Pectin with CAS 9000-69-5

CAS:9000-69-5
MF:C6H12O6, C6H12O6
EINECS:232-553-0
Pureté: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.

Spécification

Les ÉLÉMENTS		STANDARDs
Caractéristiques		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
Perte sur le séchage		12% Max
PH(1% sollution)		2.6-4.0
Ash		5% Max
Acid Insoluable Ash		1% Max
Free Methyl Alcohol		1% Max

L'utilisation de la

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.