Low Ester Pectin

Pectin is white or yellow or light gray, light brown coarse powder to fine
powder, almost odorless, sticky taste. Dissolved in 20 times water, forming a
milky viscous colloidal solution, is weakly acidic. Strong heat resistance,
almost insoluble in ethanol and other organic solvents.
Low ester pectin is mainly used in general or low acid jam, jelly, jelly and
frozen desserts, salad dressing, ice cream, yogurt and so on.
Specification
ITEM STANDARD  RESULT
Appearance White, pale yellow, light grey or light brown White, pale
yellow, light grey or light brown
State Powder Powder
Esterification degree (DE) % 58-62 60.9
Drying reduction /% ≤12 6.8
Acid insoluble ash /% ≤1 0.8
Sulfur dioxide /% ≤50 35.7
Total galacturonic acid /% ≥65 75.3
Pb/(mg/kg) ≤5 2.2
(Methanol + ethanol + isopropyl alcohol) /% ≤1 0.54

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