Sell Pectin(apple,citrus) |
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| Pectin
Gelatification: By means of adjusting the viscosity and elasticity, the pectin can make the solution that they blended loss their flowability then under a certain temperature becomes into gelatinoids. Thickeniing: Unvolatile in itself and soluble with polymers, the pectin can densify the solution which they added. Through improve the texture it will lead one's imagination to substantial content. Suspension: With help of Stirring, the pectin can let the solid particle uniformly distribute and steady suspend in the liquid solution that they mixed, using the homogenization to perform quality construction Stabilization: By ways of prevent from polymerizing, the pectin can build up a system for stabilization to protect the products against deterioration and to extend the goods' shelf life. Index FAO FCC EEC Volatile, %, max 12 12 12 Acid Insolute, %, max 1 1 Sulphur Dioxid, mg/kg, max 50 50 50 Sodium Methyl Sulfate, %, max -0.1 Methanol, Ethanol and Isopropanol, %, max 1 1 1 Nitrogen, %, max 2.5 0.5 Galacturonic Acid, %, min 65 65 65 Amidation, % max 25 25 25 Asenic, ppm, max 3 3 3 Lead, ppm, max 10 5 10 Copper, ppm, max 50 Zinc, ppm, max 25 25 Copper and Zinc, ppm, max 50 Heavy Metals, ppm, max 20 Package in 25kg drums. Delivery in 2 weeks. |
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