Newgreen Supply High Quality Food Additives Apple Pectin Powder Bulk
Product Description
Pectin yog lub ntuj polysaccharide, feem ntau yog muab rho tawm los ntawm cov phab ntsa ntawm tes ntawm cov txiv hmab txiv ntoo thiab cov nroj tsuag, thiab tshwj xeeb tshaj yog nplua nuj nyob rau hauv citrus txiv hmab txiv ntoo thiab txiv apples. Pectin yog dav siv nyob rau hauv kev lag luam khoom noj khoom haus, feem ntau yog ib tug thickening neeg sawv cev, gelling agent thiab stabilizer.
Cov yam ntxwv tseem ceeb ntawm pectin:
Natural Source: Pectin yog ib yam khoom tshwm sim hauv cov nroj tsuag thiab feem ntau suav hais tias yog khoom noj khoom haus zoo.
Solubility: Pectin yog soluble hauv dej, tsim cov khoom zoo li gel nrog zoo thickening thiab coagulation peev xwm.
Coagulation nyob rau hauv acidic tej yam kev mob: Pectin ua ke nrog qab zib nyob rau hauv ib tug acidic ib puag ncig los tsim ib tug gel, yog li nws yog feem ntau siv nyob rau hauv zus tau tej cov jams thiab jelly.
COA
| Yam khoom | STANDARD | TSEEM CEEB | Txoj kev |
| Pectin | ≥65% | 65.15% | AAS |
| COLOR | LUB SIJ HAWM LUB SIJ HAWM | LUB SIJ HAWM | ---------------------- |
| ODOR | NORMAL | NORMAL | ---------------------- |
| TSI | NORMAL | NORMAL | ----------------------- |
| TXOJ CAI | DRIED GRANULES | GRANULES | ----------------------- |
| JELLYSTRENG TH | 180-2460 BLOOM.G | 250 BLOOM | 6.67% ntawm 10 ° C rau 18 HOS |
| VISCOSITY | 3.5MPa.S ± 0.5MPa.S | 3.6 Mpa S | 6.67% ntawm 60 ° CAMERICAN PIPETTE |
| HMOOV | ≤ 12% | 11.1% | 24 teev ntawm 550 ° C |
| ASH COV NTAUB NTAWV | ≤ 1% | 1% | COLORIMETRIC |
| Transparen CY | ≥300MM | 400MM | 5% kev daws teeb meem ntawm 40 ° C |
| PH VALUE | 4.0-6.5 | 5.5 | SOLUTION 6.67% |
| SO2 | ≤30PPM | 30 PPM | DISTILLATION-LODOMETR Y |
| HAIV NEEG | ≤30PPM | 30 PPM | ATOMIC ABSORPTION |
| ARSENIC | <1PPM | 0.32 ppm ua | ATOMIC ABSORPTION |
| PEROXIDE | TSIS TAU | TSIS TAU | ATOMIC ABSORPTION |
| TXOJ CAI Y | PASS | PASS | SOLUTION 6.67% |
| TURBIDITY | PASS | PASS | SOLUTION 6.67% |
| InsolubLE | <0.2% | 0.1% | SOLUTION 6.67% |
| TAG NRHO BACTE RIA COUNT | <1000/G | 285/G | EUR.PH |
| E.COLI | ABS / 25 G | ABS / 25 G | ABS / 25 G |
| CLIPBACILLUS | ABS / 10 G | ABS / 10 G | EUR.PH |
| SALMONELLA | ABS / 25 G | ABS / 25 G | EUR.PH |
Function
Thickening thiab solidification: Siv los ua jams, jelly, paj npleg thiab lwm yam khoom noj kom muab cov saj zoo tagnrho thiab kev ntxhib los mos.
Stabilizer: Hauv cov khoom noj xws li cov khoom noj siv mis thiab cov khoom siv mis nyuj, pectin tuaj yeem pab tswj kom muaj kev sib faib ntawm cov khoom xyaw thiab tiv thaiv stratification.
Txhim kho saj: Pectin tuaj yeem ua kom cov viscosity ntawm cov khoom noj thiab ua kom lub saj ntau dua.
Tsawg-calorie hloov pauv: Raws li tus neeg sawv cev thickening, pectin tuaj yeem txo cov suab thaj siv thiab tsim nyog rau kev tsim cov khoom noj uas muaj calorie tsawg.
Daim ntawv thov
Kev lag luam khoom noj khoom haus: dav siv hauv jam, jelly, dej haus, khoom noj siv mis, thiab lwm yam.
Pharmaceutical Industry: Capsules thiab suspensions rau kev npaj cov tshuaj.
Tshuaj pleev ib ce: Ua raws li cov thickener thiab stabilizer los txhim kho qhov kev ntxhib los mos ntawm cov khoom.
Pectin tau dhau los ua ib qho tseem ceeb ntxiv hauv cov khoom noj thiab lwm yam lag luam vim nws cov khoom ntuj thiab noj qab haus huv.
Ntim & Xa
