CEAMPECTIN ESS 49060

CEAMPECTIN ESS 49060 is a buffered high ester pectin extracted from selected high quality citrus peel and standardized with dextrose.

Principal: CEAMSA

Ingredient Name: Pectin

Labeling Claims: Bovine Spongiform Encephalopathy (BSE)-free, Dairy-free, Doping Substances-free, Gluten-free, Glycol Ether-free, Halal, Hydrogenated Oil-free, Kosher, Lacto-Ovo-Vegetarian, Naturally Derived, Non-Genetically Modified Organism (GMO), Not Listed In California Proposition 65, Not Tested on Animals, Palm Oil-free, Partially Hydrogenated Oil (PHO)-free, Per & Polyfluoroalkyl Substances (PFAS)-free, Phthalates-free, Plant-Based, Sewage Sludge-free, TSE-free, Vegan, Vegetarian

Physical Form: Powder

Features: Cold Water Dispersible, Good Gelling Properties, High Quality, Improved Flavour Release, Neutral Taste, Odorless, Ovo-Lacto Vegetarian Suitable, Soft Texture, Suitable for Celiacs, Suitable for lactose intolerance, Tasteless

End Uses: Candies, Jellies

    Enhanced TDS

    Identification & Functionality

    Country of Origin
    Spain
    Food Additive Number
    E 440, INS 440
    Ingredient Name
    Pectin
    Product Code
    MITM13327
    Raw Material Origin
    Plant Origin,
    Natural Origin,
    Vegetable Origin
    Technologies
    Food Ingredients
    Product Families
    Food Ingredients — Texture & Consistency
    Gums & Hydrocolloids

    Features & Benefits

    Food Ingredients Features
    Tasteless,
    Neutral Taste,
    High Quality,
    Suitable for Celiacs,
    Ovo-Lacto Vegetarian Suitable,
    Odorless,
    Cold Water Dispersible,
    Suitable for lactose intolerance,
    Soft Texture,
    Improved Flavour Release,
    Good Gelling Properties
    Labeling Claims
    Halal,
    Partially Hydrogenated Oil (PHO)-free,
    Doping Substances-free,
    Gluten-free,
    Non-Genetically Modified Organism (GMO),
    Phthalates-free,
    Glycol Ether-free,
    Per & Polyfluoroalkyl Substances (PFAS)-free,
    Sewage Sludge-free,
    TSE-free,
    Bovine Spongiform Encephalopathy (BSE)-free,
    Hydrogenated Oil-free,
    Palm Oil-free,
    Not Listed In California Proposition 65,
    Vegetarian,
    Not Tested on Animals,
    Lacto-Ovo-Vegetarian,
    Vegan,
    Dairy-free,
    Plant-Based,
    Kosher,
    Naturally Derived

    Applications & Uses

    Food & Nutrition Applications
    Candies,
    Jellies
    Markets
    Food & Nutrition
    Applications
    Food & Nutrition — Food
    Confectionery,
    Dairy,
    Desserts & Fruit Preparations
    Product Applications

    CEAMPECTIN ESS 49060 is specially developed for the manufacture of confectionery candy with or without pulp, and with high soluble solids. (> 75% SS and pH of 3.3 – 3.5)

    Properties

    Physical Form
    Powder
    Soluble In
    Cold Water Soluble
    Solubility Data

    Dispersible in cold water, and totally soluble over 70°C. Insoluble in vegetable oils, minerals and organic solvents. It is recommended to premix the pectin with 5-10 parts of sugar before adding and dissolve the pectin in the water phase.

    Regulatory & Compliance

    Certifications & Compliance
    SMETA,
    ISO 14001,
    United States Pharmacopeia (USP),
    Regulation (EU) No. 1829/2003,
    Halal,
    BRCGS,
    FCC Compliant,
    Kosher,
    ISO 45001,
    EU Compliant,
    Regulation (EU) No. 1830/2003,
    ISO 9001
    Quality Standards
    Joint FAO/WHO Expert Committee on Food Additives (JECFA)

    Packaging & Availability

    Packaging Type
    Bags
    Packaging Information
    • Polylined paper bags

    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
    Color (SDS)
    Beige
    Degree of Esterification
    58.0-62.0
    Dosage (Use Level)
    1.5-3.0 %
    Escherichia coli
    0.0 CFU/g
    Item Number
    ITM22835,
    ITM23336
    Moisture Content
    max. 12.0 %
    Odor
    Odorless
    Odor (SDS)
    Odorless
    Principal
    CEAMSA
    Salmonella Count
    0.0 CFU/g
    Shelf Life
    24.0 mo
    Taste
    Tasteless
    Yeast & Mold Count
    max. 300.0 CFU/g
    pH
    4.0-4.8
    pH (SDS)
    2.6-6.0
    Chemical Properties
    ValueUnitsTest Method / Conditions
    Degree of Esterification58.0-62.0-
    pH4.0-4.8-at 1.0% solution
    Microbial Properties
    ValueUnitsTest Method / Conditions
    Aerobic Plate Countmax. 5000.0 CFU/gCFU/g
    Escherichia coli0.0 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. 12.0 %%
    Application Information
    ValueUnitsTest Method / Conditions
    Dosage (Use Level)1.5-3.0 %%
    SDS Physical and Chemical Properties
    ValueUnitsTest Method / Conditions
    Apparent Density (SDS)700.0 kg/m³kg/m³
    pH (SDS)2.6-6.0-