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CAS:9000-69-5
MF:C6H12O6, C6H12O6
EINECS:232-553-0
Pureza:El 99%, 99% Min
Other Names:Pectin
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.
Especificación
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ELEMENTOS
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STANDARDs
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Características
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Free flowing pale brown powder;Slight, free from off-flavors; Slight, free from off-note
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Degree of Esterification
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60-62%
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Grado(USA-SAG)
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150°±5
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Pérdida por desecación
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12% Max
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PH(1% sollution)
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2.6-4.0
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Ash
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5% Max
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Acid Insoluable Ash
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1% Max
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Free Methyl Alcohol
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1% Max
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El uso de
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.
Embalaje
25kgs/tambor, 9tons/20'containerPacking
