Pectin A2

QILIN PECTIN A2 is a middle setting purified high methoxyl pectin, extracted from apple peel and standardized with sucrose

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Description

QILIN PECTIN A2 is a middle setting purified high methoxyl pectin, extracted from apple peel and standardized with sucrose

We recommend dissolving Pectin in water before addition to the final system.

This product complies with all criteria laid down by ECC/EU, FAO/WHO (JECFA) and FDA/FCC .

Risks and Handling

A Material Safety Data Sheet is available on request.

The customer must take sole responsibility in the use and control of this product according to their countries current legislations.

Apple Pectin
Esterification Degree%	Product Characteristics	Application Fields
58 - 62%	Ultra - slow setting	Soft candies and QQ candies
58 - 62%	Ultra - slow setting (buffering)	Soft candies and QQ candies
66 - 69%	Medium setting	QQ candies
62 - 66%	Slow setting at 150° ± 5	Jams and candies
62 - 66%	Slow setting	Jams and candies
66 - 69%	Medium setting at 150° ± 5	Jams and beverages
66 - 69%	Medium setting	Jams and beverages
＞50%	Pharmaceutical pectin	Pharmaceuticals and health products
70 - 77	4% Viscosity 400 - 500	Protein - stable beverages
70 - 77	4% Viscosity 600 - 800	Fruit juices and beverages
＞69%	Fast setting	Protein - stable beverages
30 ± 3%	High calcium sensitivity	20 - 40% Low - sugar jams, jellies
32 ± 3%	Medium calcium sensitivity	30 - 50% Low - sugar jams, jellies
35 ± 3%	Low calcium sensitivity	40 - 60% Low - sugar jams, jellies
38 - 43%	110 ± 10	Jams and fruit pre - products, etc.
31 - 36%	120 ± 5	40 - 60% Low - sugar jams, baking
Citrus Fiber
Water Holding Rate%	Product Characteristics	Application Fields
8 - 12%	High fiber, low water retention	Baked goods
12 - 16%	High fiber, medium water retention	Baked goods
16 - 20%	High fiber, high water retention	Baking, meat products and canned beverages
＞25%	High fiber, ultra - high water retention	Baking, meat products and canned beverages
＞25%	High fiber, ultra - high water retention	High - grade sugar - free soft candies and QQ candies

Specification
Grade (USA SAG):-	150 。± 5
Setting temperature:-	59– 67°C
pH (2% solution):-	2.8– 3.8
Degree of Esterification:-	62-66%
Application
Jams, jellies
pH range:-	2.5 – 3.5
Soluble solids:-	> 55 %
Usage Levels (Guidelines)
Jams, jellies:-	0.4 – 1.0 %
confectionery：	1.5-2.5%
Sensory characteristics
Appearance:-	Free flowing powder.
Colour:-	Pale brown powder.
Odour:-	Slight, free from off-notes.
Taste:-	Slight, free from off-flavours.
Microbiological characteristics
Total plate count:-	< 1000 cfu/g
Total plate count:-	< 100 cfu/g
Coliforms:-	absent in 1 g
E. coli:-	absent in 1 g
Staphylococcus aureus:-	absent in 1 g
Salmonella:-	absent in 25 g
Chemical characteristics
Pectin content:-	> 60 %
Galacturonic acid:-	> 65 %
Loss on drying:-	< 12 %
Ash ,total	< 5%
Acid-insoluble ash:-	< 1 %
Nitrogen content:-	< 1 %
SO2 :-*	< 50ppm
Free methyl, ethyl and isopropyl alcohol:-	< 1 %
Heavy metals as lead	< 15ppm
Lead	< 5ppm
Arsenic	< 3ppm
Particle size	1% retained on 300um
* Not used in the process.
Nutritional information depends on the standardisation
Energy (per100g)	typically 550 - 650kJ
Protein	typically < 0.5%
Carbohydrates	15 – 25%
Of which sugars	15 – 25%
Fat	< 0.5%
Fibre	typically 75 – 85%
Packaging & Storage
Packaging:-	Paper with polythene liner (25kg net).
Storage	Cool and dry
Shelf life:-	24 months.

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Pectin