CEAMPECTIN ESS 49174

CEAMPECTIN ESS 49174 is based on a high ester pectin, extracted from selected high quality citrus peel and standardized to obtain an uniform performance.

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, Ovo-Lacto Vegetarian Suitable, Suitable for Celiacs, Suitable for lactose intolerance

End Uses: Candies, Gummies

    Enhanced TDS

    Identification & Functionality

    Country of Origin
    Food Additive Number
    E 440, INS 440
    Ingredient Name
    Product Code
    MITM14814
    Raw Material Origin
    Technologies
    Product Families

    Features & Benefits

    Applications & Uses

    Food & Nutrition Applications
    Markets
    Applications
    Dosage Information

    Typical Dosage: 0.5 - 2.5%. The optimum use level depends on the specific application, pH and soluble solids

    Product Applications

    CEAMPECTIN ESS 49174 is specially developed for the production of confectionery products such as gummy candies.

    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
    Solubility Data

    Dispersible in cold water, and totally soluble over 70°C. Insoluble in vegetable oils, minerals and organic solvents. It is recommended to dissolve the pectin in water before addition to the final fruit system.

    Regulatory & Compliance

    Packaging & Availability

    Packaging Type
    Product Packaging

    Inner polyethylene bag and outer paper bag.

    Storage & Handling

    Storage and Shelf Life Information

    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

    ADR/RID/ADN Proper Shipping Name
    Not Applicable
    ADR/RID/ADN UN Number
    Not Applicable
    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
    Color (SDS)
    Beige
    Degree of Esterification
    58.0-62.0
    Dosage (Use Level)
    0.5-2.5 %
    Escherichia Coli Count
    0.0 CFU/g
    Group Principal Number
    S002088
    IATA/ICAO Proper Shipping Name
    Not Applicable
    IATA/ICAO UN Number
    Not Applicable
    IMO/IMDG Proper Shipping Name
    Not Applicable
    IMO/IMDG UN Number
    Not Applicable
    Item Number
    Lead Content
    max. 2.0 ppm
    Mercury Content
    max. 1.0 ppm
    Moisture Content
    max. 12.0 %
    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.
    Principal
    Salmonella Count
    0.0 CFU/g
    Setting Point
    80.0 °C
    Shelf Life
    24.0 mo
    USA/DOT Proper Shipping Name
    Not Applicable
    USA/DOT UN Number
    Not Applicable
    Yeast & Mold Count
    max. 300.0 CFU/g
    pH
    2.8-3.8
    pH (SDS)
    2.6-6.0
    Chemical Properties
    ValueUnitsTest Method / Conditions
    Degree of Esterification58.0-62.0-
    pH2.8-3.8-pectin pH (2, 5%)
    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 %%
    Setting Point80.0 °C°Cgummy candy
    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
    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-