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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 ther<strong>more</strong>versible 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 products 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 production 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 viscosity 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
Page 1: Technical applicaTion Pectin Amid A
Page 5 and 6: BAking stABle fruit PrePArAtions du

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