QILIN pectin type A7 is a purified low methoxyl pectin, extracted from apple pomace and standardised with sugar (sucrose) .
Description
QILIN pectin type A7 is a purified low methoxyl pectin, extracted from apple pomace and standardised with sugar (sucrose) .
Typical application
Intended for use as a gelling agent in systems with soluble solids of < 50%
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 and is GMO and Allergen free according to EC directives.
Quality assurance system
ISO 9001 , ISO 22000 , BRC, Halal, Kosher.
Risks and handling
A Material Safety Data Sheet is available on request.
| 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 |
| Composition | |
|---|---|
Pectin | E 440 |
| Usage Levels (Guidelines) | |
| Jams, jellies:- | 0.5 - 1.7% |
| 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 | ≤ 500 CFU/g |
| Yeast and mould | ≤100 CFU/g |
| Coliforms:- | < 3.0 MPN/g |
| E. coli:- | < 3.0 MPN/g |
| Staphylococcus aureus:- | absent in 25 g |
| Salmonella:- | absent in 25 g |
| Chemical characteristics | |
| Nitrogen content: | ≤ 1 % |
| SO2 :-* | ≤10 mg/kg |
| Free methyl, ethyl and isopropyl alcohol:- | ≤ 1 % |
| Lead | ≤ 2 mg/kg |
| Arsenic | ≤ 3 mg/kg |
| Mercury | ≤1 mg/kg |
| Cadmium | ≤1 mg/kg |
| * Not used in the process. | |
| Specification | |
| pH (2% solution) | 3.0 - 3.8 |
| Degree of esterification | typically31 - 36 % |
| Grade with calcium | 100 ±5 |
| Galacturonic acid | ≥ 65 % |
| Loss on drying | ≤ 12 % |
| Acid-insoluble ash | ≤ 1 % |
| Packaging & Storage | |
| Packaging:- | Paper with polythene liner (25kg net). |
| Storage | Cool and dry |
| Shelf life:- | 24 months. |
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