Apple pectin (Slow set)
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Product Description
Product
Apple pectin (Slow set)
CAS
9000-69-5
Synonym
Colyer pectin; Pectin; Pectin
Typical Product Specifications
Sensoric
Light beige powder, neutral smell.
Description
Classic AU 201 USP
Solubility (grams/100 g water) at 100°C
In water to a viscous and colloidal solution: In organic solvents insoluble.
pH (1 in 20 aqueous solution)
2.8 +/- 0.3 in a 2.5 solution in distilled water at 20?C
Characteristics
Pure pectin, unstandardized. However, the pectin will be selected in a way, that certain desired va
Insolubility
in alcohol, org. solvs.
Odor
wh. to yel. powd. or syrupy conc., pract. odorless
Molecular weight
30,000-100,000
Solubility
water
Notes
Note without addition of any types of sugar.
Therefore the stabilizing properties are exposed to the natural variations of pectin.
Typical Application Jams, Marmalades and Fruit Preparations
Soluble solids range: >58%
pH range: 2.9 – 3.3
Recommendations for dose: 0.25 – 0.50%
The parameter for processing and formulation (e.g. kind of
Fruit, pH value, can size, etc.) influence each other and
Therefore have to be determined in according correlation.
Use: BINDING, EMULSION STABILISING, VISCOSITY CONTROLLING
Class
Industry
Functions
Apple pectin (Slow set)
Product Description
Product
Apple pectin (Slow set)
CAS
9000-69-5
Synonym
Colyer pectin; Pectin; Pectin
Typical Product Specifications
Sensoric
Light beige powder, neutral smell.
Description
Classic AU 201 USP
Solubility (grams/100 g water) at 100°C
In water to a viscous and colloidal solution: In organic solvents insoluble.
pH (1 in 20 aqueous solution)
2.8 +/- 0.3 in a 2.5 solution in distilled water at 20?C
Characteristics
Pure pectin, unstandardized. However, the pectin will be selected in a way, that certain desired va
Insolubility
in alcohol, org. solvs.
Odor
wh. to yel. powd. or syrupy conc., pract. odorless
Molecular weight
30,000-100,000
Solubility
water
Notes
Note without addition of any types of sugar.
Therefore the stabilizing properties are exposed to the natural variations of pectin.
Typical Application Jams, Marmalades and Fruit Preparations
Soluble solids range: >58%
pH range: 2.9 – 3.3
Recommendations for dose: 0.25 – 0.50%
The parameter for processing and formulation (e.g. kind of
Fruit, pH value, can size, etc.) influence each other and
Therefore have to be determined in according correlation.
Use: BINDING, EMULSION STABILISING, VISCOSITY CONTROLLING
Class
Industry
Functions
