|Loss on Drying
|Store in cool & dry place
Natural pectin, in the form of protopectin, pectin and pectic acid, widely exists in fruits, roots, stems and leaves of plants. It is a component of cell wall. It is accompanied by cellulose and constitutes an interlayer binding substance in adjacent cells, which makes the cells of plant tissues closely bonded. Protopectin is a water-insoluble substance, but it can be decomposed into water-soluble pectin by adding water under the action of acid, alkali, salt and other chemical reagents and enzymes. Pectin is essentially a linear polysaccharide polymer containing hundreds to about 1000 dehydrated galacturonic acid residues with an average molecular weight of 50,000 to 15,000.
1.The main use for pectin (vegetable agglutinate) is as a gelling agent, thickening agent
and stabilizer in food.
2.Pectin also reduces syneresis in jams and marmalades and increases the gel strength
of low calorie jams.
3. For household use, pectin is an ingredient in gelling sugar(also known as "jam sugar")
where it is diluted to the right concentration with sugar and some citric acid to adjust pH.
4.Pectin is used in confectionery jellies to give a good gel structure, a clean bite
The role of pectin is to impart a texture to the jam or jelly that allows transportation without changes, which gives a good flavor release and that minimmizes syne resis. The use concentrations for pectin vary from 0.1-0.4%.Jams, Jellies and marmalades with a soluble solid content of at least 55% are the classic applications for our apple pectin which guarantee excellent flavour release, low syneresis and fruity-sweet taste.
2.Fruit preparations for yogurt
Pectins can create a soft, partly thixotropic gel texture, sufficiently firm to ensure uniform fruit distribution out still allowing the fruit preparation to be easily stirred into the yogurt. Especially when other plant guns – reduce color migration into the yogurt phase of the final product. The use concentrations vary from 0.5-1.2%.
3.Fruit drink concentrates:
In this application the gelation is apparent in the end product only as a thickening effect, as the coherent gel texture has been broken mechanically to obtain a smooth flow. The use concentrations vary from 0.1-0.5%.
Pectin is mainly used within the confectionery industry for making fruit jellies and jelly centers, flavored with natural fruit constituents and synthetic flavors.The use concentrations vary from 0.7-1.5%. Confectionery products with 70%-80% solube solids,also the lower PH value, can cause rapid or even an uncontrollable gelling speed if the wrong type of pectin is used. it contain different well balanced buffer systems to provide con-sistent setting properties and consistent gelling strength.
Pectin is utilized to stabilize sour milk products either cultured or produced by direct acidification. The pectin reacts with the casein, prevents the aggregation of casein particles at pH below the isoelectric pH(4.6) and allows pasteurization of the sour milk products to extend their shelf life. The use concentrations vary from 0.1-0.7%.
Pectin is reported to possess a number of valuable biological effects. It can effectively remove heavy metal such as lead, arsenic, barium, etc, and also can lower the cholesterol, blood sugar, blood pressure,and blood fad. The ability of pectin to the rapy gastric ulcer is utilized in producing pectin