Pectin Standard HB-S 700 Powder
Product Specifications
DFI-344200
DFI-344200
| Description | |
|---|---|
| Additional Information: | Pectin Standard HB-S 700 is a high methylester pectin with constant gelling properties. Standardized to constant breaking strength in a standard gel ( Standardizing regulations recipe no 208, rheology method no 005 |
| Country of origin: | Germany |
| Description: | Pectin Standard HB-S 700 is a high methyl ester pectin (degree of esterification 60-67 %) which is standardized with sucrose to constant rheological properties. Pectin consists mainly of the partial methyl esters of polygalacturonic acid and their sodium, potassium, calcium and ammonium salts. Pectins are produced from freshly harvested, juiced and gently dried apples or citrus fruits |
| Ingredients: | Pectin E440 Sucrose |
| Organoleptic & Visual: | Light beige powder, neutral smell |
| Packaging: | 25kg polypropylene cardboard box with PE inliner or paper paper bag with PE inliner |
| Shelf life: | 18 months |
| Storage: | Store closed and protected from heat and moisture |
| Specifications | |
| Ash: | Max: 1% |
| Fat: | Max: 1% |
| Moisture: | Max: 12% |
| pH: | 2.7 to 3.3 |
| Protein: | Max: 1% |
| Microbiological | |
| Anaerobic Bacteria: | Negative in 0.1g |
| Enterobacteriaceae: | Negative in 10g |
| Escherichia Coli: | Negative in 10g |
| Pseudomonas aeruginosa: | Negative in 25g |
| Salmonella: | Negative in 25g |
| Staphylococcus aureus: | Negative in 25g |
| Total plate count: | Max: 500cfu/g |
| Yeasts & Moulds: | Max: 100cfu/g |
Published Date: 2025-04-24 11:42:53