Pectin Raw Materials Powder CAS 9000-69-5

CAS:9000-69-5

MF:C6H12O6

MW:/

EINECS:232-553-0

Specification: 99% min Pectin Powder

Sample:Pectin Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance:Light Yellow

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Pectin Powder Usage and Synthesis.

Pectin is a common food additive that is often used to increase the consistency and stability of foods. It can be extracted from plant cells such as citrus peels, apple peels, grape skins, silkworm grit and beet pomace.

Methods for extracting pectin include acid digestion, enzymatic digestion and ion exchange, of which acid digestion is the more mature method. Acid digestion method includes acid digestion aluminum salt precipitation method and acid digestion ethanol precipitation method. Pectin is used in a wide range of applications, such as baked goods, jams, juices, beverages, and confectionery.

In China, lemon industry is an important agricultural industry, of which Tongnan lemon industry is a typical representative Tongnan lemon industry is a typical representative.

Tongnan lemon industry has created a complete industrial chain and promoted the development of lemon industry through the cooperation of plantations, seedling breeding centers and deep processing representative enterprises.

Uses of Pectin.

Jam, jelly, jelly: gelling effect, the finished product is delicate, elasticity and toughness, increase flavor, make the taste smooth and refreshing, dosage reference: 0.3%-0.6%. Ice cream, ice cream: emulsification and stabilization, the finished product is delicate and smooth. Dosage reference: 0.1%-0.2%.

Yogurt, lactic acid bacteria, fruit juice: stabilizing, thickening, can extend the shelf life of products, with natural fruit flavor, dosage reference: 0.1%-0.3%.

Melt and bake food: Improve the special gas property of dough, enhance the taste. Extend the shelf life, dosage reference: 0.3%-0.8% of flour.

Pectin is widely used in the food industry, mainly as a gelling agent, thickener, emulsifier and stabilizer.

Most pectins in the world are used as gelling agents in the production of jams, jellies and candies.

High methoxy pectin is often used as gelling agent in products with high sugar content and low pH value. Low-methoxy pectin is ideal as a gelling agent for milk and fruit snacks.

In addition, pectin has a wide range of applications in the fields of medicine, textile and paper making, microbiology and other neighborhoods. Pectin is a natural additive extracted from plants, so the safety is relatively high.ADI: 0-25mg/kg.

Thickener; gelling agent; stabilizer; emulsifier.

Used in the manufacture of jams and jellies, stabilizer for mayonnaise and essential oils, preventing pastry from hardening, improving the quality of cheese, and manufacturing fruit juice powder.

High ester pectin is mainly used in acidic jams, jellies, gelatinous fudge, candy filling cores and lactic acid bacteria drinks. Low ester pectin is mainly used for general or low acidic jams, jellies, gelatinous fudge, and frozen desserts, salad dressings. Ice cream, yogurt, etc.

Usage of Pectin.

Pectin and 3-4 times the fine sugar mix well, add 80 degrees Celsius pure water stirring dissolution, dissolution concentration of 2.5% -4% dissolved in proportion to a variety of products added. Pectin is usually white to light yellow powder, is a high-grade natural food additives and health products.

Pectin is used as gelling agent, thickening agent, stabilizer, suspending agent, emulsifier, aroma and potentiometer in food, and in medicine and health care products, it can significantly lower blood sugar, blood fat, reduce cholesterol, and unclog blood vessels.

Pectin has a significant effect on diabetes, hypertension, constipation, relief of lead poisoning, and can be used in cosmetics, to protect the skin, to prevent ultraviolet radiation, metallurgical wounds, beauty and skin care have a certain role. Pectin is usually white to light yellow powder, slightly acidic flavor, soluble in water.

Product Method of Bulk Pectin Powder.

It is generally extracted from plant cells such as citrus peels, apple peels, grape skins, silkworm grit and beet pomace. Pectin is extracted by acid digestion, enzyme digestion and ion exchange method, and the more mature method is acid digestion. Acid digestion method has two processes, here to citrus peel as raw materials to be explained.

Acid digestion aluminum salt precipitation method orange peel hydrolysate after clarification with 1% of ammonia to adjust the pH value to 3.8, and then add potassium aluminum sulfate to make pectin precipitation. After separation, wash with ethanol 3 to 4 times to remove aluminum salts. Finally adjust the pH to 2.8, and shake dry, dry, crushed to finished products.

Acid digestion and ethanol precipitation method, first of all, the citrus peel is crushed to 2 ~ 3mm, soaked in water for 40min and boiled for a few moments to kill pectinase. After draining the water, the orange peel is hydrolyzed with 10 times 0.06 mol/L hydrochloric acid, immersed in hydrolysis at 80 ℃ for 1.5h, and the hydrolysate is filtered, clarified and then concentrated 3% concentration.

Activated carbon was added to decolorize at 80°C for 10 min, and 95% ethanol was added to the filtrate to make the ethanol concentration reach 50%. At this time, pectin precipitation out, after pressure filtration, ethanol washing, vacuum drying, crushing to get the finished product.

If the orange peel is first soaked in 95% ethanol at room temperature for 24h to extract pigment, the hydrolysate can be decolorized without activated carbon. Alternatively, citric acid or oxalic acid can be used instead of hydrochloric acid.