Pectin Classic CJ 208 Powder
Product Specifications
DFI-947397
DFI-947397
| Description | |
|---|---|
| Applications: | Stabilising, thickening and improvement of sensory properties of refreshing drinks |
| Characteristic: | Stabilising effect. Standardisation, constant viscosity under defined conditions. The viscosity is in the range of 40 +/- 5 mPas. The viscosity is determined in a 2.5% pection solution at 20°C and a shear rate of D = 250 s-1 (analytical method no. 088, rheology method no. 006) |
| Country of origin: | Germany |
| Description: | Pectin Classic CJ 208 is a high methylester citrus pectin (degree of esterification 68-76 %) which is standardised with dextrose to constant rheological properties. Pectin consists mainly of the partial methyl esters of polygalacturonic acid and their sodium, potassium, calcium and ammonium salts |
| Dosage: | 0.05 - 0.30% depending on soluble solids, pH- value, fruit content and kind of fruit |
| Ingredients: | Pectin E 440 Dextrose |
| Organoleptic & Visual: | Light beige powder, neutral smell |
| Packaging: | 25kg cardboard box with PE inliner or paper bag with PE inliner |
| Shelf life: | 18 months |
| Storage: | Cool (max.25°C) and dry (rel. humidity <70%) |
| Specifications | |
| Ash: | Max: 1% |
| Degree of Estrification: | 68 to 76% |
| Moisture: | Max: 12% |
| pH: | 2.7 to 4.5 |
| pH: | 3 to 3.6 |
| Solubility: | In water to a viscous and colloidal solution; In organic solvents insoluble |
| Microbiological | |
| Anaerobic Bacteria: | Negative in 0.1g |
| Enterobacteriaceae: | Negative in 1.0g |
| Escherichia Coli: | Negative in 10g |
| Pseudomonas aeruginosa: | Negative in 25g |
| Salmonella: | Negative in 25g |
| Staphylococcus aureus: | Negative in 25g |
| Total plate count: | <500 cfu/g |
| Yeasts & Moulds: | <100 cfu/g |
Published Date: 2023-07-07 11:22:13
