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| Nome da marca: | Renze |
| Número do modelo: | Grade alimentar |
| MOQ: | 100 kg |
| preço: | CN¥107.07/kilograms >=100 kilograms |
| Termos de pagamento: | L/C, D/A, D/P, T/T, Western Union, MoneyGram |
| Capacidade de fornecimento: | 9999tons |
Modified Organic Food Sweeteners Fruit Pectin Powder No Sugar Citrus Pectin for Thickening Agent Solution
RENZE Citrus Pectin – Premium Natural Gelling & Stabilizing Agent
Product Overview
RENZE Citrus Pectin is a high-purity, plant-based polysaccharide extracted from carefully selected citrus peels through advanced eco-friendly processing. As a versatile texturizer and stabilizer, it delivers exceptional gelling performance in acidic and sugar-rich systems while aligning with clean-label trends. Ideal for modern food, beverage, and nutraceutical applications, our pectin ensures superior mouthfeel, stability, and natural appeal.
Key Advantages
Product Applications
Technical Specifications
| Parameter | Specification | Test Method |
|---|---|---|
| Galacturonic Acid Content | ≥85% | Titrimetric (ISO 9113) |
| Degree of Esterification | HM Type: 65-75% / LM Type: 25-40% | HPLC |
| Moisture | ≤10% | GB 5009.3 |
| Ash Content | ≤5% | GB 5009.4 |
| pH (1% Solution) | 2.8-3.2 | Potentiometric |
| Solubility | Fully dispersible in hot water | Visual |
| Heavy Metals (as Pb) | ≤5 mg/kg | ICP-MS |
| Total Plate Count | ≤5,000 CFU/g | ISO 4833 |
| E. coli | Negative | ISO 7251 |
Certifications & Compliance
Our service
1.free sample for test. before shipment.
2.Quality control before shipment .
3.Packing according to client's requirement.
4.Mixed container, we can mix different items in one container.
5.Prompt shipment with right shipping line
FAQ
Q1: Compared with the traditional long-boiling method, what are the benefits of using pectin powder to make jam?
A: The core advantages of pectin powder lie in its "high efficiency" and "authenticity".
Time-saving and efficient: Traditional methods rely on boiling to evaporate water and stimulate the fruit's own pectin, which takes up to tens of minutes and may even lead to the loss of fruit flavor. After adding pectin powder, it only takes a few minutes of boiling to set perfectly, greatly saving time and energy.
Flavor preservation: It is precisely because the cooking time is extremely short that the natural aromatic substances and vitamins of the fruits are not easily destroyed, and their fresh flavor and bright color can be preserved to the greatest extent. What you are eating is a jam that is closer to the original taste of the fruit.
Q2: I'm a beginner and I'm very worried that I won't be able to make jam successfully (either too thin or not well-shaped). Can pectin powder help me solve this problem?
A:Stable molding: As a professional gelling agent, pectin powder can provide stable and reliable gelling effects as long as it is used correctly in accordance with the instructions, and almost zero failure can be achieved. It can ensure that each batch of your jam reaches the ideal, spreadable gel state, saying goodbye to the embarrassment of "fruit candy water".
Q3: Nowadays, healthy eating is advocated. I want to make low-sugar jam. Can pectin powder help me?
A: Of course! This is precisely the charm of the combination of traditional methods and modern raw materials. You need to select "Low-ester pectin".
Flavor autonomy: After reducing sugar, the natural sourness and fruity aroma of the fruit will be more prominent. You can enjoy a purer and healthier flavor, rather than just a sweet and cloying feeling.
