Enhanced TDS
Identification & Functionality
- Food Additive Number
- E 407, INS 407
- Ingredient Name
- Product Code
- MITM12123
- Raw Material Origin
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
- Labeling Claims
- Gelling Information
Gelling occurs when the solution becomes cold. In an acid medium the gel strength degradation increases with the temperature and the heating time. It is stable in a neutral or alkali medium.
Applications & Uses
- Food & Nutrition Applications
- Markets
- Applications
- Product Applications
CEAMBLOOM 3243 is specially developed for the production of confectionery products such as gummy candies.
Preparation: Pour the powder (blended previously with other dry ingredients) over the water, while it is quickly stirred. Keep stirring until dispersion. Heat it up until complete dissolution (70 – 80°C). Do not pour the liquid over the powder.
Properties
- Physical Form
- Soluble In
Regulatory & Compliance
Packaging & Availability
- Packaging Type
Principal Information
- Group Principal Number
- S002088
- Principal
Storage & Handling
- Storage Conditions
Minimum of 24 months when stored cool and dry in unopened bags.
Other
- ADR/RID/ADN Proper Shipping Name
- Not Applicable
- ADR/RID/ADN UN Number
- Not Applicable
- Appearance
- Clear beige powder
- Color (SDS)
- Beige
- IATA/ICAO Proper Shipping Name
- Not Applicable
- IATA/ICAO UN Number
- Not Applicable
- IMO/IMDG Proper Shipping Name
- Not Applicable
- IMO/IMDG UN Number
- Not Applicable
- Item Number
- Odor
- Odorless
- Odor (SDS)
- Inodorous
- Other Hazards
- In normal conditions of use, the product do not have any negative effect for health and Environment, There is not available information regarding product´s PBT and mPmB.
- Taste
- Tasteless
- USA/DOT Proper Shipping Name
- Not Applicable
- USA/DOT UN Number
- Not Applicable
- Chemical Properties
Value Units Test Method / Conditions pH 8.0-11.0 - at 20°C, 1% solution - Microbial Properties
Value Units Test Method / Conditions Aerobic Plate Count max. 5000.0 CFU/g CFU/g Yeast & Mold Count max. 300.0 CFU/g CFU/g - Shelf Life & Stability
Value Units Test Method / Conditions Shelf Life 24.0 mo mo - Physical Properties
Value Units Test Method / Conditions Gel Strength 145.0-195.0 gm gm Internal Method at 10°C, 4g/200g water / 1.5g NaCl, Bloom Moisture Content max. 12.0 % % Sieve Fractionation (Through) 98.0 % % -250 Μm Viscosity max. 45.0 cPs cPs Internal Method at 75°C, 1.5% Solution - Nutritional Properties
Value Units Test Method / Conditions Ash Nutrient Value 19.62 g/100g g/100g Calcium Nutrient Value 0.21 g/100g g/100g Carbohydrate Nutrient Value 11.98 g/100g g/100g Carbohydrate Nutrient Value 11.57 g/100g g/100g including Added Sugars Energy (Calories) 150.7 kcal/100 g kcal/100 g Fat Nutrient Value 1.26 g/100g g/100g Insoluble Fiber Nutrient Value 0.89 g/100g g/100g Moisture Nutrient Value 8.85 g/100g g/100g Potassium Nutrient Value 8.68 g/100g g/100g Protein Nutrient Value 0.25 g/100g g/100g Sodium Nutrient Value 0.54 g/100g g/100g Soluble Fiber Nutrient Value 44.3 g/100g g/100g Sugar Nutrient Value 11.66 g/100g g/100g Vegetable Proteins Nutrient Value 0.25 g/100g g/100g - Application Information
Value Units Test Method / Conditions Dosage (Use Level) 1.3-1.8 % % - SDS Physical and Chemical Properties
Value Units Test Method / Conditions Apparent Density (SDS) 700.0 kg/m³ kg/m³ pH (SDS) 8.0-11.0 -