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pectin |
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| Description |
Product Description of pectin.
Synonyms: Poly(1, 4-alpha-D-galacturonide)
Molecular Formula: C6H12O6
EINECS: 232-553-0
CAS No: 9000-69-5
filtration, concentration, precipitation, drying, milling and process. It 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:
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| Features |
Features of Pectin
1. De: >75%, HM Ultra Rapid Set
2. De: 70-72%, HM Rapid Set
3. De: 66-68%, HM Medium Rapid Set
4. De: 63-65%, HM Slow Set
5. De: 59-62%, HM Ultra Slow Set
6. De: <50%, LM Apple Pectin
7. Other pectin products according to your request
Packing: in 25kg carton or drum |
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| Specification |
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APPLE PECTIN
High ester pectins
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high ester pectins
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standardization
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characteristics and properties
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main area of application
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IRO101
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150±5( USA SAG)
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EXTRA RAPID SET
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High sugar jam&jellies(SS > 55) ; fruit juice drinks, high sugar jams, e.g prevent fruit flotation.
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IRO102
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150±5( USA SAG)
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RAPID SET
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High sugar jam&jellies(SS > 55) ; fruit juice drinks, high sugar jams, e.g prevent fruit flotation.
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IRO103
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150±5( USA SAG)
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MEDIUM RAPID SET
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Jams, Jellies, Bake Stable Jams (SS>55%)
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IRO104
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150±5( USA SAG)
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SLOW SET
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Jams, Jellies, Confectionery (SS>55%)
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IRO140
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Constant protein stability
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Protective colloid
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Acidified Milk Drink, Yoghurt Drink
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IRO105
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150±5( USA SAG)
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EXTRA SLOW SET
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Jams, Jellies, Confectionery (SS>55%)
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IRO141
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Constant protein stability
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Protective colloid
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Acidified Milk Drink, Yoghurt Drink
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IRO164B
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Buffer Pectin
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EXTRA SLOW SET
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Jellies, Confectionery
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IRO170
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Constant Viscosity
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Increase viscosity
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Juice Beverage
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APPLE PECTIN
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low ester pectins
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standardization
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characteristics and properties
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main area of application
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IRO300
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100 ± 5(LM GRADE G)
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Very high calcium reactivity
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Low sugar jam , fruit preparations and bakery jam.
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IRO310
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100 ± 5(LM GRADE)
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high calcium reactivity
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Low sugar jam and fruit preparations.
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IRO320
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105 ± 5(LM GRADE)
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Medium calcium reactivity
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Low sugar jam and fruit preparations.
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IRO330
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115 ± 5(LM GRADE G)
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Low calcium reactivity
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Low sugar jam and fruit preparations.
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APPLE PECTIN
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amidated pectins
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standardization
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characteristics and properties
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main area of application
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IRO200
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135 ± 5(LM GRADE)
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Very high calcium reactivity
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Low sugar jam , Yoghurt , fruit filling and fruit preparations.
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IRO210
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120 ± 5(LM GRADE)
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high calcium reactivity
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Low sugar jam , Yoghurt , fruit filling , Bakery jam and fruit preparations.
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IRO220
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110 ± 5(LM GRADE)
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Medium calcium reactivity
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Low sugar jam , Yoghurt , fruit filling and fruit preparations.
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IRO230
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105 ± 5(LM GRADE)
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Low calcium reactivity
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Low sugar jam ,Yoghurt , fruit filling and fruit preparations.
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IRO240
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100 ± 5(LM GRADE)
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Very Low calcium reactivity
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Low sugar jam , Yoghurt , fruit filling and fruit preparations.
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CITRUS PECTIN
Andre high ester pectins
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Andre high ester pectins
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standardization
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characteristics and properties
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main area of application
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IRO101
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150±5( USA SAG)
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ULTRA RAPID SET
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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)
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IRO102
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150±5( USA SAG)
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RAPID SET
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High sugar jam&jellies(SS > 55) ; fruit juice drinks, high sugar jams,e.g.prevent fruit flotation.
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IRO103
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150±5( USA SAG)
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Medium Rapid Set
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jams,jellies,bake stable jams(SS>55%)
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IRO104
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150±5( USA SAG)
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Slow Set
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jams,jellies.confectionery(SS>55%)
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IRO105
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150±5( USA SAG)
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Extra Slow Set
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jams,jellies.confectionery(SS>55%)
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IRO140
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Constant Protein Stability
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Protective Colloid
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Acidified Milk Drink, Yoghurt Drink
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IRO141
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Constant Protein Stability
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Protective Colloid
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Acidified Milk Drink, Yoghurt Drink
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IRO164B
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Buffer Pectin
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EXTRA SLOW SET
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Jellies, Confectionery
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IRO165B
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Buffer Pectin
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EXTRA SLOW SET
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Jellies, Confectionery
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IRO170
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Constant Viscosity
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Increase Viscosity
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Juice Beverage
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CITRUS PECTIN
Andre low ester pectins
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Andre low ester pectins
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standardization
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characteristics and properties
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main area of application
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IRO300
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100 ± 5(LM GRADE)
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Very high calcium reactivity
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Low sugar jam , fruit preparations and bakery jam.
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IRO310
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100 ± 5(LM GRADE )
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high calcium reactivity
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Low sugar jam and fruit preparations.
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IRO320
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105 ± 5(LM GRADE)
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Medium calcium reactivity
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Low sugar jam and fruit preparations.
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IRO330
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115 ± 5(LM GRADE G)
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Low calcium reactivity
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Low sugar jam and fruit preparations.
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CITRUS PECTIN
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Andre amidated pectins
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standardization
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characteristics and properties
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main area of application
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IRO200
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135 ± 5(LM GRADE)
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Very high calcium reactivity
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Low sugar jam ,Yoghurt , fruit filling and fruit preparations.
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IRO210
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120 ± 5(LM GRADE )
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high calcium reactivity
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Low sugar jam , Yoghurt , fruit filling and fruit preparations.
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IRO220
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110 ± 5(LM GRADE)
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Medium calcium reactivity
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Low sugar jam , Yoghurt , fruit filling and fruit preparations.
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Packing:
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In 25kg carton or drum
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Productivity:
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10000MT/year
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Unit Price/Payment:
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T/T or L/C At Sight
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HS Code:
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13022000
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Trademark:
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IRO-TAI
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Origin:
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China
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Transportation:
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promot
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