Taw qhia
Pectin yog ib qho ntawm ntau yam stabilizers muaj. Cov khoom lag luam thiab daim ntawv thov kev loj hlob los ntawm cov neeg tsim khoom loj Pectin tau ntau xyoo ua rau muaj kev nthuav dav thiab kev siv ntawm Pectin. Pectin yog ib qho tseem ceeb stabilizer hauv ntau cov khoom noj. Pectin yog ib qho tseem ceeb ntawm tag nrho cov khoom siv cog qoob loo. Pectin nyob rau hauv cov nroj tsuag cell phab ntsa thiab nyob rau hauv ib txheej ntawm lub hlwb hu ua nruab nrab lamella. Pectin muab kev ruaj khov rau cov nroj tsuag thiab cuam tshuam kev loj hlob thiab dej hauv tsev. 80% mus rau 90% ntawm pectin tsim nyob rau hauv kev lag luam yog siv nyob rau hauv kev lag luam khoom noj khoom haus los tsim jelly, jam thiab jelly nrog nws gelatin.
HIGH METHOXYL APPLE PECTIN
| Hom | Degree ntawm Esterification | Yam ntxwv & Khoom | Cheeb tsam ntawm daim ntawv thov |
| HSA 102 | 68 - 70% | Ceev ceev SAG 150 degree ± 5 | Jams, Kua txiv |
| HSA 103 | 65 - 68% | Nruab nrab ceev teeb SAG 150 degree ± 5 | Jams ntawm txawv packing |
| HSA 104 | 62 - 65% | Slow teeb SAG 150 degree ± 5 | Jams, khoom qab zib |
| HSA 105 | 58 - 62% | Ntxiv qeeb teeb SAG 150 degree ± 5 | Khoom qab zib |
| HSA 151B | 58 - 62% | Ntxiv qeeb txheej nrog buffer ntsev | Khoom qab zib |
| HSA 181 | 70 - 78% | High protein stabilizing muaj peev xwm | Acidified mis nyuj haus |
| HSA 121 | 70 - 78% | 4% kua viscosity 400-500CP | Dej haus |
LOW METHOXYL CONVENTIONAL APPLE PECTIN
| Hom | Degree ntawm Esterification | Yam ntxwv & Khoom | Cheeb tsam ntawm daim ntawv thov |
| HSA 300 | 30-35% | Siab calcium reactivity | Tsawg suab thaj jam, txiv hmab txiv ntoo npaj |
| HSA 310 | 36-40% | Nruab nrab calcium reactivity | Tsawg suab thaj jam, txiv hmab txiv ntoo npaj |
| HSA310FB | 36-40% | Nruab nrab calcium reactivity High stability rau bakery | Tsawg suab thaj jam, txiv hmab txiv ntoo npaj, txiv hmab txiv ntoo filling |
HIGH METHOXYL CITRUS PECTIN
| Hom | Degree ntawm Esterification | Yam ntxwv & Khoom | Cheeb tsam ntawm daim ntawv thov |
| HSC102 | >69% | Ceev ceev SAG 150 degree ± 5 | Jams, Kua txiv |
| HSC103 | 66 - 69% | Nruab nrab ceev teeb SAG 150 degree ± 5 | Jams ntawm txawv packing |
| HSC104 | 62 - 66% | Slow teeb SAG 150 degree ± 5 | Jams, khoom qab zib |
| HSC105 | 58 - 62% | Ntxiv qeeb teeb SAG 150 degree ± 5 | Khoom qab zib |
| HSC151B | 58 - 62% | Ntxiv qeeb txheej nrog buffer ntsev | Khoom qab zib |
| HSC181 | 68 - 74% | Nruab nrab protein stabilizing muaj peev xwm | Acidified mis nyuj haus |
| HSC182 | 68 - 74% | High protein stabilizing muaj peev xwm | Acidified mis nyuj haus |
| HSC121 | >70% | 4% tov viscosity 400-500 CP | Dej haus |
| HSC123 | >70% | 4% tov viscosity 500-600 CP | Dej haus |
LOW METHOXYL AMIDATED CITRUS PECTIN
| Hom | Degree ntawm Esterification | Degree ntawm Amidation | Yam ntxwv & Khoom | Cheeb tsam ntawm daim ntawv thov |
| HSC200 | 20-23% | 23-25% | Calcium reactivity siab heev | Yogurt, tsawg qab zib jam, txiv hmab txiv ntoo npaj |
| HSC210 | 23-26% | 20-24% | Siab calcium reactivity | Tsawg suab thaj jam, txiv hmab txiv ntoo npaj, glaze |
| HSC220 | 26-30% | 17-23% | Nruab nrab calcium reactivity | Tsawg suab thaj jam, txiv hmab txiv ntoo npaj |
| HSC230 | 30-35% | 13-20% | Tsawg calcium reactivity | Tsawg suab thaj jam, txiv hmab txiv ntoo npaj |
| HSC240 | 35-40% | 9-15% | Calcium reactivity tsawg heev | Tsawg suab thaj jam, txiv hmab txiv ntoo npaj |
Functions thiab Applications
Raws li cov khoom noj ntxiv lossis cov khoom xyaw, pectin yog siv hauv kev lag luam khoom noj, feem ntau yog rau gelling, thickening, txhim kho kev ntxhib los mos, emulsifying thiab stabilizing.
Cim npe nrov: Tuam Tshoj pectin manufacturers, hoobkas
