Low Fat Pectin: Perfect for Sugar-Free Desserts and Snacks

• Customization: Available
• Certification: BRC, ISO, FDA, HACCP
• Appearance: Powder
• Model NO.: low 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: Generally, it is a white to light yellow powder with relatively pure color. Sometimes it may vary slightly due to the slight differences in production process and raw materials.
• Smell and Taste: It has a light smell and basically no odor. The taste is sticky and slippery. After dissolving in water, it can form a relatively uniform viscous solution.
• Solubility: It is easily soluble in water and can be quickly dispersed and dissolved in water to form a transparent or translucent viscous liquid, but it is insoluble in organic solvents such as ethanol and ether.

Raw Material Source

 

It mainly comes from the cell walls of plants. Common sources include apple pomace, citrus peel, sunflower heads and so on. In the process of fruit processing or crop processing, these pectin-rich residues are collected and then subjected to extraction, refining and other processes to obtain low-ester pectin. Among them, low-ester pectin from apple pomace is more common because the output of apples is large and a large amount of pomace is produced during the processing.

Main Components

 

The main component is partially methyl-esterified α-(1,4)-D-galacturonic acid, and its degree of esterification is relatively low, usually about 30%-50%. Compared with high-ester pectin, the decrease in the degree of esterification makes it different in some properties. In addition, it also contains a small amount of neutral sugars, proteins, ash and other impurities. However, after refining treatment, the content of these impurities is usually low and will not have a significant impact on the main performance of the product.

Quality Index

 

• Grade: There are mainly food grade, pharmaceutical grade and industrial grade. Food grade low-ester pectin has strict requirements on purity, heavy metal content, microbiological indicators and so on to ensure its safety and applicability in food. Pharmaceutical grade has higher requirements in terms of purity and safety and needs to meet strict pharmaceutical standards. The quality standard of industrial grade is relatively low and is mainly used in industrial production in some non-edible fields.
• Pectin Content: The pectin content of food grade and pharmaceutical grade low-ester pectin is generally above 90%, and high-quality products can reach above 95%. The high purity of pectin content ensures its effectiveness and stability in application.
• Degree of Esterification: As mentioned above, the degree of esterification is usually about 30%-50%, which is one of the important characteristic indicators of low-ester pectin and directly affects its application performance in different fields, such as gelling property and stability.
• pH Value: Generally, it is between 3.0 and 4.0 and is acidic, which is related to the nature of the raw materials and the extraction process. When using it, it is necessary to consider its impact on the pH of the product according to the specific application scenario.
• Ash Content: It is usually required not to exceed 3%. The lower ash content helps to ensure the purity and quality of pectin and reduce the potential impact of impurities on the performance and safety of the product.

Product Uses

 

• Food Industry
  • Jam and Jelly: Although its gelling ability is relatively weaker than that of high-ester pectin, it is widely used in some low-sugar or low-calorie jams and jellies. It can reduce the calorie of the product to a certain extent, and at the same time provide good taste and certain gelling effect, making the product have appropriate consistency and elasticity. The general dosage is about 0.5%-1.0%.
  • Beverages: As a thickening agent and stabilizer, it can make the pulp, fruit grains and other substances in the beverage suspend evenly, prevent precipitation and stratification, and increase the taste and consistency of the beverage. It is especially suitable for some beverages rich in dietary fiber, such as fruit and vegetable juice drinks with added pulp. The general dosage is usually 0.1%-0.3%.
  • Dairy Products: In products such as yogurt and lactic acid bacteria drinks, it can play a role in stabilizing the emulsion and preventing whey separation. At the same time, it increases the consistency and taste of the product. And because of its low-fat characteristics, it is more in line with the needs of modern consumers for healthy dairy products. The general dosage is about 0.2%-0.4%.
  • 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 can also extend the shelf life of the product to a certain extent. The general dosage is about 0.2%-0.5% of the amount of flour.
• Pharmaceutical Industry
  • Drug Sustained-release Carrier: Because of its good biocompatibility and degradability, it can be used as a drug sustained-release carrier. The drug is encapsulated in the pectin gel to achieve the slow release of the drug, prolong the action time of the drug, improve the efficacy of the drug, and can be gradually metabolized and decomposed in the body to reduce drug residues.
  • Intestinal Health Regulation: Low-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, which is of great significance for maintaining the balance of the intestinal microecology.
• Cosmetic Industry
  • Thickening Agent and Stabilizer: In cosmetics such as emulsions, creams, shampoos and body washes, it can be used as a thickening agent and stabilizer to increase the consistency and stability of the products, improve the use feeling and appearance of the products, and make the product texture more delicate and uniform.
  • Moisturizer: It has certain moisturizing properties and can form a moisturizing film on the skin surface to prevent the loss of skin moisture and keep the skin moist and smooth. And compared with some traditional moisturizers, low-ester pectin has the advantages of being natural and mild.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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