Apple pectin HM-SS 1

1 of 8 products in this brand
T.B. Fruit Apple pectin HM-SS 1 is a high-esterified, slow-set pectin also extracted from apple pomace and standardized with sucrose. With applications in various food products, it acts as a thickener, emulsifier, and stabilizer, contributing to the production of marshmallows, marmalade, cream for cakes, jellies, jams, mousses, yogurts, and ice cream. The composition includes apple pectin (E440i) and sucrose.

Ingredient Name: Apple Pectin Powder

Ingredient Origin: Natural Origin, Plant Origin

Functions: Emulsifier, Stabilizer, Thickener, Viscosity Modifier

Labeling Claims: Allergen-free, GMO-free, Naturally Derived, Plant-Based

Physical Form: Powder

Features: Free of Major Allergens, Neutral Smell, Neutral flavor, Slow Setting

Technical Data Sheet

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Identification & Functionality

Ingredient Name
Technologies

Features & Benefits

Applications & Uses

Main Uses
  •  T.B. Fruit Apple pectin HM-SS 1 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.
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.

Properties

Physical Form
Appearance
Dry disperse powder
Flavor
Neutral
Typical Properties
ValueUnitsTest Method / Conditions
Mycotoxin PatulinAbsentmg/Kg-
Nitrogen Content1.0%-
Microbiological Values
ValueUnitsTest Method / Conditions
Molds100cfu/g-
SalmonellaAbsentcfu/25g-
Total Plate Count500.0cfu/g-
Yeast100cfu/g-
Specifications
ValueUnitsTest Method / Conditions
pH3.0 - 3.6--
Arsenic Content0.5mg/Kg-
Cadmium Content0.1mg/Kg-
Cesium Content200Bq/kg-
Degree of Esterification58 - 64%-
Lead Content1mg/Kg-
Mercury Content0.1mg/Kg-
Moisture Content12.0%-
Particle Size (min. 250 microns)1%-
Residual Solvents1%-
Setting Temperature45 - 60°C-
Setting Time15 - 30minutes-
Strontium-90 Content50Bq/kg-

Regulatory & Compliance

Packaging & Availability

Packaging Type
Regional Availability
  • Canada
  • Mexico
  • USA
Packaging Information

Cardboard box with polyethylene liners, net weight 25 kg Paper hermetically sealed bag, net weight 25 kg

Storage & Handling

Shelf Life
24 months
Storage and Shelf Life Conditions
  • Store in a dry and cool place, in a closed package and relative humidity not more than 75%
  • Shelf life 24 months