Pectin
Pectin is a polysaccharide with two types of composition: homopolysaccharides and heteropolysaccharides. They are mostly found
in plant cell wallsand inner cell layers, and in large quantities in the peels of citrus, lemon, grapefruit and other fruits. It is white to
yellow powdery, with relative molecular mass of about 20000-400000, and odourless. It is more stable in acidic solution than in
alkaline solution. It is usually divided into high ester pectin andlow ester pectin according to its esterification degree. High ester
pectin forms a non-reversible gel in the range of soluble sugar content ≥60% andpH=2.6-3.4. Low ester pectin part of the methyl
ester is transformed into primary amide, which is not affected by sugar and acid, but needs to becombined with divalent ions, such
as calcium and magnesium, in order to form a gel.
| Items |
Standards |
| Characteristics |
Free flowing pale brown powder;Slight, free from off-flavors; Slight, free from off-note |
| Degree of Esterification |
62 - 66 % |
| Grade(USA-SAG) |
150°±5 |
| Loss on drying |
12% Max |
| PH(1% sollution) |
2.8 - 3.8 |
| Ash |
5% Max |
| Acid Insoluable Ash |
1% Max |
| Free Methyl Alcohol |
1% Max |
| SO2 Content |
10PPM 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 |
2.Use of Pectin
Pectin is widely used in food industry, mainly used as gelling agent, thickening agent, emulsifier and stabilizer, etc. Most of the
world's pectin as gelling agent for the production of jam, jelly and candy.
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