| Customization: | Available |
|---|---|
| CAS No.: | 9000-69-5 |
| Formula: | C6h12o6 |
|
Still deciding? Get samples of US$ 1/Piece
Request Sample
|
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
Product name: Citrus Pectin
Other name:
Plant resource: Citrus Peel
Specification: HM-pectin(high methoxyl pectin) LM-pectin (low methoxyl pectin)
Appearance: White powder
CAS No: 9000-69-5
Molecular formula: C5H10O5
Solubility: Easy solute in water
Citrus Pectin Description:
Pectin, a plant cell polysaccharide, is mainly used in food industry for its gelling and stabilizing properties. In industrial application, pectin is widely extracted from citrus peel, and in some intances, apple pomace is also used. Lime and lemon are the preferred citrus species used in the extraction of pectin, while orange and grapefruit are used less often.
The major constituent of pectin consist of linear sequences of (1-4)-linked α-D-galactopyranosyluronic acid (GalA) with some of the carboxyl groups esterified with methanol .Pectin is a heterogeneous complex polysaccharide. Its composition and fine structure vary depend on the plant source and the extraction conditons applied. The fine structure of pectin deeply affects its functionality and applicability.
In the food industry, citrus pectin is mainly employed in the production of jams and jellies , confectionary products and bakery fillings. Pectin consist of a complex set of polysaccharides.
The proportion of GalA units that is methyl-esterified is one of the key parameters that determine the functional properties of pectin. Generally , commercial pectin preparations are divided into low-methoxyl(LM) (degree of methylation(DM)<50% and high-methoxuy(HM) (DM>50%) pectin.
HM pectin: Pectin with a high degree of polymerization is more viscous in solution than otherwise comparable pectin of lower degree of polymerization. The dependence of gel strength on the molar mass is more pronounced with breaking strength method than with non-destructive test methods. It seems highly plausible than with non-homogalacturonan portion kinds and melecules and prevents aligning as well as formation of a precipitate.
Such a gel is considered a three-dimensional network of pectin molecules in which the solvent (water) encompassing the co-solutes is immobilized, resulting in a system resisting deformation. The high sugar concern-tration creates condition of low water activity , which in turn promote chain-chain rather than chain-solvent interactions; whereas the acid lessens the negative charges on the carboxyl groups, thus diminishing electrostatic chain repulsion. Many factors influence the conditions of gel formation and strength, among them DM is a key factor. DM controls the rate of gelation and the gelling temperature. In general, increasing the DM leads to a fastergelation and higher gelling temperature. Moreover, at constant PH and co-solute concentration, the final gel strength increase with increasing DM. As the DM of HM-pectin decrease, a lower PH is required for gelation, although the apparent pk, increase due the decrease of DM.
obtained by controlled acid and alkali de-esterification but other means ,namely enzymes and ammonia , can be used. Because of the electrostatic nature of the bonds, LM-pectin is very sensitive to intrinsic parameters that can modify the environment of the carboxyl groups, such as the nature , distribution and amounts of substituents along the galacturonic backbone.
Pectin gelling properties .
The properties of pectin is strongly influenced by several factors, extracting factors, such as PH, ionic strength co-solute concentrations and temperature, influence the strength , texture and genera viscoelastic properties of pectin gels.
Application:
1, The major outlet for pectin is through food application, I eas a thichener and gelling agent in jams and jellies, bakery filling, glazing, fruit and milk beverages. The recent research reveal that pectin utilization for healthcare applications- as drug delivery, gene repair and tissue repair. The review presents the structure of citrus pectin and functionality , wth a special emphasis on acid dairy drinks.
HM-pectin:
Jam manufacturer is the main user of industrially extracted pectin, utilizing the ability of HM pectin to form a gel with sugar and acid- the so-called low ater-activity gels of sugar-acid-pectin gels. HM-pectin is also used in the confectionary industry for making fruit jullies and jelly centers, in fruit juices and fruit drink concentrates as a stabilizer and to provide mouth-feel. It is also used in fermented and directly acidified dairy drinks.
