Pectin is one of the most commonly used stabilizers. Over the years, the products and application development of major pectin producers have greatly expanded the application opportunities of pectin.
As a stabilizer
Apple pectin is used in candy and jelly to provide good gel structure, clean mouthfeel, and good flavor release.
As an emulsifier
Apple pectin can also reduce dehydration and shrinkage of jam and preserve, and increase the gel strength of low-calorie jam.
As a thickener
Apple pectin is a component of gelatin sugar. It is diluted to a suitable concentration with sugar and some citric acid to adjust the pH. 80% to 90% of the pectin produced in the industry is used in the food industry to produce jelly, jam, and jelly containing gelatin.
In medicine, apple pectin can also be used as a hemostatic agent and plasma substitute, and can also be used to treat diarrhea and heavy metal poisoning.
Apple pectin can be used as an emulsifier, stabilizer, and thickener. It can be used in various foods in China and can be used appropriately according to production needs.
Apple pectin can be used in emulsions, acidic toothpaste, etc. Because it is unstable in alkaline media, it cannot be used in alkaline cosmetics. Pectin is non-toxic and non-irritating, and can be used in cosmetics for ingestion, such as lipstick. It can also be used as a thickener and binder for toothpaste.
Mannan oligosaccharide (MOS) based nutritional supplements are widely used as natural additives in the nutrition field. To improve health and performance. Most MOS products come from the cell walls of yeast, brewing yeast.
Product Name: Mannan Oligosaccharide;
Specification: Food grade;
Packaging: 1Kg/Bag, 25kg/Barrel;
Payment method: Telegraphic transfer.
Mannan oligosaccharides can be used as dietary supplements with anti-oxidant function.
Pineapple pectin is extracted from mature fresh pineapples through a series of processes and has a pineapple flavor.
Thickener; gelling agent; stabilizer; emulsifier.
Used in making jam, jelly, stabilizer for egg yolks, jam, essential oils, preventing cakes from hardening, improving cheese quality, and making juice powder.
High-fat pectin is mainly used in acidic jams, jellies, jelly gums, candy fillings, and lactic acid drinks.