Citrus Pectin
Introduction
Pectin is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
Specification
| Degree of Esterification | 65%-67% |
| Loss on drying: | Max 12% |
| PH (2% Solution) | 2.5-3.0 |
| Acid Insoluble Ash | Max 0.85% |
| Gel strength | 120±5 |
| Galacturonic Acid | Min 70% |
| Heavy metals (as Pb) | Max 20 mg/kg |
| Lead | Max 5 mg/kg |
| Arsenic | Max 3 mg/kg |
| Total plant count | <500cfu/g |
| Yeast and mould | <50cfu/g |
| Salmonella | Absent in 25 g |
| E. coli | Absent in 1 g |
| Staphylococcus aureus | Absent in 1 g |
Application
In soft sweets or fruit media,at a dosage of 1-1.6%.
In jams,at a dosage of 0.4-0.8%. pH range is 2.8 - 3.3
