English Version - Herbafood Ingredients GmbH

Application
Report
Baking
stable
Applications
with
Herbagel
BW 500
&
650

Application
Report
H e r bage l BW 500 and BW 6 50 in Baking stable Applic ati ons
Herbagel
BW
500
and
BW
650
are
combinations
of
Herbacel
AQ
Plus
Citrusfibre
and
pectins
in
defined
proportions.
This
composition
of
the
fibre
rich,
highly
waterbinding
cellwall
material
and
the
all-purpose
gelling
and
thickening
agent
are
complementing
each
other
ideally
in
a
technological
sense.
The
pectin
will
ensure
a
homogenous
gellation
and
maintains
it
throughout
the
manufacturing
process.
The
Herbacel
AQ
Plus
Citrusfibre
at
the
same
time
will
bind
the
water
and
prevent
its
release
during
baking
and
storing.
baking
stable
limited
baking
stable
non
baking
stable
No matter whether ...
fruit preparation
glossy surface
in
acidic
fruit
fillings
as
well
as
in
applications
with
a
high
pH
like
chocolate
or
caramel
cremes,
as
a
topping
like
on
the
Linzer
Tart
or
as
a
filling
like
in
doughnuts,
the
addition
of
the
baking
stable
preparation
takes
place
before
or
after
the
baking
p
r
o
c
e
s
s
,
Requirements
for
baking
stable
applications
like
the
maintenance
of
fruit
pieces,
form
stab
i
l
i
t
y
as
well
as
shear
stability
and
no
syneresis
are
all
being
efficiently
fulfilled
by
Herbagel
BW
500
at
high
soluble
solids
and
by
BW
650
at
reduced
sugar
concentration
as
well.
Also
their
characteristic
of
being
shear
thinning
and
the
resulting
low
viscosity
when
being
processed
(e.g.
when
pumped)
is
an
advantage.
Depending
on
the
preference,
Herbagel
BW
500
or
BW
650
can
achieve
a
medium
to
high
baking
stability
even
in
high
pH
ranges.
The
Herbagel
BW
650
is
performing
very
well
in
regards
to
baking
stability
of
acidic
fruit
preparations
with
reduced
sugar
concentration.
In
this
area
Herbagel
BW
is
much
more
stable
than
starch.
...
the
fillings
have
to
be
easy
to
handle,
i.e.
maintain
their
pumpability
and
stay
dimensionable
stable.
To
ensure
an
easy
to
use
preparation,
it
is
important
to
rehydrate
the
Herbacel
AQ
Plus
Citrusfibre
first
at
high
shear
and
then
to
dissolve
the
pectin
fully
by
heating
the
suspension
to
80°C.
Only
in
this
order
there
is
enough
water
available
to
guarantee
the
ideal
activation
of
both
Herbagel
BW
components.
In
the
second
step,
when
adding
additional
ingredients,
care
should
be
taken
not
to
reduce
the
temperature
of
the
mixture
too
much
otherwise
the
pectin
would
start
gelling.
2

Disperse
Herbagel
BW
in
water
and
rehy-
drate
with
high
shear
equipment
(lab
scale:
e.g.
Thermomix
for
45
sec
on
level
10).
Heat
to
min.
80°C
while
continuously
agitating.
Additional
ingredients
should
be
added
individually
and
care
should
be
taken
that
the
temperature
of
the
mixture
does
not
drop
too
far.
Finally
bring
to
the
boil.
If
necessary
adjust
the
pH
to
3.5
with
citric
acid
(fruit
filling).
The
ability
of
the
Herbacel
AQ
Plus
Citrusfibres
to
bind
water
of
approximately
24
times
its
weight,
enables
the
production
of
bake
stable
fruit
preparations
with
as
little
as
40%
soluble
solids.
The
temperature
and
shear
stability
of
the
pectin
as
well
as
the
Herbacel
AQ
Plus
Citrusfibres
ensure
the
durability
of
the
gel
even
during
high
mechanical
stress.
43
2% Citrusfibre in Distilled Water
40
37
Bakestable Fruit Preparation with Fruit
Pieces (approx. 40% TSS)
30g Herbagel
BW 650
470g water
100g cherries,
whole
30g cherry
juice
concentrate
1
8
0
g saccharose,
crystalline
0.7g tri-calciumdicitrate
x
4H 2 O
190g glucosesyrup
(16%
Dextrose,
13%
Maltose,
12%
Maltotriose)
x
ml citric
acid
solution
50%
pH 3.5
34
31
28
25
22
19
16
no
shear
treatment
8000
rpm
Ultra
Turrax Ultra
Turrax
24000
rpm
Increasing
Mechanical
Stress
-
enhances
smooth
mouthfeel
-
enhances
the
water
binding
(viscosity)
60
bar
180
bar
Depending
on
which
kind
of
texture
is
required,
the
dosage
as
well
as
the
processing
parameters,
e.g.
shear
for
solubilising
the
Citrusfibre
can
be
adjusted.
The
higher
the
shear,
the
softer
but
also
more
viscous
is
the
filling.
By
increasing
the
shear
(ideally
using
a
homogeniser),
the
waterbinding
capacity
of
the
Herbacel
AQ
Plus
Citrusfibre
will
be
maximised
which
will
result
in
formulas
ideal
for
low
calorie
applications.
Increasing
the
dosage
results
in
raising
the
viscosity
and
pulpiness.
Bakestable Caramel Creme (approx. 70% TSS)
16g Herbagel
BW 500
250g water
325g saccharose,
crystalline
300g glucosesyrup
(16%
Dextrose,
13%
Maltose,
12%
Maltotriose)
150ml caramelised
condensed
milk
product (70%
TSS)
pH approx.
5.5
Herbafood
Ingredients
GmbH
Phoebener
Chaussee
12
14542
Werder
(Havel)
Germany
Phone:
+49
3327
785-202
Fax:
+49
3327
785-201
E-Mail:
info@herbafood.de
www.herbafood.de
3