Pectin / Sodium Alginate
CAS 9000-69-5
Formula: —
Food Grade
Description
Pectin and Sodium Alginate are natural hydrocolloid gelling agents. Pectin is used primarily in jams and fruit preparations, while Sodium Alginate excels in encapsulation and restructured food applications.
Specifications
| Parameter | Value |
|---|---|
| Appearance | Off-white to tan powder |
| Gel Strength | Grade-dependent (150° SAG for pectin) |
| Moisture | 12.0% max |
| Shelf Life | 2 years |
Applications
- Gelling agent in jams, marmalades, and fruit fillings
- Stabiliser in acidified dairy drinks
- Thickener and encapsulation agent in molecular gastronomy
- Texturiser in confectionery and bakery glazes
Packaging Options
25kg Fibre Drums25kg Kraft Bags
Certifications
HALALFSSAIIEC