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Pectin is a plant of an acidic polysaccharide, Pectin is usually white to pale yellow powder, slightly sour, with a water-soluble, Pectin widely used in food, pharmaceutical, cosmetic and textile industries.
Pectin on food as thickener, gelling agent, stabilizer, suspending agent, emulsifier, flavor synergist, Pectin can be used for cosmetics, to protect the skin against UV radiation, cure wounds, Pectin for beauty have kept a certain role. Pectin on food for jam, jelly, popsicle, ice cream, yogurt, lactic acid, fruit juice. Pectin used in bread baking on the increase in volume and reduce the amount of flour to use, Pectin can extend shelf life.
Pectin E440 is widely used as food additive and ingredients,Pectin E440 is a kind of Thickeners used as food additive, food ingredient.

http://www.chinafooding.com/Pectin

Commercial pectin is available both in dry powder (white, or light yellow) and liquid. They have the same function to gel a jam or jelly, but not interchangeable and the cooking method for forming gel is different, especially the order of adding sugar.

Liquid pectin can be added after the boiling of sugar and fruit or juice, while sugar is not added until powdered pectin is dissolved and cooked with fruit or juice for some minutes.

Conclusion
Now you may have a knowledge of the thickener & gelling agent – pectin (E440), from the following aspects:

Two main fruit sources: apple pomace and citrus peel.
Three types pectin: HMP, LMP and LAMP categorized by the degree of esterification (DE)
Manufacturing processes: acid extract, follows ethanol precipitation.
Food uses: jams, jellies, ice cream, confectionery and yogurt.
Heath benefits as dietary fiber
Safety
FAQs: is it vegan, gluten free, liquid vs dry pectin.
What kinds of food labels have you found this ingredient in? Or if you have any questions or remarks about this additive, feel free to let me know in the comments.

http://www.chinafooding.com/Pectin

1)Edible gelatin
Carnivorous, jelly, candy, milk powder, fruit milk, sausage, salad, pudding, ham, bean vermicelli,Ice cream, cake, drinks clarification, instant noodles, bio-pharmaceuticals, health food, yolk juice, beer clarifier, cheese, dairy,vitamin nutrition base, etc.
2)Technical gelatin
Coating and Sizing,Paper Manufacture,Printing Processes,Protective Colloidal Applications,Matches,Coated Abrasives,Adhesives,etc.
3)Pharmaceutical gelatin
Empty soft and hard capsules
If you are interested in our gelatin,pls don hesitate to contact us freely any time!

http://www.chinafooding.com/Gelatin

It does not occur free in nature and produced by chemical or enzymatic process.

Conclusion
Now you may have a knowledge of the multifunctional food additive – Gelatin, from the following aspects:

Common sources: the skins and bones of pig, beef and fish.
Manufacturing process: treat with acid or alkaline, then cooked with hot water.
Composition: almost pure protein.
Types: powder, granular and sheets; with the same function but different use method.
Difference with collagen and hydrolyzed gelatin.
Uses: soft and hard capsules, vitamin coating, gummies, marshmallows, desserts, jello, yogurts, ice cream, beer, and etc
FAQs: is it halal, kosher, vegan, compare with pectin and agar agar, and etc.
What kinds of food labels have you found this ingredient in? Let me know in the comments.

http://www.chinafooding.com/Gelatin

Sodium Benzoate, also known as benzoic acid, it is also known as Sodium Benzoate sodium benzoin. E211 is insoluble in water at room temperature in air (especially the hot air) in the micro-volatile, hygroscopic, about room temperature 0.34g/100ml; but soluble in hot water; soluble in ethanol, chloroform and non-volatile oil. In the use of multi-use Sodium Benzoate; acid and E211 and corrosion resistance traits are similar. E211 mostly white granules, odorless or slight benzoin smell, taste sweet, with convergence; soluble in water (room temperature) 53.0g/100ml around, PH of 8 or so; E211 is the acid preservatives in the alkaline medium no bactericidal, antibacterial; Sodium Benzoate corrosion is the best PH 2.5-4.0, when the 5% solution PH5.0 bactericidal effect is not very good. E211 lipophilic large, easy to penetrate the cell membrane into the cell body, interference with membrane permeability, Sodium Benzoate can inhibit the absorption of amino acids the cell membrane; into cells in vivo acidification of intracellular ionized alkaline reserve, and inhibit cell respiration enzyme activity, to prevent condensation of acetyl coenzyme A, Sodium Benzoate to play the purpose of food preservation.

http://www.chinafooding.com/Sodium_Benzoate