GENU EXPLORER - CP Kelco

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GENU ® EXPLORER PECTIN 30 A New Generation Gelling Agent Consumer demand 0 is changing the landscape of today’s jams, jellies, fruit 0.6% 0.7% 0.8% 0.9% 1% spreads and preserves market. Pectin Use Consumers Level (%) are insisting on healthier products, without sacrificing eating quality or appearance. Health is definitely a top trend influencing customers purchasing decisions. And linked to this healthy mega-trend is the increasing demand for natural and organic products. 200 150 100 50 0 # of New Launches 250 Gel Strength (g) 50 40 20 10 Gel Strength (g) vs. Pectin Use Level (33o Brix Reduced-Sugar Strawberry Spread) Fruit-Based Spreads “Health” Claims 10 Year History of New Product Launches Globally 1998 2000 2002 2004 2006 2008 Sugar (Low/No/Reduced) Organic All Natural Calorie (Low/No/Reduced) Premium Diabetic Source: MINTEL Global New Products Database, August 2009 Processors must also be able to produce with consistent quality. Manufacturers want a stabilizer with excellent tolerance to variations in fruit type and calcium and that is robust against extended hold times and fluctuating fill temperatures. Such flexibility leads to easier-to-run products and less down time. CP Kelco has responded to both the consumer and manufacturing needs by creating the GENU ® Explorer family of pectin products that not only address the consumer demand but makes manufacturing fruit products easier and simpler. Introducing GENU GENU Explorer pectin Conventional LM pectin (LMC) ® Explorer Pectin Pectin is found in nature in fruits and vegetables. Its natural purpose is to contribute to the overall firmness of the fruit or vegetable. It is for this very reason, and its unique spreadable texture, that pectin is the preferred gelling agent for jams, jellies, fruit spreads and preserves. Pectin is well known by consumers and widely accepted as a label-friendly ingredient. Like all GENU ® Pectin, the GENU Explorer family begins with citrus peel, prepared in accordance with CP Kelco’s high quality standards. However, unlike commonly produced pectins, GENU Explorer pectins undergo a unique, proprietary process, that significantly maintains the molecular properties found in nature. This novel production process provides a more robust, user-friendly and more functional product. Differentiating Properties of GENU ® Explorer Supports Natural and Organic label claims. The US National Organic Standards Board (NOSB) lists both low methoxyl (LM) and high methoxyl (HM) pectins as being suitable for use in organic labeled products. As specialty LMC and HM pectins, none of the products in the GENU Explorer family undergo amidation. All of the products in the GENU Explorer family support both natural and organic label claims *, 2 . Gel Strength Retained (%) vs. Deposit Te 65 o Brix Standards of Identity Gr Equivalent gel strength at a reduced use level. When compared to conventional low methoxyl pectin (LMC) types, the use level with GENU Explorer can be reduced up to 40% while maintaining texture and gel strength. At equivalent use levels, GENU Explorer pectin gives 50-100% more gel strength than standard LMC pectin. This provides the Deposit Temperature ( opportunity to create a product with good gel strength using reasonable pectin levels. Traditional formulations required ‘over-dosing’ with LMC in order to generate the desired texture. Considering reduced pectin usage and reduction in transport costs and inventory volumes, this delivers a comparable cost-in-use. o Gel Strength (g) vs. Pectin Use Level (33 50 80% 40 60% 30 20 40% 10 0 GENU Explorer pectin Conventional GENU Explorer LM pectin pectin (LMC) Low Methoxyl Amidated pectin (LM 20% High Methoxyl (HM) pectin 0.6% 0.7% 90 0.8% 80 0.9% 70 1% 60 Pectin Use Level (%) C) Fruit-Based Spreads “Health” Claims 10 Year History of New Product Launches Globally o Brix Reduced-Sugar Strawberry Spread) 200 150 Percent of Full Gel Strength Retained 100% Ability to create smooth and creamy textures. 100 The ability to produce low 50 sugar jams and fruit spreads using low methoxyl amidated (LMA) pectins 0has been available for years. The uniqueness of GENU Explorer pectin is the ability to produce low sugar products with new texture possibilities. Source: MINTEL Global New Products Database, August 2009 To illustrate the texture with GENU Explorer pectin, as shown here, both slices of bread show a 33% soluble solids strawberry spread. The spread on the left (reference) has been formulated using traditional LMA pectin. The spread on the right is using GENU Explorer pectin. Compared to the reference, the spread produced with GENU Explorer pectin has a less gelled texture which is easier to apply on the bread and could be said to have a more appealing appearance. # of New Launches 250 Gel Strength (g) 1998 2000 2002 2004 2006 2 Sugar (Low/No/Reduced) Organic All Natural Calorie (Low/No/Reduced) Premium
