Pectin small classroom
How to choose high fat pectin and low fat pectin Pectin can be divided into high-fat pectin and low-fat pectin according to the degree of esterification. Generally, the esterification degree of high-fat pectin is 65%-70%, and low-fat pectin is 25%-35%. Which products should use high-fat pectin, and which products use low-fat pectin? Please listen to Chuanglian's edible rubber net.
EU again evaluates the safety of pectin and amidated pectin as food additives According to the European Food Safety Authority (EFSA), at the request of the European Commission, on 6 July, the European Food Safety Authority again assessed the safety of pectin and amidated pectin as food additives and issued comments. According to the analysis of the EU expert group, pectin (E 440i) and amidated pectin (E 440ii) have certain safety as additives for common foods. There is no safety hazard to the human body under the current scope of use and usage. Daily Allowable Intake (ADI). Some original reports are as follows: Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient sources added to Food (ANS) was asked to deliver a scientific opinion on the re-evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives. An acceptable daily intake (ADI) 'not specified' was allocated by the Scientific Committee for Food (SCF) for E 440i and E 440ii. Pectin and amidated pectin would not be absorbed intact, but extensively fermented by intestinal microbiota in animals and humans; products formed from pectins in the gastrointestinal tract are similar to manufactured pectin-derived acidic oligosaccharides (pAOS)。