Aglupectin LCS-12


    This is a purified natural colloid consisting mainly of partially methoxylated polygalacturonic acid. It is a low ester pectin (E440i) with high reactivity to calcium, extracted from citrus peels and standardized by addition of dextrose or sucrose.

    Good viscosity texture in fruit preparation for yoghurt; Good structure and low syneresis in low sugar jam.
    (and Usage levels)
    Jams and jellies (50-65% SS): 0.7 -1%
    Yoghurt fruit preparation (50-65% SS): 0.7-1%
    Allergen informationsNone present
    Directions of useIt is highly recommendable to solubilise this product in hot water before addition to the final food system
    GMO statusGMO Free


    PurityMeets the specifications required by JEFCA (FAO/WHO), by Chemical Codex and by ECC (Directive 96/77/EC as amended)
    Particle sizeMax 2% Min 60 mesh (ASTM)
    Acid Insoluble
    Max 1 %
    Calcium (Ca)Reactivity is high
    (1% Solution)
    2.8 to 3.4
    Heavy metals
    (as Pb)
    Max 20 mg/kg
    (as As)
    Max 3 mg/kg
    Loss on dryingMax 12 %
    Max 5 mg/kg
    Degree of MethoxylationTypically 40%
    StoragePlease store in a cool dry place. Temperature max 25°C with a relative humidity Max. 60%
    Packaging25kg cardboard boxes lined with polyethylene bag.
    Shelf life24 months from date of manufacture


    ColiformsAbsent in 1g
    Total plate countMax 10000 CFU/g
    YeastsMax 500 CFU/g
    MouldsMax 500 CFU/g
    SalmonellaAbsent in 25g

    Direct Food Ingredients will ensure that any material supplied this specification will confirm to the above physical and chemical properties. However, we have no control over the use of the material and can accept no responsibility for problems caused by the customer's failure to ensure the material supplied is suitable for the intended use.

    This specification has been last modified on Tue 1 November 2011 (754)

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