Significant reduction in syneresis with a single product. Syneresis is seen as a “puddling” of liquid after the jam has been opened and used. As soluble solids are reduced, this is becomes even more prominent. With its unique texture and properties, GENU Explorer provides a significant reduction in syneresis and in some cases, syneresis can be completely eliminated. This image, on the left is a standard of identity (SOI) grape jelly produced using traditional HM pectin. On the right is the same grape jelly produced using GENU Explorer. The jelly produced with GENU Explorer is much more stable and shows a complete elimination of syneresis. Until now, producing low/no sugar jams and fruit spreads has meant using locust bean gum to reduce syneresis. In low solids systems — whether conventionally packaged or squeezable — GENU Explorer provides the functionality of both pectin and locust bean gum (LBG) from a single ingredient, improving product quality, cleaning up the label, and eliminating complexity in the supply chain. Removing LBG provides the consumer with better flavor release and eliminates the non-desirable slimy/gummy mouthfeel associated with locust bean gum. The reduced sugar strawberry spread using GENU Explorer (right) clearly shows syneresis is well-controlled versus a LMA/LBG combination (left). Flexible and forgiving. GENU Explorer pectin exhibits good flexibility in the production process. GENU Explorer pectin handles fluctuations in calcium levels better than traditional LMC pectin. These new pectin products also provide tolerance to variations in filling tempertures. These systems benefit producers of all types of products from standard jarred products to squeezable and portion control products. In a typical fruit spread, the calcium level is 200-350 ppm. Within this range, GENU Explorer pectins deliver the calcium tolerance and gel strength of amidated pectins with all-natural appeal. Comparing HM, LMA and Explorer pectin on fill temperature and gel strength, GENU Explorer pectin exhibit process robustness and are tolerant to variations in processing. . Pectin Use Level r Strawberry Spread) Explorer pectin Percent of Maximum Gel Strength vs. Calcium in System ntional LM pectin (LMC) 36o Brix Reduced-Sugar Strawberry Spread 100% 0.9% 1% el (%) Percent of Maximum Gel Strength 80% ads “Health” Claims 60% Product Launches Globally 40% GENU Explorer pectin Conventional LM Pectin (LMC) Amidated LM pectin (LMA) 20% 2004 200 2006 2008250 300 350 tural Calorie (Low/No/Reduced) Premium Diabetic Total Calcium in System (ppm) (from fruit, sugars, water, etc.) Percent of Full Gel Strength Retained 100% 80% 60% 40% 20% Gel Strength Retained (%) vs. Deposit Temperature ( o C) 65 o Brix Standards of Identity Grape Jelly GENU Explorer pectin Low Methoxyl Amidated pectin (LMA) High Methoxyl (HM) pectin Deposit Temperature ( o 90 80 70 60 50 40 C) Members of the GENU ...you can ® Explorer Family CP Kelco offers an extensive range of hydrocolloids to gel, thicken and stabilize fruit based products. GENU Explorer pectin products are specifically tailored to support a natural/organic label claim, and be more tolerant to ingredient and process variations, while improving the overall product quality for the consumer. CP Kelco strives to be customer-needs driven. We have therefore developed a range of GENU Explorer pectin products designed for varying levels of soluble solids and formulations. ProdUCt NamE CharaCtEriStiCS GENU ® Explorer 30 CS • Typical application: sugar free, low Target Soluble Solids Range: 20-40% sugar, squeezable spreads, low sugar fruit preps ® Uniqueness of GENU Explorer Pectin • Create products with new and unique textures • Support organic and natural label claim • Ability to create high quality squeezable jams and fruit spreads • Significant reduction in syneresis • Improved tolerance to variations in ingredients and processing conditions Percent of Maximum Gel Strength 100% 80% 60% 40% 20% Percent of Maximum Gel Strength vs. Calcium in System 36 o Brix Reduced-Sugar Strawberry Spread GENU Explorer pectin Conventional LM Pectin (LMC) Amidated LM pectin (LMA) 200 250 300 350 Total Calcium in System (ppm) (from fruit, sugars, water, etc.) • High calcium reactivity • Gel temp: As low as 40°C/104°F • pH working range: 3.0–3.4 GENU ® Explorer 45 CS • Typical application: yogurt fruit prep, Target Soluble Solids Range: 35-55% all-fruit spreads, bakestable fillings • Medium calcium reactivity • Gel temp: As low as 60°C/140°F • pH working range: 3.0–3.4 GENU ® Explorer 65 CS • Typical application: preserves, jams, Target Soluble Solids Range: 45-65% squeezable jams & jellies, bakestable fillings • Low calcium reactivity • Gel temp: As low as 55°C/131°F • pH working range: 3.0–3.4
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GENU EXPLORER - CP Kelco

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