Enhanced TDS
Identification & Functionality
- Country of Origin
- Food Additive Number
- E 440, INS 440
- Ingredient Name
- Product Code
- MITM12849
- Raw Material Origin
- 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
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
- Appearance
- Clear beige powder
- Color (SDS)
- Beige
- Item Number
- 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.
- Taste
- Tasteless
- Temperature Control
- No
- USA/DOT Proper Shipping Name
- Not Applicable
- USA/DOT UN Number
- Not Applicable
- Application Information
Value Units Test Method / Conditions Dosage (Use Level) 1.0-2.5 % - Chemical Properties
Value Units Test Method / Conditions Degree of Esterification 58.0-62.0 - pH 5.3-5.9 - Perpendicular - Material Composition
Value Units Test Method / Conditions Arsenic Content max. 3.0 ppm Cadmium Content max. 1.0 ppm Citric Acid Content 1.5 % 50% solution in DI water Dry Matter Content 77.2 % Lead Content max. 5.0 ppm Mercury Content max. 1.0 ppm Sugar Content 40.0 % Total Heavy Metals Content max. 20.0 ppm - 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 max. 300.0 CFU/g - Nutritional Properties
Value Units Test Method / Conditions Added Sugar Nutrient Value 0.61 g/100g Calcium Nutrient Value 0.04 g/100g Carbohydrate Nutrient Value 73.23 g/100g Energy (Calories) 205.26 kcal/100 g Fat Nutrient Value 0.75 g/100g Fiber Nutrient Value 52.13 g/100g Insoluble Fiber Nutrient Value 1.08 g/100g Potassium Nutrient Value 2.8 g/100g Protein Nutrient Value 2.47 g/100g Salt Nutrient Value 0.0 g/100g Sodium Nutrient Value 7.42 g/100g Soluble Fiber Nutrient Value 51.05 g/100g Sugar Nutrient Value 0.66 g/100g Vegetable Proteins Nutrient Value 2.47 g/100g - Physical Properties
Value Units Test Method / Conditions Moisture Content max. 100.0 % Setting Point 55.0-61.0 °C gummy candy - SDS Physical and Chemical Properties
Value Units Test Method / Conditions Apparent Density (SDS) 700.0 kg/m³ pH (SDS) 2.6-6.0 - - Shelf Life & Stability
Value Units Test Method / Conditions Shelf Life 24.0 mo - Thermal Properties
Value Units Test Method / Conditions Filling Temperature 60.0 °C