Applications
Pectin HM-100 gives structure, stability and texture to low pH jams, jellies and confectionery. It is also used as a non-gelling stabilizer in acidified dairy or non-diary drinks and fruit beverages. Formulated for Slab Candy, Gummies and Edible applications.
Physical / Chemical Specifications
Degree of esterfication: 64%
Degree of amidation: N/A
pH-Value 2% in distilled water: 3.2
Galacturonic acid content: 84%
Microbiological Analysis
Salmonella: negative
Aerobic Plate Count : < 1000 cfu/gram
E. Coli count: < 10 cfu/gram
Mold: < 100 cfu/gram
Total Coliform Count: < 10 cfu/gram
Yeast: < 100 cfu/gram
Packaging
50 LB carton
