Pectin Manufacturers, with SDS GHS MSDS Sheet
Supplier, Manufacturer, Exporter of Pectin, Muby Chemicals of Mubychem Group, established in 1976, is the original manufacturers of Specialty Chemicals, Pharmaceutical Excipient, Fragrance Food & Flavor chemicals, Reagent Grade Chemicals, Shale Gas Fracturing Chemicals in India. Mubychem Group has several manufacturing facilities spread across Western India and world wide contacts and toll manufacturers. We are exporting globally to countries like USA, Canada, Europe, UAE, South Africa, Tanzania, Kenya, Egypt, Nigeria, Cameroon, Uganda, Turkey, Mexico, Brazil, Chile, Argentina, Dubai, Korea, Vietnam, Thailand, Malaysia, Indonesia, Australia, China, Germany, France, Italy, Portugal etc.
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Pectin: CAS Number: 9000-69-5, EINECS EC Number: 232-553-0, Molecular Formula: yy, Molecular Weight: yy, HS Code ---**
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Specifications, Safety Data Sheet, Manufacturing process details, Wholesale retail buy sell prices, Uses etc available on line in these pages for Pectin.
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SDS MSDS Sheet of Pectin Manufacturers
Pectin is a structural acidic heteropolysaccharide contained in the primary cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber. The main use for pectin is as a gelling agent, thickening agent and stabilizer in food. The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices. In the United States of America and in Europe, pectin is generally recognized as safe for human consumption. It has an E number of E440, subclassed as E440(i) and E440(ii).
Specifications of Pectin USP NF Grade:
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.
NOTE—Commercial pectin for the production of jellied food products is standardized to the convenient “150 jelly grade” by addition of dextrose or other sugars, and sometimes contains sodium citrate or other buffer salts. This monograph refers to the pure pectin to which no such additions have been made.
Packaging and storage: Preserve in tight containers.
Labeling: Label it to indicate whether it is of apple or of citrus origin.
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 Büchner 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.
Specifications of Pectins FCC Food Grade:
INS: 440 --- CAS: [9000-69-5]
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.
Labeling: Indicate the presence of sulfur dioxide if the residual concentration is greater than 10 mg/kg.
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%.
For Original Monographs of IP Indian Pharmacopoeia BP British Pharmacopoeia USP US Pharmacopoeia FCC Food Grade product, please check with the respective web-pages or books.
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Last 27 August, 2022
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Pectin SDS GHS, Safety Data Sheet
MSDS Sheet, Material Safety Data Sheet 11-Nov-20
Section 1: Chemical Product and Company Identification
Product Name & Other Names: Pectin.
CAS Number: 9000-69-5
EINECS EC Code: 232-553-0
Relevant uses and uses advised against (if any): Industrial Manufacturing.
Suppliers: As per letterhead.
Section 2: Hazards Identification
GHS, Globally Harmonized System Classification in accordance with 29 CFR 1910
Hazard Class and Category Code(s), Regulation (EC) No 1272/2008 (CLP)
Not a hazardous substance or mixture according to Regulation (EC) No. 1272/2008.
This substance is not classified as dangerous according to Directive 67/548/EEC.
Labeling Regulation as per GHS & EC 1272/2008 (CLP) & GHS
GHS Label Elements
Signal Word: None
Hazards not otherwise classified (HNOC):
May causes mild skin irritation.
May causes mild eye irritation.
P261: Avoid breathing dust/fume/gas/mist/vapors/spray.
P262: Do not get in eyes, on skin, or on clothing.
P281: Use personal protective equipment as required.
P302+P352 - IF ON SKIN: Wash with plenty of soap and water.
P303+P361+P353 - IF ON SKIN (or hair): Remove/Take off immediately all contaminated clothing. Rinse skin with water/shower.
P304 + P340 - IF INHALED: Remove victim to fresh air and keep at rest in a position comfortable for breathing.
P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
P337+313: If eye irritation persists get medical advice/attention.
Section 3: Composition and Information on Ingredients
Product Name & Other Names: Pectin.
CAS Number: 9000-69-5
EINECS EC Code: 232-553-0
Section 4: First Aid Measures
Always seek medical advice after the first aid treatment.
Skin: Rinse with water. Soap may be used. Seek Medical Aid.
Eyes: Wash eyes with plenty of water for at least 15 minutes, lifting lids occasionally. Seek Medical Aid.
Inhalation: Remove to fresh air. If not breathing, give artificial respiration. If breathing is difficult, give oxygen.
Ingestion: If swallowed, induce vomiting immediately after giving two glasses of water. Never give anything by mouth to an unconscious person.
Treatment: Treat symptomatically.
Section 5: Fire and Explosion Data
Products of Combustion: Oxides of carbon and toxic fumes.
Fire Fighting Media and Instructions: Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide. Wear self-contained breathing apparatus for firefighting if necessary.
General: Powdered material may form explosive dust-air mixtures.
Special Information: In the event of a fire, wear full protective clothing and NIOSH-approved self-contained breathing apparatus with full face piece operated in the pressure demand or other positive pressure mode. At high temperatures under fire conditions, it may produce toxic or irritating fumes. Fire-extinguishing work is done from the windward and the suitable fire-extinguishing method according to the surrounding situation is used. Uninvolved persons should evacuate to a safe place.
Section 6: Accidental Release Measures
Personal precautions, protective equipment and emergency procedures: Avoid breathing dust/fumes/gas/mist/vapors/spray. Use individual protective equipment (waterproof boots, suitable protective clothing, safety glasses, etc.). Restrict unprotected personnel from the area. Prevent any contact with hot surfaces. Do not approach facing the wind. Do not touch the spilled material.
