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.
CAS No.:9000-69-5
Other Names:Pectin
MF:C6H12O6, C6H12O6
EINECS No.:232-553-0
Lieu d'Origine:Shandong, Chine
Type:Flavor & Fragrance, Les Produits Intermédiaires, Les Synthèses De Matériaux Intermédiaires
Pureté:99%, 99% Min
Nom De Marque:Unilong
Model Number:JL20210190
Application:Nourriture De Qualité.De Qualité Industrielle
Appearance:Yellow to Pale Brown Powder
Product name:Pectin
Durée de vie:2 Ans
MOQ:1 kg
Emballage:25kg/drum
Livraison:Immédiatement
Échantillon:Disponible
Hs code:13022000
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Les ÉLÉMENTS
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STANDARDs
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Caractéristiques
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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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Grade(USA-SAG)
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150°±5
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Perte sur le séchage
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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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25kgs/tambour, 9tons/20'containerPacking
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.
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