Identification

Namepectin
CAS Number9000-69-5
FDA UNII47EQO8LE7H
Molecular Formulaunspecified
MDL NumberMFCD00081838

Regulatory

FDA/DG SANTE Petitions, Reviews, Notices184.1588
JECFA Food AdditivePectins
GSFA CodexPectins (440)
DG SANTE Food Additivespectin
DG SANTE Food Contact Materialspectin
FDA Mainterm (SATF)9000-69-5 ; PECTIN
FDA RegulationFDA 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

CosIngcosmetic data
Cosmetic Usesbinding agents

No sensory data available

Safety Information

Oral/Parenteral Toxicityoral-rat LDLo 30000 mg/kg
Dermal Toxicitysubcutaneous-mouse LD50 6400 mg/kg
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categorythickeners, gelling agents, stabalizers and emulsifiers
Recommendation for pectin usage levels up tonot for fragrance use.
Recommendation for pectin flavor usage levels up tonot for flavor use.

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Penta International Corporation

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Potential Uses

binding agents emulsion stabilisers viscosity controlling agents

Natural Occurrence

found in nature

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.