pectin
Identification
| Name | pectin |
| CAS Number | 9000-69-5 |
| FDA UNII | 47EQO8LE7H |
| Molecular Formula | unspecified |
| MDL Number | MFCD00081838 |
Regulatory
| FDA/DG SANTE Petitions, Reviews, Notices | 184.1588 |
| JECFA Food Additive | Pectins |
| GSFA Codex | Pectins (440) |
| DG SANTE Food Additives | pectin |
| DG SANTE Food Contact Materials | pectin |
| FDA Mainterm (SATF) | 9000-69-5 ; PECTIN |
| FDA Regulation | FDA PART 135 -- FROZEN DESSERTS |
Physical Properties
| Appearance | white, pale yellow, light gray powder or liquid (est) |
| Assay | 10.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Soluble in | water |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | binding agents |
No sensory data available
Safety Information
| Oral/Parenteral Toxicity | oral-rat LDLo 30000 mg/kg |
| Dermal Toxicity | subcutaneous-mouse LD50 6400 mg/kg |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | thickeners, gelling agents, stabalizers and emulsifiers |
| Recommendation for pectin usage levels up to | not for fragrance use. |
| Recommendation for pectin flavor usage levels up to | not for flavor use. |
BOC Sciences
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Glentham Life Sciences Ltd
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Penta International Corporation
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At Penta, our products and services help businesses do business better.
Potential Uses
Natural Occurrence
Synonyms
apple pectin
citrus pectin
genu explorer
genu pectin
genu phresh
apple
pectin
pectin aclupectin LA-S03
pectin FCC aglupectin LA S10HBG
pectin USP
pectin, citrus USP slow set
apple
pectin, food grade
apple
pectin, USP
pectinic acid
pre-hydrated pectin 1694 powder
slendid
unipectine pectin
PubMed:
Lycopene fortification on the quality characteristics of beverage formulations developed from pink flesh guava (Psidium guajava L.).
PubMed:
Effects of different encapsulation agents and drying process on stability of betalains extract.
PubMed:
Assessment of the physical, mechanical, and moisture-retention properties of pullulan-based ternary co-blended films.
PubMed:
Extraction of DNA from orange juice, and detection of bacterium Candidatus Liberibacter asiaticus by real-time PCR.
PubMed:
The effect of fat replacers on batter and cake properties.
PubMed:
Enzyme inactivation in food processing using high pressure carbon dioxide technology.
PubMed:
Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed.
PubMed:
On the formulation design and rheological evaluations of pectin-based functional gels.
PubMed:
Influence of cell integrity on textural properties of raw, high pressure, and thermally processed onions.
PubMed:
Purification and characterization of the exopolygalacturonase produced by Aspergillus giganteus in submerged cultures.
PubMed:
Effect of liberibacter infection (huanglongbing disease) of citrus on orange fruit physiology and fruit/fruit juice quality: chemical and physical analyses.
PubMed:
Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins.
PubMed:
Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.
PubMed:
Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice.
PubMed:
The microbiology of cocoa fermentation and its role in chocolate quality.
PubMed:
Influence of strawberry yogurt composition on aroma release.
PubMed:
The influence of gel strength on aroma release from pectin gels in a model mouth and in vivo, monitored with proton-transfer-reaction mass spectrometry.
PubMed:
Partition and release of 21 aroma compounds during storage of a pectin gel system.
PubMed:
Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization.
PubMed:
Factors affecting the perception of naturalness and flavor strength in citrus drinks.
PubMed:
Microbiological and biochemical characterization of cassava retting, a traditional lactic Acid fermentation for foo-foo (cassava flour) production.
PubMed:
Bulk laxative efficacy of a psyllium seed hydrocolloid and of a mixture of cellulose and pectin.