pectin
pectin
CAS: 9000-69-5
Molecular Formula: C6H12O6
pectin - Names and Identifiers
| Name | pectin |
| Synonyms | pectin pentose 9000-69-5 APPLE PECTIN APPLE PECTIN, USP Polyhalactyronic acid APPLE PECTIN, FOOD GRADE PECTIN, CITRUS USP SLOW SET 2,3,4,5-Tetrahydroxypentanal APPLE PECTIN FOOD GRADE - SPECIAL POLYGALACTURONIC ACID METHYL ESTER POLY-D-GALACTURONIC ACID METHYL ESTER |
| CAS | 9000-69-5 |
| EINECS | 232-553-0 |
| InChI | InChI=1/C5H10O5/c6-1-3(8)5(10)4(9)2-7/h1,3-5,7-10H,2H2 |
pectin - Physico-chemical Properties
| Molecular Formula | C6H12O6 |
| Molar Mass | 150.13 |
| Density | 1.508g/cm3 |
| Melting Point | 174-180 °C (decomp) |
| Boling Point | 415.5°C at 760 mmHg |
| Flash Point | 219.2°C |
| Water Solubility | It is soluble in water. |
| Solubility | H2O: soluble0.02g/10 mL, clear to hazy, colorless to very faintly yellow |
| Vapor Presure | 1.22E-08mmHg at 25°C |
| Appearance | Bright yellow powder |
| Color | Yellow to Pale Brown |
| Merck | 14,7063 |
| Storage Condition | room temp |
| Refractive Index | 1.543 |
| MDL | MFCD00081838 |
| Physical and Chemical Properties |
|
| Use | Food, pharmaceutical, chemical and other industries |
pectin - Risk and Safety
| Safety Description | 24/25 - Avoid contact with skin and eyes. |
| WGK Germany | 3 |
| RTECS | RX4280000 |
| TSCA | Yes |
| HS Code | 13022000 |
| Toxicity | LD50 scu-mus: 6400 mg/kg NYKZAU 56(1),58S,60 |
pectin - Nature
Open Data Verified Data
white to light yellow powder, with a slight characteristic aroma of pectin, slightly sweet and slightly sour. The relative density is about 0.7, and there is no fixed melting point. Soluble in water, insoluble in ethanol and other organic solvents. Aqueous solution is acidic, soluble in 20 times the water into a viscous liquid. The solution of high methoxy pectin (methoxy content 7%~ 14%) can form jelly when the sugar content is higher than 55% and the pH value is 2.6~3.4.
Last Update：2024-01-02 23:10:35
pectin - Preparation Method
Open Data Verified Data
It is generally extracted from plant cells such as citrus peel, apple peel, grape Peel, silkworm sand and sugar beet residue by acid hydrolysis, enzymatic hydrolysis and ion exchange.
Last Update：2022-01-01 10:10:27
pectin - Standard
Authoritative Data Verified Data
This line extracts carbohydrates from citrus peel or apple pomace. Based on the dry product, containing methoxy (OCH3) not less than 6 .7%, containing galacturonic acid (C6H1Q0 7) not less than 74.0%.
Last Update：2024-01-02 23:10:35
pectin - Trait
Authoritative Data Verified Data
This product is white to light yellow granules or powder.
Last Update：2022-01-01 11:23:21
pectin - Introduction
Almost odorless. It's hygroscopic. When dissolved in 20 parts of water, it forms a gelatinous viscous solution with negatively charged hydrophilic particles that are acidic. Insoluble in ethanol dilute acids and other organic solvents. Add sugar and acid to become a gelatinized semi-solid jelly.
Last Update：2022-10-16 17:29:43
pectin - Use
Open Data Verified Data
used as thickener and emulsion stabilizer. China's provisions can be used for all kinds of food, according to the production needs of the appropriate amount of use.
Last Update：2022-01-01 10:10:28
pectin - Differential diagnosis
Authoritative Data Verified Data
- take this product l . O g, add water 9ml, water bath heating to dissolve, and at any time to add the evaporation of water, cooling should form a hard gel.
- take an appropriate amount of 1% aqueous solution of this product and add an equal amount of ethanol to form a translucent gel-like precipitate.
- take 5ml of 1% aqueous solution of this product, add 2M o l/L sodium hydroxide solution lm l, and place it at room temperature for 15 minutes to form a gel or semi-gel.
- take the gel or semi-gel under the item of identification (3), add 3M o l/L hydrochloric acid to acidify and shake to form a certain volume of colorless gel-like precipitate, after boiling, it turned into a white flocculent precipitate.
