Product application
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Beverage -
Dairy product -
Jam, dairy products -
Candy, dairy products -
Medicine, health food
Anhui fruit pectin YNCP 103
Enhance fruit feeling, refreshing taste, promote fragrance release
Anhui fruit pectin YNCP 104
Suspended pulp, good stability, fresh taste, cold water soluble.
Anhui fruit pectin YNCP 104A
Improve product viscosity and effectively prevent water precipitation
Anhui fruit pectin YNCP 104B
Improve the surface gloss of the product, giving it a higher viscosity and creaminess.
Anhui fruit pectin YNCP 104C
Stable protein, smooth taste, suitable for PH range 3.6-4.2
Anhui fruit pectin YNCP 105
Higher stability index, thicker and creamy taste.
Anhui fruit pectin YNCP 105A
The palate is soft, full and creamy.
Anhui fruit pectin YNCP 105C
Excellent stable protein, thin, light taste.
Anhui fruit pectin YNCP 201
Calcium ion tolerance is strong, suitable for all kinds of fruits.
Anhui fruit pectin YNCP 201A
Through the CTE transmission effect, the texture of the fruit was improved, and the viscosity of the yogurt itself was significantly increased.
Anhui fruit pectin YNCP 103B
Improve jam viscosity while stabilizing protein in juice milk.
Anhui pectin YNCP 202
Good spreadability, soft texture, can be used in extrusion jam.
Anhui fruit pectin YNCP 202A
Calcium ion tolerance is strong, prevent from water.
Anhui fruit pectin YNCP 101
Slow setting type, homogeneous texture.
Anhui fruit pectin YNCP 102
Slow setting type, can suspend stable large fruit grains.
Anhui fruit pectin YNCP 301
Pharmaceutical intermediates, pharmaceutical excipients.
Anhui fruit pectin YNCP 401
Homogeneous polysaccharide, molecular weight of about 21000~66000Mr.
