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Basic Information
Features:
Solidification temperature <35°C
Level (USA SAG) 100±5
Degree of esterification 15%~45%
PH value (2.5% aqueous solution) 4.5~5.0
Application:
Jam, ice cream, fleshy drinks, baked goods
PH range 2.5~6.5
Soluble solids 10%~55%
Usage (recommended value)
Jam 0.5~1%
Ice cream 0.05~0.2%
Flesh drink 0.1~0.2%
Baked goods 1.5% of flour
Sensory Index
Characterization: free-flowing powder
Color: milk white to pale yellow brown unequal powder
Smell: no odor
Taste: Slightly sweet and slightly sour
Chemical index
Galacturonic acid: not less than 75% ※
Loss on drying: less than 8%
Acid-insoluble ash: less than 1%
SO2: less than 50PPm
Heavy metal (in Pb): less than 15mg/kg
Arsenic: less than 2mg/kg
This product is in full compliance with the relevant standards of QB2484-2000 and EU, FAO, FAO, FDA/FCC standard.
Basic Information
Features:
Solidification temperature <35°C
Level (USA SAG) 100±5
Degree of esterification 15%~45%
PH value (2.5% aqueous solution) 4.5~5.0
Application:
Jam, ice cream, fleshy drinks, baked goods
PH range 2.5~6.5
Soluble solids 10%~55%
Usage (recommended value)
Jam 0.5~1%
Ice cream 0.05~0.2%
Flesh drink 0.1~0.2%
Baked goods 1.5% of flour
Sensory Index
Characterization: free-flowing powder
Color: milk white to pale yellow brown unequal powder
Smell: no odor
Taste: Slightly sweet and slightly sour
Chemical index
Galacturonic acid: not less than 75% ※
Loss on drying: less than 8%
Acid-insoluble ash: less than 1%
SO2: less than 50PPm
Heavy metal (in Pb): less than 15mg/kg
Arsenic: less than 2mg/kg
This product is in full compliance with the relevant standards of QB2484-2000 and EU, FAO, FAO, FDA/FCC standard.
