citrus pectin/9000-69-5,China jyl price supplier

pectin is a natural macromolecular compound,which extracted from Tangerine Peel,residue of Sweet Potato

and apple peel.it is a natual and pure green and there are different kind of pectin,used in different ways.

Uses

Pectin is a thickener in many products. If there is sufficient sugar in the mixture, pectin forms a firm gel.

Jams and jellies are thickened with pectin. Pectin binds water, and thus keeps products from drying out. It stabilizes emulsions.

Pectin combines with the calcium and whey proteins of milk, stabilizing foams and gels made with cream or milk.

Pectin is not digested, and is considered a beneficial dietary fiber.

     high ester rapid curing pectin:

1)qualification:

gelatinization degree:100 to 200 degree(US--SAG)

esterification degree:65 percent to 70 percent

moisture:less than 12 percentage

ash:less than 3 percentage

2)usage:

used in jam and jelly.pectin can makes jam and jelly more smooth and high resilience  and toughness,tart up

3)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.pecin 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