Enhanced TDS
Identification & Functionality
- Blend
- No
- Country of Origin
- Food Ingredients Functions
- Ingredient Name
- Product Code
- MITM16525
- Raw Material Origin
- Single Ingredient
- Yes
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
- Labeling Claims
Applications & Uses
- Food & Nutrition Applications
- Markets
- Applications
- Dosage Information
Jams and Marmelades: 0.3-0.6%. Fruit preparation: 1.4-1.6% . The optimum pectin use level depends on the specific application; pH, the content of soluble solids and the calcium content of the fruit system.
- Product Applications
Application:
CEAMPECTIN RS 4700 is specially developed for jams and marmalades with high soluble solids (> 65% SS) and for fruit preparations (75–85% SS), providing high gel strength, excellent flavor release, and a fast setting time.
Gelling:
CEAMPECTIN RS 4700 sets in presence of acid and high soluble solids
Preparation:
Pour the powder into the water while stirring quickly. Continue stirring until fully dispersed. Heat the mixture until complete dissolution occurs (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 it and dissolve the pectin in the water phase.
Properties
- Physical Form
- Soluble In
Regulatory & Compliance
Principal Information
- Group Principal Number
- S002088
- Principal
Storage & Handling
- Storage Information
- CEAMPECTIN RS 4700 is stored in a cool, dry place in a 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
- Item Number
- Temperature Control
- No
- USA/DOT UN Number
- Not Applicable
- Application Information
Value Units Test Method / Conditions Dosage (Use Level) 1.4-1.6 % Fruit preparaton Dosage (Use Level) 0.3-0.6 % jams and marmelades - Chemical Properties
Value Units Test Method / Conditions Degree of Esterification 70.0-75.0 - pH 3.0-3.6 - 0.01 - Material Composition
Value Units Test Method / Conditions Arsenic Content max. 3.0 ppm Cadmium Content max. 1.0 ppm Lead Content max. 2.0 ppm Mercury Content max. 1.0 ppm - Microbial Properties
Value Units Test Method / Conditions Aerobic Plate Count max. 5000.0 CFU/g Escherichia Coli Count 0.0 /5g Salmonella Count 0.0 /25g Yeast & Mold Count max. 300.0 CFU/g - Nutritional Properties
Value Units Test Method / Conditions Added Sugar Nutrient Value 0.0 g/100g Calcium Nutrient Value 0.04 g/100g Carbohydrate Nutrient Value 85.28 g/100g Energy (Calories) 193.13 kcal/100 g Fat Nutrient Value 1.5 g/100g Fiber Nutrient Value 85.18 g/100g Insoluble Fiber Nutrient Value 1.06 g/100g Potassium Nutrient Value 0.22 g/100g Protein Nutrient Value 2.22 g/100g Salt Nutrient Value 0.0 g/100g Sodium Nutrient Value 0.35 g/100g Soluble Fiber Nutrient Value 84.11 g/100g Sugar Nutrient Value 0.1 g/100g Vegetable Proteins Nutrient Value 2.22 g/100g - Physical Properties
Value Units Test Method / Conditions Moisture Content max. 12.0 % Sieve Fractionation (Through) min. 90.0 % DIN 24 gum < 250 microns, 60 US mesh - Shelf Life & Stability
Value Units Test Method / Conditions Shelf Life 24.0 mo