Pectin A6

PECTIN A6 is a purified low methoxyl pectin, extracted from apple peel and standardized with sucrose(sugar).

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Description

PECTIN A6 is a purified low methoxyl pectin, extracted from apple peel and standardized with sucrose(sugar).

Application

As a thickening agent in yoghurt

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

Legal requirements

This product complies with all criteria laid down by 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.

Specification
pH (2% solution) :-	3.4-3.8
Degree of esterification: -	31-36%
Grade with clcium:-	120±5%
Usage Levels (Guidelines)
Jams, jellies:-	0. 1-0 .4 %
Sensory characteristics
Appearance:-	Free flowing powder.
Colour:-	Pale brown powder.
Odour:-	Neutral, free from off- odours
Taste:-	Neutral, 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