Citrus Pectin

Short Description:

Introduction Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber. Function 1.The main use for pectin (vegetable agglutinate) is as a gelling ag...


  • Min.Order Quantity: 1000KGS
  • Supply Ability: 10000 MTs per Month
  • Port: Main Port of China
  • Payment Terms: L/C,D/A,D/P,T/T
  • Product Detail

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    Introduction

    Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.

    Function

    1.The main use for pectin (vegetable agglutinate) is as a gelling agent, thickening agent
    and stabilizer in food.
    2.Pectin also reduces syneresis in jams and marmalades and increases the gel strength
     of low calorie jams.
    3. For household use, pectin is an ingredient in gelling sugar (also known as “jam sugar”)
    where it is diluted to the right concentration with sugar and some citric acid to adjust pH.
    4.Pectin is used in confectionery jellies to give a good gel structure, a clean bite and to
    confer a good flavour release.  

    Application

    In soft sweets or fruit media,at a dosage of 1-1.6%.

    In jams,at a dosage of 0.4-0.8%. pH range is 2.8 - 3.3


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