The Specialists for Pectin - Herbstreith & Fox

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Regulations for Purity Requirements of Pectins. EU EU FAO/WHO FDA/FCC USP International E440(i) E440(ii) JECFA Pectins Pectin Specification Pectin amidatedPectin Pectins 1. Loss on drying max. 12% max. 12% max. 12% max. 12.0% max. 10.0% 2. Acid-insoluble ash (in approx. 3 N HCI) max. 1% max. 1% max. 1% max. 1.0% – 3. Total insolubles max. 3 % max 3 % max. 3% max. 3.0% – 4. Sodium methyl sulfate – – – max. 0.1% – 5. Free methyl-, ethyl- or max. 1% max. 1% max. 1% max. 1.0% max. 1% isopropyl alcohol on the anhydrous basis 6. Sulphur dioxide max. 50 ppm max. 50 ppm max. 50 ppm max. 50 ppm max. 50 ppm on the anhydrous basis 7. Nitrogen content (pectins) max. 1.0% – max. 2.5% – – (after washing with acid and ethanol) 8. Nitrogen content (amidated pectins) – max. 2.5% max. 2.5% – – (after washing with acid and ethanol) 9. Galacturonic acid min. 65% min. 65% min. 65% min. 65.0% min. 74.0% (on the ash-free and anhydrous basis) 10. Degree of amidation (amidated pectin) – max. 25% max. 25% max. 25% – 11. Sugar and organic acids – – – – max. 16% 12. Arsenic max. 3 ppm max. 3 ppm – – max. 3 ppm 13. Lead max. 5 ppm max. 5 ppm max. 5 ppm max. 5 ppm max. 5 ppm 14. Cadmium max. 1 ppm max. 1 ppm – – – 15. Mercury max. 1 ppm max. 1 ppm – – – 16. Total aerobic microbial count – – – – max. 1,000 CFU/g Yeasts and molds – – – – max. 100 CFU/g 17. Pathogenous germs according to general food regulations 18. Pesticides according to general food regulations – = no specifications USP = United States Pharmacopeia 12 EU = European Union FAO/WHO = Food & Agriculture Organisation/World Health Org. JECFA = Joint Expert Commitee on Food Additives FDA = Food and Drug Administration FCC = Food Chemical Codex as of 03/2012
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Page 1 and 2: The Specialists for Pectin
Page 3 and 4: The Specialists for Pectin - A Prod
Page 5 and 6: Natural Food Addi tives are absolut
Page 7 and 8: Aside from Clas sic Pec tins, we al
Page 9 and 10: Standardized pectin quality guarant
Page 11: Certified Product Quality. The re l
Page 15 and 16: Gelling Mechanism of High and Low E
Page 17 and 18: Solubility/Dispersibility and Incor
Page 19 and 20: Com bi Pec tins: Com bi Pec tins wi
Page 21 and 22: Jams, Marmalades, Jellies and Fruit
Page 23 and 24: 2. Jams, Marmalades, Jellies and Fr
Page 25 and 26: Baked Products 1. Baking Stable Fru
Page 27 and 28: Confectionery Articles Fruit Jellie
Page 29 and 30: Dairy Products 1. Fruit Preparation
Page 31 and 32: Delicatessen H&F Pectins and their
Page 33 and 34: Pharmaceuticals, Cosmetics and Non-
Page 35: Corporate Group Herbstreith & Fox K

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