Aglupectin LA-S20

    DESCRIPTION

    A purified natural colloid consisting mainly of partially methoxylated polygalacturonic acid. This product is also a low methoxyl amidated pectin (E440ii) with high reactivity to calcium, extacted from citrus peels and standardized by addition of dextrose.

    Usage
    (Benefits)
    Good viscosity texture in fruit preparation for yoghurt;
    Good structure and low syneresis in low sugar jam
    Applications
    (& Usage Level)
    Yoghurt fruit preparation (15-35% SS):0.3-0.8%
    Low sugar jams and jellies (20-45% SS):0.5-0.8%
    OriginItaly
    Directions of useIt is highly recommendable to solubilise Aglupectin LA-S20 in hot water before addition to the final food system

    SPECIFICATIONS

    Particle sizeMax 2% > 60 mesh (ASTM)
    Calcium (Ca)
    (reactivity)
    High
    Degree of Amidation21 to 24%
    Ash
    (Acid Insoluble)
    Max 1 %
    pH
    (1% solution)
    3.7 to 4.5
    Heavy metalsMax 20 mg/kg
    ArsenicMax 3 mg/kg
    Loss on dryingMax 12 %
    LeadMax 5 mg/kg
    StorageStore in a cool dry place (Temperature max 25
    PackagingCardboard boxes with polyethylene bag of 25kg.
    Shelf life24 months from date of production

    MICROBIOLOGICAL

    Coliformsabsent in 0.1g
    Total plate countMax 500 cfu/g
    YeastsMax 100 cfu/g
    MouldsMax 100 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 28 September 2010 (154)

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