CAS:9000-69-5
MF:C6H12O6, C6H12O6
EINECS:232-553-0
Purity:99%, 99% Min
Other Names:Pectin
What is of Pectin with cas 9000-69-5?
In the preparation of jellies and similar food products: Owens et al., “Factors Influencing Gelation with Pectin” in Natural Plant Hydrocolloids, Advances in Chemistry Series (ACS, Washington, 1954) pp 10-15.
Specification
ITEMS | STANDARDs | ||
Characteristics | Free flowing pale brown powder;Slight, free from off-flavors; Slight, free from off-note | ||
Degree of Esterification | 60-62% | ||
Grade(USA-SAG) | 150°±5 | ||
Loss on drying | 12% Max | ||
PH(1% sollution) | 2.6-4.0 | ||
Ash | 5% Max | ||
Acid Insoluable Ash | 1% Max | ||
Free Methyl Alcohol | 1% Max |
Usage
pectin is used as a thickening agent in cosmetic preparations given its gelling properties. It is soothing and mildly acidic and extracted from apples or the inner portion of citrus fruit rind.
Packing
25kgs/drum, 9tons/20’containerPacking
