GENERAL INFORMATION ABOUT PECTIN SUBSTANCES. Pectin substances are natural components of plants and their fruits. They occur in plants in connection with cellulose and such substances are called protopectin. Protopectin is the binder of cell walls. Especially large amounts of pectin substances are present in fruit such as: currant, gooseberry, citrus fruits and apples. Pectin is a preparation obtained in industrial conditions, containing pectin substances isolated from plant material and soluble in water. Those preparations are used as food and medicine additives and they have the ability to make gels in proper conditions. Raw material for our pectin is dried apple pomace, containing 8-12 % pectin substances, and dried lemon peel, containing 18-25 % pectin substances, from where they are extracted by diluted acid solution and subsequently precipitated by alcohol, purified, dried and crumbled. Being the substance of plant origin, it is the best gelling agent for jams and fruit jellies production. Being the naturally compound of fruit, it makes products manufactured with its addition retain fully organoleptic characteristics Pectin classification According to the current regulations pectin is divided to: Pectins (E440i) amidated pectins (E440ii) Depending on the applied raw material the following pectins can be distinguished: Apple pectins* Citrus-apple pectins* Citrus pectins Depending on degree of esterification (DE) they are divided into : High esterificated pectins (DE above 50 %) Low esterificated pectins (DE below 50 %) The FAO/WHO Joint Experts Committee qualified pectin as food additive without the necessity of its consumption limitation. The purity of our pectins meets the requirements of the Order of the Health Minister from 23.04.2004 concerning specifications, purity criteria, requirements at sampling and analytical methods used in official controls of food for determining of parameters typical for allowed additional substances and aiming substances and for determination of impurities contents as far as requirements of FAO, FCC and EEC. Requirements of pectin purity according to standards ZN01/2005 and ZN02/2005 Requirements FAO FCC EEC Company standard ZN-01/2005 ZN-02/2005 Loss on drying max 12% max 12% max 12% max 12% Ash, insoluble max 1% max 1% max 1% max 1% Ash, total - max 10% - max 10% Sulphur dioxide max 50mg/kg - max 50mg/kg - Sodium-methyl sulphate - max 0,1% - - methanol, ethanol and isopropanol contents max 1% - max 1% max 1% Nitrogen contents in pectin max 0,5% - max 0,5% max 0,5% Nitrogen contents in amidated pectin max 2,5% - max 2,5% max 2,5% Galacturon acid contents in pectin dry substance min 65% - min 65% min 65% Degree of amidation, % of acid groups occurring in the form of amide max 25% max 40% max 25% max 25% Degree of esterification, % of acid groups occurring as methyl ester, for high esterificated pectins - min 50% - min 50% Degree of esterification, % of acid groups occurring as methyl ester, for low esterificated pectins - max 50% - max 50% Noxious metals contents    Arsenic, ppm    Lead, ppm    Copper, ppm    Zinc, ppm    copper + zinc, ppm heavy metals as lead, ppm    cadmium, ppm    mercury, ppm max. 3 max. 10 max. 50 max. 25 - - - - max. 3 max. 10 - - - max. 40 - - max. 3 max. 10 - max. 25 max. 50 - - - max. 3 max. 5 - - - max. 20 max. 1 max. 1

* - production for the order