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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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