Hhd OEM Priviate Label Pectin Elderberry Immune Gummies Food Grade

• Powder: Yes
• Customized: Customized
• Certification: GMP, ISO 9001
• State: Solid
• Purity: >98%
• Transport Package: Drum or as Required
• Model NO.: HHD
• Specification: Customized
• Trademark: HHD
• Origin: Hubei China
• HS Code: 2932999099
• Production Capacity: 50000 Pieces Per Years

Product Description

HHD OEM Priviate label Pectin Elderberry Immune Gummies food grade

Product Description

 

Product Description
Quick Details OF Pectin

CAS No.: 900-69-5	Other Names: Pectin
MF: C6H12O6	EINECS No.: 232-553-0
Place of Origin: Anhui(China)	Brand Name:HHDPHARM
Type: Stabilizers, Thickeners,Nutrition Enhancers	Appearance: white to light yellow powder
Grade: Food Grade	Degree of esterification: HM/LMA/LMC

 

Degree of Esterification:	65%-67%
Loss on drying:	Max 12%
PH (2% Solution):	2.5-3.0
Acid Insoluble Ash:	Max 0.85%
Gel strength:	120±5
Galacturonic Acid:	Min 70%
Heavy metals (as Pb):	Max 20 mg/kg
Lead:	Max 5 mg/kg
Arsenic:	Max 3 mg/kg
Total plant count:	<500cfu/g
Yeast and mould:	<50cfu/g
Salmonella:	Absent in 25 g
E. coli:	Absent in 1 g
Staphylococcus aureus:	Absent in 1 g

Introduction for pectin 
Pectin as nonstarch polysaccharides, belongs to the dietary fiber. Due to the progress of science, nutrition study attaches importance to dietary fiber on human body.Therefore, pectin would be applied in food additives widely as thickner,gel agent and stabilizer in near future.
 
Specifications for pectin
1. Pectin is a polymeric carbohydrate, which is a natural component of the cell wall and the middle lamella in all green land plants. Hence, it has an important influence on the structural properties of fruits and vegetables.

2. Commercial pectins are white, light yellow or yellow powder without odour. 

3. Generally, pectin is a linear polysaccharide chain which consists mainly of galacturonic acid units. The galacturonic acid molecules can be esterified with methanl. According to the degree of esterification (DE), pectin is classified into high methoxyl pectin (HM) with a degree of esterification higher than 50% and low methoxyl pectin with a degree of esterification less than 50% (LM). 
 

 

 

 

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