Home Food Additives Pectin Pectin CP-202
Product Description |
Chemical index | ||
CP-202 is is a high quality low ester pectin with high calcium sensitivity. It is extracted from a p p l e peel and standardized with glucose. |
Galacturonic Acid | >65% | |
Loss on Drying | <12.0% | ||
Acid-Insoluble Ash | <1% | ||
SO2** | <50ppm | ||
Pb | <5 ppm | ||
Specification |
** NO usage during producing Nutrition Content(Standard Pectin) |
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US-SAG | 150C±5 | ||
Gel temperature | 80-85C | ||
pH( 1% solution) | 2.8-3.6 | ||
Esterification Degree | 68-70% | ||
Scope of application | Energy (per 11g) | Typically Typically 550-650Kj | |
A ll kinds of fruit low sugar jam , baking jam ,fruit grains , fruit pre products , stirred yogurt and other products | Protein | Typically <0.5% | |
Carbohydrates | 15-25% | ||
Recommended dosage | Sugar | 15-25% | |
1.2-2.5% | Axunge | <0.5% | |
Fiber | Typically 75-85% | ||
Sensory Index | Packing | 25Kg/ Kraft Bag | |
Tissue status | powder | ||
Appearance | light yellow to brown. |
Storage Shelf Life |
inner liner used PE film Cool and dry place 24 months |
odour | slight smell, no odour. | ||
Microbiological |
*This product fully complies with the national standards of the People’s Republic of China,GB25533-2010, as well as EU and US standards |
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Colony count | <500cfu/g | ||
Yeasts and moulds | <100cfu/g | ||
Coliforms | Absent in 1g | ||
E.coli | Absent in 1g | ||
Salmonella b | Absent in 1g | ||
Salmonella | Absent in 25g |
Name: Mr. He John
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