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