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: 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, Odor-free, Palm Oil-free, Partially Hydrogenated Oil (PHO)-free, Per & Polyfluoroalkyl Substances (PFAS)-free, Pesticide-free, Phthalates-free, Plant-Based, Sewage Sludge-free, Sugar-free, TSE-free, Vegan, Vegetarian

Physical Form: Powder

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

End Uses: Candies, Gummies

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Enhanced TDS

Identification & Functionality

Blend
No
Country of Origin
Spain
Food Additive Number
E 440, INS 440
Food Ingredients Functions
Stabilizer
Function
Stabilizer
Ingredient Name
Pectin
Product Code
MITM12455
Raw Material Origin
Natural Origin,
Plant Origin,
Vegetable Origin
Single Ingredient
Yes
Technologies
Food Ingredients
Product Families
Food Ingredients — Texture & Consistency
Stabilizers

Features & Benefits

Food Ingredients Features
Cold Water Dispersible,
Good Gelling Properties,
High Quality,
Improved Flavour Release,
Neutral Taste,
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,
Odor-free,
Palm Oil-free,
Partially Hydrogenated Oil (PHO)-free,
Per & Polyfluoroalkyl Substances (PFAS)-free,
Pesticide-free,
Phthalates-free,
Plant-Based,
Sewage Sludge-free,
Sugar-free,
TSE-free,
Vegan,
Vegetarian

Applications & Uses

Food & Nutrition Applications
Candies,
Gummies
Markets
Food & Nutrition
Applications
Food & Nutrition — Food
Confectionery
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.

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

Properties

Physical Form
Powder
Soluble In
Cold Water Soluble

Regulatory & Compliance

Quality Standards
FCC Compliant,
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

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

Appearance
White to beige color powder
Color (SDS)
Beige
Item Number
ITM22762,
ITM22837
Odor (SDS)
Odorless
USA/DOT UN Number
Not Applicable
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 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. 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-