Palmer Holland - CEAMPECTIN SS 4510

Enhanced TDS

Country of Origin: Spain
Food Additive Number: E 440, INS 440
Ingredient Name: Pectin
Product Code: MITM12145
Raw Material Origin: Natural Origin,
Plant Origin,
Vegetable Origin
Technologies: Food Ingredients
Product Families: Food Ingredients — Texture & Consistency
Gums & Hydrocolloids

Food Ingredients Features: Cold Water Dispersible,
Decreased Syneresis,
Fast Setting,
Good Gelling Properties,
High Gel Strength,
High Quality,
Improved Flavour Release,
Improves Flavor Release,
Ovo-Lacto Vegetarian Suitable,
Suitable for Celiacs,
Suitable for lactose intolerance
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,
TSE-free,
Vegan,
Vegetarian
Gelling Information: CEAMPECTIN SS 4510 sets in presence of acid and high soluble solids

Food & Nutrition Applications: Jams,
Marmalades
Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Confectionery,
Desserts & Fruit Preparations
Product Applications: CEAMPECTIN SS 4510 is specially developed for jams and marmelades with high soluble solids, (> 65% SS) and for fruit preparation. (75- 85% SS), providing a high gel strength, excellent flavour release and a fast setting time.
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.
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.

Physical Form: Powder
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.

Quality Standards: FCC Compliant,
Hazard Analysis Critical Control Point (HACCP),
United States Pharmacopeia (USP)

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)

Appearance

White to beige color powder

Color (SDS)

Beige

Item Number

ITM19525

Odor (SDS)

Odorless

USA/DOT UN Number

Not Applicable

Thermal Properties


	Value	Units	Test Method / Conditions
Filling Temperature	65.0 °C	°C

Chemical Properties

Microbial Properties

Shelf Life & Stability


	Value	Units	Test Method / Conditions
Shelf Life	24.0 mo	mo

Physical Properties


	Value	Units	Test Method / Conditions
Moisture Content	max. 100.0 %	%

Material Composition

Nutritional Properties


	Value	Units	Test Method / Conditions
Carbohydrate Nutrient Value	71.0 %	%
Energy (Calories)	1231.0 kJ/100 g	kJ/100 g
Fat Nutrient Value	0.45 %	%

Application Information


	Value	Units	Test Method / Conditions
Dosage (Use Level)	1.4-1.6 %	%

SDS Physical and Chemical Properties