Pectin

Quantity Order:

Origin:

China

Payment Method:

Telegraphic Transfer (T/T)

EINECS: 232-553-0 CAS No: 9000-69-5
Molecular Structure:

APPLE PECTIN:
APPLE PECTIN High ester pectins
High ester pectins Standardization Sharacteristics and Properties Main area of application
IRO101 150± 5( USA SAG) EXTRA RAPID SET High sugar jam& jellies( SS 55)  fruit juice drinks, high sugar jams, e.g prevent fruit flotation.
IRO102 150± 5( USA SAG) RAPID SET High sugar jam& jellies( SS 55)  fruit juice drinks, high sugar jams, e.g prevent fruit flotation.
IRO103 150± 5( USA SAG) MEDIUM RAPID SET Jams, Jellies, Bake Stable Jams ( SS> 55% )
IRO104 150± 5( USA SAG) SLOW SET Jams, Jellies, Confectionery ( SS> 55% )
IRO140 Constant protein stability Protective colloid Acidified Milk Drink, Yoghurt Drink
IRO105 150± 5( USA SAG) EXTRA SLOW SET Jams, Jellies, Confectionery ( SS> 55% )
IRO141 Constant protein stability Protective colloid Acidified Milk Drink, Yoghurt Drink
IRO164B Buffer Pectin EXTRA SLOW SET Jellies, Confectionery
IRO170 Constant Viscosity Increase viscosity Juice Beverage

APPLE PECTIN Low ester pectins
Low ester Pectins Standardization Characteristics and Properties Main area of application
IRO300 100 ± 5( LM GRADE G) Very high calcium reactivity Low sugar jam
fruit preparations and bakery jam.
IRO310 100 ± 5( LM GRADE G) high calcium reactivity Low sugar jam and fruit preparations.
IRO320 105 ± 5( LM GRADE G) Medium calcium reactivity Low sugar jam and fruit preparations.
IRO330 115 ± 5( LM GRADE G) Low calcium reactivity Low sugar jam and fruit preparations.

APPLE PECTIN Amidated pectins
Amidated pectins Standardization Characteristics and properties Main area of application
IRO200 135 ± 5( LM GRADE) Very high calcium reactivity Low sugar jam
Yoghurt
fruit filling and fruit preparations.
IRO210 120 ± 5( LM GRADE) high calcium reactivity Low sugar jam
Yoghurt
fruit filling
Bakery jam and fruit preparations.
IRO220 110 ± 5( LM GRADE) Medium calcium reactivity Low sugar jam
Yoghurt
fruit filling and fruit preparations.
IRO230 105 ± 5( LM GRADE) Low calcium reactivity Low sugar jam
Yoghurt
fruit filling and fruit preparations.
IRO240 100 ± 5( LM GRADE) Very Low calcium reactivity Low sugar jam
Yoghurt
fruit filling and fruit preparations.

CITRUS PECTIN high ester pectins
Low ester pectins Standardization Characteristics and properties Main area of application
IRO101 150± 5( USA SAG) ULTRA RAPID SET High sugar jam& jellies, dietetic products, fruit juice drinks, baking stable fruit preparations, high sugar jams with higher PH-value, fruit preparations for cakes( SS 55, adding acid before ready to use)
IRO102 150± 5( USA SAG) RAPID SET High sugar jam& jellies( SS 55)  fruit juice drinks, high sugar jams, e.g.prevent fruit flotation.
IRO103 150± 5( USA SAG) Medium Rapid Set jams, jellies, bake stable jams( SS> 55% )
IRO104 150± 5( USA SAG) Slow Set jams, jellies.confectionery( SS> 55% )
IRO105 150± 5( USA SAG) Extra Slow Set jams, jellies.confectionery( SS> 55% )
IRO140 Constant Protein Stability Protective Colloid Acidified Milk Drink, Yoghurt Drink
IRO141 Constant Protein Stability Protective Colloid Acidified Milk Drink, Yoghurt Drink
IRO164B Buffer Pectin Extra Slow Set Jellies, Confectionery
IRO165B Buffer Pectin Extra Slow Set Jellies, Confectionery
IRO170 Constant Viscosity Increase Viscosity Juice Beverage

CITRUS PECTIN low ester pectins
Low ester pectins Standardization Characteristics and properties Main area of application
IRO300 100 ± 5( LM GRADE) Very high calcium reactivity Low sugar jam
fruit preparations and bakery jam.
IRO310 100 ± 5( LM GRADE ) high calcium reactivity Low sugar jam and fruit preparations.
IRO320 105 ± 5( LM GRADE) Medium calcium reactivity Low sugar jam and fruit preparations.
IRO330 115 ± 5( LM GRADE G) Low calcium reactivity Low sugar jam and fruit preparations.

CITRUS PECTIN amidated pectins
Amidated pectins Standardization Characteristics and properties Main area of application
IRO200 135 ± 5( LM GRADE) Very high calcium reactivity Low sugar jam
Yoghurt
fruit filling and fruit preparations.
IRO210 120 ± 5( LM GRADE ) high calcium reactivity Low sugar jam
Yoghurt
fruit filling and fruit preparations.
IRO220 110 ± 5( LM GRADE) Medium calcium reactivity Low sugar jam
Yoghurt
fruit filling and fruit preparations.

Application:
Filtration, concentration, precipitation, drying, milling and process. Pectin is white, light yellow or yellow color powder without odors.
Apple Pectin is widely used in food industry, such as jams and jellies, fruit preparation, bakery jellies, confectionery, yogurt and acidified milk drinks, beverage, frozen food. It is also applied in pharmaceutical and cosmetic field.
We place strong emphasis on the safety and quality of its key material and final products, by following the MOH / P. R. China, FAO / WHO JECFA and FDA / FCC guidelines.
In the raw materials testing, process validation and customer service. We can supply HM and LM Pectin, and below is the detail information:
1. De: > 75% , HM Ultra Rapid Set Pectin
2. De: 70-72% , HM Rapid Set Pectin
3. De: 66-68% , HM Medium Rapid Set Pectin
4. De: 63-65% , HM Slow Set Pectin
5. De: 59-62% , HM Ultra Slow Set Pectin
6. De:

Recommend to your friends