The Specialists for Pectin

Contents

Introduction and Fundamentals The Corporate Group Herbstreith & Fox Pectin A Product of Nature Raw Materials and Pectin Varieties Degree of Esterification and Gelling Properties Standardization Methods Packaging Standardized & Customized Quality Management ISO 9001 Regulations for Purity Requirements Representations worldwide Gelling Mechanisms of Pectin Rheological Properties Incorporation into the Product Batch Classic, Amid, Combi and Instant Pectins 3 4 5 8 9 10 11 12 13 14 16 17 18

Fields of Application Jams, Jellies, Marmalades and Fruit Preparations Baked Products Confectionery Articles Dairy Products Beverages and Sherbets Delicatessen, Crme frache and Margarine Pharmaceutical and Cosmetic Products, Non Food Applications 20 24 26 28 30 31 32

The Specialists for Pectin A Product of Nature.

he Corporate Group Herbstreith & Fox is worldwide a byword for makers of high-quality pectins used in the food and non-food industry for more than 75 years. Decades of experience with perspec tives in research and development, in production and sales are certainly the foundation for the present success in the world market. Tradition and experience alone will not be enough to be Ideas can only be successful in todays markets. successfully trans- Only with a formed by modern modern management, promomanagement, ting innovative thinking and promoting innovative not wishing to be merely copythinking. cats but pioneers, listening to the market demands, will it be possible to transform ideas into promising action. Herbstreith & Fox has always consistently followed this corporate philosophy. In this way, convincing innovative products at the highest quality level were created in the most advanced production processes.
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Generally speaking, the Corporate Group Herbstreith & Fox provides users of pec tins with a sophisticated high-quality product range of all types of pectins, which meet the most demanded require ments in the most varied areas of application.

1 The pectin works at Neuenbrg are cradle and headquarters of the whole corporate group. 2 Rotenbach, raw materials and finished goods warehouse with an area of 15,000 m 2. 3 The production location at Werder was acquired in 1990. It is at the same time headquarters of Herbafood Ingredients GmbH and agro Food Solution GmbH.

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Taken from Nature.

ectin is a natural substance which is present in great amount in many vegetable foodstuff, e.g. fruits and vegetables. As structural element in the growth generating tissue and main component of the middle lamella in plants it provides cohesion and stability in tissues and cells. Pectin as a name is derived from the Greek word pectos, which means gelatinated, or solidified. Pectin is a rather young product. The scientist Vauquelin discovered its existence in fruit juices some 200 years ago. At that time, however, in 1790, the year of birth for pectin, it was not yet called by that name. The name was first used in 1824, when Braconnot continued the research started by Vauquelin. He called the gel-forming substance pectic acid. Smolenski in 1924 was the first to assume a substance from polymeric galacturonic acid in pectin. In 1930, Meyer and Mark discovered the chain formation of the pectin molecule. And Schneider and Bock in 1937 established the formula. The practical potential was recognized only at the beginning of the 20th century. The excellent jellifying properties of pectin were employed in the production of foodstuff, which marked the beginning of the large-scale production of pectin.

Photomacrography of a tissue of an apple slice

The founder of our company, Hermann Herbstreith, discovered decades ago the usefulness and multivaried application potential of pomace, a by-product from the fruit juice manufacture and discarded until then. From then on, the undervalued pomace served as valuable raw material in the production of apple pectin. Chemically speaking, pectin is a macromolecular compound belonging to the heteropolysaccharides. The main component is polygalacturonic acid, which is partially esterified with methanol.

The different raw materials will yield various amounts of pectin. These pectin extracts are now specifically processed in various processes to achieve a number of different types of pectin with specific properties. Which type of pectin will finally be employed by the user depends largely on the specific criteria to be met by the finished product. Pectin is today an indispensable component in many products, mainly in the food sector, but also in the non-food sector, since it is a universally applicable, naturally gelling, thickening and stabilizing substance.

Natural Food Additives are absolutely in line with consumer wishes.

Pectin is produced from vegetable raw material with a high natural pectin content, such as apple pomace, citrus peels and beet chips, in a technologically complicated process.

