Henan, China
Business Type:
Manufacturer/Factory, Trading Company
Management System Certification:
ISO 9001, BRC
Export Year:
Terms of Payment:
LC, T/T, D/P, Western Union
Average Lead Time:
Peak season lead time: within 15 workday
Off season lead time: within 15 workday
Sample Available
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Hm Pectin, Pectin, Citrus Pectin manufacturer / supplier in China, offering HM Medium Rapid Set Pectin, Industrial Technical Gelatin for Paintball, Gelatine Powder for Food Industry and so on.

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HM Medium Rapid Set Pectin

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Basic Info

Model NO.: BOOM
Trademark: BOOM
Specification: High-Ester/Low-Ester
Origin: Henan
HS Code: 13022000

Product Description


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
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
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%.

Frozen food
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 manufacture2010.05.22Lot No.2010.05.24
Quantity1358KgNumber of sampling500g
ItemQuality IndexResultDetermination
AppearanceLight yellow to Milky whiteMilky white
Insoluble Acid≤10.28
Gelatin DegreeHigh-ester 150°±5°
Low-ester 100°±5°
Total galacitiol aldehyde degrees %≥65.088.6
The esterification degreeHigh-ester
rapid hardening
slow hardening
Pharmaceutical Grade
Food grade
Technical grade
Heavy metalArsenic(As)mg/kg≤2<2
ResultAccording to FCCIV and QB2484-2000.
Checker02Examiners Date14.05.24

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