Citrus Pectin, E440i, CAS No.: 9000-69-5, is a white to light brown powder derived primarily from citrus fruits and used as a gelling agent in food products, particularly in jams and jellies. It is also used in fillings, candy, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber. As a natural food additive, pectin will increasingly replace sodium carboxymethyl cellulose (CMC-Na), modified starch and other chemical synthesis or chemical modification of no nutritional value or low nutritional value of food additives, used in sour milk, drinks, jam, candy, jelly and so on food.
Item | Specification |
Appearance | White to light brown |
US-SAG | 150±5 |
Galacturonic Acid,% | ≥65 |
Degree of Esterification,% | 66-69 |
pH(1%water solution) | 3.0-3.8 |
Loss on Drying,% | ≤12 |
SO₂/(mg/kg) | ≤50 |
Acid-Insoluble Ash,% | ≤1.0 |
Lead/(mg/kg) | ≤5 |
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