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.
|Degree of Esterification||65%-67%|
|Loss on drying:||Max 12%|
|PH (2% Solution)||2.5-3.0|
|Acid Insoluble Ash||Max 0.85%|
|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|
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