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Our pectin is exact from citrus, which has good quality, used as gelling agent, thickening agent, stablizing agent, emulsifyin
Pectin is used instead of gelatin and Carrageenan more and more, because it can enhance flavor, prevent sticky in tooth, 100% natural and good to human health. It can be used in juice, jelly, sauce, candy, chewing gun and so on.
HM VISCOSITY PECTIN:
When used in juice, we have viscosity pectin, and it is used as thickening agent and stablizing agent
HM Rapid set
HM Middle Rapid set
When used in sauce, jelly, Ice cream we have HM Rapid set and HM middle rapid set, especially HM Middle rapid set, is our best selling pectin, can be thichening agent, stablizing agent and emulsifying.
HM Slow set
HM Ultra slow set
When used in candy, we have slow set and ultra slow set, and it can enhance flavor, prevent sticky in tooth and homodisperse.
Type |
Grade(USA-SAG) |
DE |
Set Temp. |
Set Time |
Application |
SL-H1 |
150°±5 |
71%-73% |
86°C-96°C |
<75s |
Acid milk, beverage |
SL-H2 |
150°±5 |
68%-70% |
78°C-86°C |
<100s |
High sugar jam,marmalades |
SL-H3 |
150°±5 |
64%-66% |
74°C-80°C |
100s-140s |
High sugar jam.fruit filling. |
SL-H4 |
150°±5 |
62%-65% |
65°C-76°C |
140s-190s |
High sugar jam |
SL-H5 |
150°±5 |
<60% |
50°C-60°C |
200s-260s |
Fruit jellies,zephyr |
SL-L1 |
110°±5 |
36%-42% |
None |
Very long |
Low sugar jam |
CAS No.: 9000-69-5 | EINECS No.: 232-553-0 | Place of Origin: Anhui China (Mainland) |
Type: Emulsifiers, Stabilizers, Thickeners, Oth... | color: white | type: standardization |