High Methoxyl Pectin

High Methoxyl Pectin

(1)Technological Indicators
Gel Strength: 150 degree± 5 degree (US-SAG)
Esterification Degree: 65-70%
Galacturonic Acid: >65%
Appearance: White powder
pH(1%) value: 2.8± 0.2
Water content: <8%
Ash content: <3%
Acid indissolvable ash content: <0.5
Granularity: <60 mesh
Sulfur Dioxide: <5ppm
Heavy metal: <0.5ppm

(2)Application and Dosage
Jam, marmalades, jellies: Pectin added into the raw materials as jelling agent. It can make the products more elastic and tough. Enhance the nature smell and well texture smoothly.
Suggest Dosage: 0.3%-0.6%
Ice Cream: Emulsification stable. Ice cream will be the nature fruit flavor and desired texture.
Suggest Dosage: 0.1%-0.2%
Acidified milk, yoghurts, fruit juice: Thicking and stabilizing. It can prolong the expire time and make the product be nature fruit flavor.
Suggest Dosage: 0.1%-0.3%
Bakery foods: The foods will be excellent texture and longer expire time.
Suggest Dosage: 0.3%-0.8%