Scribd Logo
Upload

Welcome to Scribd!

  • 39 views

    Producer: Description:: Citrus Pectin HMC-SS 1

    Uploaded by

    Ankit Rana
    This document provides specifications for Citrus pectin HMC-SS 1 produced by TB FRUIT PECTIN LLC. It is a high esterified, slow set pectin extracted from citrus peels and standardized with sucrose. The pectin is used as a thickener, emulsifier, and stabilizer in foods like marshmallows, jams, yogurts, and ice cream, with a recommended dose of 0.4-1.2%. The specifications include parameters for appearance, composition, usage, organoleptic, physio-chemical, safety, microbiological, storage, and dissolution properties.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Producer: Description:: Citrus Pectin HMC-SS 1

    Uploaded by

    Ankit Rana
    39 views2 pages
    This document provides specifications for Citrus pectin HMC-SS 1 produced by TB FRUIT PECTIN LLC. It is a high esterified, slow set pectin extracted from citrus peels and standardized with sucrose. The pectin is used as a thickener, emulsifier, and stabilizer in foods like marshmallows, jams, yogurts, and ice cream, with a recommended dose of 0.4-1.2%. The specifications include parameters for appearance, composition, usage, organoleptic, physio-chemical, safety, microbiological, storage, and dissolution properties.

    Original Description:

    Emulsifier

    Original Title

    Specification _MC-SS 1

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides specifications for Citrus pectin HMC-SS 1 produced by TB FRUIT PECTIN LLC. It is a high esterified, slow set pectin extracted from citrus peels and standardized with sucrose. The pectin is used as a thickener, emulsifier, and stabilizer in foods like marshmallows, jams, yogurts, and ice cream, with a recommended dose of 0.4-1.2%. The specifications include parameters for appearance, composition, usage, organoleptic, physio-chemical, safety, microbiological, storage, and dissolution properties.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    39 views2 pages

    Producer: Description:: Citrus Pectin HMC-SS 1

    Uploaded by

    Ankit Rana
    This document provides specifications for Citrus pectin HMC-SS 1 produced by TB FRUIT PECTIN LLC. It is a high esterified, slow set pectin extracted from citrus peels and standardized with sucrose. The pectin is used as a thickener, emulsifier, and stabilizer in foods like marshmallows, jams, yogurts, and ice cream, with a recommended dose of 0.4-1.2%. The specifications include parameters for appearance, composition, usage, organoleptic, physio-chemical, safety, microbiological, storage, and dissolution properties.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 2

    Specification Page 1 of 2

    Sp 2.1 Version: 1.0


    Citrus pectin HMC-SS 1 Eff. date: 28.05.2020

    Producer: “TB FRUIT PECTIN” LLC, Ukraine.

    Description: Citrus pectin (E440i) - is high esterificated, slow set pectin extracted from citrus peels and
    standardized with sucrose. Pectin (E440i) permitted in food according to European Regulation
    1333/2008/EC, compliant with the purity criteria set by European Regulation 231/2012/EU. Product is GMO
    Free. Product is free from allergen.

    Composition: Citrus pectin (Е440i), sucrose.

    Usage: The product is widely used as a thickener, emulsifier and stabilizer in the food industry in the
    production of: marshmallows, marmalade, cream for cakes; jellies, jams, mousses; yogurts and ice cream.
    Recommended dose: 0.4-1.2%, the content of soluble solids 55 -70% in accordance with the specified recipe
    and the requirements of the structure of the final product.

    Organoleptic parameters:

    Appearance dry disperse powder


    Colour light beige to beige
    Odour and flavour neutral, without off-odour

    Physico-chemical parameters:
    Parameter Unit Min Max Comment

    Moisture % 12

    Particle size ˃ 250 µm % 1

    Degree of esterification % 58 64

    USSAG ° SAG 145 155

    Active acidity рН 3.0 3.6 1 % solution

    Setting temperature °С 45 60

    Setting time min. 15 30

    Residual solvents % absent 1

    Safety parameters:
    Parameter Unit Max Comment

    Arsenic mg/kg 0,50

    Lead mg/kg 1.00

    Cadmium mg/kg 0.10

    Mercury mg/kg 0.10

    Cesium-137 Bq/kg 200

    Strontium-90 Bq/kg 50

    Mycotoxin patulin mg/kg absent

    Nitrogen content % 1

    TB FRUIT PECTIN LLC, 9/4 Artyshchivska Str., 81500 Horodok, Ukraine


    Specification Page 2 of 2
    Sp 2.1 Version: 1.0
    Citrus pectin HMC-SS 1 Eff. date: 28.05.2020

    Microbiological parameters:
    Parameter Unit Max Comment

    Total plate count cfu/g 500

    Moulds cfu/g 100

    Yeast cfu/g 100

    Pathogens, including Salmonella cfu/ 25 g Not detectable in 25 g

    Storage:
    Cardboard box with polyethylene liners, net weight 25 kg
    Packing
    Paper hermetically sealed bag, net weight 25 kg
    Shelf life 24 months
    Store in a dry and cool place, in a closed package and relative humidity
    Storage conditions
    not more than 75%

    Recommendations for dissolution:

    To dissolve the product without lumps you need:


    - pre-mix pectin with other ingredients in powder form and quantitatively transfer the mixture into the liquid
    with constant vigorous stirring. Continue stirring until completely dissolved
    - or dissolve the powder in an insoluble medium (butter, sugar syrup with a dry matter content > 65% Brix).
    Dissolution of the product depends on the environment and the process: it improves with heating (time,
    temperature) and mixing (stirrer, mixer, homogenizer).
    Complete dissolution of the product is achieved at a temperature of - 80 - 85 ˚C (176 - 185 ˚F). It is more
    difficult to dissolve in a medium with a high content of Ca 2+ (hard water > 80 ppm Ca 2+ , milk), in which case
    additional time or complexing salts are required.

    TB FRUIT PECTIN LLC, 9/4 Artyshchivska Str., 81500 Horodok, Ukraine

    You might also like