Enhanced TDS
Identification & Functionality
- Country of Origin
- Food Additive Number
- E 440, INS 440
- Ingredient Name
- Product Code
- MITM12140
- Raw Material Origin
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
- Labeling Claims
Applications & Uses
- Food & Nutrition Applications
- Markets
- Applications
- Product Applications
CEAMPECTIN ESS 49065 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
- Soluble In
- 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
Packaging & Availability
- Packaging Type
- 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
- Added Sugar Nutrient Value
- 31.16 g/100g
- Aerobic Plate Count
- max. 5000.0 CFU/g
- Apparent Density (SDS)
- 700.0 kg/m³
- Appearance
- Clear beige powder
- Calcium Nutrient Value
- 0.04 g/100g
- Carbohydrate Nutrient Value
- 88.73 g/100g
- Color (SDS)
- Beige
- Degree of Esterification
- 58.0-62.0
- Dosage (Use Level)
- 1.4-1.6 %
- Energy (Calories)
- 1074.04 kJ/100 g
- Escherichia coli
- 0.0 CFU/g
- Fat Nutrient Value
- 0.75 g/100g
- Fiber Nutrient Value
- 57.52 g/100g
- Insoluble Fiber Nutrient Value
- 1.19 g/100g
- Item Number
- Moisture Content
- max. 12.0 %
- 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.
- Potassium Nutrient Value
- 0.03 g/100g
- Principal
- Protein Nutrient Value
- 2.47 g/100g
- Salmonella Count
- 0.0 CFU/g
- Shelf Life
- 24.0 mo
- Sodium Nutrient Value
- 6.62 g/100g
- Soluble Fiber Content
- 56.33 g/100g
- Sugar Nutrient Value
- 31.21 g/100g
- Taste
- Tasteless
- USA/DOT Proper Shipping Name
- Not Applicable
- Vegetable Proteins Nutrient Value
- 2.47 g/100g
- Yeast & Mold Count
- max. 300.0 CFU/g
- pH
- 5.5-5.9
- pH (SDS)
- 2.6-6.0
- Chemical Properties
Value Units Test Method / Conditions Degree of Esterification 58.0-62.0 - pH 5.5-5.9 - at 1.0% solution - 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 Moisture Content max. 12.0 % % - Material Composition
Value Units Test Method / Conditions Soluble Fiber Content 56.33 g/100g g/100g - Nutritional Properties
Value Units Test Method / Conditions Added Sugar Nutrient Value 31.16 g/100g g/100g Calcium Nutrient Value 0.04 g/100g g/100g Carbohydrate Nutrient Value 88.73 g/100g g/100g Energy (Calories) 1074.04 kJ/100 g kJ/100 g Fat Nutrient Value 0.75 g/100g g/100g Fiber Nutrient Value 57.52 g/100g g/100g Insoluble Fiber Nutrient Value 1.19 g/100g g/100g Potassium Nutrient Value 0.03 g/100g g/100g Protein Nutrient Value 2.47 g/100g g/100g Sodium Nutrient Value 6.62 g/100g g/100g Sugar Nutrient Value 31.21 g/100g g/100g Vegetable Proteins Nutrient Value 2.47 g/100g g/100g - Application Information
Value Units Test Method / Conditions Dosage (Use Level) 1.4-1.6 % % - 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 -