Raw Materials which are a Source of Pectin:

Pectin content pomace sugar beet chips citrus peels 10 -15 % 10 -20 % 20 -35 %

Our Product Variety is the Answer to Market Requirements.

or decades, our corporate group has enjoyed an enormous worldwide reputation for the production of high quality apple and citrus pectins. These pecThe apple has always tins, working reliably in been of outstanding all areas of application, importance for the will also in future be production of pectin. the focus of our product range. Raw materials for the manufacturing of our high, medi um and low methylester Clas icAp leandCitrusPec ins are s p t mainly apple pomace and citrus peels. High gel strength and excellent thickening properties of Classic Pectins provide products with an ex tra-ordinary texture achieved with a small amount of pectin. Classic Pectins have a neutral taste and enhance the existing natural flavour of the processed fruit. Based on our know-how in the production of Clas ic Ap le and Cit us s p r Pec ins, we also produce high-quality t Classic GrapefruitPectins and BetapecBeetPec ins. t Thus the Herbstreit & Fox product range supplies today the full scope of commercially available pectins for all areas of application, such as: Classic ApplePectins Classic CitrusPectins Classic GrapefruitPectins BetapecBeetPectins

side from Classic Pectins, we also supply for special applica tions and for achieving specific properties tailored Combi Pectins, made by blending various classic raw materials. The group of midPec ins preA t sents a technologically reasonable supplement and alternative to our Classic Pectins. The specific pro-perties of Amid Pectins lead to different gel structures and will provide techno-logical benefits in certain areas of application. Such a comprehensive For direct blending into the product range covers product batch and thus easier and quicker handling, we offer users In tant Pec ins and s t Instant-Plus Pectins, which permit a lump-free dispersion. And last but not least, we offer Pectin la carte, specially designed to meet your requirements and specifications. This extraordinary variety in pectins (being both kosher and halal certified) is our answer to market demands. The importance of pec tin for the quality of the finished product is very high and the Corporate Group Herbstreit & Fox, the pectin specialists, will meet all requirements existing in practical work with a comprehensive product range.

All Important: Degree of Esterification and Gelling Properties.

ectins are divided into three groups on the basis of their different gelling properties.

These pectins have usually a more than 50 % share of esterified polygalacturonic acid units (DE), thus practically no reaction with calcium ions occurs. The gel strength deYour texture require- pends, among others, on acid ments determine content, type of pectin, conthe choice of the centration and soluble solids suitable pectin. content, which generally has to be more than 55 %. The degree of esterification correlates with the gel setting rate and gel texture under otherwise similar conditions. Very high esterified pectins jellify quicker resp. at higher temperatures and form more elastic and brittle gel textures than less esterified pectins. This accurate correlation requires a very homogeneous inter- and intramolecular carboxyl group distribution, as is especially given in Classic Apple Pectins from Herbstreith & Fox. Due to a blockwise distribution of carboxyl groups Classic Citrus Pectins with the same degree of esterification will form gels with a slightly higher setting temperature and a more elasticbrittle texture than Classic Apple Pectins. The blockwise carboxyl groups distribution of high methylester pectins additionally provides advantages regarding protein stabilization in acidified milk drinks.

High Ester Pectins (HM Pectins)

can jellify with calcium ions. LM pectins thus do not only form gels with sugar and acids, but at less soluble solids mainly with calcium ions. The resulting gel strength is determined by pectin concentration, type of pectin, soluble solids content, pH range and the concentration of buffer salts and calcium ions. A well matched balance between pectin and calcium concentration will lead to an optimal texture. Exceeding the calcium optimum will produce a brittle gel with tendency towards syneresis (loss of water from the gel) or, in the end, to the formation of calciumpectinate, the insoluble calcium salt of pectin. Since gel setting with LM pectins is also possible with a low soluble solids content and at a high pH-value, this opens up numerous application possibilities in dietetic and dairy products.

