Bakery jellies / Citrus Pectin

1. Food grade for Bakery jellies 2. CAS No.: 9000-69-5 3. Light yellow to brown flowing powder. 4. Adhesive, thickening agent

 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. 

Bakery Jellies 

Bakery jellies require very high baking stability and low water activity to aviod the water transformation from the filling into the dough. For the reason of industries use, pumpable and spreadable texture becomes more and more important. Thus the extract slow set HM pectin and high calcium reactivity LM pectin can be chosen.

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%.

         

   

Bakery jellies / Citrus Pectin