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Yogurt and Acidified drinks / Citrus Pectin

FOB Reference Price:Get Latest Price
US $14,000 - 20,000 / Ton | 25 Kilogram/Kilograms (Min. Order)
Supply Ability:
50 Ton/Tons per Year
Port:
Shanghai, Beijing or others
Seller Support:
Payment protection
On-time shipment
Product quality protection
Payment:
More
Overview
Specifications
Product Type:
Yogurt, Food
Certification:
GMP, HACCP, ISO, KOSHER
Packaging:
Box, Drum, 25kg/bag,12MT / 20'FCL without pallets
Shelf Life:
2 years when properly stored
Place of Origin:
Shaanxi, China (Mainland)
Brand Name:
WellBio
Model Number:
GH-CP
Active Ingredient:
Galacturonic Acid
Appearance:
Light yellow to brown flowing powder
CAS No.:
9000-69-5
HS Code:
13022010
EINECS No.:
232-553-0
Gel degree:
150~155
Bag Size:
45cm*46cm*31cm
Efficacy:
Stabilized Emotions
Packaging & Delivery
Packaging Details:
20kg/bag, three-layer kraft bag,
25kg/drum, inner with double-layer plastic bag or aluminum foil bag. G.W.:28KG, N.W.:25KG, Volume: 0.07CBM
Delivery Detail:
Usually within one week after the payment, or as the quantity

Specifications

1. Food grade/Yogurt and Acidified drinks
2. CAS No.: 9000-69-5
3. Light brown flowing powder.
4. GMP factory, in stock

 Citrus Pectin

 

We can supply HM and LM pectin, and below is the detail information:
1. Degree of Esterification: >75% , HM Ultra Rapid Set
2. Degree of Esterification: 70-72% , HM Rapid Set
3. Degree of Esterification: 66-68% , HM Medium Rapid

4. Degree of Esterification: 63-65% , HM Slow Set
5. Degree of Esterification: 59-62% , HM Ultra Slow Set
6. Degree of Esterification: <50% , LM Apple Pectin
7. Other pectin products according to your request

 

Normally it is cream-colored to light yellow, scentless, tasting a bit sweet and sour, easily soluble in water. 

 

Yogurt and Acidified drinks 

HM pectin with a DE above 70% is used as stablilizer of protein in acid milk drinks. At pH around 3.7 to 4.2, pectin is negatively charged, pectin molecules can protect protein molecules by hydrophobic interaction and electrostatic repelling to prevent the aggregation of casein particles and serum separation during heat processing. The recommended dosage is 0.1% to 0.2%.

 

Both LMC and LMA can be used in yogurt prodcuts. Generally, the recommended addition is about 0.1% to 0.2%. Set yogurt adding with pectin can get improved firmness, besides, pectin can avoid fruits floatation and make them distribute evenly in stirred fruit yogurt. Compared to other hydrocolloid, e.g. starch, yogurt stablilized with pectin can get more creamy mouth-feel and flavor release. Action with other hydrocolloid, pectin can help to reduce the tendency towards syneresis.

 

 

Description:

1. Pectin, a kind of polysaccharide polymer, is extracted from citrus and /or apple peels.

2. Pectin is extensively existed in green plants as to combining plant tissues together with fibre.

3. Pectin, a kind of natural food additive, is acid--resisting and completely harmless and nontoxic and used favorably as adhesive, stabilizer, thickening agent, suspension and emulsifier.

4. Pectin markedly helps to improve the food quality and make excellent mouth feeling with fruit flavor by adding a little.

  

Classification:

  • High Methoxyl: HM pectins are pectins with a degree of esterification above 50%.
  • Low Methoxyl Conventiona: LMC are pectins with a degree of esterification below 50%.
  • Amidated Low-methoxyl pectin: It is pectin with a degree of esterification below 50% and the amidation degree below 25%.

 

         

   

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China (Mainland) | Trading Company
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