Low methoxy pectin (low ester pectin), esterification degree 15-35%

Typical Properties
CAS	9000-69-5
Catalog	ACM9000695-2
Melting Point	174-180 °C (decomp)
Solubility	H2O: soluble 0.02 g/10 mL, clear to hazy, colorless to very faintly yellow
Appearance	Powder
Storage	2-8 °C
Biological Source	Citrus (peels)
Color	Yellow to Pale Brown
Composition	C6H12O6
EC Number	232-553-0
Grade	Reagent Grade
MDL Number	MFCD00081838
pH	4.0-7.0 (100 g/L, H2O, 25 °C)(slurry)
Quality Level	100

Overview

Description

Methoxy content ≤ 7% is called low-ester pectin. In low-ester pectin, some methyl esters are converted into primary amides. It is not affected by sugar and acid content, but it must be cross-linked with divalent metal ions such as Ca2+ and Mg2+ to form gel. Specifically, by bridging free carboxyl groups on adjacent chain pectin molecules, gelation is formed in the junction area.

Features

·Good coagulation effect
·Excellent film-forming properties
·Strong water holding capacity
·High radiation resistance
·High colloidal stability
·Safe and non-toxic

Application

·Used in food industry, mainly used as gelling agent, thickener, emulsifier and stabilizer.
·Used as a base for pharmaceutical preparations
·Used as heavy metal adsorbent
·Used in cosmetics, textile and paper, microbiology and other fields