Pectin CAS#9000-69-5

Products Description of Pectin CAS#9000-69-5 

Pectin (English: pectin) is a natural high molecular compound. It is mainly found in all higher plants and is an important component of plant cell matrix. Pectin is deposited in the primary cell wall and intercellular layer. In the primary wall, it cross-links with microfibrils of cellulose, hemicellulose, lignin and certain extensins of different contents, making various cell tissue structures hard and showing inherent morphology, and serving as a supporting substance for internal cells. It was first isolated and described by Henri Bracono in 1825.

Pectin Chemical Properties

Safety Information

Product Application of Pectin CAS#9000-69-5 

Thickener; gelling agent; stabilizer; emulsifier. 

Used in the manufacture of jams and jellies, stabilizers for mayonnaise and essential oils, to prevent cakes from hardening, to improve cheese quality, to manufacture juice powder, etc. 

High-ester pectin is mainly used for acidic jams, jellies, jelly candies, candy fillings, and lactic acid bacteria beverages. Low-ester pectin is mainly used for general or low-acid jams, jellies, jelly candies, frozen desserts, salad dressings. Ice cream, yogurt, etc.

Pectin is widely used in the food industry, mainly as a gelling agent, thickener, emulsifier and stabilizer. Most of the pectin in the world is used as a gelling agent in the production of jams, jellies and candies. 

High methoxy pectin is often used as a gelling agent in high-sugar, low-pH products. Low methoxy pectin can be used as an ideal gelling agent for milk and fruit desserts. In addition, pectin is also widely used in medicine, textile papermaking, microbiology and other fields. Pectin is a natural additive extracted from plants, so it is relatively safe. ADI: 0-25mg/kg.

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Inventory 2-3 working days New production 7-10 working days