Pectin (apple and citrus), for Jams, Off White, LM102, LM 104, MRS type A, Kosher certificate, DE: 8,China price supplier

Pectin HM, ultra low viscosity (max. 15 mPa s ) 

LM and HM pectin ( DE 30-80) for produce bake stable jam for Biscuit filling

food grade and halal certificate, ISO certificate

fresh stock; good quality; bulk exported; samples available;

DESCRIPTION

It is a white to light brown/tan powder.
The main use for pectin is as a gelling agent, thickening agent and Stabilizer in food,
and mainly prepared from 'waste' citrus peel and apple pomace.
Product should be free from any foreign materials.
PHYSICAL PARAMETERS

Appearance Cream to light brown / tan
Physical State Powder
Solubility soluble ,forms viscous solution
odour odorless
Bulk Density 580 - 600gms/lit.

CHEMICAL PARAMETERS

Loss on Drying % Not more than 10%
Type Rapid Set / Slow Set
Application test on Baking stability Ok
PH (1% Solution ) 2.8 - 3.4 %
Gel strength 90 - 110

MICROBIOLOGICAL PARAMETERS

Total plate count < 500CFU/g
Yeast & Moulds < 10 CFU/g
Enterobacteriacae Absent (1 g)
Salmonella Absent (25 g)

PACKAGING & STORAGE

Product  packed in Food grade Plastic/metal containers or bags.
Cotainers used for transport Clean,Dry and free from the conditions which may causes any damage to the raw material.
Product  stored in a clean, cool, dry place away from sunlight.

2,

PH of 30% solution = 3.0 + -.02
Texture Granular, free flowing, non coocking
Color = Light cream to light tan
flavour & odor = flavourless, free from off-flavour and odor
Ash = less than 7%
Solubilit = completely soluble in 25 parts of water
Viscosity + a 4% solution flows readily
setting time = 130-200 seconds
carbonate free ash% or acid insoluble ash less than 2%