Last Update：2022-01-01 11:23:22
pectin - Exam
Authoritative Data Verified Data
sugars and organic acids
take L_0g of this product, put it in a 500ml flask, add 3 ~ 5ml of ethanol to wet it, immediately add 100ml of water, shake until completely dissolved, add 0.3ml of hydrochloric acid ethanol solution (ml of hydrochloric acid and 100ml of ethanol were obtained), mix well, filter immediately, take 25ml of filtrate, put it in a dry to constant weight evaporation dish, and evaporate to dryness with water bath, the residue was taken and dried under vacuum at 50°C for 2 hours, and the remaining residue should not exceed 20mg.
loss on drying
take this product, dry under 1 0 5 1 for 3 hours, loss of weight shall not exceed 10.0% (General rule 0831).
Heavy metals
take this product 2.0g, inspection according to law (General Principles 0821 second law), containing heavy metals shall not exceed 10 parts per million.
arsenic salt
take this product 0. 5g, add hydrochloric acid 5M l and water 23ml, check according to law (General Principles 0822 first law), should comply with the provisions (0.0003%).
Last Update：2022-01-01 11:23:23
pectin - Content determination
Authoritative Data Verified Data
methoxy group
take about 5.0g of this product, weigh it accurately, put it in a beaker, add 60% ethanol-hydrochloric acid (20 : l)1 5 0 tn l, stir for 10 minutes, transfer to a constant weight filter (30-60ml vertical melting crucible or Buchner funnel), wash with the above solution 6 times, each time 15ml, continue to wash with 60% ethanol until the filtrate does not show chloride reaction, the mixture was washed with 20ml of ethanol, and the residue was dried at 105 °c for 1 hour, allowed to cool, and weighed. Accurately weigh 1/10 of the dry residue, put it in a 250ml Erlenmeyer flask, wet with 2M l of ethanol, add 100ml of fresh boiling cold water, shake until all dissolved, add phenolphthalein indicator solution 5 drops, with sodium hydroxide titration solution (0 .5M o l/L) titration, consumption titration liquid product is V,. Add sodium hydroxide titration solution (0. 5mol/L)20. 0ml, vigorously shake, place for 15 minutes, add hydrochloric acid titration solution (0. 5M o l/L) 2 0.0M l, shake to pink disappeared, add phenolphthalein indicator solution, with sodium hydroxide titration solution (0. 5mol/L) titration to the solution micro pink, recording volume of V2. Each l of sodium hydroxide titration solution (0.5 mol/L)(I. E., the volume of the second consumption titration solution V 2) corresponds to 15.52 m g of-o c h 3.
galacturonic acid
sodium hydroxide titration solution per 1 mL (0. (5mol/L) (that is, the total consumption of the volume of the titration solution, e = K + V2 K) equivalent to 7.0g g CsH 10O7.
Last Update：2022-01-01 11:23:23
pectin - Category
Authoritative Data Verified Data
pharmaceutical excipients, thickeners and release blockers.
Last Update：2022-01-01 11:23:24
pectin - Storage
Authoritative Data Verified Data
sealed storage.
Last Update：2022-01-01 11:23:24
pectin - Reference Information
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| Introduction | pectin (English: pectin), is a kind of natural polymer compounds, it mainly exists in all higher plants and is an important component of plant intercellular substance. Pectin is deposited in the primary cell wall and the fine cell layer, and cross-links with different contents of cellulose, hemicellulose, microfibrils of lignin and some extensin in the primary cell wall, the structure of various cell tissues is hard, showing the inherent morphology, which is the supporting material of the internal cells. It was first segregated and described by Henry bracono in 1825. |
| trait | off-white to light-yellow powder |
| properties | pectin is an acidic polysaccharide substance in plants, which is usually a white to light yellow powder with a slight sour taste, it is water-soluble. |
| Use | jam, jelly, jelly: gelling effect, fine product, elasticity and toughness, increased flavor, make the taste soft and smooth, dosage reference: 0.3%-0.6%. Popsicle, ice cream: from the role of emulsification and stability, the finished product delicate taste, smooth. Dosage reference: 0.1%-0.2%. Yogurt, lactic acid bacteria, fruit juice: from the stability, thickening effect, can prolong the shelf life of products, with natural fruit flavor, dosage reference: 0.1%-0.3%. Baked Food: to improve the characteristics of the dough, enhance the taste. Extend shelf life, dosage reference: 0.3%-0.8% of the amount of flour. thickener; Gelling agent; Stabilizer; Emulsifier. Used in the manufacture of jam, jelly, mayonnaise, essential oil stabilizer, to prevent the curing of cakes, improve the quality of cheese, the manufacture of fruit juice powder. High Ester pectin is mainly used for acidic jam, jelly, jelly, candy core and lactic acid bacteria drinks. Low-Ester pectin is mainly used for general or low-sour jam, jelly, gummy candy, and frozen dessert, salad