CEAMPECTIN ESS 49050

CEAMPECTIN ESS 49050 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, Allergen-free, Animal Products-free, Bovine Spongiform Encephalopathy (BSE)-free, Carcinogenic, Mutagenic, or Reproductive Toxic (CMR) Substances-free, Contamination-free, Cross Contamination-free, Dairy-free, Doping Substances-free, Ethanol-free, Foreign Matter-free, Gluten-free, Glycol Ether-free, Halal, Hydrogenated Oil-free, Irradiation-free, Kosher, Lacto-Ovo-Vegetarian, Methanol-free, Nanomaterials-free, Naturally Derived, Non-Genetically Modified Organism (GMO), Not Tested on Animals, Palm Oil-free, Partially Hydrogenated Oil (PHO)-free, Per & Polyfluoroalkyl Substances (PFAS)-free, Pesticide-free, Phthalates-free, Plant-Based, Sewage Sludge-free, TSE-free, Vegan, Vegetarian

Physical Form: Powder

Features: Cold Water Dispersible, Diabetic Friendly, Good Gelling Properties, Good Transparency, Heat Stability, High Quality, Low Calorie, Neutral Taste, Odorless, Ovo-Lacto Vegetarian Suitable, Suitable for Celiacs, Suitable for lactose intolerance, Tasteless

End Uses: Candies, Gummies, Jellies

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Enhanced TDS

Identification & Functionality

Country of Origin
Spain
Food Additive Number
E 440, INS 440
Ingredient Name
Pectin
Product Code
MITM12454
Raw Material Origin
Natural Origin,
Plant Origin,
Vegetable Origin
Technologies
Food Ingredients
Product Families
Food Ingredients — Texture & Consistency
Gums & Hydrocolloids

Features & Benefits

Food Ingredients Features
Cold Water Dispersible,
Diabetic Friendly,
Good Gelling Properties,
Good Transparency,
Heat Stability,
High Quality,
Low Calorie,
Neutral Taste,
Odorless,
Ovo-Lacto Vegetarian Suitable,
Suitable for Celiacs,
Suitable for lactose intolerance,
Tasteless
Labeling Claims
Adulterant-free,
Allergen-free,
Animal Products-free,
Bovine Spongiform Encephalopathy (BSE)-free,
Carcinogenic, Mutagenic, or Reproductive Toxic (CMR) Substances-free,
Contamination-free,
Cross Contamination-free,
Dairy-free,
Doping Substances-free,
Ethanol-free,
Foreign Matter-free,
Gluten-free,
Glycol Ether-free,
Halal,
Hydrogenated Oil-free,
Irradiation-free,
Kosher,
Lacto-Ovo-Vegetarian,
Methanol-free,
Nanomaterials-free,
Naturally Derived,
Non-Genetically Modified Organism (GMO),
Not Tested on Animals,
Palm Oil-free,
Partially Hydrogenated Oil (PHO)-free,
Per & Polyfluoroalkyl Substances (PFAS)-free,
Pesticide-free,
Phthalates-free,
Plant-Based,
Sewage Sludge-free,
TSE-free,
Vegan,
Vegetarian

Applications & Uses

Food & Nutrition Applications
Candies,
Gummies,
Jellies
Markets
Food & Nutrition
Applications
Food & Nutrition — Food
Confectionery,
Desserts & Fruit Preparations
Product Applications
  • CEAMPECTIN ESS 49050 is specially developed for the production of confectionery products such as gummy candies.
  • CEAMPECTIN ESS 49050 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
Powder
Soluble In
Cold Water Soluble

Regulatory & Compliance

Quality Standards
Hazard Analysis Critical Control Point (HACCP),
United States Pharmacopeia (USP)

Packaging & Availability

Packaging Type
Bags

Principal Information

Group Principal Number
S002088
Principal
CEAMSA

Storage & Handling

Storage Conditions
  • Minimum of 24 months when stored cool and dry in unopened original bags (max. 25°C, 60% RH).
  • Functionality guarantee date is 1 year from date of manufacture when stored in cool and dry conditions in unopened original bags

Other

Appearance
Clear beige powder
Color (SDS)
Beige
Item Number
ITM21048
Odor
Odorless
Odor (SDS)
Odorless
Taste
Tasteless
USA/DOT UN Number
Not Applicable
Chemical Properties
ValueUnitsTest Method / Conditions
Degree of Esterification58.0-62.0-
pH4.3-4.9-pectin pH / viscosity pH
Microbial Properties
ValueUnitsTest Method / Conditions
Aerobic Plate Countmax. 5000.0 CFU/gCFU/g
Escherichia Coli Count0.0 CFU/gCFU/g
Salmonella Count0.0 CFU/gCFU/g
Yeast & Mold Countmax. 300.0 CFU/gCFU/g
Shelf Life & Stability
ValueUnitsTest Method / Conditions
Shelf Life24.0 momo
Physical Properties
ValueUnitsTest Method / Conditions
Moisture Contentmax. 100.0 %%
Setting Point65.0-75.0 °C°Cgummy candy
Material Composition
ValueUnitsTest Method / Conditions
Arsenic Contentmax. 3.0 ppmppm
Cadmium Contentmax. 1.0 ppmppm
Citric Acid Content1.35 %%50% solution in DI water
Dry Matter Content78.58 %%
Lead Contentmax. 5.0 ppmppm
Mercury Contentmax. 1.0 ppmppm
Total Heavy Metals Contentmax. 20.0 ppmppm
Nutritional Properties
ValueUnitsTest Method / Conditions
Carbohydrate Nutrient Value78.4 %%
Energy (Calories)669.0 kJ/100 gkJ/100 g
Fat Nutrient Value0.08 %%
Application Information
ValueUnitsTest Method / Conditions
Dosage (Use Level)1.0-2.5 %%
SDS Physical and Chemical Properties
ValueUnitsTest Method / Conditions
Apparent Density (SDS)700.0 kg/m³kg/m³
pH (SDS)2.6-6.0-