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High ester pectin Technical indexes Gelation degrees: 150 degrees +/- 5 degrees (US SAG) -- The esterification degree: 65 percent to 70 percent Half of lactose hyaluronic acid: > 65% Appearance: light yellow rice white powder Ph (1%) 280 + solution 0.2% Moisture < 12% Ash < 3% Acid of insoluble ash: < 0.5% Size: < 60 orders So2 < 5ppm Heavy metal < 0.5 PPM Uses, dosage reference Jam,jelly: up gelation role, finished product is exquisite, be full of flexibility and tenacity, increase fragrance, and the palate young care.speedy mouth, dosage reference: 0.3-0.6 percent. BangBing, ice cream: up emulsification stabilization, finished delicate taste, smooth. Dosage reference: 0.1%-3% 0.2% Yogurt, lactic acid bacteria, fruit juice: it is stable. Thickening effect, can prolong storage life, with products of natural fruit flavor, dosage reference: 0.1%-3% 0.3% Molten baked food: improve the dough's capability, enhance the palate. Extend shelf life and dosage reference: flour amount of 0.3% - 0.8% Method of use: Will pectin and 3-4 times of fine sugar. Mix well. Add in 80 °C pure water mixing dissolve, dissolve concentration 2.5% - 4% after dissolving in proportion to join various products. Low ester pectin technical index: Gelation degrees: 100 degrees + 5 degrees (US) SAG method -- The esterification degree: 25% - 35% Half of lactose hyaluronic acid: > 65% Appearance: light yellow powder PH (1%) : 280 + - 0.2 solution Moisture < 12% Ash < 5% Acid of insoluble ash < 1% Grain size < 60 orders So2 < 5ppm Heavy metal < 0.5 PPM Uses, dosage reference Jams, jellies, up gelation role, used for low brix food, low ester pectin made of jelly, can increase appetite, remove, lack of health care for children, is poisoning food. Reference dosage 0.3% - 0.8% Granular orange and bring pulp beverages, up stable function, which can solve the citrus fruit drinks containing orange and suspension of layered, nien wall problem and make pulp evenly distributed in beverages, and taste good.