Enhanced TDS
Identification & Functionality
- Country of Origin
- Food Additive Number
- E 440, INS 440
- Ingredient Name
- Product Code
- MITM12145
- Raw Material Origin
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
- Labeling Claims
- Gelling Information
CEAMPECTIN SS 4510 sets in presence of acid and high soluble solids
Applications & Uses
- Food & Nutrition Applications
- Markets
- Applications
- 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.
- 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.
- 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)
- Odorless
- 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 62.0-65.0 - pH 3.0-3.6 - Perpendicular - Material Composition
Value Units Test Method / Conditions Arsenic Content max. 3.0 ppm ppm Cadmium Content max. 1.0 ppm ppm Citric Acid Content 0.3 % % 50% solution in DI water Dry Matter Content 71.91 % % Lead Content max. 2.0 ppm ppm Mercury Content max. 1.0 ppm ppm Sugar Content 60.0 % % Total Heavy Metals Content max. 20.0 ppm ppm 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 32.05 g/100g g/100g Calcium Nutrient Value 0.14 g/100g g/100g Carbohydrate Nutrient Value 86.35 g/100g g/100g Energy (Calories) 255.87 kcal/100 g kcal/100 g Fat Nutrient Value 0.96 g/100g g/100g Fiber Nutrient Value 53.55 g/100g g/100g Insoluble Fiber Nutrient Value 1.0 g/100g g/100g Potassium Nutrient Value 0.04 g/100g g/100g Protein Nutrient Value 2.22 g/100g g/100g Salt Nutrient Value 0.0 g/100g g/100g Sodium Nutrient Value 0.16 g/100g g/100g Soluble Fiber Nutrient Value 52.55 g/100g g/100g Sugar Nutrient Value 32.63 g/100g g/100g Vegetable Proteins Nutrient Value 2.22 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 65.0 °C °C