Enhanced TDS
Identification & Functionality
- Blend
- No
- Country of Origin
- Food Additive Number
- E 440, INS 440
- Food Ingredients Functions
- Ingredient Name
- Pharma & Nutraceuticals Functions
- Product Code
- MITM12141
- Raw Material Origin
- Single Ingredient
- Yes
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
- Labeling Claims
Applications & Uses
- Dosage Form
- Food & Nutrition Applications
- Markets
- Applications
- Product Applications
- CEAMPECTIN ESS 4410 is specially developed for the production of confectionery products such as gummy candies.
- CEAMPECTIN ESS 4410 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 dissolution (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).
Other
- ADR/RID/ADN Proper Shipping Name
- Not Applicable
- ADR/RID/ADN UN Number
- Not Applicable
- Appearance
- White to beige color powder
- Color (SDS)
- White cream
- 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 (SDS)
- Characteristic
- Other Hazards
- In normal conditions of use, the product does not have any negative effect for health and Environment, There is not available information regarding product's PBT and mPmB.
- USA/DOT UN Number
- Not Applicable
- Thermal Properties
Value Units Test Method / Conditions Filling Temperature min. 85.0 °C - Chemical Properties
Value Units Test Method / Conditions Degree of Esterification 60.0-66.0 - pH 2.9-3.9 - Perpendicular - Microbial Properties
Value Units Test Method / Conditions Aerobic Plate Count max. 5000.0 CFU/g Escherichia Coli Count 0.0 CFU/g Salmonella Count 0.0 CFU/g Yeast & Mold Count 300.0 CFU/g - Shelf Life & Stability
Value Units Test Method / Conditions Shelf Life 24.0 mo - Physical Properties
Value Units Test Method / Conditions Moisture Content 12.0 % - Material Composition
Value Units Test Method / Conditions Arsenic Content 3.0 ppm Cadmium Content 1.0 ppm Lead Content 2.0 ppm Mercury Content 1.0 ppm Total Heavy Metals Content 20.0 ppm - Nutritional Properties
Value Units Test Method / Conditions Added Sugar Nutrient Value 33.19 g/100g Ash Nutrient Value 0.68 g/100g Calcium Nutrient Value 0.04 g/100g Carbohydrate Nutrient Value 34.18 g/100g Energy (Calories) 1128.11 kJ/100 g Fat Nutrient Value 0.96 g/100g Fiber Nutrient Value 55.71 g/100g Insoluble Fiber Nutrient Value 1.15 g/100g Moisture Nutrient Value 4.7 g/100g Potassium Nutrient Value 0.03 g/100g Protein Nutrient Value 3.16 g/100g Sodium Nutrient Value 0.42 g/100g Soluble Fiber Nutrient Value 54.56 g/100g Sugar Nutrient Value 33.26 g/100g - Application Information
Value Units Test Method / Conditions Dosage (Use Level) 0.5-2.5 % - SDS Physical and Chemical Properties
Value Units Test Method / Conditions Apparent Density (SDS) 700.0 kg/m³ pH (SDS) 2.6-6.0 -