Enhanced TDS
Identification & Functionality
- Country of Origin
- Food Additive Number
- E 440, INS 440
- Ingredient Name
- Product Code
- MITM15232
- Raw Material Origin
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
- Labeling Claims
- Gelling Information
CEAMPECTIN ESS 49210 sets in presence of acid and high soluble solids
Applications & Uses
- Food & Nutrition Applications
- Markets
- Applications
- Dosage Information
Use level is 0.5-2.5%. The optimum use level depends on the specific application, pH and soluble solids
- Product Applications
CEAMPECTIN ESS 49210 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
Principal Information
- Group Principal Number
- S002088
- Principal
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
- Appearance
- White to beige color powder
- Color (SDS)
- Beige
- Item Number
- Odor (SDS)
- Characteristic
- 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.
- USA/DOT Proper Shipping Name
- Not Applicable
- USA/DOT UN Number
- Not Applicable
- Chemical Properties
Value Units Test Method / Conditions Degree of Esterification 58.0-62.0 - pH 4.2-5.2 - pH 2.5 - Microbial Properties
Value Units Test Method / Conditions Aerobic Plate Count max. 5000.0 CFU/g CFU/g Escherichia Coli Count 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 % % Setting Point 0.0-75.0 °C °C gummy candy - 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 40.9 g/100g g/100g - Nutritional Properties
Value Units Test Method / Conditions Carbohydrate Nutrient Value 64.9 g/100g g/100g Energy (Calories) 748.3 kJ/100 g kJ/100 g Fat Nutrient Value 0.2 g/100g g/100g Fiber Nutrient Value 42.3 g/100g g/100g Insoluble Fiber Nutrient Value 1.4 g/100g g/100g Protein Nutrient Value 1.8 g/100g g/100g Salt Nutrient Value 11.7 g/100g g/100g Na x 2.5 Salt Nutrient Value 0.0 g/100g g/100g Sodium Chloride Sodium Nutrient Value 4669.5 mg/100 g mg/100 g Sugar Nutrient Value 10.1 g/100g g/100g Total Polyols Nutrient Value 0.0 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 -