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for use with Total Dietary Fiber Control Kit, TDF-C10

CAS Number:
EC Number:
MDL number:


lyophilized powder

Quality Level


for use with Total Dietary Fiber Control Kit, TDF-C10


photometry: suitable


food and beverages
general analytical

storage temp.


General description

Pectin is a major component of primary cell walls of all land plants. It encompasses a range of galacturonic acid-rich polysaccharides, and finds applications in food, pharmaceuticals and other industries.


1 g in poly bottle


Internal control for use with the Total Dietary Fiber Assay Kit.

Storage Class Code

13 - Non Combustible Solids



Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificate of Analysis

Enter Lot Number to search for Certificate of Analysis (COA).

Certificate of Origin

Enter Lot Number to search for Certificate of Origin (COO).

Pectin: cell biology and prospects for functional analysis.
Willats TGW, et al.
Plant Molecular Biology, 47(1-2), 9-27 (2001)
Chemistry and uses of pectin - A review
Thakur RB, et al.
Critical Reviews in Food Science and Nutrition, 37(1), 47-73 (1997)
J Jiang et al.
Plant biology (Stuttgart, Germany), 15(2), 249-263 (2012-12-21)
Pollen grains are surrounded by a sculpted wall, which protects male gametophytes from various environmental stresses and microbial attacks, and also facilitates pollination. Pollen wall development requires lipid and polysaccharide metabolism, and some key genes and proteins that participate in
Agnieszka Wikiera et al.
Postepy biochemii, 59(1), 89-94 (2013-07-05)
Pectin represents a very complex, heterogeneous family of plant cell wall polysaccharides that play a significant role in plant growth, morphology, development, and plant defense and also serves as a gelling and stabilizing polymer in diverse food and specialty products
M Buchweitz et al.
Food chemistry, 138(2-3), 2026-2035 (2013-02-16)
The formation of blue coloured ferric anthocyanin chelates and their colour stability during storage and thermal treatment were monitored in a pH range relevant to food (3.6-5.0). Liquid model systems were composed of different types of Citrus pectins, juices (J)

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