sauce. Ice cream, yogurt, etc. food, pharmaceutical, chemical and other industries as a thickener, China's provisions can be used for all kinds of food, according to the production needs of the appropriate amount of use. It can also be used as an emulsion stabilizer. pectin is widely used in food industry, mainly used as gelling agent, thickener, emulsifier and stabilizer. Most of the pectin in the world is used as a gelling agent in the production of jam, jelly and candy. High methoxyl pectin is commonly used as a gelling agent in high sugar, low pH products. Low methoxyl pectin is an ideal gelling agent for milk and fruit snacks. In addition, pectin in medicine, textile and paper, microbiology and other neighborhood also have a wide range of applications. Pectin is a natural additive extracted from plants, so it has high safety. ADI:0-25mg/kg. biochemical study. An appropriate amount of pectin can gel ice cream, jam and fruit juice. |
| method of use | The pectin and 3-4 times the fine white sugar are mixed, and the pure water of 80 degrees Celsius is added to stir and dissolve, dissolved concentration of 2.5%-4% dissolved in a good proportion of various products. Pectin is usually white to light yellow powder, is a high-grade natural food additive and health care products. Pectin in food as a gelling agent, thickener, stabilizer, suspension agent, emulsifier, flavor enhancer, in health care products can significantly reduce blood sugar, blood lipids, reduce cholesterol, dredge blood vessels. Pectin on diabetes, hypertension, constipation, relieve lead poisoning have obvious effect, and can be used for cosmetics, to protect the skin, prevent ultraviolet radiation, treatment of wounds, beauty and beauty have a certain role. Pectin is usually a white to light yellow powder, slightly sour, soluble in water. |
| production method | The peel of pomelo, citrus and other fruits is used as raw material, hydrochloric acid is added for extraction, pressing and filtering, it was concentrated in vacuo, precipitated with ethanol, washed, dehydrated, dried and pulverized. Pectin can be produced by fermentation using citrus peel as raw material. It is generally extracted from plant cells such as citrus peel, apple peel, grape Peel, silkworm sand and sugar beet residue. The extraction of pectin acid hydrolysis, enzymatic hydrolysis and ion exchange method, the current more mature is acid hydrolysis. There are two kinds of acid hydrolysis process, here to Orange Peel as raw material to be described. Acid aluminum salt precipitation method after clarification of orange peel hydrolysate with 1% ammonia to adjust the pH value to 3.8, plus aluminum potassium sulfate to pectin precipitation. After separation, the aluminum salt was removed by washing with ethanol 3-4 times. Finally, the pH value was adjusted to 2.8, and spin-dried, dried and crushed to obtain a finished product. The citrus peel was crushed to 2 ~ 3mm by acid hydrolysis ethanol precipitation method, soaked in water for 40min and boiled for a moment to kill pectinase. After draining the water, The Orange Peel was hydrolyzed with 10 times 0.06mol/L hydrochloric acid at 80 ° C. For 1.5h, The hydrolysate was filtered, clarified and concentrated to a concentration of 3%. The solution was decolorized by activated carbon for 10min at 80 ℃, and 95% ethanol was added to the filtrate to make the concentration of ethanol reach 50%. At this time, the pectin is precipitated, and the product is obtained by pressure filtration, ethanol washing, vacuum drying and pulverization. Such as orange peel at room temperature with 95% ethanol soak 24H extraction of pigment, the hydrolysis solution can be no activated carbon decolorization. Alternatively, citric acid or oxalic acid may be used instead of hydrochloric acid. citrus endocarp, apple peel, pomace, sunflower tray, stem and other raw materials, after crushing, with dilute acid (Such as citric acid) heating extraction, extract by pressure filtration to remove residue, clear liquid after concentration, precipitation, drying, grinding, adding sugar and buffer salts and obtained, alcohol precipitation agent limited to methanol, ethanol and isopropanol. High Ester pectin is treated with ammonia under alkaline conditions, and part of the methyl ester is converted into primary amide, which can be made into low Ester pectin called Amidated pectin. Its derivatives include Ammonium pectate, Potassium pectate and sodium pectate. |
| toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |
Last Update：2024-04-09 21:22:08
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Tel: 0086-551-65418684
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Mobile: 0086 189 4982 3763
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CAS: 9000-69-5
Tel: 0086-551-65418684
Email: sales@tnjchem.com
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Mobile: 0086 189 4982 3763
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