Product Specification
PECTIN JH-657 EC
Ref : PN120979Description :
The pectin JH-657 EC is a high methoxyl pectin with sugars. It is standardised to 150° US-SAG and has rapid set
gelling properties.
Typical application: high sugar jams. Typical dosage 0.3 - 0.5 %, depending on the composition of the final product.
Source : apple and/or citrus fruits
Composition :
Pectin (E 440 (i)) , Dextrose (wheat) or sucrose
Regulation status :
Pectin (E440i) permitted in food according to European Regulation 1333/2008/EC, compliant with the purity criteria
set by European Regulation 231/2012/EU. Direct food substance affirmed as GRAS under US Code of Federal
Regulation 21CFR184.1588.
Specifications :
Sensory quality :
Aspect : Fine, free-flowing powder
Color : Beige to light tan
Flavor : Almost neutral
Soluble in water forming a colloidal solution, insoluble in
ethanol
Solubility :
Analytical quality :
Gel strength : 145 - 155 ° US-SAG
Degree of esterification : > 68 %
pH (1 % solution, 25° C) : 2.7 - 3.7
Loss on drying (2 h, 105° C) : < 12 %
Particle size : > 95 % through 315 µm*
Acid insoluble ash : < 1 % insoluble in 3N hydrochloric acid*
Residual solvents (methanol, ethanol, 2-propanol) : < 1 % singly or in combination*
Arsenic : < 3 mg/kg *
Lead : < 5 mg/kg*
Mercury : < 1 mg/kg *
Cadmium : < 1 mg/kg*
Microbiological quality :
Total plate count : < 1,000 cfu/g*
Mould count : < 100 cfu/g*
Yeast count : < 100 cfu/g*
Enterobacteriaceae : Not Detectable in 1 g*
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Product Specification
PECTIN JH-657 EC
Ref : PN120979Salmonella : Not Detectable in 10 g*
*Control Plan, Analysis performed once a year.
Packaging :
Cardboard box with polyethylene bags : 25 kg net
Recommended storage conditions :
Room temperature (< 30 deg. C), sheltered from light, moisture and oxygen, in tight containers.
Best before :
24 months under the previously mentioned conditions and in its original packaging.
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