Description
PECTIN�
�
Pectin
Gelatification: By means of adjusting the viscosity and elasticity,
the pectin can make the solution that they blended loss their
flowability then under a certain temperature becomes into
gelatinoids.
Thickeniing: Unvolatile in itself and soluble with polymers, the
pectin can densify the solution which they added. Through improve
the texture it will lead one\'s imagination to substantial
content.
Suspension: With help of Stirring, the pectin can let the solid
particle uniformly distribute and steady suspend in the liquid
solution that they mixed, using the homogenization to perform
quality construction
Stabilization: By ways of prevent from polymerizing, the pectin can
build up a system for stabilization to protect the products against
deterioration and to extend the goods\' shelf life.
Index� FAO FCC EEC
Volatile, %, max *2 *2� *2�
Acid Insolute, %, max� 1� 1�
Sulphur Dioxid, mg/kg, max� *0� *0� *0�
Sodium Methyl Sulfate, %, max� � 0.1� �
Methanol, Ethanol and Isopropanol, %, max� 1� 1� 1�
Nitrogen, %, max� 2.5�� 0.5
Galacturonic Acid, %, min� *5� *5� *5�
Amidation, % max� *5� *5� *5�
Asenic, ppm, max� 3 3� 3
Lead, ppm, max� *0� 5� *0�
Copper, ppm, max� *0���
Zinc, ppm, max� *5�� *5�
Copper and Zinc, ppm, max��� *0�
Heavy Metals, ppm, max�� *0
