Pectin USP NF FCC Food Grade Manufacturers

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Pectin USP NF FCC Food Grade Manufacturers

Anmol Chemicals is a manufacturer supplier exporter of Pectin and it offers materials as per IP BP EP Ph Eur USP NF JP FCC Food Grade as per the the latest monograph at best prices. Anmol Chemicals Group, established in 1976, is the pioneer manufacturer of Specialty Chemicals, Pharmaceutical Excipients, Some API, Food Chemicals in India. Anmol Chemicals Group has manufacturing facilities spread across Western India, representatives in Houston, Chicago USA and Dubai, UAE. We also have toll manufacturing units for processing chemicals in a few countries around the world. We make IP, BP, EP, USP, NF, Ph. Eur., JP, FCC or Food Grade, Analytical Reagent Grade, LR or Laboratory Reagent Grades and Pure Grades of various chemicals. All our items are analyzed to meet the required standards. We can supply the product in grams for your laboratory trial and in tons for your plant scale jobs.

We manufacture Bulk Drugs / API, Excipients, Pharmaceuticals (IP BP USP NF Ph Eur EP JP), Specialty Chemicals (Pure/Reagent), Mineral Fortifiers (FCC). Our manufacturing facility is FDA approved and GLP, cGMP, ISO9001, ISO14001, ISO/IEC 17025, ISO22000, FSSC 22000, ISO45001, FSSAI, Kosher, HALAL, COPP, WHO-GMP certified and Written Confirmation (WC) is available. Solid materials can be customized for particle size, shape, and bulk density. We observe WHO Good Manufacturing Practices and Good Laboratory Practices. We are a government-recognized STAR Export House and "Authorised Economic Operator (AEO)" per Indian Customs.

Synonyms: Pectin
CAS Number: 9000-69-5, EINECS EC Number: 232-553-0, FEMA: ----,

Pectin is used as a gelling agent, thickening agent and stabilizer in food. The classical application is giving the jelly-like consistency to jams or marmalades. It has an E number of E440, subclassed as E440(i) and E440(ii).

Pectin is a purified carbohydrate product obtained from the dilute acid extract of the inner portion of the rind of citrus fruits or from apple pomace. It consists chiefly of partially methoxylated polygalacturonic acids. Pectin yields not less than 6.7 percent of methoxy groups (–OCH3) and not less than 74.0 percent of galacturonic acid (C6H10O7), calculated on the dried basis.

Packaging and storage: Preserve in tight containers.
Identification:
A: Heat 1 g with 9 mL of water on a steam bath until a solution is formed, replacing water lost by evaporation: it forms a stiff gel on cooling.
B: To a solution (1 in 100) add an equal volume of alcohol: a translucent, gelatinous precipitate is formed (distinction from most gums).
C: To 5 mL of a solution (1 in 100) add 1 mL of 2 N sodium hydroxide, and allow to stand at room temperature for 15 minutes: a gel or semigel forms (distinction from tragacanth).
D: Acidify the gel from the preceding test with 3 N hydrochloric acid, and shake: a voluminous, colorless, gelatinous precipitate forms, which upon boiling becomes white and flocculent (pectic acid).

Microbial limits: It meets the requirements of the test for absence of Salmonella species.
Loss on drying: Dry it at 105 for 3 hours: it loses not more than 10.0% of its weight.
Arsenic: 3 ppm.
Lead: Add 2.0 g of Pectin to 20 mL of nitric acid in a 250-mL conical flask, mix, and heat the contents carefully until the Pectin is dissolved. Continue the heating until the volume is reduced to about 7 mL. Cool rapidly to room temperature, transfer to a 100-mL volumetric flask, and dilute with water to volume. A 50.0-mL portion of this solution contains not more than 5 microg of lead (corresponding to not more than 0.0005% of Pb) when tested according to the limit test for Lead 251, 15 mL of ammonium citrate solution, 3 mL of potassium cyanide solution, and 500 microL of hydroxylamine hydrochloride solution being used. After the first dithizone extractions, wash the combined chloroform layers with 5 mL of water, discarding the water layer and continuing in the usual manner by extracting with 20 mL of dilute nitric acid (1 in 100).
Sugars and organic acids: Place 1 g in a 500-mL flask, moisten it with 3 to 5 mL of alcohol, pour in rapidly 100 mL of water, shake, and allow to stand until solution is complete. To this solution add 100 mL of alcohol containing 0.3 mL of hydrochloric acid, mix, and filter rapidly. Measure 25 mL of the filtrate into a tared dish, evaporate the liquid on a steam bath and dry the residue in a vacuum oven at 50 for 2 hours: the weight of the residue does not exceed 20 mg.
Assay for methoxy groups: Transfer 5.00 g of Pectin to a suitable beaker and stir for 10 minutes with a mixture of 5 mL of hydrochloric acid and 100 mL of 60 percent alcohol. Transfer to a sintered-glass filter (30- to 60-mL crucible or Buchner type, coarse), and wash with six 15-mL portions of the hydrochloric acid—60 percent alcohol mixture, followed by 60 percent alcohol until the filtrate is free from chlorides. Finally wash with 20 mL of alcohol, dry for 1 hour at 105 , cool, and weigh. Transfer exactly one-tenth of the total net weight of the dried sample (representing 500 mg of the original unwashed sample) to a 250-mL conical flask and moisten with 2 mL of alcohol. Add 100 mL of carbon dioxide-free water, insert the stopper, and swirl occasionally until the Pectin is completely dissolved. Add 5 drops of phenolphthalein, titrate with 0.5 N sodium hydroxide, and record the results as the initial titer. Add 20.0 mL of 0.5 N sodium hydroxide, insert the stopper, shake vigorously, and allow to stand for 15 minutes. Add 20.0 mL of 0.5 N hydrochloric acid and shake until the pink color disappears. Add phenolphthalein and titrate with 0.5 N sodium hydroxide to a faint pink color that persists after vigorous shaking: record this value as the saponification titer. Each mL of 0.5 N sodium hydroxide used in the saponification titer is equivalent to 15.52 mg of –OCH3.
Assay for galacturonic acid: Each mL of 0.5 N sodium hydroxide used in the total titration (the initial titer added to the saponification titer) in the Assay for methoxy groups is equivalent to 97.07 mg of C6H10O7.

