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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
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