| Name | Pectin | EINECS | 232-553-0 |
| CAS No. | 9000-69-5 | Density | 1.508g/cm3 |
| PSA | 97.99000 | LogP | -2.73970 |
| Solubility | It is soluble in water. | Melting Point | 6.1oC
|
| Formula | Unspecified | Boiling Point | 415.5oC at 760 mmHg |
| Molecular Weight | N/A | Flash Point | 219.2oC |
| Transport Information | N/A | Appearance | yellow-brown powder |
Appearance and properties: grayish white to beige crystalline powder
Density: 1.508g/cm3
Boiling point: 415.5ºC at 760 mmHg
Melting point: 6.1ºC
Flash point: 219.2ºC
Refractive index: 1.543
Stability: Stable under normal shipping and handling conditions.
Storage condition: 2-8ºC
Usage:Thickeners, gelling agents, stabilizers, emulsifiers are used in the manufacture of pectin jellies, stabilizers of mayonnaise and essential oils, hardening of textile pastries, improving the quality of cheese, making juice powder, etc.Pectin (CAS NO.9000-69-5) is mainly used as a gelling agent, thickening agent and stabilizer in food. Because it increases viscosity and volume of stool so that it is used against constipation and diarrhea in medicine, and is also used in throat lozenges as a demulcent. Pectin has been considered an excellent substitute for vegetable glue and many cigar smokers and collectors will use pectin for repairing damaged tobacco wrapper leaves on their cigars in the cigar industry.
Pectin (CAS NO.9000-69-5) is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants, and was first isolated and described in 1825 by Henri Braconnot. It is present throughout primary cell walls but also in the middle lamella between plant cells where it helps to bind cells together, and pectins are a family of complex polysaccharides that contain 1,4-linked α-D-galactosyluronic acid residues.
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