Pectin
CAS No.:9000-69-5
Physical and chemical properties
Pectin is white to yellowish-brown powder. Pectin precipitated by aluminum salt is sometimes yellowish-green. The color of apple pectin is usually slightly darker than that of citrus pectin, almost odorless. It dissolves into a viscous body in 20 times water and is insoluble in ethanol and other organic solvents. Pectin remains stable in an acidic and neutral environment, but it will hydrolyze in an acidic and high-temperature environment for a long time. Pectin with more than 7% methoxy group is called high methoxy pectin (HMP), and pectin with less than 7% methoxy group is called low methoxy pectin (LMP). The peel of citrus fruits such as lemon, citrus, and lime was broken, put in a solution of 0.75% citric acid with a mass of 4 times the peel mass, heated and soaked, and then extracted.
Toxicological basis
① ADI: no requirement (FAO / WHO, 1994).
②GRAS：FDA-21CFR 1184.1588.
Application
Emulsifier, thickener, and stabilizer
GB 2760-2014 stipulates that the maximum consumption of fruit and vegetable juice (pulp) is 3.0g/kg. Cream, butter and concentrated butter, raw and wet flour products (such as noodles, dumpling skin, wonton skin, Shaomai skin), raw and dry flour products, other sugars and syrups (such as brown sugar, red granulated sugar, maple syrup) and spices shall be used in an appropriate amount according to production needs. It can be used in all kinds of food (except food in Appendix 2) according to the production needs.
Reference dosage in food processing, used for processing cheese, 8g / kg; Canned sardine and mackerel, 20g/kg; Cream, cream cheese, 5g / kg; Canned mackerel and bamboo pod fish, 2.5g/kg (only used in auxiliary materials, the total amount of all thickeners and gel agents is 20g/kg); Quick-frozen fish fillets or pieces, minced fish, a mixture of fish fillets and minced fish (wrapped with bread powder or flour drag), 5g / kg; Supplementary milk substitute, 10g / kg; Cream cheese, 5g / kg (used alone or in combination with other thickeners); Processed cheese, 5g / kg; Seasoned yogurt and its products after fermentation and heating treatment, Canned Chestnuts or chestnut sauce, 10g / kg. Pectin must be completely dissolved to avoid uneven gel formation and moistened with ethanol, glycerin, or sugar syrup.
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