Listing ID #222221
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We are engaged in offering Citrus Pectin to our valuable clients. The Citrus Pectin is one of the most versatile stabilizers. Its features like gelling, thickening, and stabilizing make it a necessary additive in the production of many food products. Applications
| USA. SAG Gel Strength | 150 + or - 5 |
| PH if 2% solution | < 3.4 |
| Gelling Temp. | 65 – 75oC |
| Methoxyl content (dry)% by wt. | min 6.7% |
| Galacturonic acid content % by wt. | Not < 74% |
| Loss on drying | < 12% |
| Total ash | Not < 10% |
| Lead as pb | Not > 10 ppm |
| Arsenic as pb | Not > 3 ppm |
| Solubility | Completely soluble as 4% solution in de-ionised water at 60oC |
| Textue | Granulated, Free flowing, noncaking. |
| Color | Cream |
| Particle Size | Less than 1% on a 0.250 mm sieve |
| Flavour & Odour | Flavour less, free from odours |
| Aerobic plate content (35oC.) | < 500 organism / g. |
| Yeast and Mould content (25oC.) | < 500 organism / g. |
| Coliforms | < 0.3 MPN |
| Salmonella | Negative |
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