cirtus pectin apple pectin

Description

HM (high *-hydroxy) refers to the esterification degree (DE) than *0% of pectin, according to their types and functions characteristic, and can be widely used in acid beverage, fruit juice and solids are more than *5% of the high sugar jams and jellies, gel candy, medical care, etc. LM pectins are composed of less than *0% of esterified galacturonic acid units. DE typically ranges from *0% to *8%. according to its product types and features, are widely used in low-sugar jam, dairy products, baked goods, mirror pectin and yogurt fruit companion, etc.