Apple Pectin, E440i, CAS No.: 9000-69-5, as a natural plant colloid, can be widely used in food industry as agelatinizer, stabilizer, tissue forming agent, emulsifier and thickener; Pectin is also a kind of water-soluble dietary fiber, because the molecular chains of pectin can form an "egg box" network structure with high valence metal ions, which makes pectin have a good adsorption function of heavy metals; 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, soy milk. 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.
Item | Specification |
Appearance | White to light brown |
US-SAG | 150°±5 |
Galacturonic Acid | >65% |
Degree of Esterification | 65-68% |
pH(1%water solution) | 3.0-3.6 |
Loss on Drying | <12% |
SO2 | <50 ppm |
Acid-Insoluble Ash | <1.0 |
Lead | <5 ppm |
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