectin ( DE 30-35 %) for produce bake stable jam for biscuit filling
Appearance：Yellow powder
Specifications:
| Items | Specification |
| Description | Off-white,odorless, Free-flowing powder |
| Loss on Drying | ≤12.0% |
| Acid insoluble ash | ≤1.0% |
| Sulfur dioxide(SO2) (mg/kg) | ≤50.0 |
| The total galacturonic acid | ≥65% |
| Lead (Pb) (mg/kg) | ≤5.0 |
| Micro-ethanol | ≤1.0% |
| Storage Condition | Stored In Cool and Dry place |
Usage：
Pectin is widely used in processing of food and beverages, such as jam, jelly, fruit yogurt, soft sweets, ice cream, sour milk or fruit yogurt, soymilk. It is functions as gelantinizer, suspending agent, stabilizer, and thickening agent. A small amount of pectin can improve greatly the quality and appearing of the food. It helps giving food a natural, moderate, tart and sweet fruit taste, and charming delicate fragrance flavor.
Packing： 25kg perdrum.
Shelf life：2years.
Storage：Store in a cool, dry, ventilated environment.
Advantage on this item：big capacity, first class factory, quality good, price very competitive.
Packing photos：
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