- Model NO.: BOOM
- Storage Method: Normal
- Type: Emulsifier
- Bag: 25kgs/20kgs
- Specification: High-Ester/Low-Ester
- HS Code: 13022000
- Packaging Material: Kraft Bag
- Shelf Life: >12 Months
- Resource: Natural
- Trademark: BOOM
- Origin: Henan
Jams and jellies
Jams and jellies are main application for pectin. The pectin can improve the smoothness of jams and make it More flowable and spreadable to be filled. The gelling properties can help to keep jams flavor and decrease Synersis.
According to the content of soluble solids, Jam, Jelly & Preserves are distinguished by traditional standard resp.
Reduced calorie standard which is with a S. S. Of higher than 60% resp. With a S. S. Of 25% to 55%. HM pectin is Used for traditional jams, jellies, and preserves which have a S. S. 65% to 75%, a final pH 3.0 to 3.5, usually contain
0.2% to 0.5% HM pectin. Concerning the fruits pulp content, rapid set can be chosen to keep the fruits floatation.
Fruit preparation is considered as healthy food as it doesn't contain any sweeteners besides juice or Concentrated juice. Therefore soluble solid of 55% to 62% in fruit preparation is relatively lower than other food Contain sweetener.
HM pectin is used in the fruit prep. With a S. S. Of above 60% while LM pectin is perfectly suited for furit prep. With A SS lower than 55% to get desired mouth-feel and texture.
Bakery jellies require very high baking stability and low water activity to avoid the water transformation from the Filling into the dough.
For the reason of industrial use, pumpable (shear stable ) and spreadable texture becomes more and more Important.
Thus the extra slow set HM pectin and high calcium reactivity LM pectin can be chosen.
As a texturizer, pectin is widely used in confectionery industry. Pectin gives candy much better flavor release and Typical visco-elastic texture.
For a fruit flavored candy, extra slow set HM pectin is used, while for "Neutral" flavor candy, a buffered LM pectin Would be suitable to target on the final relatively high pH.
Besides, pectin can also applied in making edible package film for candy to avoid syneresis and microbiological Contamination and reach long shelf life.
Yogurt and Acidified milk drinks
HM pectin with a DE above 70% is used as stabilizer of protein in acid milk drinks.
At pH around 3.7 to 4.2, pectin is negatively charged, pectin molecules can protect protein molecules by Hydrophobic interaction and electrostatic repelling to prevent the aggregation of casein particles and serum Separation during heat processing. The recommended dosage is 0.1% to 0.2%.
Both LMC and LMA can be used in yogurt products. Generally, the recommended addition is about 0.1% to 0.2%. Set yogurt adding with pectin can get improved firmness, besides, pectin can avoid fruits floatation and make Them distribute evenly in stirred fruit yogurt. Compared to other hydrocolloid, e. G. Starch, yogurt stabilized with Pectin can get more creamy mouth-feel and flavor release. Action with other hydrocolloid, pectin can help to Reduce the tendency towards syneresis.
Low calorie or low fruit juice content beverage tastes thinner due to the loss of viscosity from dissolved sugar.
Pectin can help to gain back a desired mouth-feel without adding any calorie by building up a constant viscosity.
Pectin also has excellent stability on fruit pulp beverage by increasing the serum viscosity in juice. Pectin gives Uncomparable refreshing mouth-feel. HM pectin has unique advantage in this application. The recommended Dosage is about 0.05% to 0.10%.
In frozen processing, pectin can reduce both the growth rate of crystal and the loss of syrup during thawing to Improve the texture of frozen food by controlling the size of crystals. In ice cream, pectin avoids flavor and Colour decaying.
|Date of manufacture||2010.05.22||Lot No.||2010.05.24|
|Quantity||1358Kg||Number of sampling||500g|
|Appearance||Light yellow to Milky white||Milky white||√|
|Gelatin Degree||High-ester 150°±5°|
|Total galacitiol aldehyde degrees %||≥65.0||88.6||√|
|The esterification degree||High-ester|
|Result||According to FCCIV and QB2484-2000.|