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
- Food Ingredients Features
- Labeling Claims
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
Value Units Test Method / Conditions Degree of Esterification 58.0-62.0 - pH 2.8-3.6 - - 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 Arsenic Content max. 3.0 ppm ppm Cadmium Content max. 1.0 ppm ppm Lead Content max. 2.0 ppm ppm Mercury Content max. 1.0 ppm ppm Soluble Fiber Content 54.39 g/100g g/100g - Nutritional Properties
Value Units Test Method / Conditions Added Sugar Nutrient Value 0.0 g/100g g/100g Calcium Nutrient Value 0.06 g/100g g/100g Carbohydrate Nutrient Value 87.22 g/100g g/100g Energy (Calories) 843.69 kJ/100 g kJ/100 g Fat Nutrient Value 1.5 g/100g g/100g Fiber Nutrient Value 87.12 g/100g g/100g Insoluble Fiber Nutrient Value 32.9 g/100g g/100g Potassium Nutrient Value 0.03 g/100g g/100g Protein Nutrient Value 3.34 g/100g g/100g Salt Nutrient Value 0.0 g/100g g/100g Sodium Chloride Sodium Nutrient Value 0.61 g/100g g/100g Sugar Nutrient Value 0.06 g/100g g/100g Vegetable Proteins Nutrient Value 3.34 g/100g g/100g - Application Information
Value Units Test Method / Conditions Dosage (Use Level) 0.5-2.5 % % - 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 -