Read more - Herbstreith & Fox

Technical applicaTion
Pectin Amid AB 005
– a New Pectin for
Baking Stable Preparations
informaTion

classic Apple Pectins have been used success -
fully for the production of fruit preparations for
bakery products for a long time. not only the
excellent baking stability, the optimal handling
of these pectins and the fine texture of the final
products, but also the particularly excellent re -
lease of the products’ typical fruity sour flavour
is appreciated.
complementing these approved classic Pectins
H&f has developed a new pectin which en -
larges the product range of pectins for bakery
products:
Pectin Amid AB 005:
New pectin for baking stable
preparations and thermoreversible
fruit fillings
Pectin Amid AB 005 is a low me -
thyl ester, amidated apple pectin
which has been developed for both ba -
king stable preparations and thermo -
reversible fruit fillings. the outstanding pro -
perties of this new pectin in these pro-
ducts are a low viscosity during manu -
facturing and processing as well as
an exceedingly creamy texture of the final
products without syneresis.
pecTin amid aB 005 –
a new pecTin for Baking STaBle preparaTionS
in the production of baking stable preparations
with a relatively high product-pH-value such as
baking stable caramel, vanilla or chocolate pre -
parations, Pectin Amid AB 005 offers a particu -
lar advantage. it provides an optimal processing
and a creamy-smooth texture with excellent
baking stability.
ProPerties of Pectin Amid AB 005 in BAking
stABle PrePArAtions
the following diagrams show the properties of
the new Pectin Amid AB 005 using the example
of a baking stable fruit preparation (65% tss,
pH-value 3.5) compared with a traditionally used
classic Apple Pectin (Pectin classic AB 901).
the products’ viscosity during manufacturing
and processing is a decisive criterion for the
de signing and dimensioning of production
lines.
Baking stable preparations manufactured with
Pectin Amid AB 005 are characterized by a com -
paratively low viscosity during both the production
process at high temperatures as well
as during the complete cooling phase. this
herBSTreiTh & fox kg Pektin-Fabriken • Turnstraße 37 • 75305 Neuenbürg/Württ. • Germany
Phone: +49 7082 7913-0 • Fax: +49 7082 20281 • info@herbstreith-fox.de • www.herbstreith-fox.de
2

esults in an improved pumpability, an effecti-
ve temperature control during cooling and, all
Viscosity during Production Process
viscosity [mPas]
Viscosity in dependence on time
(T = 80°C, D = 10 1/s)
0 25
time t [min]
in all, in a lower energy input during the pro-
duction process (fig. 1).
fig. 1: Viscosity of baking stable fruit preparations manufactured with Pectin classic AB 901 (orange)
and Pectin Amid AB 005 (brown).
left: Viscosity at constant temperature t = 80°c and constant shear rate d = 10 s-1 right: Viscosity during cooling at constant shear rate d = 10 s-1 Pektin Amid AB 005:
After cooling, fruit preparations with Pectin final products show a shear thinning and
Baking stable preparations
with low viscosity, excellent
processing properties
and creamy texture
Amid AB 005 form a comparatively low viscosi-
ty and yield stress. With that the products can
be taken out of the container without problems
and can be excellently further processed. the
Viscosity And yield stress of finAl Products
viscosity [mPas]
Viscosity in dependence on shear rate
(T = 20°C, T fill = 40°C)
shear rate [1/s]
creamy-pasty texture and do not tend to neither
undesired post-gelation nor syneresis during
storage (fig. 2).
fig. 2: Viscosity and yield stress of baking stable fruit preparations manufactured with Pectin
classic AB 901 (orange) and Pectin Amid AB 005 (brown).
left: Viscosity in dependence of shear rate at 20°c
right: shear stress in dependence of shear rate at 20°c for determination of yield stress
viscosity [mPas]
shear stress [Pa]
Pectin Classic AB 901
Pectin Amid AB 005
Viscosity in dependence on temperature
(D = 10 1/s; T = 80 –40°C; -2°C/min)
80 75 70 65 60 55 50 45 40
temperature T [°C]
Shear stress in dependence on
shear rate (T = 20°C, T fill = 40°C)
shear rate [1/s]
Pectin Classic AB 901
Pectin Amid AB 005
herBSTreiTh & fox kg Pektin-Fabriken • Turnstraße 37 • 75305 Neuenbürg/Württ. • Germany
Phone: +49 7082 7913-0 • Fax: +49 7082 20281 • info@herbstreith-fox.de • www.herbstreith-fox.de
3

