Products Description
Product Name: Pectin
Apperance:Light yellow to white powder
Raw Material: Apple or Citrus
Cas:9000-69-5
Degree Of Esterification (DE%): 50%-58% 58%-62% 62%-68% 72%-78%
Application
Pectin has excellent gelling, stabilizing, thickening, suspending, and emulsifying properties, and is widely used in food, nutrition and health supplements, medicine, cosmetics, and other fields.
Juice: Pectin has a significant thickening effect in juice.
Gummy Candies: Adding HM slow-set pectin to gummy candies makes them soft, elastic, and enhances their texture.
Jam & Jelly: Pectin acts as a gelling agent in jam and jelly, preventing deformation during transportation and enhancing flavor.
Ice Cream & Yogurt: pectin has a stabilizing effect, which can extend the shelf life of sterilized yogurt products.
Technical Parameter & Pectin Suggest
High-methoxy pectin
| Type of Pectin | DE° | Characteristic & Properties | Main Area of Application |
|---|---|---|---|
| SW-101 | 50-58% | HM-Slow set SAG:150°±5 | Soft gummy, jam |
| SW-102 | 58-62% | HM-Medium set SAG:150°±5 | Confectionery, jam |
| SW-103 | 62-68% | HM-Rapid set SAG:150°±5 | Various fruit juice and jam products |
| SW-104 | 68-72% | HM-Ultra rapid set SAG:150°±5 | Fruit juice, jam |
| SW-105 | 72-78% | HM-Ultra rapid set Higu capacity | Fermented milk beverage / yoghurt drinks |
Low-methoxy pectin
| Type of Pectin | DE° | Characteristic & Properties | Main Area of Application |
|---|---|---|---|
| SW-201 | 25-30% | High calcium reactivity | Low sugar jam, Baking jam, fruit preparations |
| SW-202 | 30-35% | Medium calcium reactivity | Low sugar jam, fruit preparations, yogurt |
| SW-203 | 35-40% | Low calcium reactivity | Glazing pectin, Low sugar jam, fruit preparations |
Package of pectin
25kg craft paper bag, 10MT/20'FCL with pallet, 12MT/20'fcl
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