Products
High Methoxyl Pectin
- Rapid Set Pectin
- Medium Rapid Set Pectin
- Slow Set Pectin
- Buffer Pectin
- Calcium Sensitive Pectin
- Thickener Pectin
Low Methoxyl Pectin
- Conventional Low Methoxyl Pectin
- Amidated Low Methoxyl Pectin
Modified Citrus Pectins
Recently Introduced
- Galactin-3 Inhibitor
Product Specification
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Description
- Loss on drying
- Acid Insoluble Ash
- Free Methyl Alcohol
- SO2 Content
- Galacturonic Acid
- Degree of Esterification
- Arsenic
- Lead
- Jelly grade
High Methoxyl Pectin
Limit 1
- Max 12%
- Max 1%
- Max 1%
- Max 50 ppm
- Min 65%
- > 50%
- Max 3 ppm
- Max 5 ppm
- 150 ± 5
Low Methoxyl Pectin
Limit 2
- Max 12%
- Max 1%
- Max 1%
- Max 50 ppm
- Min 65%
- <50%
- Max 3 ppm
- Max 5 ppm
- 100
Technical Data
Rapid Set Pectin
150 ± 5
70 - 90 °C
Preserves, Jam, Marmalades, Bakery filling, Soft drink concentrates
Medium Rapid Set pectin
150 ± 5
60 -70 °C
Preserves, Jams, Marmalades, Jelly and Jelly marmalades, Bakery fillings, Confectionery jellies.
Slow Set pECTIN
150 ± 5
Less than 60 °C
Preserves, Fruit bar, Fruit slices, Marmalades, Jelly and Pectin Jelly marmalades, Bakery fillings, Bulk Jams, Confectionery jellies.
Buffer Pectin
Fixed dose
Depends on soluble solids
Confectionery jellies, fruit bars, fruit slice.
L. M. Pectin
100
-
Reduced sugar jam, Fruit crushes, Pie fillings and Toppings, Ketchup and Relishes, Cold set milk jellies.
Thickener Pectin
No Specific Grade
-
Syrup thickener, Juice stabilization,Juice thickener etc.
Modified Pectin (Citrus, Apple & Sunflower)
-
-
High Potency Galactin - 3 Inhibitor