Pectin CAS NO.9000-69-5

1. Food grade/Yogurt and Acidified drinks 2. CAS No. 9000-69-5 3. Light brown flowing powder. 4. GMP factory, in stock Citrus Pectin…

1. Food grade/Yogurt and Acidified drinks 2. CAS No. 9000-69-5 3. Light brown flowing powder. 4. GMP factory, in stock Citrus Pectin We can supply HM and LM pectin, and below is the detail information 1. Degree of Esterification >75% , HM Ultra Rapid Set 2. Degree of Esterification 70-72% , HM Rapid Set 3. Degree of Esterification 66-68% , HM Medium Rapid 4. Degree of Esterification 63-65% , HM Slow Set 5. Degree of Esterification 59-62% , HM Ultra Slow Set 6. Degree of Esterification <50% , LM Apple Pectin 7. Other pectin products according to your request Appearance cream-colored to light yellow, Odor & Taste scentless, tasting a bit sweet and sour, Solubility easily soluble in water.  Yogurt and Acidified drinks HM pectin with a DE above 70% is used as stablilizer of protein in acid milk drinks. At pH around 3.7 to 4.2, pectin is negatively charged, pectin molecules can protect protein molecules by hydrophobic interaction and electrostatic repelling to prevent the aggregation of casein particles and serum separation during heat processing. The recommended dosage is 0.1% to 0.2%. Both LMC and LMA can be used in yogurt prodcuts. Generally, the recommended addition is about 0.1% to 0.2%. Set yogurt adding with pectin can get improved firmness, besides, pectin can avoid fruits floatation and make them distribute evenly in stirred fruit yogurt. Compared to other hydrocolloid, e.g. starch, yogurt stablilized with pectin can get more creamy mouth-feel and flavor release. Action with other hydrocolloid, pectin can help to reduce the tendency towards syneresis.  Description1. Pectin, a kind of polysaccharide polymer, is extracted from citrus and /or apple peels.2. Pectinis extensively existed in green plants as to combining plant tissues together with fibre.3. Pectin, a kind of natural food additive, is acid--resisting and completely harmless and nontoxic and used favorably as adhesive, stabilizer, thickening agent,...1. Apple pectin 2. Adhesive, stabilizer, thickening agent3. Jam and Jelly, confectionery,etc4. In stock, prompt delivery  Apple Pectin We can supply HM and LM pectin, and below is the detail information 1. Degree of Esterification >75% , HM Ultra Rapid Set 2. Degree of Esterification 70-72% , HM Rapid Set 3. Degree of Esterification 66-68% , HM Medium Rapid Set 4. Degree of Esterification 63-65% , HM Slow Set 5. Degree of Esterification 59-62% , HM Ultra Slow Set 6. Degree of Esterification <50% , LM Apple Pectin 7. Other pectin products according to your request Normally it is cream-colored to light yellow, scentless, tasting a bit sweet and sour, easily soluble in water.    Description1. Pectin, a kind of polysaccharide polymer, is extracted from citrus and /or apple peels.2. Pectin is extensively existed in green plants as to combining plant tissues together with fibre.3. Pectin, a kind of natural food additive, is acid--resisting and completely harmless and nontoxic and used favorably as adhesive, stabilizer, thickening agent, suspension and emulsifier. 4. Pectin markedly helps to improve the food quality and make excellent mouth feeling with fruit flavor by adding a little.  ClassificationHigh Methoxyl HM pectins are pectins with a degree of esterification above 50%.Low Methoxyl Conventiona LMC are pectins with a degree of esterification below 50%.Amidated Low-methoxyl pectin It is pectin with a degree of esterification below 50% and the amidation degree below 25%.