Product Details
Pectin consists mainly of galacturonic acid and galacturonic acid methyl ester units forming linear polysaccharide chains, the average molecular weights from about 50, 000 to 150, 000. The polygalacturonic acid is partly esterified with methyl groups. The ratio of esterified galacturonic acid groups to total galacturonic acid groups - termed the degree of esterification (de)
Pectin is normally classified according to its degree of esterification: The de of high ester pectin (hm) is above 50%, and the low ester pectin (lm) is under 50%. These three groups of pectin gel by different mechanisms.
Hm-pectin require a minimum amount of soluble solids and a pH within a pretty narrow range; Lm-pectin require the presence of a controlled amount of calcium or other divalent cations for gelation and do not require sugar and/or acid. The de of hm-pectins controls their relative speed of gelation as reflected by the designations slow set' and rapid set' high ester pectin. Degree of esterification of lm-pectins controls their calcium reactivity.
The color of apple pectin powder may vary from yellow-white to light tan. Pectins are normally packed in vapor tight packaging labeled store cool and dry.
| Particle Size |
95% pass through 60 mesh |
| Gel Degree(USA SAG) |
100° ± 5° |
| Galacturonic acid |
Min 65% |
| Loss on drying |
Max 10% |
| Ash content |
Max 5% |
| Degree of esterification |
30-40% |
| Hydrochloric acid insoluble |
Max 1% |
| PH(2.5% solution) |
4.5-5.0 |
| Heavy metals (as lead) |
Max 15 mg/kg |
| As |
Max 2 mg/kg |
| Lead |
Max 5 mg/kg |
| SO2
|
Max 0.005% |
Microbiological characteristics:
| Total plate count |
Max 500/g |
| Yeast and mould |
Max 50/g |
| Coliforms |
Absent in 1g |
| E. Coli |
Absent in 1g |
| Staphylococcus aureus |
Absent in 1g |
| Salmonella |
Absent in 25g |
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