Dietary Supplements Apple Citrus Pectin Cas 9000-69-5 99%

Dietary Supplements Apple Citrus Pectin Cas 9000-69-5 99%

The Introduction of  Apple Citrus Pectin

          Pectin is a polysaccharide composed of two types: homogeneous polysaccharides and heteropolysaccharides. They are mostly present in the cell walls and inner layers of plants, and are abundant in the peels of citrus, lemon, grapefruit, and other fruits. It is white to yellow powder with a relative molecular weight of approximately 20000 to 400000 and is odorless. Stable in acidic solutions compared to alkaline solutions, it is usually divided into high ester pectin and low ester pectin based on its degree of esterification. The high ester pectin formed a non reversible gel in the range of soluble sugar content ≥ 60%, pH=2.6~3.4. A portion of the methyl ester of low ester pectin is converted into primary amide, which is not affected by sugar or acid, but needs to combine with divalent ions such as calcium and magnesium to form a gel

The Application & Function of  Apple Citrus Pectin

Pectin, as a high-end natural food additive and health product, can be widely used in food, medicine, health products, and some cosmetics. The main raw materials for commercial production of pectin are citrus peel and apple peel. Pectin, as a natural plant colloid, can be widely used in the food industry as a gelling agent, stabilizer, tissue forming agent, emulsifier, and thickener; Pectin is also a water-soluble dietary fiber, which has the function of enhancing gastrointestinal peristalsis and promoting nutrient absorption. It has good efficacy in preventing and treating diarrhea, intestinal cancer, diabetes, obesity and other diseases, and is an excellent drug preparation matrix; At the same time, pectin is a good heavy metal adsorbent because its molecular chains can form a "egg box" like network structure with high valent metal ions, making pectin have a good function of adsorbing heavy metals; In addition, pectin has film-forming properties, good water retention, and radiation resistance

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According to the "Hygienic Standards for Food Additives in China" (GB 2760-2014), pectin can be used as an emulsifier, stabilizer, and thickener. It can be used in an appropriate amount for various foods except for fruit and vegetable juice according to production needs. The maximum usage in fruit and vegetable juice is 3.0g/kg, and the usage of solid beverages can be increased according to dilution ratios. Pectin can be used for the production of jam and jelly; Prevent pastry from hardening; Improving the quality of cheese; Manufacturing juice powder, etc. High ester pectin is mainly used in acidic jam, jelly, gel jelly, candy stuffing and lactic acid bacteria drinks. Low ester pectin is mainly used for general or low sour jam, jelly, gel jelly, frozen dessert, salad sauce, ice cream, yogurt, etc

The COA of  Apple Citrus Pectin

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