CEAMPECTIN ESS 4400

CEAMPECTIN ESS 4400 is based on a high ester pectn, extracted from selected high quality citrus peel and standardized to obtain an uniform performance.

Principal: CEAMSA

Ingredient Name: Pectin

Labeling Claims: Adulterant-free, Aflatoxin-free, Allergen-free, Animal Products-free, Bovine Spongiform Encephalopathy (BSE)-free, CMR Substances-free, Celery-free, Cocoa-free, Contamination-free, Coriander-free, Corn-free, Cross Contamination-free, Dairy-free, Doping Substances-free, Egg-free, Ethanol-free, Fish-free, Foreign Matter-free, Gelatin-free, Genetically Modified Organism (GMO)-free, Glutamate-free, Gluten-free, Glycol Ether-free, Halal, Hydrogenated Oil-free, Irradiation-free, Kosher, Lacto-Ovo-Vegetarian, Lactose-free, Legumes-free, Lupin-free, Methanol-free, Milk-free, Mollusk-free, Mustard-free, Nanomaterials-free, Naturally Derived, Non-Genetically Modified Organism (GMO), Not Tested on Animals, Nut-free, Odor-free, Organic, Palm Oil-free, Partially Hydrogenated Oil (PHO)-free, Peanut-free, Per & Polyfluoroalkyl Substances (PFAS)-free, Pesticide-free, Phthalates-free, Plant-Based, Plastic-free, Sesame-free, Sewage Sludge-free, Shellfish-Free, Soy-free, TSE-free, Vegan, Vegetarian, Wheat-free

Physical Form: Powder

Features: Cold Water Dispersible, Fast Gelation Properties, Good Gelling Properties, Good Transparency, Heat Stability, High Quality, Improves Flavor Release, Neutral Taste, Non-Tacky, Odorless, Ovo-Lacto Vegetarian Suitable, Reduced Stickiness, Suitable for Celiacs, Suitable for Vegans, Suitable for Vegetarian Foods, Suitable for lactose intolerance, Tasteless

End Uses: Candies, Gummies

Enhanced TDS

Identification & Functionality

Country of Origin
Food Additive Number
E 440, INS 440
Ingredient Name
Product Code
MITM13710
Raw Material Origin
Technologies
Product Families

Features & Benefits

Applications & Uses

Food & Nutrition Applications
Markets
Applications
Product Applications
  • CEAMPECTIN ESS 4400 is specially developed for the production of confectionery products such as gummy candies.
  • CEAMPECTIN ESS 4400 sets in presence of acid and high soluble solids.
Processing Information

Pour the powder over the water, while it is quickly stirred. Keep stirring until dispersion. Heat up until complete dissoluton (70 – 80°C). Do not pour the liquid over the powder. It is recommended to premix the pectin with 5-10 parts of sugar before adding and dissolve the pectin in the water phase.

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 original bags (max. 25°C, 60% RH).
  • Functonality guarantee date is 1 year from date of manufacture when stored in cool and dry conditons in unopened original bags

Other

Appearance
Clear beige powder
Color (SDS)
Beige
Item Number
Odor
Odorless
Odor (SDS)
Odorless
Taste
Tasteless
Temperature Control
No
USA/DOT UN Number
Not Applicable
Application Information
ValueUnitsTest Method / Conditions
Dosage (Use Level)1.0-2.5%
Chemical Properties
ValueUnitsTest Method / Conditions
Degree of Esterification58.0-62.0-
pH3.0-3.6-pectin pH / viscosity pH
Material Composition
ValueUnitsTest Method / Conditions
Arsenic Contentmax. 3.0ppm
Cadmium Contentmax. 1.0ppm
Lead Contentmax. 5.0ppm
Mercury Contentmax. 1.0ppm
Total Heavy Metals Contentmax. 20.0ppm
Microbial Properties
ValueUnitsTest Method / Conditions
Aerobic Plate Countmax. 5000.0CFU/g
Escherichia Coli Count0.0CFU/g
Salmonella Count0.0CFU/g
Yeast & Mold Countmax. 300.0CFU/g
Nutritional Properties
ValueUnitsTest Method / Conditions
Added Sugar Nutrient Value0.0g/100g
Calcium Nutrient Value0.07g/100g
Carbohydrate Nutrient Value0.1g/100g
Energy (Calories)200.68kcal/100 g
Fat Nutrient Value1.5g/100g
Insoluble Fiber Nutrient Value1.73g/100g
Potassium Nutrient Value0.05g/100g
Protein Nutrient Value4.93g/100g
Salt Nutrient Value0.0g/100g
Saturated Fat Nutrient Value0.0g/100g
Sodium Nutrient Value0.66g/100g
Soluble Fiber Nutrient Value81.8g/100g
Sugar Nutrient Value0.1g/100g
Vegetable Proteins Nutrient Value4.93g/100g
Physical Properties
ValueUnitsTest Method / Conditions
Moisture Contentmax. 12.0%
SDS Physical and Chemical Properties
ValueUnitsTest Method / Conditions
Apparent Density (SDS)700.0kg/m³
pH (SDS)2.6-6.0-
Shelf Life & Stability
ValueUnitsTest Method / Conditions
Shelf Life24.0mo