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