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Pectin is one of the most versatile stabilizers presently available. Its gelling, thickening and stabilizing attributes makes it an essential additive in the production of many food products. It has widespread applications such as:
Fruit Processing
- Jams,Jellies and dessertsBakery Fillings and Toppings
- Fruit preparations for dairy
Dairy Applications
- Acidified milk and protein drinks
- Yoghurts(thickening)
Confectionary
- Fruit Jellies
Pharmaceutical
- Cleanser of Intestines
- Treating wounds
- Blood transfusion
Beverages
- Permanent cloud stabilizer
Health Products |
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| Specifications |
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| Medium Rapid Set 150 grade |
| 1. USA. SAG Gel Strength |
: 150 + or - 5 |
| 2. PH if 2% solution |
: < 3.4 |
| 3. Gelling Temp. |
: 65 - 75oC |
| 4. Methoxyl content (dry)% by wt. |
: min 6.7% |
| 5. Galacturonic acid content % by wt. |
: Not < 74% |
| 6. Loss on drying |
: < 12% |
| 7. Total ash |
: Not < 10% |
| 8. Lead as pb |
: Not > 10 ppm |
| 9. Arsenic as pb |
: Not > 3 ppm |
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| Characteristics |
| a. Solubility |
: Completely soluble as 4% solution in de-ionised water at 60oC. |
| b. Textue |
: Granulated, Free flowing, noncaking. |
| c. Color |
: Cream |
| d. Particle Size |
: Less than 1% on a 0.250 mm sieve. |
| e. Flavour & Odour |
: Flavour less, free from odours. |
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| Micro Biology |
| 1. Aerobic plate content (35oC.) |
: < 500 organism / g. |
| 2. Yeast and Mould content (25oC.) |
: < 500 organism / g. |
| 3. Coliforms |
: < 0.3 MPN |
| 4. Salmonella |
: Negetive. |
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| PACKING: 25 kg Paper bag (With Inside Polythene lining) |
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| For Product Query Kindly, Email to:
sagar@cifalherbal.com Form Object |
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