Pectin

Pectin CAS: 9000-69-5 as a natural green nutritional additives Thanks to its excellent gelling, thickening, suspending, stabilizing effect, pectin has been widely used in jams, confectionery, bread, cheese and other food production sector and pharmaceutical, cosmetic and other non-food industries. Use: 1. popsicle, ice cream: emulsifying stabilizing effect, increase the slurry viscosity, and promote fat emulsification, maintaining uniform and stable emulsions, make ice cream delicate taste, smooth (the amount of 0.05% -0.2%) 2. jams. jelly: can effectively improve the jam sophistication, it has good mobility, easy to perfusion, for various flavors of jam production. (Dosage: 0.2% -0.3%) 3. Jelly: pectin gel to jelly increase the flexibility and toughness of tissue, and may supplement the natural pectin, reduce colloid syneresis, adding flavor, so smooth and refreshing taste (dosage: 0.3% -0.8%). The lactic acid drinks: pectin, acid resistance colloids, yogurt and yogurt drinks for stabilizing and extending shelf life products (the amount of 0.1% -0.4%) 5. juice: a significant thickening effect pectin in fruit juice, its viscosity characteristics of the juice with a fresh juice flavor, natural beverage to achieve realism. (Dosage: 0.05% -0.2%) 6. capsules with orange flesh and drinks: orange and stratified solve capsules containing pulp suspension beverages, sticky wall problem, enhancing the role of the pulp suspension, giving products pure taste. (Dosage: 0.1% -0.2%) 7. candy: pectin candy for candy can make crystal clear, flexible, non-stick teeth, sweet and sour, improve product quality, an ideal additive senior candy. (dosage: 0.8% -2%) 8. baking test foods: pectin by gluten gliadin interaction helps maintain and improve frozen dough gas increase the volume of the finished product, while enhancing the taste, extend shelf life of bread, but also for sandwiches, soft bread, moon cake and other bakery products. (dosage: 1.5% of flour) 9. Pharmaceutical: can effectively remove arsenic and mercury in the human body strontium barium Lead substance, pectin capsules made of good safety and synergism. Pectin is a polysaccharide component present in all green terrestrial plant organization, its role in plants It is a combination of water and for gluing materials plant cells. Pectin degree of esterification greater than 50% degree of esterification of less than 50% of the low ester pectin. Pectin as a non-toxic natural food additive, widely used in the food industry, it is an excellent gelling agents, stabilizers, thickeners, suspending agents, emulsifiers, when a food needs texture of "all natural materials," gives the impression that time, mainly thanks to the effect of pectin.