Aglupectin HS-RAM


    This is a purified natural colloid consisting mainly of partially methoxylated polygalacturonic acid

    Improve the dairy protein stability towards the sour attack during the heat treatment.
    Improve the stability in order to reduce the fruit fibre sedimentation
    Improve the flavour release
    Improve the fruity and dairy mouth feel
    ApplicationsEspecially studied for the production of milk and fruit sour drinks and long life yoghurt drink.
    Allergen informationsNo known Allergens
    Directions of useIt is highly recommendable to solubilise this product in hot water before addition to the final food system.
    GMO statusNot produced from genetically modified raw materials


    (& Legal Requirements)
    Meets the specifications required by JEFCA (FAO/WHO), by chemical codex and by ECC (Directive 96/77/EC as amended).
    Particle sizeMax 2 % > 60 mesh (ASTM)
    Acid Insoluble
    Max 1 %
    (1% Solution)
    2.8 to 3.6
    Heavy metals
    (as Pb)
    Max 20 mg/kg
    (as As)
    Max 3 mg/kg
    Loss on dryingMax 12 %
    Degree of EstrificationNot Specified
    Max 5 mg/kg
    SAG DegreeNot specified
    StoragePlease store in a cool and dry place (temperature max 25°C with a relative humidity <60%)
    PackagingCardboard boxes with polyethylene bag of 25kg.


    Coliformsabsent in 0.1g
    Total plate countMax 1000 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 14 June 2011 (619)

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