| ≥1 piece |
Citrus pectin
citrus pection is as a gelling agent, thickening agent and Stabilizer in food.
The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices.
|
Item |
|
Specifications |
|
|
Viscosity(4% Solution.Mpa.S) |
|
400-500 |
|
|
Gel Strength |
|
|
145~155 |
|
Ga% |
|
Min 65 |
|
|
De.% |
|
70-77 |
|
|
Ph(2% Solution) |
|
2.8-3.8 |
2.6-3.0 |
|
Loss On Dring % |
|
Max12 |
≤ %10 |
|
hydrochloric acid Insoluble % |
|
|
≤ 1 |
|
Galacturonic Acid % |
|
|
≥65.0 |
|
Degree Of Esterification |
|
|
≥50 |
|
SO 2 Mg/Kg |
|
Max.10 |
|
|
Free Methyl.Ethyl And Isopropyl Alcohol% |
|
Max.1 |
|
|
Nitrogen Conent% |
|
Max.1 |
|
|
Aia,% |
|
Max.1 |
|
|
Ash% |
|
Max.5 |
≤5 |
|
Heavy Metal(As Pb),Mg/Kg |
|
Max.20 |
≤15 |
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Pb,Mg/Kg |
|
Max.5 |
|
|
As.Mg/Kg |
|
Max.2 |
<0.005 |
|
Microbiological Characteristics |
|
Pass |
|
|
Total Result |
|
Ok |
|