Pectin | 9000-69-5
Khoom Description
Pectin yog ib qho ntawm ntau yam stabilizers muaj. Cov khoom lag luam thiab daim ntawv thov kev loj hlob los ntawm cov neeg tsim khoom loj pectin tau ntau xyoo ua rau muaj kev nthuav dav thiab kev siv ntawm pectin.
Pectin yog ib qho tseem ceeb stabilizer nyob rau hauv ntau yam khoom noj. Pectin nyob rau hauv cov nroj tsuag cell phab ntsa thiab nyob rau hauv ib txheej ntawm lub hlwb hu ua nruab nrab lamella. Pectin muab kev ruaj khov rau cov nroj tsuag thiab cuam tshuam kev loj hlob thiab dej hauv tsev. Pectin yog cov khoom noj muaj fiber ntau. Pectin yog ib qho polymer ntawm galacturonic acid thiab nrog rau cov kua qaub polysaccharide, thiab ib feem ntawm cov kua qaub tam sim no yog methyl ester. Pectin tau pom nyob rau hauv lub xyoo pua puv 19, thiab tau siv hauv tsev thiab hauv kev lag luam rau ntau xyoo.
Jams thiab marmalades: Jams thiab marmalades nrog cov ntsiab lus soluble ntawm yam tsawg 55% yog cov classic daim ntawv thov rau peb HM kua Pectin uas lav zoo heev tsw tso, tsis muaj syneresis thiab fruity-qab zib saj. Txawm hais tias tshwj xeeb rau calcium concentration, pH tus nqi lossis cov ntsiab lus soluble, peb muab cov qauv pectin ntau yam uas suav nrog daim ntawv thov dav.
Confectionery Cov ntsiab lus ntawm confectionery khoom, uas yog ib txwm bet-ween 70% - 80%, ua ke nrog ib tug siab acidity, yuav ua rau kom ceev los yog txawm ib tug uncontrolled gelling ceev yog hais tias siv tsis ncaj ncees lawm hom pectin. Kuj tseem muaj cov pectins uas tsis yog-buffered muaj rau cov neeg siv khoom uas xav txiav txim siab hom thiab tus nqi ntawm lawv tus kheej tus neeg sawv cev. Rau qhov ntsuas kub qis ntxiv, amidated pectin series 200 tuaj yeem pom zoo.
Cov mis nyuj: Tshwj xeeb HM pectin tuaj yeem txhim kho cov kua qaub kua qaub los ntawm kev tsim cov txheej txheem tiv thaiv ib puag ncig cov protein. Qhov kev tiv thaiv protein no tiv thaiv cov ntshav los yog theem sib cais thiab casein aggregation ntawm pH qis. Pectin kuj tseem tuaj yeem ua rau kom muaj viscosity thiab yog li ua rau lub qhov ncauj hnov thiab saj rau cov kua mis acidified xws li haus yogurts, txiv hmab txiv ntoo uas muaj mis nyuj los yog txiv hmab txiv ntoo flavored protein haus. Ntau yam ntawm cov pectins sib txawv muaj los ua kom ruaj khov ua ntej cov protein ntau thiab ntxiv cov viscosities tshwj xeeb.
Dej haus: Peb daim ntawv thov dej haus npog ntau lub luag haujlwm nrog rau huab stabilization, nce qhov ncauj qhov ntswg thiab boosting soluble fiber ntau. Rau huab stabilization nyob rau hauv cov kua txiv hmab txiv ntoo haus thiab ntxiv ib tug natural mouthfeel rau cov txiv hmab txiv ntoo uas tsis muaj calorie haus, peb xav kom peb ntau yam viscosity standardized HM pectin hom los ntawm 170 thiab 180 series. Lawv yog cov qauv rau lub cev tsis tu ncua thiab rheological zog thiab muaj nyob rau hauv txawv viscosities los ntawm txiv apples thiab citrus keeb kwm. Hauv cov ntawv thov uas koj xav ua kom cov ntsiab lus fiber ntau ntxiv, koj muaj kev xaiv ntau yam tsis tshua muaj viscosity pectin.
Bakery: Ib qho ci ntsa iab thiab ntxim nyiam ua tiav ntawm txhua hom pastry thiab khoom qab zib lossis cov txiv hmab txiv ntoo du thiab qab qab yog muab cov khoom noj rau cov khoom noj tshwj xeeb. Pectins muaj cov khoom ua haujlwm zoo uas zoo rau cov ntawv thov no .. Glazes kaw qhov chaw thiab ua haujlwm tib lub sijhawm raws li kev ua kom tsw qab, xim thiab freshness preserver. Rau kev siv tau zoo, glazes yuav tsum muaj pob tshab, yooj yim rau kev thov thiab yuav tsum muaj cov khoom siv rheological tas li.
Specification
| Yam khoom | STANDARD |
| Yam ntxwv | Dawb ntws daj ntseg xim av hmoov; me ntsis, dawb ntawm off-flavors; Me me, dawb los ntawm kev sau ntawv |
| Degree ntawm Esterification | 60-62% |
| Qib (USA-SAG) | 150 ° ± 5 |
| Poob rau ziab | 12% Max |
| PH (1% kev daws teeb meem) | 2.6-4.0 Nws |
| Tshauv | 5% Max |
| Acid Insoluable Tshauv | 1% Max |
| Dawb Methyl Cawv | 1% Max |
| SO2 Cov ntsiab lus | 50 ppm Max |
| Galacturonic acid | 65% Min |
| Nitrogen ntsiab lus | 1% Max |
| Heavy Metals (As Pb) | 15 mg/kg Max |
| Coj | 5 mg/kg Max |
| Arsenic | 2 mg/kg Max |
| Tag nrho cov nroj tsuag suav | <1000 cfu/g |
| Poov & Pwm | <100 cfu/g |
| Salmonella | Tsis pub dhau 25 g |
| E. Coli | Tsis muaj hauv 1g |
| Staphylococcus Aureus | Tsis muaj hauv 1g |
