Pektyna sĆonecznikowa
What is Sunflower Pectin?
Sunflower pectin, also called pectin from sunflower heads, or sunflower head pectin, is a natural low-methoxyl (LM) pectin, a group of polygalacturonic acids extracted from sunflower heads, with a total galacturonic acid content of around 80%.
It also contains small amounts of D-xylose, L-arabinose, D-galactose, and L-rhamnose. The molecular weight of sunflower pectin ranges between 100,000 and 200,000.
It appears as a light brown fine powder, odorless, with a sticky texture.
In water above 35°C, it forms a viscous gel-like solution and exhibits weak acidity.
100% Natural LM Sunflower Pectin
| Kategoria | ZagÄszczacze, stabilizatory |
|---|---|
| Numer E | E440 |
| Nr CAS. | 9000-69-5 |
| Kodeks H.S. | 1302200000 |
| Pochodzenie | Chiny |
| MOQ | 500 KG |
| Opakowanie | 20 Kg Bags |
| Termin pĆatnoĆci | T/T, L/C |
Types of Sunflower Pectin We Offer
Sunflower pectin is a natural low-methoxyl (LM) pectin extracted from sunflower heads. Unlike high-methoxyl (HM) pectin, LM pectin requires the presence of calcium ions for gelation, making it ideal for various applications.
We offer two types of sunflower pectin: gelling and stabilizing.
Both types provide unique benefits and are perfect for different food and beverage applications.
Gelling Type
Our gelling sunflower pectin is specifically formulated for low-sugar foods.
This type of pectin forms a gel, making it suitable for creating jellies and gels.
Products made with low-methoxyl pectin, such as jellies, are not only beneficial for digestive health but also help increase appetite and alleviate lead poisoning, making them an excellent health food for children.
Stabilizing Type
Our stabilizing sunflower pectin is designed to address issues like layering and pulp adhesion in beverages with suspended fruit particles, such as orange pulp drinks.
This type of pectin ensures even distribution of fruit particles in the beverage, providing a consistent texture and improved mouthfeel.
Process Flow of Sunflower Pectin
Raw Material â Washing â Acid Extraction â Filtration and Classification â Salting Out â Filtration â Desalination â Alcohol Washing â Drying â Crushing â Packaging â Finished Product
Specyfikacja
1 | WyglÄ d | Light brown powder |
2 | Zapach | Odorless, no strange smell |
3 | Galacturonic Acid, % | â„ 65 |
4 | Loss on Drying, % | < 12 |
5 | pH | 3.6-4.2 |
6 | SO2, mg/kg | †50 |
7 | Acid-Insoluble Ash, w/% | †1.0 |
8 | Lead, mg/kg | †5.0 |
9 | CaĆkowita liczba pĆytek krwi, CFU/g | †1000 |
10 | Yeast And Mould, CFU/g | †100 |
11 | Bakterie z grupy coli | Nieobecne w 10g |
12 | Salmonella | Absent in 25g |
Sunflower Pectin Uses in Food Industry
Due to its excellent gel-forming properties, structure, appearance, flavor, and stability at low pH, sunflower pectin is widely used as a thickener, gelling agent, and stabilizer in the food industry.
In Jam Production
Sunflower pectin's unique gelling properties make jams easy to spread without flowing, ensuring stability during transport and storage without cracking or dehydration. During processing, it can solidify within the required time.
In Juice Processing
By mechanically disrupting the gel structure of sunflower pectin, a persistent oily suspension with fruit particles and soluble solids can be produced, which remains free-flowing.
In Cold Desserts
Sunflower pectin can be dissolved in syrups containing sugar, sweeteners, and flavors like chocolate or fruit juice.
Adding cold milk, which provides the necessary calcium ions, results in a cold-set milk dessert.
Food Name | Dosage (%) | Food Name | Dosage (%) |
Low-Solid Jam | 0.4-1.0 | Lemon Concentrate Drink | 0.10-0.2 |
Soft Candy Jelly | 1.0-2.0 | Fruit Juice | 0.05-0.1 |
Bread Jelly | 1.0-2.0 | Fruit Drinks | 0.05-0.1 |
Gelled Yogurt | 0.5-1.0 | Instant Pudding Mix | 0.8-1.2 |
Canned Fruit | 0.8-1.2 | Instant Chocolate Syrup Base | 0.8-1.2 |
It is primarily used in foods but also finds applications in pharmaceuticals and cosmetics.
Sunflower Pectin Uses in Food Industry
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