Low ester pectin
(1) technical specifications:
Gelation degree: 100 degrees ± 5 degrees (US-SAG method)
Degree of esterification: 25% -35%
Galacturonic acid:> 65%
Appearance: light yellow powder
PH (1% aqueous solution): 2.8 ± 0.2
Moisture <12%
Ash <5%
Acid-insoluble ash content <1%
Particle size <60 mesh
Sulfur dioxide <5ppm
Heavy metals <0.5ppm

(2), dosage information
Jam, jelly, from gelation, degree of food for low-sugar, low ester pectin made of jelly, can stomach, increased appetite, relieve lead poisoning, childrens health food.
 Reference to the amount of 0.3% -0.8%
Capsules with orange and fruit drinks, have a stabilizing effect, solve the orange capsules and beverages containing pulp suspension layering, sticky wall problem, the pulp evenly distributed in the drink, and good taste.