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Pectin
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NO.:
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E440
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CAS NO:
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900-69-5
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Einecs no:
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232-553-0
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HS Code:
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1302200000
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Specification:
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Viscosity:400-500
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Routine Packing:
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25kg/drum
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Place of origin:
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China
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QC:
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Haccp, Kosher, Hala,Iso
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Payment terms:
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T/T or L/C
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Qty in 20' FCL:
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7.5 Ton
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Port of dispapch:
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Shanghai,Tianjin,Qindao
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Function:
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thickener
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Item
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Specifications
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Viscosity(4% Solution.Mpa.S)
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400-500
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Gel Strength
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145~155
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Ga%
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Min 65
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De.%
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70-77
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Ph(2% Solution)
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2.8-3.8
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2.6-3.0
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Loss On Dring %
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Max12
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≤ %10
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hydrochloric acid Insoluble %
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≤ 1
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Galacturonic Acid %
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≥65.0
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Degree Of Esterification
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≥50
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SO 2 Mg/Kg
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Max.10
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Free Methyl.Ethyl And Isopropyl Alcohol%
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Max.1
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Nitrogen Conent%
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Max.1
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Aia,%
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Max.1
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Ash%
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Max.5
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≤5
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Heavy Metal(As Pb),Mg/Kg
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Max.20
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≤15
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Pb,Mg/Kg
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Max.5
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As.Mg/Kg
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Max.2
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<0.005
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Microbiological Characteristics
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Pass
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Total Result
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Ok
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The main use for pectin 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.
In medicine, pectin increases viscosity and volume of stool so that it is used against constipation and diarrhea. Until 2002, it was one of the main ingredients used in Kaopectate, along with kaolinite. Pectin is also used in throat lozenges as a demulcent. In cosmetic products, pectin acts as stabilizer. Pectin is also used in wound healing preparations and specialty medical adhesives, such as colostomy devices. Also, it is considered a natural remedy for nausea. Pectin rich foods are proven to help nausea. In the cigar industry, pectin is considered an excellent substitute for vegetable glue and many cigar smokers and collectors will use pectin for repairing damaged tobacco wrapper leaves on their cigars. Usage:
used in jam and jelly.pectin can makes jam and jelly more smooth and high resilience and toughness,tart up Dosage: 0.3 percentage to 0.6 percentage used in ice cream.pectin can emulsify it to make it fine and smooth. Dosage: 0.1 percentage to 0.2 percentage used in acidophilus milk,lactic acid bacteria and juice.pectin can makes it more stable and thick ,besides,prolong quality guarantee period and add to natural fruit flavor. dosage:0.1 percentage to 0.3 percentage uesd in melt food to improve doughy speacial flavor Modified Citrus Pectin
Other common name(s): citrus pectin, Pecta-Sol®, MCP Description Modified citrus pectin (MCP) is a form of pectin that has been altered so that it can be more easily absorbed by the digestive tract. Pectin of Foodchem is a carbohydrate that is made of hundreds or thousands of sugar molecules chemically linked together. It is found in most plants and is particularly plentiful in the peels of apples, citrus fruits, and plums. In modified citrus pectin, the pectin has been chemically altered to break its molecules into smaller pieces. Pectin in its natural form cannot be absorbed by the body and is considered a type of soluble dietary fiber, whereas modified pectin can be absorbed into the bloodstream. Overview
Animal studies and a couple of uncontrolled human studies have found that MCP may inhibit the spread of prostate cancer and melanoma to other organs. However, there have been no controlled clinical studies to prove this effect in humans |