Enhanced TDS
Identification & Functionality
- Country of Origin
- Food Additive Number
- E 440, INS 440
- Ingredient Name
- Product Code
- MITM12143
- Raw Material Origin
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
- Labeling Claims
Applications & Uses
- Food & Nutrition Applications
- Markets
- Applications
- Dosage Information
The optimum pectin use level depends on the specific application; pH, the content of soluble solids and the calcium content of the fruit system.
Jams and Marmelades: 0.3 – 0.6 %.
Pectin Jellies: 1.4 – 1.6 %.- Product Applications
Specially developed for jams and marmelades with high soluble solids, (> 65% SS ) and for Pectin jellies. (75- 85% SS). This Pectin will provide a high gel strength, excellent flavour release and a medium fast setting time.
Properties
- Physical Form
- Solubility Data
It is recommended to dissolve the pectin in water before addition to the final fruit system.
- 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 Conditions
Functionality guarantee date is 1 year from date of manufacture when stored in cool and dry conditions in unopened original bags
- Storage and Shelf Life Information
Minimum of 24 months when stored cool and dry in unopened bags (Max. 25°C, 60%RH).
Other
- Appearance
- Clear beige powder
- Color (SDS)
- Beige
- Item Number
- Odor
- Odorless
- Odor (SDS)
- Odorless
- Taste
- Tasteless
- Temperature Control
- No
- USA/DOT UN Number
- Not Applicable
- Application Information
Value Units Test Method / Conditions Dosage (Use Level) 1.4-1.6 % % - Chemical Properties
Value Units Test Method / Conditions Degree of Esterification 65.0-70.0 - pH 2.8-3.4 - 1.0% solution - Material Composition
Value Units Test Method / Conditions Citric Acid Content 0.3 % % 50% solution in DI water Dry Matter Content 71.91 % % Sugar Content 60.0 % % Total Soluble Solids 65.0 % % - 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 - Nutritional Properties
Value Units Test Method / Conditions Added Sugar Nutrient Value 30.23 g/100g g/100g Calcium Nutrient Value 0.03 g/100g g/100g Carbohydrate Nutrient Value 87.27 g/100g g/100g Energy (Calories) 254.79 kcal/100 g kcal/100 g Fat Nutrient Value 1.0 g/100g g/100g Fiber Nutrient Value 55.87 g/100g g/100g Insoluble Fiber Nutrient Value 0.62 g/100g g/100g Potassium Nutrient Value 0.02 g/100g g/100g Protein Nutrient Value 2.11 g/100g g/100g Salt Nutrient Value 0.0 g/100g g/100g Sodium Nutrient Value 0.24 g/100g g/100g Soluble Fiber Nutrient Value 55.25 g/100g g/100g Sugar Nutrient Value 31.24 g/100g g/100g Vegetable Proteins Nutrient Value 2.11 g/100g g/100g - Physical Properties
Value Units Test Method / Conditions Moisture Content max. 100.0 % % - 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 - - Shelf Life & Stability
Value Units Test Method / Conditions Shelf Life 24.0 mo mo - Thermal Properties
Value Units Test Method / Conditions Filling Temperature 70.0 °C °C