Versatile Citrus High-Fat Pectin for Baking and Cooking

• Customization: Available
• Certification: BRC, ISO, FDA, HACCP
• Appearance: Powder
• Model NO.: Citrus high-fat pectin
• Packaging Material: Plastic
• Storage Method: Normal
• Resource: Natural
• Transport Package: Bag
• Specification: 25kg/50kg
• Trademark: //
• Origin: China
• Production Capacity: 500000t

Product Description

Product Description

Basic Information

 

• Appearance: Usually it is a white to yellowish powder, and the color may vary slightly depending on the production process and raw materials.
• Smell and Taste: It has a slight citrus smell and a sticky and slippery taste. After dissolving in water, it can form a viscous solution.
• Solubility: It is easily soluble in water, forming a transparent or translucent viscous solution, but insoluble in ethanol and other organic solvents.

Raw Material Source

 

It mainly comes from the peels of citrus fruits such as oranges, grapefruits and lemons. In the citrus processing, the peels are collected and then a series of extraction processes are carried out to obtain citrus high-ester pectin.

Main Components

 

The main component is highly methyl-esterified α-(1,4)-D-galacturonic acid, and its degree of esterification is relatively high, usually above 70%, which gives it good gelling properties. At the same time, it also contains a small amount of other sugars, proteins and minerals and other impurities, but the content is low and generally does not affect its main performance.

Quality Index

 

• Grade: There are commonly food grade and industrial grade. Food grade citrus high-ester pectin has strict requirements on purity, heavy metal content, microbiological indicators, etc., to ensure its safety and functionality in food. Industrial grade is relatively loose in purity and other indicators and is mainly used in some non-food fields.
• Pectin Content: The pectin content of food grade citrus high-ester pectin is generally above 95%, and high-quality products can reach about 99%.
• Degree of Esterification: Usually it is about 70%-75%, and the high degree of esterification is one of the important characteristics that distinguish it from other pectins and is also the key factor affecting its gelling properties.
• pH Value: Generally it is between 3.5 and 4.5 and is acidic, which is related to the acidic characteristics of citrus fruits themselves and will also affect its application effect in different foods.
• Ash Content: It is usually required to be within a certain range, generally not exceeding 5%. Excessive ash may affect the quality and performance of pectin.

Product Uses

 

• Food Industry
  • Jam and Jelly: It is an ideal gelling agent for making jam and jelly. It can form a stable gel structure with a relatively low amount of pectin, making jam and jelly have good elasticity, toughness and transparency, and at the same time can increase the flavor and taste of the product. The general dosage is 0.5%-1.5%.
  • Soft Candy: It endows soft candy with good elasticity and chewiness, prevents soft candy from deforming and sticking, and makes soft candy have better formability and stability. The dosage is usually about 1%-2%.
  • Beverages: As a thickening agent and stabilizer in fruit juice drinks and pulp drinks, it can make the pulp in the drink suspend evenly, prevent precipitation and stratification, and at the same time increase the taste and consistency of the drink. The general dosage is 0.1%-0.3%.
  • Bakery Products: In bakery products such as bread and cake, it can improve the gas-holding property and extensibility of the dough, make bakery products have better volume and taste, and prolong the shelf life. The dosage is generally 0.2%-0.5% of the amount of flour.
  • Dairy Products: In dairy products such as yogurt and lactic acid bacteria drinks, it plays a role in stabilizing the emulsion and thickening, preventing whey separation, and improving the stability and taste of the product. The dosage is generally 0.2%-0.4%.
• Pharmaceutical Industry
  • Drug Sustained-release Carrier: Due to its good biocompatibility and degradability, it can be used as a drug sustained-release carrier, wrapping the drug in the pectin gel and slowly releasing the drug, prolonging the action time of the drug and improving the efficacy of the drug.
  • Intestinal Health Regulation: Citrus high-ester pectin can absorb water and expand in the intestine, increase the volume of feces, promote intestinal peristalsis, and help prevent and treat constipation. At the same time, it can also regulate the intestinal flora, promote the growth of beneficial bacteria and inhibit the reproduction of harmful bacteria.
• Cosmetic Industry
  • Thickening Agent and Stabilizer: In cosmetics, it can be used as a thickening agent and stabilizer in products such as emulsions, creams, shampoos and body washes, increasing the consistency and stability of the products and improving the use feeling and appearance of the products.
  • Moisturizer: It has certain moisturizing properties and can form a moisturizing

 

 

 

 

 

 

 

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