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Ireland
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Pectin (from citrus) USP
 
Pectin (from citrus) USP

 

  • Environmentally Preferable:

 

 

  • Degree of Esterification:
    55.0 - 65.0%
  • Galacturonic Acid (C₆H₁₀O₇):
    74.0 % min.
  • Methoxy Groups:
    6.7 % min.
  • Sulfur Dioxide (SO₂):
    max. 50 ppm
  • Arsenic (As):
    max. 3 ppm

 

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