Food Grade Thickener Pectin Powder
Product Description
Pectin is a complex polysaccharide that is widely used in the food industry, especially in the production of jams, jellies, and other fruit - based products.
1. Source
- Pectin is mainly derived from plant cell walls. Fruits such as apples, citrus fruits (especially the peel), and some berries are rich sources of pectin. For example, apple pomace (the residue left after apple juice extraction) and citrus peel are common raw materials for commercial pectin production.
2. Chemical Structure
- It consists of a long chain of galacturonic acid units. These units can be either methyl - esterified or non - esterified. The degree of esterification can vary and affects the properties of pectin. High - ester pectin and low - ester pectin have different gelling characteristics and are used in different applications depending on the desired texture and setting conditions of the final product.
3. Function in Food
- Gelling Agent: One of the most important functions of pectin is its ability to form gels. In the presence of an appropriate amount of sugar and acid, pectin molecules cross - link to form a three - dimensional network that traps water and other substances, resulting in a gel - like texture. For example, in jam - making, when the sugar content is around 60 - 65% and the pH is in the range of 2.8 - 3.5, pectin forms a gel that gives the jam its characteristic thick and spreadable consistency.
- Stabilizer and Thickener: Pectin also acts as a stabilizer and thickener. It helps to prevent the separation of ingredients in food products. In fruit - based drinks, for instance, it can keep the fruit particles suspended and give the drink a more uniform texture. In yogurts with fruit toppings, pectin can prevent the fruit layer from sinking to the bottom.
4. Health Benefits
- Pectin is a type of dietary fiber. When consumed, it can have beneficial effects on the digestive system. It can increase fecal bulk, promote regular bowel movements, and may help in reducing the risk of certain digestive disorders such as constipation. Some studies also suggest that pectin may have a role in lowering cholesterol levels by binding to bile acids in the intestine and facilitating their excretion.
5. Safety and Usage Regulations
- Pectin is generally recognized as safe (GRAS) for use in food products. However, the amount used is regulated to ensure the quality and safety of the final product. In different countries and regions, there are specific guidelines and maximum permitted levels for pectin usage in various food applications to prevent over - gelling or other quality - related issues.
Items |
Standards |
Characteristics |
Free flowing pale brown powder |
Loss on drying |
12% Max |
PH(1% sollution) |
3.0-3.6 |
Ash |
5% Max |
Acid Insoluable Ash |
1% Max |
Acid Insoluable Ash |
1% Max |
Degree of Esterification |
66-69% |
Grade(USA-SAG) |
150°±5 |
SO2 Content |
10ppm Max |
Galacturonic Acid |
65% Min |
Total Plate |
<1000CFU/g |
Yeast & Mold |
<100 CFU/g |
E. Coli |
Negative |
Salmonella |
Negative |
Packaging & Shipping
Packaging: 25kg bag.
Shipping: Within 7 days of order confirmation.
Company Profile
1. Established: 2009
2. Main product: Food ingredients & additives
3. Location: Office in Hangzhou, China; Preservative & Flavoring agents factories in Shandong and Shanghai.
4. Main market: Middle East, Middle Asia, South-east Asia, Africa
5. Certificate: ISO, KOSHER, HALAL, SGS and more
Employees: 51-100
R&D staffs: 5-10
Factory Size: 5,000-10,000 square meters