Pectin with CAS 9000-69-5

CAS:9000-69-5
MF:C6H12O6, C6H12O6
EINECS:232-553-0
Reinheit:99%, 99% Min
Other Names:Pectin

CAS: 9000-69-5

Reinheit: 99%

MF: C6H12O6

What is of Pectin with cas 9000-69-5?

In the preparation of jellies and similar food products: Owens et al., “Factors Influencing Gelation with Pectin” in Natural Plant Hydrocolloids, Advances in Chemistry Series (ACS, Washington, 1954) pp 10-15.

Spezifikation

ITEMS		STANDARDs
Merkmale		Free flowing pale brown powder;Slight, free from off-flavors; Slight, free from off-note
Degree of Esterification		60-62%
Grade(USA-SAG)		150°±5
Verlust auf Trocknung		12% Max
PH(1% sollution)		2.6-4.0
Ash		5% Max
Acid Insoluable Ash		1% Max
Kostenlose Methyl-Alkohol		1% Max

Usage

pectin is used as a thickening agent in cosmetic preparations given its gelling properties. It is soothing and mildly acidic and extracted from apples or the inner portion of citrus fruit rind.