CEAMPECTIN ESS 49080

CEAMPECTIN ESS 49080 is a stabilizer system based on high ester pectin and dietary vegetable fiber, standardized to obtain an uniform performance SC .Pectin and dietary fiber ingredient are produced from selected high quality citrus peel.

Principal: CEAMSA

Ingredient Name: Pectin

Functions: Stabilizer

Labeling Claims: Allergen-free, 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, Ovo-Lacto Vegetarian Suitable, Suitable for Celiacs, Suitable for lactose intolerance

End Uses: Candies, Gummies

    Enhanced TDS

    Identification & Functionality

    Blend
    No
    Country of Origin
    Food Additive Number
    E 440, INS 440
    Food Ingredients Functions
    Function
    Stabilizer
    Ingredient Name
    Product Code
    MITM12455
    Raw Material Origin
    Single Ingredient
    Yes
    Technologies
    Product Families

    Features & Benefits

    Applications & Uses

    Food & Nutrition Applications
    Markets
    Applications
    Product Applications
    • CEAMPECTIN ESS 49080 is specially developed for the production of confectionery products such as gummy candies.
    • CEAMPECTIN ESS 49080 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

    Stored in a cool and dry place in the closed container, it maintains its properties unchanged for a minimum of 24 months (max. 25°C, 60% RH).

    Other

    Added Sugar Nutrient Value
    0.0 g/100g
    Aerobic Plate Count
    max. 5000.0 CFU/g
    Apparent Density (SDS)
    700.0 kg/m³
    Appearance
    White to beige color powder
    Arsenic Content
    max. 3.0 ppm
    Cadmium Content
    max. 1.0 ppm
    Calcium Nutrient Value
    0.06 g/100g
    Carbohydrate Nutrient Value
    87.22 g/100g
    Color (SDS)
    Beige
    Degree of Esterification
    58.0-62.0
    Dosage (Use Level)
    0.5-2.5 %
    Energy (Calories)
    843.69 kJ/100 g
    Escherichia coli
    0.0 CFU/g
    Fat Nutrient Value
    1.5 g/100g
    Fiber Nutrient Value
    87.12 g/100g
    Insoluble Fiber Nutrient Value
    32.9 g/100g
    Item Number
    Lead Content
    max. 2.0 ppm
    Mercury Content
    max. 1.0 ppm
    Moisture Content
    max. 12.0 %
    Odor (SDS)
    Odorless
    Potassium Nutrient Value
    0.03 g/100g
    Principal
    Protein Nutrient Value
    3.34 g/100g
    Salmonella Count
    0.0 CFU/g
    Salt Nutrient Value
    0.0 g/100g
    Shelf Life
    24.0 mo
    Sodium Nutrient Value
    0.61 g/100g
    Soluble Fiber Content
    54.39 g/100g
    Sugar Nutrient Value
    0.06 g/100g
    Vegetable Proteins Nutrient Value
    3.34 g/100g
    Yeast & Mold Count
    max. 300.0 CFU/g
    pH
    2.8-3.6
    pH (SDS)
    2.6-6.0
    Chemical Properties
    ValueUnitsTest Method / Conditions
    Degree of Esterification58.0-62.0-
    pH2.8-3.6-
    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 %%
    Material Composition
    ValueUnitsTest Method / Conditions
    Arsenic Contentmax. 3.0 ppmppm
    Cadmium Contentmax. 1.0 ppmppm
    Lead Contentmax. 2.0 ppmppm
    Mercury Contentmax. 1.0 ppmppm
    Soluble Fiber Content54.39 g/100gg/100g
    Nutritional Properties
    ValueUnitsTest Method / Conditions
    Added Sugar Nutrient Value0.0 g/100gg/100g
    Calcium Nutrient Value0.06 g/100gg/100g
    Carbohydrate Nutrient Value87.22 g/100gg/100g
    Energy (Calories)843.69 kJ/100 gkJ/100 g
    Fat Nutrient Value1.5 g/100gg/100g
    Fiber Nutrient Value87.12 g/100gg/100g
    Insoluble Fiber Nutrient Value32.9 g/100gg/100g
    Potassium Nutrient Value0.03 g/100gg/100g
    Protein Nutrient Value3.34 g/100gg/100g
    Salt Nutrient Value0.0 g/100gg/100gSodium Chloride
    Sodium Nutrient Value0.61 g/100gg/100g
    Sugar Nutrient Value0.06 g/100gg/100g
    Vegetable Proteins Nutrient Value3.34 g/100gg/100g
    Application Information
    ValueUnitsTest Method / Conditions
    Dosage (Use Level)0.5-2.5 %%
    SDS Physical and Chemical Properties
    ValueUnitsTest Method / Conditions
    Apparent Density (SDS)700.0 kg/m³kg/m³
    pH (SDS)2.6-6.0-