LM pectin: Native citrus is high degree methylated(HM pectin). LM pectin is generally
| Pectin Basic information |
| Product Name: | Pectin |
| Synonyms: | APPLE PECTIN;POLY-D-GALACTURONIC ACID METHYL ESTER;POLYGALACTURONIC ACID METHYL ESTER;PARTIALLY METHOXYLATED POLYGALACTURONIC ACID;PECTIN, FROM LEMON;PECTIN;PECTIN, APPLE;PECTIN, CITRUS |
| CAS: | 9000-69-5 |
| MF: | C6H12O6 |
| MW: | 0 |
| EINECS: | 232-553-0 |
| Product Categories: | Biochemistry;Polysaccharides;Sugars;Dextrins,Sugar & Carbohydrates;Food&Beverage;Kits for Food Analysis;Special Applications;Nutraceuticals;thickener |
| Mol File: | Mol File |
| Pectin Chemical Properties |
| Melting point | 174-180 °C (decomp) |
| storage temp. | 2-8°C |
| solubility | H2O: soluble0.02g/10 mL, clear to hazy, colorless to very faintly yellow |
| form | Powder |
| color | Yellow to Pale Brown |
| Water Solubility | It is soluble in water. |
| Merck | 14,7063 |
| EPA Substance Registry System | Pectin (9000-69-5) |
| Safety Information |
| Safety Statements | 24/25 |
| WGK Germany | 3 |
| RTECS | RX4280000 |
| TSCA | Yes |
| HS Code | 13022000 |
| Hazardous Substances Data | 9000-69-5(Hazardous Substances Data) |
| Toxicity | LD50 scu-mus: 6400 mg/kg NYKZAU 56(1),58S,60 |
| MSDS Information |
| Provider | Language |
|---|---|
| Pectin | English |
| ACROS | English |
| Pectin Usage And Synthesis |
| Chemical Properties | off-white to beige crystalline powder |
| Chemical Properties | Pectin occurs as a coarse or fine, yellowish-white, odorless powder that has a mucilaginous taste. |
| Occurrence | Pectin is found in the cell walls of all plants. |
| Uses | 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. |
| Uses | 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. |
| Uses | Pectin is a gum that is the methylated ester of polygacturonic acid. it is obtained from citrus peels and apple pomace. the degree of meth- ylation (dm) or esterification (de) refers to the percentage of acid groups which are present as the methyl ester. pectin is divided into two main groups: high methoxy (hm) pectin, having 50% or greater esterification, and low methoxy (lm) pectin, having less than 50% esterification. these pectins gel under different conditions. the lm pectins are subdivided into low methoxy amidated pectin and low methoxy conventional pectin. see pectin, high methoxy; pectin, low methoxy; amidated pectin. |
| Uses | Pectinic Acid is a broad group of pectic substances that contain more than a negligible proportion of methyl ester groups and all the unes- terified carboxyl groups are free. the divalent salts of pectinic acid are only slightly soluble in water and must be converted to the sodium or potassium form for dissolution. |
| Production Methods | Pectin is obtained from the diluted acid extract from the inner portion of the rind of citrus fruits or from apple pomace. |
| Brand name | Adm;Arhemapectin;Astriharina s;Betaine digestive aid;Bio hubber fuerte;Biskapect;Chloropect;Collodyne;Dexinca;Diacalm;Diaguard forte;Diareze;Diarrhosan d;Diastat;Diban diet complex 1500;Diet-trim;Donnagel pg capsule;Donnagel-mb;Donnagel-pg;Enterolyte;Estreptokectil;Estreptonetrol;Estreptoral;Estreptosirup;Fiblet;H.e.c;Kaomagma with pectin;Kaomycin;Kaoneo;Kaopectate n;Kaopectin;Kaoprompt-h;Kao-spen;Kaostaten;Kln;Medipect;Neopec;Norquinol;Noventerol;Orahesive;Pectigels;Pectrolyte;Peterpect;Pomana a;Salvacolina nn;Sorbitoxin;Streptomagma;Varihesive. |
| World Health Organization (WHO) | Pectin is a purified carbohydrate product isolated from the rinds of citrus fruits or green apples. Its major constituent is polygalacteronic acid, and it is almost completely digested and absorbed in the intestine. Pectin became popular as a simple remedy for diarrhoea in the early 1900s. It does not affect the frequency of stool or stool weight. Use of such products diverts attention away from more important aspects of treatment, such as rehydration, proper nutrition and in the case of cholera and dysentery, appropriate antibiotics. |
