Pectin
Esterification degree
- Product Code: 222611
Alias:
Pectin; viscosal, plant-based mucus
CAS:
9000-69-5
| Molecular Weight: | Molecular Formula: | ||
|---|---|---|---|
| EC Number: | 232-553-0 | MDL Number: | MFCD00081838 |
| Melting Point: | Boiling Point: | ||
| Density: | Storage Condition: | 2-8°C |
Product Description:
Pectin is widely used as a gelling agent, thickener, and stabilizer in the food industry. It is most commonly found in jams, jellies, and marmalades, where it helps form a gel structure when combined with sugar and acid under the right conditions. Its ability to control texture and prevent syneresis (weeping) makes it valuable in low-sugar and reduced-calorie preserves.
In dairy products, pectin stabilizes acidified milk drinks and yogurt-based beverages by preventing protein aggregation and sedimentation. It is also used in fruit juices and drinks to improve mouthfeel and suspend pulp.
Beyond food, pectin serves as a stabilizer in pharmaceuticals, particularly in tablet formulations and as a component in wound healing preparations due to its biocompatibility and film-forming properties. It is also explored in drug delivery systems for targeted release in the gastrointestinal tract.
In cosmetics, pectin acts as a viscosity modifier and emulsifier in lotions and creams, contributing to smooth texture and stability.
Sizes / Availability / Pricing:
| Size | Availability | Price | Quantity |
|---|---|---|---|
| 100.000 G | 10-20 days | ฿1,650.00 |
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| 500.000 G | 10-20 days | ฿5,150.00 |
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| 2500.000 G | 10-20 days | ฿12,440.00 |
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Pectin
Pectin is widely used as a gelling agent, thickener, and stabilizer in the food industry. It is most commonly found in jams, jellies, and marmalades, where it helps form a gel structure when combined with sugar and acid under the right conditions. Its ability to control texture and prevent syneresis (weeping) makes it valuable in low-sugar and reduced-calorie preserves.
In dairy products, pectin stabilizes acidified milk drinks and yogurt-based beverages by preventing protein aggregation and sedimentation. It is also used in fruit juices and drinks to improve mouthfeel and suspend pulp.
Beyond food, pectin serves as a stabilizer in pharmaceuticals, particularly in tablet formulations and as a component in wound healing preparations due to its biocompatibility and film-forming properties. It is also explored in drug delivery systems for targeted release in the gastrointestinal tract.
In cosmetics, pectin acts as a viscosity modifier and emulsifier in lotions and creams, contributing to smooth texture and stability.
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