Apple Pectin

    DESCRIPTION

    A high methylester pectin E 440 which is standardised with dextrose to constant rheological properties. Pectin consists mainly of the partial methylesters of polyalacturonic acid and their ammonium, sodium, potassium and calcium salts

    AppearanceLight beige powder, neutral smell
    E numberE440

    SPECIFICATIONS

    Moisture
    (2hrs, 105°C)
    Max 12 %
    Potassium (K)Max 0.5% if not standardized with buffer salts
    Max 5.0% if standardized with buffer salts (Mineral salts)
    Sodium (Na)Max 1.0% if not standardized with buffer salts
    Max 5.0% if standardized with buffer salts (Mineral salts)
    Calcium (Ca)Max 1.0% if not standardized with buffer salts
    Max 10.0% if standardized with buffer salts (Mineral salts)
    Ash
    (in 3n HCl insoluble ash)
    Max 1 %
    pH
    (2.5% solution in distilled water @ 20°C / 68°F)
    3.0 ± 0.3
    Degree of Estrification60 to 67%
    Carbohydrates
    (Calculated on ash free and dried matter)
    About 100%
    Fat
    (Saturated and non saturated)
    Negligible
    ProteinMax 1.0 %
    FibreSoluble: about 85-95%
    Insoluble: Absent
    StorageStore in a cool and dry place
    PackagingBig bag, box with liner, paper bag
    Shelf life18 months from date of manufacture

    MICROBIOLOGICAL

    YeastsMax 100 cfu/g
    MouldsMax 100 cfu/g
    Bacterial CountMax 500 cfu/g
    Staphylococcus aureusAbsent in 25g
    Pseudomonas aeruginosaAbsent in 25g
    SalmonellaAbsent in 25g
    Escherichia ColiAbsent in 10g
    EnterobacteriaceaeAbsent in 1g
    Anaerobic BacteriaAbsent in 0.1g


    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 Fri 16 December 2011 (858)

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