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Type APC230
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Low Methoxyl Amidated Low Calcium Reactivity Pectin

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Description Chemical characteristics

Andre pectin type APC230 is a purified low Galacturonic acid:- ≥65 %*
methoxyl amidated pectin, extracted from citrus peel Loss on drying:- ≤12 %
≤1 %

VN
and standardised with sugars to constant Acid-insoluble ash:-
rheological properties in a defined gel with 45 % SS Nitrogen content:- ≤2.5%*
at pH 3.1. SO2:-** ≤10 mg/kg
Free methyl, ethyl
Composition
and isopropyl alcohol:- ≤1 %
Pectin E 440(ii) Lead:- ≤2 mg/kg
Sucrose Arsenic :- ≤3 mg/kg
Cadmium:- ≤1 mg/kg
Specification Mercury:- ≤1 mg/kg

pH (2% solution ):-
Reactivity to calcium:-
Degree of esterification:-
Degree of amidation:-
A.
3.8 – 4.5
*Ash and volatile matter-free basis after washing with acid alcohol.
low ** Not used in the process.
typically 35±3 %
typically 15±3 % Legal requirements

Certificates This product complies with all criteria laid down by

ED
EU, FAO/WHO (JECFA) and FDA/FCC and is
Kosher GMO and Allergen free according to EC directives.
Halal
Nutritional information depends on the
Typical application standardisation
Energy ( per 100 g ) :- typically 550 – 650 kJ
Low sugar jams with soluble solids 40 – 60%
Protein: - typically < 0.5 %
Low sugar jellies with soluble solids 40 – 60%
Carbohydrates:- 25 – 35 %
Of which sugars:- 25 – 35 %
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Usage levels (Guidelines)

Fat:- < 0.5 %
0.3 - 0.7% Fibre:- typically 65 – 75 %
The optimal dosage depends on pH, soluble solids Packaging & Storage
and calcium content in the application.
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Packaging:- paper with polythene

We recommend dissolving pectin in water before
liner ( 25 kg net )
addition to the final system.
Storage :- cool and dry
Sensory characteristics Shelf life:- 24 months
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Appearance:- free flowing powder Risks and Handling

Colour:- pale brown powder
A Material Safety Data Sheet is available on request.
Odour:- slight, free from off-notes
Taste:- slight, free from off-flavours
Microbiological characteristics
Total plate count:- ≤ 500/g
Yeast and mould:- ≤ 100/g
Coliforms:- absent in 1 g
E. coli:- absent in 1 g
Staphylococcus aureus:- absent in 1 g
Salmonella:- absent in 25 g

Version 6 Issue June 2018