Sunflower Pectin
Brief Introduction:
Sunflower pectin is a kind of pectin extracted from sunflower trays, its main component is polygalacturonic acid, with a total galacturonic acid content of about 80%. It also contains a small amount of D-xylose, L-arabinose, D-galactose and L-rhamnose.
Sunflower pectin is a light brown fine powder, odourless, sticky and slippery in taste, and can be dissolved in more than 35 times the amount of water to form a viscous colloidal solution, which is weakly acidic.
Sunflower pectin is one of the important additives in the food industry, has the functions of gelling, thickening, stabilizing and emulsifying. It is widely used in jams, soft candies, sandwich cakes, solid beverages, yogurt products, etc; it can also be used to make vegetable purees, puddings, canned vegetables, etc.
Since pectin is a soluble hemicellulose, it has the effect of lowering blood sugar and blood lipids in the human body, it is one of the excellent raw materials for making health foods for patients with diabetes, obesity, and hyperlipidemia. Therefore, it can also be used for the development and application of health products, which has a good market prospect.
Specifications of our Sunflower Pectin (CSP820):
| Test Items | Specifications |
| Appearance | Pale yellow to brown free-flowing powder |
| Odour/Taste | Neutral |
| pH Value (2% solution) | 2.8 ~ 3.8 |
| Degree of Esterification | 28% ~ 35% |
| Galacturonic Acid | Not less than 65% |
| Loss on Drying (105℃, 2h) | Not more than 12% |
| Acid-insoluble Ash | Not more than 1% |
| Sulfur Dioxide (SO2) | Not more than 10 mg/kg |
| Free methyl, ethyl and isopropyl alcohol | Not more than 1% |
| Lead (Pb) | Not more than 2 mg/kg |
| Total Plate Count | Not more than 1000 CFU/g |
| Yeasts and Moulds | Not more than 100 CFU/g |
| Coliforms | Negative/g |
| Escherichia coli | Negative/g |
| Staphylococcus aureus | Negative/25g |
| Salmonella | Negative/25g |
Specifications of our Sunflower Pectin (CSP855-Y):
| Test Items | Specifications |
| Appearance | Pale yellow to brown free-flowing powder |
| Odour/Taste | Neutral |
| pH Value (2% solution) | 3.0 ~ 4.0 |
| Degree of Esterification | 28% ~ 35% |
| Galacturonic Acid | Not less than 65% |
| Loss on Drying (105℃, 2h) | Not more than 12% |
| Acid-insoluble Ash | Not more than 1% |
| Sulfur Dioxide (SO2) | Not more than 10 mg/kg |
| Free methyl, ethyl and isopropyl alcohol | Not more than 1% |
| Lead (Pb) | Not more than 2 mg/kg |
| Total Plate Count | Not more than 1000 CFU/g |
| Yeasts and Moulds | Not more than 100 CFU/g |
| Coliforms | Negative/g |
| Escherichia coli | Negative/g |
| Staphylococcus aureus | Negative/25g |
| Salmonella | Negative/25g |
Specifications of our Sunflower Pectin (CSP860B):
| Test Items | Specifications |
| Appearance | Pale yellow to brown free-flowing powder |
| Odour/Taste | Neutral |
| pH Value (2% solution) | 4.0 ~ 5.0 |
| Degree of Esterification | 28% ~ 36% |
| Galacturonic Acid | Not less than 65% |
| Loss on Drying (105℃, 2h) | Not more than 12% |
| Acid-insoluble Ash | Not more than 1% |
| Sulfur Dioxide (SO2) | Not more than 10 mg/kg |
| Free methyl, ethyl and isopropyl alcohol | Not more than 1% |
| Lead (Pb) | Not more than 2 mg/kg |
| Total Plate Count | Not more than 1000 CFU/g |
| Yeasts and Moulds | Not more than 100 CFU/g |
| Coliforms | Negative/g |
| Escherichia coli | Negative/g |
| Staphylococcus aureus | Negative/25g |
| Salmonella | Negative/25g |
Applications of our Sunflower Pectin:
Since the gel formed by sunflower pectin has good structure, appearance, colour, flavour and other aspects, and has good stability at low pH, it can be used as a thickener, gelling agent and stabilizer, and is widely used in the food industry, and is also used in medicines and cosmetics.
In jam production, the unique gelling properties of sunflower pectin are used to make the jam easy to spread without flowing, not cracked during transportation and storage, and not synergistic, and can solidify within the required time during processing.
In juice processing, the gelling structure of sunflower jelly gel is mechanically destroyed to obtain a persistent oily suspension with fruit particles, soluble solids, and free flow.
Dissolve sunflower pectin in syrup containing sugar, sweeteners and spices such as chocolate or juice, add cold milk that can provide calcium ions required for gelling, and mix to make cold solidified milk dessert.
The Uses and Dosages of our Main Models:
1) Sunflower Pectin (CSP820): It is mainly used as a thickening agent in syrup jams.
0.4% ~ 1.0% (Recommended Amount)
2) Sunflower Pectin (CSP855-Y): It is mainly used as a thickening agent in yoghurt.
0.1% ~ 0.4% (Recommended Amount)
3) Sunflower Pectin (CSP860B): It is mainly used as a thickening agent in candy centre.
0.8% ~ 2.0% (Recommended Amount)
★ Notes:
① The above recommended dosage is for reference only, the actual dosage depends on the specific end-use;
② We recommend dissolving pectin in water before adding it to the formula.
Packaging:
1kg/Bag, 25kg/Bag or according to the specific requirements from customers.
Storage Conditions:
Preserved in unopened original containers in a cool dry place before using; kept away from sunlight, heat and moisture.
Shelf Life:
24 months if stored under above mentioned conditions.
