Enhanced TDS
Identification & Functionality
- Country of Origin
- Food Additive Number
- E 440, INS 440
- Ingredient Name
- Product Code
- MITM12677
- Raw Material Origin
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
- Labeling Claims
Applications & Uses
- Food & Nutrition Applications
- Markets
- Applications
- Product Applications
- CEAMPECTIN ESS 4410 KFP is specially developed for jams and marmelades with high soluble solids, (> 65% SS ) and for fruit preparation. (75- 85% SS ), providing a high gel strength, excellent favor release and a fast setting time.
- CEAMPECTIN ESS 4410 KFP sets in presence of acid and high soluble solids
- Processing Information
Pour the powder over the water, while it is quickly strred. Keep strring untl dispersion. Heat up untl 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).
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 Proper Shipping Name
- Not Applicable
- USA/DOT UN Number
- Not Applicable
- Chemical Properties
Value Units Test Method / Conditions Degree of Esterification 58.0-62.0 - pH 3.4-3.8 - Perpendicular - Microbial Properties
Value Units Test Method / Conditions Aerobic Plate Count max. 5000.0 CFU/g CFU/g Escherichia Coli Count 0.0 CFU/g CFU/g Salmonella Count 0.0 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 Moisture Content max. 12.0 % % - Material Composition
Value Units Test Method / Conditions Arsenic Content max. 3.0 ppm ppm Cadmium Content max. 1.0 ppm ppm Lead Content max. 5.0 ppm ppm Mercury Content max. 1.0 ppm ppm Total Heavy Metals Content max. 20.0 ppm ppm - Nutritional Properties
Value Units Test Method / Conditions Added Sugar Nutrient Value 28.69 g/100g g/100g Ash Nutrient Value 0.99 g/100g g/100g Calcium Nutrient Value 0.05 g/100g g/100g Carbohydrate Nutrient Value 28.69 g/100g g/100g Energy (Calories) 253.0 kcal/100 g kcal/100 g Fat Nutrient Value 1.05 g/100g g/100g Fiber Nutrient Value 56.75 g/100g g/100g Insoluble Fiber Nutrient Value 1.18 g/100g g/100g Moisture Nutrient Value 8.76 g/100g g/100g Potassium Nutrient Value 0.04 g/100g g/100g Protein Nutrient Value 3.45 g/100g g/100g Sodium Nutrient Value 0.46 g/100g g/100g Soluble Fiber Nutrient Value 55.57 g/100g g/100g Sugar Nutrient Value 28.69 g/100g g/100g - Application Information
Value Units Test Method / Conditions Dosage (Use Level) 1.4-1.6 % % Fruit preparaton Dosage (Use Level) 0.3-0.6 % % jams and marmelades - SDS Physical and Chemical Properties
Value Units Test Method / Conditions Apparent Density (SDS) 700.0 kg/m³ kg/m³ pH (SDS) 2.6-6.0 -