| Agricultural Uses | Pectin is a high molecular weight polyuronide. It is related to the carbohydrate family and is present in fruits and berries. Pectin occurs in varying amounts in fruits and plants. It contains carbon, hydrogen and oxygen, and on hydrolysis, yields glycosides and galachronic acid. It can form a gel when it absorbs water. Commercially, the primary source of the commonly used pectin is lemon and lime peel; other citrus fruits l i e orange and grapefruit may also be used. Pectin is widely used in the food industry, principally in gel preparation. Pectin is also used in making drugs, protective colloids, emulsifying agents, etc. |
| Pharmaceutical Applications | present in multi-ingredient preparations for the management of diarrhea, constipation, and obesity;it has also been used as an emulsion stabilizer. Experimentally, pectin has been used in gel formulations for the oral sustained delivery of ambroxol.Pectin gel beads have been shown to be an effective medium for controlling the release of a drug within the gastrointestinal (GI) tract.It has also been used in a colon-biodegradable pectin matrix with a pH-sensitive polymeric coating, which retards the onset of drug release, overcoming the problems of pectin solubility in the upper GI tract.Amidated pectin matrix patches have been investigated for the transdermal delivery of chloroquine,and gelling pectin formulations for the oral sustained delivery of paracetamol have been investigated in situ.Pectin-based matrices with varying degrees of esterification have been evaluated as oral controlled-release tablets. Lowmethoxy pectins were shown to have a release rate more sensitive to the calcium content of the formulation.Pectins have been used as a component in the preparation of mixed polymer microsphere systems with the intention of producing controlled drug release. |
| Safety Profile | Low toxicity by subcutaneous route. When heated to decomposition it emits acrid smoke and irritating fumes. |
| Safety | Pectin is used in oral pharmaceutical formulations and food products, and is generally regarded as an essentially nontoxic and nonirritant material. Low toxicity by the subcutaneous route has been reported. LD50 (mouse, SC): 6.4 g/kg |
| storage | Pectin is a nonreactive and stable material; it should be stored in a cool, dry place. |
| Purification Methods | Dissolve the pectin in hot water to give a 1% solution, then cool, and make it to about 0.05M in HCl by addition of conc HCl, and precipitate it by pouring it slowly, with vigorous stirring into two volumes of 95% EtOH. After standing for several hours, the pectin is filtered through a nylon cloth, then redispersed in 95% EtOH and stood overnight. The precipitate is filtered off, washed with EtOH/Et2O, then Et2O and dried in air. [Rees & Walsh Angew Chem, Int Edn 16 214 1977, Rees Adv Carbohydr Chem 24 267 1969.] |
| Regulatory Status | GRAS listed. Accepted for use as a food additive in Europe. Included in the FDA Inactive Ingredients Database (dental paste; oral powders; topical pastes). Included in the Canadian List of Acceptable Non-medicinal Ingredients. Included in nonparenteral medicines licensed in the UK. |
| Pectin Preparation Products And Raw materials |
| Raw materials | Isopropanol-->Activated carbon,decolor-->D(+)-Sucrose-->Aluminium potassium sulfate dodecahydrate-->Pectinase-->PECTIC ACID |
| Preparation Products | CACAO PIGMENT-->guanosine 5'-(tetrahydrogen triphosphate) -->Mannitol-->Reserpine-->TAMARIND GUM-->Hibiscetin-->Acorn shell btown-->Spirulina blBe colour-->CROCIN-->Pectin digests-->galactomannan gum-->Peanut-skin red-->pressure sensitive adhesive Great Wall 204-->Kaoliang colour |
){kind=link}