Environmental precautions: Do not let the product enter drains, soil or water sources.
Methods and materials used for containment Cleanup procedures and Storage:
Small Spill: Use appropriate tools to put the spilled solid in a convenient waste disposal container. Finish cleaning by spreading water on the contaminated surface and dispose of according to legal requirements.
Large Spill: Contain spilled material. Do not inhale dust, vapors, mist, or gas. Avoid dust formation. Use a shovel to put the material into a convenient waste disposal container. Finish cleaning by spreading water on the contaminated surface and allow to evacuate as per law.
Section 7: Handling and Storage
Precautions for safe handling: Apply according to good manufacturing and industrial hygiene practices. Ensure proper ventilation. Wash thoroughly after handling. Do not drink, eat or smoke while handling. Avoid contact with skin, eyes and clothing. Minimize dust generation. Avoid breathing dust/fumes/gas/mist/vapors/spray. Avoid contact with eyes, skin, and clothing. Keep container tightly closed. Avoid ingestion and inhalation. Use individual protective equipment (waterproof boots, suitable protective clothing, safety glasses, etc.). Prevent any contact with hot surfaces.
Conditions for safe storage, including any incompatibilities: Store in cool, dry and ventilated area away from heat sources and protected from sunlight in tightly closed original container. Keep air contact to a minimum. Do not leave the material container open. Store protected from heat, sparks and ignition sources and incompatible materials. Avoid contact with skin and eyes. Avoid inhalation of dust/mist/vapor. Do not store with incompatible materials like oxidizing agents. Exposure to moisture may affect product quality.
Section 8: Exposure Controls/Personal Protection
Exposure Guidelines: This product does not contain any hazardous materials with occupational exposure limits established by the region-specific regulatory bodies.
Engineering Controls: Use process enclosures, local exhaust ventilation, or other engineering controls to keep airborne levels below recommended exposure limits. If user operations generate dust, fume or mist, use ventilation to keep exposure to airborne contaminants below the exposure limit.
Ventilation System: A system of local and/or general exhaust is recommended to keep employee exposures as low as possible. Local exhaust ventilation is generally preferred because it can control the emissions of the contaminant at its source, preventing dispersion of it into the general work area.
Personal Respirators (NIOSH Approved): For conditions of use where exposure to dust or mist is apparent and engineering controls are not feasible, a particulate respirator may be worn. For emergencies or instances where the exposure levels are not known, use a full-face positive-pressure, air-supplied respirator.
Skin Protection: Wear protective gloves and clean body-covering clothing.
Eye Protection: Use chemical safety goggles and/or full face shield where dusting or splashing of solutions is possible. Maintain eye wash fountain and quick-drench facilities in work area.
Other Control Measures: Maintain good housekeeping in work area. Dust deposits on floors and other surfaces may pick up moisture and cause the surfaces to become slippery and present safety hazards. Handle in accordance with good industrial hygiene and safety practice. Wash hands after handling.
Section 9: Physical and Chemical Properties
Physical state and appearance: White to light yellowish-brown solid.
Odor: Not available.
Odor threshold: Not available.
pH: Not available.
Relative density: Not available.
Melting point/freezing point: Not available.
Initial boiling point and boiling range: Not available.
Flash point: Not available.
Auto-ignition temperature: Not available.
Decomposition temperature: Not available.
Upper/lower flammability or explosive limits: Not available.
Vapor pressure: Not available.
Vapor density: Not available.
Evaporation rate: Not available.
Flammability (solid, gas): Not available.
Partition coefficient: n-octanol/water: Not available.
Solubility: Dissolves and swells in water.
Viscosity: Not available.
Section 10: Stability and Reactivity Data
Stability: It is stable in room temperature in closed containers under normal storage & handling.
Conditions of instability: Incompatible materials, Strong oxidizers. Exposure to moisture may affect product quality.
Incompatibility with various substances: Avoid high temperatures, sparks, open flames and moisture. Avoid contact with strong oxidizing agents. Avoid dust formation.
Polymerization: Will not occur.
Section 11: Toxicological Information
LD50 Oral - Rat: No data available.
Carcinogenic Effects: No component of this product present at levels greater than or equal to 0.1% is identified as probable, possible or confirmed human carcinogen by IARC, NTP, ACGIH, OSHA.
Reproductive toxicity: No data available.
Teratogenicity: No data available.
Developmental Effects: No data available.
Section 12: Ecological Information
Toxicity to fish: No data available.
BOD5 and COD: Not available.
Persistence and degradability: Not available. It is expected to degrade.
Mobility in soil: Likely to be mobile.
Results of PBT and vPvB assessment: Not available.
Section 13: Disposal Considerations
Waste Disposal: Waste must be disposed of in accordance with federal, state and local environmental control regulations.
Section 14: Transport Information
DOT USA, TDG Canada & ADR/RID Europe: Not dangerous goods
IMDG/IMO: Not dangerous goods
IATA: Not dangerous goods.
Section 15: Other Regulatory Information
USA Regulations:Section 16 - Additional Information
SARA 202: Not applicable
SARA 313: Not applicable
SARA 311/312 Hazard Categories: Not applicable
California Prop 65: California No Significant Risk Level: None of the chemicals in this product are listed.
Our company provides this MSDS sheet in good faith but makes no representation as to its comprehensiveness or accuracy. This SDS sheet is intended only as a guide to the appropriate precautionary handling of the material by a properly trained person using this product. The above information has been compiled from various sources and has the possibility of discrepancy and being out-dated information. Individuals receiving the information must exercise their independent judgment and do further search in determining its appropriateness for a particular purpose. In no case shall our company be liable to loss or damages by the product user.