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Pectin Description

Pectin consists of a complex set of polysaccharides that are present in most primary cell walls and are particularly abundant in the non-woody parts of terrestrial plants.

Specification

Test item		Index
Appearance		Milk White or   light yellow powder
Particle Size		=95% pass   through 60 mesh
Gel Degree (USA-SAG °)		150±5°
Degree of esterification (%)		65-70
Loss on Drying (%)		=12
Acid Insoluable Ash (%)		=0.5
Galacturonic Acid (%)		= 65.0
PH (1% water solution)		2.8±0.2
Heavy Metals (Pb)  (ppm)		=0.5
SO2  (ppm)		=5
Ash (%)		=3

Applications

As non-starch polysaccharides, pectin belongs to the dietary fiber. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies.

It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.