Food Grade Origanic Apple Pectin Powder Thickener (for soft candys)
Food Grade Origanic Apple Pectin Powder Thickener (for soft candys)
Payment Type: | L/C, T/T, Paypal, Western Union |
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Min. Order: | 1 |
Productivity: | 10, 000mt/Year |
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Place of Origin: | Henan |
Supply Ability: | 10, 000mt/Year |
Basic Info
Model No.: HNBOOM-P01
Product Description
Model NO.: HNBOOM-P01 Resource: Natural Specification: High-Ester/Low-Ester HS Code: 13022000 Type: Emulsifier Trademark: BOOM Origin: Henan 1. CAS No.: 9000-69-5
2. Other Names: Pectin
3. MF: C6H12O6
4. EINECS No.: 232-553-0
5. Model Number: Stabilizers
6. Type: Stabilizers, Thickeners
7. Usage: Stabilizer/thickener
Pectin consists mainly of galacturonic Acid and galacturonic acid methyl ester units forming linear polysaccharide chains, the average molecular weights from about 50, 000 to 150, 000. The polygalacturonic acid is partly esterified with methyl groups. The ratio of esterified galacturonic acid groups to total galacturonic acid groups - termed the degree of esterification (de)
Pectin is normally classified according to its degree of esterification: The de of high ester pectin (hm) is above 50%, and the low ester pectin (lm) is under 50%. These three groups of pectin gel by different mechanisms.
Hm-pectin require a minimum amount of soluble solids and a pH within a pretty narrow range; Lm-pectin require the presence of a controlled amount of calcium or other divalent cations for gelation and do not require sugar and/or acid. The de of hm-pectins controls their relative speed of gelation as reflected by the designations slow set' and rapid set' high ester pectin. Degree of esterification of lm-pectins controls their calcium reactivity.
The color of apple pectin powder may vary from yellow-white to light tan. Pectins are normally packed in vapor tight packaging labeled store cool and dry. Contact us if you need more details on Pectin. We are ready to answer your questions on packaging, logistics, certification or any other aspects about Apple Pectin、Low-Ester Pectin. If these products fail to match your need, please contact us and we would like to provide relevant information.
2. Other Names: Pectin
3. MF: C6H12O6
4. EINECS No.: 232-553-0
5. Model Number: Stabilizers
6. Type: Stabilizers, Thickeners
7. Usage: Stabilizer/thickener
Pectin consists mainly of galacturonic Acid and galacturonic acid methyl ester units forming linear polysaccharide chains, the average molecular weights from about 50, 000 to 150, 000. The polygalacturonic acid is partly esterified with methyl groups. The ratio of esterified galacturonic acid groups to total galacturonic acid groups - termed the degree of esterification (de)
Pectin is normally classified according to its degree of esterification: The de of high ester pectin (hm) is above 50%, and the low ester pectin (lm) is under 50%. These three groups of pectin gel by different mechanisms.
Hm-pectin require a minimum amount of soluble solids and a pH within a pretty narrow range; Lm-pectin require the presence of a controlled amount of calcium or other divalent cations for gelation and do not require sugar and/or acid. The de of hm-pectins controls their relative speed of gelation as reflected by the designations slow set' and rapid set' high ester pectin. Degree of esterification of lm-pectins controls their calcium reactivity.
The color of apple pectin powder may vary from yellow-white to light tan. Pectins are normally packed in vapor tight packaging labeled store cool and dry. Contact us if you need more details on Pectin. We are ready to answer your questions on packaging, logistics, certification or any other aspects about Apple Pectin、Low-Ester Pectin. If these products fail to match your need, please contact us and we would like to provide relevant information.
Product Categories : Plant Extract Products
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