Citrus Pectin (Slow Set)
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Product Description
Product
Citrus Pectin (Slow Set)
CAS
9000-69-5
Synonym
Pectin; Citrus pectin, Colyer pectin
Typical Product Specifications
Purity
See index ?regulations for purity requirements of pectins"
pH @ 25 °C
3.8 +/- 0.4in a 2.5% solution in dist. water
Sensoric
Light beige powder, neutral smell
Standardization
150? +/- 5? USA Sag constant setting temperature
Solubility
In water to a viscous and colloidal solution
Characteristics
Slow set, quick dispersible
Description
High methoxyl Citrus Pectin, standardized with sodium hydrogene carbonate and dextrose
Insolubility
in alcohol, org. solvs.
Odor
wh. to yel. powd. or syrupy conc., pract. odorless
Molecular weight
30,000-100,000
Notes
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.
Citrus Pectin (rapid set) is also available.
Use: BINDING, EMULSION STABILISING, VISCOSITY CONTROLLING
Class
Citrus Pectin (Slow Set)
Product Description
Product
Citrus Pectin (Slow Set)
CAS
9000-69-5
Synonym
Pectin; Citrus pectin, Colyer pectin
Typical Product Specifications
Purity
See index ?regulations for purity requirements of pectins"
pH @ 25 °C
3.8 +/- 0.4in a 2.5% solution in dist. water
Sensoric
Light beige powder, neutral smell
Standardization
150? +/- 5? USA Sag constant setting temperature
Solubility
In water to a viscous and colloidal solution
Characteristics
Slow set, quick dispersible
Description
High methoxyl Citrus Pectin, standardized with sodium hydrogene carbonate and dextrose
Insolubility
in alcohol, org. solvs.
Odor
wh. to yel. powd. or syrupy conc., pract. odorless
Molecular weight
30,000-100,000
Notes
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.
Citrus Pectin (rapid set) is also available.
Use: BINDING, EMULSION STABILISING, VISCOSITY CONTROLLING
Class
