Enhanced TDS
Identification & Functionality
- Food Additive Number
- E 440, INS 440
- Ingredient Name
- Product Code
- MITM12849
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
- Labeling Claims
Applications & Uses
- Food & Nutrition Applications
- Markets
- Applications
- Product Applications
- CEAMPECTIN ESS 4421 is specially developed for the production of confectionery products such as gummy candies.
- CEAMPECTIN ESS 4421 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
- Product Packaging
Inner polyethylene bag and outer paper bag.
Storage & Handling
- Storage Conditions
Minimum of 24 months when stored cool and dry in unopened original bags (max. 25°C, 60% RH).
Other
- Aerobic Plate Count
- max. 5000.0 CFU/g
- Apparent Density (SDS)
- 700.0 kg/m³
- Appearance
- Clear beige powder
- Arsenic Content
- max. 3.0 ppm
- Cadmium Content
- max. 1.0 ppm
- Carbohydrate Nutrient Value
- 77.2 %
- Citric Acid Content
- 1.5 %
- Color (SDS)
- Beige
- Degree of Esterification
- 58.0-62.0
- Dosage (Use Level)
- 1.0-2.5 %
- Dry Matter
- 77.2 %
- Energy (Calories)
- 1313.0 kJ/100 g
- Escherichia coli
- 0.0 CFU/g
- Fat Nutrient Value
- 0.01 %
- Filling Temperature
- 60.0 °C
- Item Number
- Lead Content
- max. 5.0 ppm
- Mercury Content
- max. 1.0 ppm
- Moisture Content
- max. 100.0 %
- Odor
- Odorless
- Odor (SDS)
- Odorless
- 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.
- Principal
- Salmonella Count
- 0.0 CFU/g
- Setting Point
- 55.0-61.0 °C
- Shelf Life
- 24.0 mo
- Sugar Content
- 40.0 %
- Taste
- Tasteless
- Total Heavy Metals Content
- max. 20.0 ppm
- USA/DOT Proper Shipping Name
- Not Applicable
- USA/DOT UN Number
- Not Applicable
- Yeast & Mold Count
- max. 300.0 CFU/g
- pH
- 5.3-5.9
- pH (SDS)
- 2.6-6.0
- Thermal Properties
Value Units Test Method / Conditions Filling Temperature 60.0 °C °C - Chemical Properties
Value Units Test Method / Conditions Degree of Esterification 58.0-62.0 - pH 5.3-5.9 - Perpendicular - Microbial Properties
Value Units Test Method / Conditions Aerobic Plate Count max. 5000.0 CFU/g CFU/g Escherichia coli 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 Dry Matter 77.2 % % Moisture Content max. 100.0 % % Setting Point 55.0-61.0 °C °C gummy candy - Material Composition
Value Units Test Method / Conditions Arsenic Content max. 3.0 ppm ppm Cadmium Content max. 1.0 ppm ppm Citric Acid Content 1.5 % % 50% solution in DI water Lead Content max. 5.0 ppm ppm Mercury Content max. 1.0 ppm ppm Sugar Content 40.0 % % Total Heavy Metals Content max. 20.0 ppm ppm - Nutritional Properties
Value Units Test Method / Conditions Carbohydrate Nutrient Value 77.2 % % Energy (Calories) 1313.0 kJ/100 g kJ/100 g Fat Nutrient Value 0.01 % % - Application Information
Value Units Test Method / Conditions Dosage (Use Level) 1.0-2.5 % % - 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 -