| Common Name | Pectin |
| CAS Number | 9000-69-5 |
| Molecular Weight | 150.130 |
| Density | 1.5±0.1 g/cm3 |
| Boiling Point | 415.5±38.0 °C at 760 mmHg |
| Molecular Formula | C5H10O5 |
| Melting Point | 6.1ºC |
| MSDS | Chinese USA |
| Flash Point | 219.2±23.3 °C |
| Density | 1.5±0.1 g/cm3 |
| Boiling Point | 415.5±38.0 °C at 760 mmHg |
| Melting Point | 6.1ºC |
| Molecular Formula | C5H10O5 |
| Molecular Weight | 150.130 |
| Flash Point | 219.2±23.3 °C |
| Exact Mass | 150.052826 |
| PSA | 97.99000 |
| LogP | -2.39 |
| Vapour Pressure | 0.0±2.2 mmHg at 25°C |
| Index of Refraction | 1.544 |
| Storage condition | 2-8°C |
| Water Solubility | H2O: soluble0.02g/10 mL, clear to hazy, colorless to very faintly yellow | It is soluble in water. |
| Personal Protective Equipment | Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter |
| Safety Phrases | S24/25 |
| RIDADR | NONH for all modes of transport |
| RTECS | RX4280000 |
| HS Code | 1302200000 |
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1.What is Pectin?
Pectin is a polysaccharide with two types of composition: homopolysaccharides and heteropolysaccharides. They are mostly found in plant cell walls and inner cell layers, and are found in large quantities in the peels of citrus, lemon, grapefruit and other fruits. It is white to yellow powdery, with relative molecular mass of about 20000-400000, and odorless. It is more stable in acidic solution than in alkaline solution. It is usually divided into high ester pectin and low ester pectin according to its esterification degree. High ester pectin forms a non-reversible gel in the range of soluble sugar content ≥60% and pH=2.6-3.4. Low ester pectin part of the methyl ester into primary amide, not affected by sugar, acid, but need to be combined with calcium, magnesium and other divalent ions in order to form gels.
2.How is Pectin produced?
The main method is extraction. Take apple peel as raw material, wash it well, add 1.8 times the mass of peel hot water, then add concentrated hydrochloric acid, extracted under heat, filtered through a filter press, and finally concentrated in a vacuum concentration tank. 8 times the quality of the peel of hot water, and then add concentrated hydrochloric acid, under the heating of the extraction, filtered through a filter press, and finally concentrated in a vacuum concentration tank. Concentrated pectin liquid and then add ethanol, tartaric acid, stirred well, after precipitation, pressure, drying, washing, vacuum drying, pulverization. Dry, washing, vacuum drying, crushing, sieving and obtained. It can also be extracted from other pectin-containing plants such as citrus peel.
3.How is Pectin stored and distributed?
Sealed in food grade plastic bag with kraft paper bag. This product should be sealed and protected from light, stored in a cool, dry and ventilated place. It must be stored in a cool and dry place, avoiding high temperature and sunlight. Jelly Gel is a high protein material and cannot be mixed with other gels and materials. It should be used immediately after opening the protective film, avoiding the gel to be exposed to the air for a long time, in order to prevent the gel from differentiation and deterioration. The shelf life of the apple pectin at room temperature is not long, due to the very high sugar content, it is easy to breed a lot of bacteria and other microorganisms at room temperature.
4.What is Pectin used for?
As a thickener, China's regulations can be used for all kinds of food, according to the production needs of the appropriate amount of use. It can also be used as emulsifying stabilizer. Pectin is widely used in the food industry, mainly used as gelling agent, thickener, emulsifier and stabilizer. Most of the pectin in the world as a gelling agent for the production of jam, jelly and candy. High methoxy pectin is often used as gelling agent in products with high sugar content and low pH value. Low-methoxy pectin is ideal as a gelling agent for milk and fruit snacks.
