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.
|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|
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.
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