DESCRIPTION
Pectins occur as a white, yellow, light gray, or light brown powder. They consist mainly of the partial methyl esters of polygalacturonic acid and their sodium, potassium, calcium, and ammonium salts. They are obtained by extraction in an aqueous medium of appropriate edible plant material, usually citrus fruits or apples. No organic precipitants shall be used other than methanol, ethanol, and isopropanol. In some types of Pectins, a portion of the methyl esters may have been converted to primary amides by treatment with ammonia under alkaline conditions. Pectins dissolve in water, forming an opalescent, colloidal dispersion. They are practically insoluble in ethanol. The commercial product is normally diluted with sugars for standardization purposes. In addition to sugars, Pectins may be mixed with suitable food-grade salts required for pH control and desirable setting characteristics.
Note: The following Requirements and Tests apply to the Pectins as supplied, whether standardized or not, except for specifications covering amide substitution and the weight percent of total galacturonic acid in the Pectin component, in which cases the test procedures include provisions for removing the sugars and soluble salts before analysis of the Pectin component.
Function: Gelling agent; thickener; stabilizer.

REQUIREMENTS
Labeling: Indicate the presence of sulfur dioxide if the residual concentration is greater than 10 mg/kg.
Identification:
Sample Preparation: Add 0.05 g of sample into a 100-mL volumetric flask and moisten with pure 2-propanol. Add 50 mL of water and mix with a magnetic stirrer. Using 0.5 M sodium hydroxide, adjust the pH to 12, stop the stirrer and leave the solution undisturbed and at room temperature for 15 min. Reduce the pH to 7.0 with 0.5 M hydrochloric acid. Dilute to 100.0 mL with water.
Tris Buffer Solution: Dissolve 6055 g of Tris(Hydroxylmethyl) aminomethane and 0.147 g of calcium chloride dihydrate in 1 L of water. Adjust the pH to 7.0 with 1M hydrochloric acid.
Enzyme Solution: Mix pectate lyase with Tris Buffer Solution to achieve a 1:100 solution.
Procedure: Set out three quartz cuvettes suitable for use with a UV spectrophotometer. For each of the following solutions, shake the contents of each cuvette well and, using the spectrophotometer, measure the absorbance at 235 nm at 0 and 10 min.
Mix 0.5 mL of Tris Buffer Solution, 1.0 mL of Sample Preparation, and 1.0 mL of water in a quartz cuvette to prepare the Sample Blank. Mix 0.5 mL of Tris Buffer Solution, 1.5 mL of water, and 0.5 mL of Enzyme Solution in a second quartz cuvette to prepare the Enzyme Blank. Mix 0.5 mL of Tris Buffer Solution, 1.0 mL of Sample Preparation, 0.5 mL of water, and 0.5 mL of Enzyme Solution in a third quartz cuvette to prepare the Sample Solution. Shake the solutions and measure at 235 nm immediately (time 0) and 10 min after adding the Enzyme Solution.
Calculation: Calculate the corrected absorbance at 0 and 10 min (A0 and A10, respectively) using the absorbance values measured for each solution and time and the following equations:
A0 = Sample − (enzyme blank + sample blank),
A10 = Sample − (enzyme blank + sample blank).
Calculate the amount of unsaturated product (U) produced as follows:
U = (A10 − A0)/(4600 × I),
in which I is the thickness, in centimeters, of the sample.
Report the value of U as U × 100000 . For Pectins, the value of U is greater than 0.5. Other gums show essentially no change.

Ash (acid-insoluble): Not more than 1.0%.
Degree of Amide Substitution in the Pectin Component: Not more than 25% of total carboxylic groups.
Lead: Not more than 5 mg/kg.
Loss on Drying: Not more than 12.0%.
Methanol, Ethanol, and Isopropanol: Not more than 1.0% total.
Sodium Methyl Sulfate: Not more than 0.1%.
Sulfur Dioxide: Not more than 0.005%.
Total Galacturonic Acid in the Pectin Component: Not less than 65.0%, calculated on the ash-free, dried basis.
Total Insoluble Substances: Not more than 3.0%.

Keywords: Pectin IP BP Ph Eur EP USP Analytical Reagent FCC Food Grade CAS Number 9000-69-5 Manufacturer Supplier Exporter Monograph Uses Chemical Molecular Formula Weight.

ANMOL CHEMICALS
Now maturing as Anmol Chemicals Private Limited
Representatives in Houston, Chicago and New York, USA
TEL: (OFF) +91 22 23726950, +91 22 23774610, +91 22 23723564
Taloja Navi Mumbai, INDIA

Exporters to USA, Canada, UAE, Kuwait, Qatar, Gautemala, Tunisia, Europe, South Africa, Bangladesh, Sri Lanka, Tanzania, Kenya, Egypt, Iraq, Turkey, Israel, Vietnam, Nigeria, Uganda, Brazil, Chile, Argentina, Dubai, UAE, Saudi Arabia, Cameroon, Mexico, Brazil, Chile, Argentina, Korea, Thailand, Malaysia, Indonesia, Jakarta, Australia, China, Germany, France, etc.

Representatives in New York, Houston - Texas, Chicago - Illinois, Los Angeles.

All products are Sold for Industrial and Laboratory Use only. No other use is permitted.