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VIVAPUR® Pectin LA-S20 VIS-YA

Sold by JRS Chemistry - J. Rettenmaier & Söhne GmbH + Co. KG
Function: Rheology Modifier, Coating Agent, Gelling Agent
Chemical Family: Pectins
Labeling Claims: Sustainable, Bio-based, Halal, Kosher, Natural, Naturally Derived
Physical Form: Powder, Solid
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JRS Hydrocolloids Brochure
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Technical Data Sheet
VIVAPUR® Pectin LA-S20 VIS-YA Technical Data Sheet
VIVAPUR® Pectin LA-S20 VIS-YA Technical Data Sheet
Technical Data Sheet

Knowde Enhanced TDS

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Identification & Functionality

Chemical Family
Chemical Name
Ingredient Name
Ingredient Origin
Natural Origin
CASE Ingredients Functions
Industrial Additives Functions
CAS No.
9000-69-5
Ingredients
Pectin
Food Additive Number
E 440, INS 440
EC No.
232-553-0
Technologies

VIVAPUR® Pectin LA-S20 VIS-YA Features & Benefits

Key Features
  • Natural
  • Versatile Gel Properties
  • Versatile Gel Activation

Applications & Uses

Properties

Physical Form
Appearance
Light Grey to Light Brown, Powder
Flavor
Almost Neutral
Odor
Almost Neutral
Typical Properties
ValueUnitsTest Method / Conditions
Viscosity (in 10 % solution)536 - 540mPas.s-
Physico-Chemical Properties
ValueUnitsTest Method / Conditions
pH Value (1 % Solution)4.0 - 5.0--
Acid Insoluble Ashmax. 2%-
Degree of Amidation20 - 24%-
Degree of Methoxylation21 - 26%-
Loss on Dryingmax. 12%-
Nitrogen Content**max. 2.5%-
Particle Size (Greater than 315 μm)max. 5%-
Polygalacturonic Acid (on the Anhydrous Basis)min. 65%-
Solvent Residues*max. 1%-
Sulphur dioxide Contentmax. 10mg/kg-
Total Insolublesmax. 3%-
Microbiological Values
ValueUnitsTest Method / Conditions
Total Plate Countmax. 1 x 102 cfu/g-
Yeasts and mouldsmax. 1 x 102 cfu/g-
Heavy Metals
ValueUnitsTest Method / Conditions
Arsenic Contentmax. 3mg/kg-
Cadmium Content max. 1 mg/kg-
Lead Contentmax. 2 mg/kg-
Mercury Contentmax. 1 mg/kg-
Note

*of methanol, ethanol and propane-2-ol, singly or in combination, on a volatile matter-free basis
**after washing with acid and ethanol

Regulatory & Compliance

Technical Details & Test Data

JRS Hydrocolloids – Versatile Newcomer Pectins

Versatile Newcomer Pectins

JRS Pectins are natural polymers extracted from the remains of fruit juice production. Because of their high pectin content and abundancy, JRS mostly uses citrus fruit peels.

Pectin chains are rather complex polymers based on a polygalacturonic acid backbone. They are classified according to their degree of methoxylation (DM) and other functional groups.

Pic. 1: LMC and HM gels.

Pic. 2: LMA Pectin Gel.

Generally, two major categories are differentiated. High methoxyl pectins (HM) with a DM higher 50 % and low methoxyl pectins (LM) with DM below 50 %. In the low methoxyl category again two types are distinguished. First, the conventional low methoxyl pectin (LMC), second, the low methoxylated and amidated pectin (LMA), where a proportion of the methyl esters is substituted with amide groups.

 

JRS Pectin Core Benefits

The core properties of HM and LM pectins are quite different, whereas both LM pectins, LMA and LMC, behave somewhat similar but offer fine tuning opportunities.

The types of HM pectins can act as versatile gelling agents without the need of higher valent ions. They form clear, firm and thermo-irreversible gels, where the setting time and temperature depend on the DM, leaving room for adjustments. Gelation conditions of HM pectins are in the pH range 2-3.8 and also need a soluble solids (SS) content of > 65 % sugar. Given these conditions, the gelation occurs after reaching the setting temperature and needs a certain setting time to finish, varying between rapid (< 2 min), medium rapid and slow set (> 5 min).

In the LM category, gelation of LMC and LMA depend on the addition of higher valent ions like Ca2+ . Additional conditions are a pH 2.6-7 as well as SS of 10-70 % sugar in the solution.

LMA pectins produce shear and thermal reversible gels, which are overall less susceptible to ion reactivity than LMC pectins. Upon higher valent ion addition, conventional low methoxyl pectins result in brittle, thermal irreversible gels.

Graph. 1 : Gel strength of LMA and LMC pectins depending on Ca-ions concentration.

Preparation

Dissolve with high shear energy, improved solubility in hot water 80-90 °C and/or dry blended with soluble solids.

Gelation Conditions

Gelation after addition of higher valent ions, e.g. Ca 2+

Storage & Handling

Shelf Life
Atleast 2 Years
Storage
  • Store at room temperature in dry conditions. In original and unopened bags, best before at least 2 years starting with production date
VIVAPUR® Pectin LA-S20 VIS-YA
JRS Chemistry - J. Rettenmaier & Söhne GmbH + Co. KG
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