English - Herbstreith & Fox
English - Herbstreith & Fox
English - Herbstreith & Fox
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Amidated Citrus Pectins –<br />
a short introduction<br />
FROM RESEARCH<br />
& DEVELOPMENT
AMIDATED CITRUS PECTINS –<br />
a short introduction<br />
The market offers many varieties of jams, jellies<br />
and marmalades and other fruit preparations<br />
which are different in the kind of fruit, the fruit<br />
content and the soluble solids content.<br />
By selecting suitable types of pectin the desired,<br />
e.g. viscous, spreadable or elastically brittle,<br />
consistency of the respective product can be<br />
obtained within a wide range of soluble solids<br />
and pH.<br />
Amidated low methoxyl pectins gel rather independent<br />
of soluble solids and calcium content in<br />
the gel, i.e. a separate addition of calcium is not<br />
necessary as a rule. Their application not only<br />
means a more simple but sometimes also a safer<br />
production of the above mentioned products<br />
even with different raw material properties.<br />
In addition to the amidated apple pectins so<br />
far on offer, <strong>Herbstreith</strong> & <strong>Fox</strong> now also offers<br />
amidated citrus pectins with different calcium<br />
Type of pectin Calcium<br />
reactivity<br />
Setting<br />
time<br />
Tab. 1: Differentiation of low methoxyl amidated citrus pectins:<br />
reactivity. The degree of esterification and amidation<br />
determines the calcium reactivity of these<br />
pectins. On the other hand the calcium reactivity<br />
describes the setting time, i.e. reactive pectins<br />
gel quicker as less reactive pectins with otherwise<br />
stable recipe parameters. Thus suitable<br />
types of pectin, which fulfil the requirements<br />
in regard to processability and texture, can be<br />
selected for the recipes.<br />
In contrast to apple pectins the low methoxyl<br />
citrus pectins gel in analogy with high methoxyl<br />
citrus pectins with an elastic gel structure. Fruit<br />
preparations which are produced with amidated<br />
citrus pectin therefore have a firm, brittle texture.<br />
The light and transparent colour of these<br />
pectins is advantageous as this might be important<br />
in the processing of light colour fruit or<br />
in the application of nappage. Due to the low<br />
dosage a very efficient and cost-effective production<br />
is possible.<br />
typical degree of<br />
esterification<br />
typical degree of<br />
amidation<br />
Amid CF 005 low slow 35 % 15 %<br />
Amid CF 010 medium medium 32 % 18 %<br />
Amid CF 020 high rapid 30 % 20 %<br />
Amid CF 025 very high extra rapid 28 % 22 %<br />
HERBSTREITH & FOX Corporate Group • Turnstraße 37 • D-75305 Neuenbürg/Württ.<br />
Phone: +49 (0)7082 7913-0 • Fax: +49 (0)7082 20281 • info@herbstreith-fox.de • www.herbstreith-fox.de<br />
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Type of Pectin Application<br />
Amid CF 005 • Jams and marmalades, low-calorie fruit preparations, fruit spreads<br />
(SS > 55%, pH 3.0 - 3.5)<br />
• Fruit preparations for yoghurt (SS 25-50% / pH 3.5 - 4.5)<br />
Amid CF 010 • Jams and marmalades, low calorie fruit preparations, fruit spreads<br />
(SS 30 - 55%, pH 3.0 - 3.5)<br />
Amid CF 020 • Jams and marmalades, low calorie fruit preparations, fruit spreads<br />
(SS 10 - 40%, pH 3.0 - 4.5)<br />
• Preserving sugar / Gelling agent recipe 2+1 or 3+1<br />
• Fruit preparations for yoghurts (SS 10 - 30%, pH 3.0 - 4.0)<br />
Amid CF 025 • Jams and marmalades, low-calorie fruit preparations, fruit spreads<br />
(SS 10 - 30%, pH 3.0 - 4.5)<br />
• Nappage / cake glaze concentrated resp. ”ready to use”<br />
(SS 45 - 65%, pH 3.2 - 3.8)<br />
Tab. 2: Typical Applications<br />
RESEARCH & DEVELOPMENT<br />
HERBSTREITH & FOX CORPORATE GROUP<br />
HERBSTREITH & FOX Corporate Group • Turnstraße 37 • D-75305 Neuenbürg/Württ.<br />
Phone: +49 (0)7082 7913-0 • Fax: +49 (0)7082 20281 • info@herbstreith-fox.de • www.herbstreith-fox.de<br />
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