BAking stABility
Baking stable fruit preparations manufactured
with Pectin Amid AB 005 are very easy to de -
posit on pastry and show an excellent baking
stability during the baking process.
ProPerties of Pectin Amid AB 005 in injectABle
fruit fillings
Pectin Amid AB 005:
thermoreversible fruit
fillings with smooth
texture
fruit fillings manufactured with Pectin Amid
AB 005 show a fine, creamy up to smooth
texture. due to their shear thinning
behaviour and the comparatively low
viscosity these fruit fillings can be very
well injected into pastry which is already
baked. the sufficiently high yield stress
of the thermoreversible pro-
ducts prevents the undesired
spilling out of the pastry after injecti-
on. fruit fillings with Pectin Amid AB 005 are
stable during storage and retain their original
texture for a long time.
Baking stable chocolate preparation manufactured
with Pectin Amid AB 005
injectable fruit filling manufactured with Pectin
Amid AB 005
ProPerties of Pectin Amid AB 005 in BAking stA-
Ble PrePArAtions WitH HigH Product-PH-VAlue
compared with fruit based products,
baking stable preparations in flavours
such as caramel, vanilla or chocolate have a
relatively high product-pH-value. With values
of more than pH 5, these products are most
often outside the traditional application area of
pectins.
With Pectin Amid AB 005 H&f managed to deve
lop a new pectin which can be used success -
fully just in such preparations without adding
further hydrocolloids. With using Pectin Amid
AB 005 it is possible to achieve well process -
able products forming a smooth creamy and
bright texture with excellent baking stability.
herBSTreiTh & fox kg Pektin-Fabriken • Turnstraße 37 • 75305 Neuenbürg/Württ. • Germany
Phone: +49 7082 7913-0 • Fax: +49 7082 20281 • info@herbstreith-fox.de • www.herbstreith-fox.de
Pectin Amid AB 005:
Baking stable chocolate
preparation with
smooth creamy
texture
4

BAking stABle fruit PrePArAtions
due to the low product viscosity during the
whole production process, baking stable fruit
preparations manufactured with Pectin Amid
Herbstreith & Fox KG Recipe
Baking Stable Fruit Preparation
recipe
12 g pectin (= 1.2%)
350 g apple pulp
490 g sucrose, crystalline
150 g glucose syrup
50 g water
1.5 g trisodium citrate x 2H 2o
0.4 g tricalcium dicitrate x 4H 2o
x ml citric acid solution 50%
to adjust the pH-value
input weight: approx. 1050g
output weight: approx. 1000g
tss: approx. 65%
pH-value: approx. 3.5 – 3.6
injectABle fruit fillings
due to their shear thinning behaviour injectable
fruit fillings manufactured with Pectin Amid
Injectable Fruit Preparation
recipe
6 g pectin (= 0.6%)
300 g strawberry pulp
340 g sucrose, crystalline
430 g glucose syrup
1.5 g trisodium citrate x 2H 2o
0.4 g tricalcium dicitrate x 4H 2o
x ml citric acid solution 50%
to adjust the pH-value
input weight: approx. 1080g
output weight: approx. 1000g
tss: approx. 72%
pH-value: approx. 3.4 – 3.6
AB 005 are very well to process. the products
are characterized by a creamy-pasty texture
with excellent baking stability.
manufacture
A mix pectin, sodium citrate and calcium
citrate with approx. 100g sucrose (from
total sugar amount).
B stir in mixture “A“ into fruit and water and
let boil until the pectin has completely dissolved.
c Add remaining sucrose and glucose syrup
and let boil until final soluble solids are
reached.
d Add citric acid solution to adjust the pHvalue.
e filling temperature approx. 40°c.
AB 005 can be injected very well into pastry.
the fruit fillings have a fine, creamy up to
smooth texture with high thermoreversibility.
Herbstreith & Fox KG Recipe
manufacture
A mix pectin, sodium citrate and calcium
citrate with approx. 100g sucrose (from
total sugar amount).
B stir in mixture “A“ into fruit and let boil
until the pectin has completely dissolved.
c Add remaining sucrose and glucose syrup
and let boil until final soluble solids are
reached.
d Add citric acid solution to adjust the pHvalue.
e filling temperature approx. 60 – 65°c.
herBSTreiTh & fox kg Pektin-Fabriken • Turnstraße 37 • 75305 Neuenbürg/Württ. • Germany
Phone: +49 7082 7913-0 • Fax: +49 7082 20281 • info@herbstreith-fox.de • www.herbstreith-fox.de
5

23.08.12