Amidated Pectins (HM- and LM Amidated Pectins)

In case of amidated pectins ammonia instead of acids is used for deesterification and with that part of the ester groups is replaced by amide groups. This process modifies the gelling properties in comparison to acid deesterified pectins. LM amidated pectins, just like non-amidated pectins, require calcium ions for gelling. They will already set sufficiently with only minor calcium amounts present. Furthermore, the gel setting temperature of amidated pectins is less influenced by the calcium dosage.

Low Ester Pectins (LM Pectins)

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Pectins with less than 50% share of esterified polygalacturonic acid units (DE)

Sophisticated Methods for Standardization Guarantee Reproducible Results.

ince pectin is extracted from natural vegetable raw materials, its properties may differ depending on the quality of the raw material. We, as pectin specialists, must supply users with products for large-scale in dustrial production that guarantee reliable and reproducible Standardized pectin results on the basis of a stanquality guarantees dardized pectin grade. reproducible product properties. Depending on the use of pectin, different methods of standardization are being employed. Three essential methods: USA-SagMeth d o The standardization of high methylester pectins to constant grades is internationally done by way of a Rid eim er g l et according to the USA-Sag Method. In this method, a sugar-water gel is produced at 65 % TSS and a pH of approximately 2.2. After a defined cooling period and cooling temperature, the percentage of sagging under its specific weight is measured and converted to USASag. A frequent standard is 150USA-Sag. The disadvantage of the method is that the low pH range of the test gel does not recommend itself for practi cal work and it does not provide any in formation on the gel texture. The simple handling and good reproducibility are the advantages of this method. Meas rngbreakng trength iththe ui i s w Pekti om er arkIV n et M The inner strength of a gel is called breaking strength. It correlates more

with the sensory perception of stability than the USA-Sag value. Thus pectins often are assessed also for their breaking strength. To determine the breaking strength, the internal gel stability of a standard gel (65% TSS, pH 3.0) is measured by way of the Herb treith ekti om er s P n et by pulling a central share insert out of the gel at constant velocity. The force necessary for this purpose is measured by a strain gauge. The force variation is additionally recorded as a force-displacement diagram on the display providing information on the gel texture. Set ingtem er ureandset ingtime t p at t Standardization of setting temperature and setting time is done by using highquality Rhe m ers. These measureo et ments are supplemented by texture analysis. Thus the dynamic Weissenberg index provides values which correlate well with sensory impressions. The thickening properties of pectins such as formation of a yield point or the viscosity are also determined rheometrically. In penetration measurements with the Texture Analyser, the force of resistance is measured which acts on a test plunger penetrating a gel over a defined path or disrupting into it, respectively.

Packaged to Customer Specifications and sent around the World.

nce the pectin has passed through all stages of the production process and quality control, it is suitably packaged to start its journey to various industries. Usually it is filled into 25 kg cardboard boxes with an inside polyethylene bag or a corresponding paper bag. Specific customer requireSpecific customer ments regarding filling and requirements will be composition of packages may considered during be considered. filling and package In this way, pectin may be combination. stored cool and dry for up to 18 months. A worldwide distribution network assures reliable delivery of the products to our international customers. Stan ardPack gngSiz s:* d a i e Boxes: BigBag: 25kg 500kg 800kg

* special sizes upon request

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Certified Product Quality.

he reliably high quality of our valuable pectins has decisively contributed to our success in the world market. Only with a continuous system of in-process tests through all stages of production, from suppliers of raw materials to the finished product, we are able to guarantee a uniformly high quality level of our products.

The certificate awarded to us is proof of the fact that our quality management system complies with the strict German and international standards Uniformly DIN EN ISO 9001. It is testimony of the quality high level of quality awareness in all areas of our is guaranteed. company.

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Regulations for Purity Requirements of Pectins.

International Specification
1. 2. 3. 4. 5. Loss on drying Acid-insoluble ash (in approx. 3 N HCI) Total insolubles Sodium methyl sulfate Free methyl-, ethyl- or isopropyl alcohol 6. Sulphur dioxide

EU E440(i) Pectin
max. 12% max. 1% max. 3 % max. 1%

EU E440(ii) amidatedPectin
max. 12% max. 1% max 3 % max. 1%

FAO/WHO JECFA Pectins

max. 12% max. 1% max. 3% max. 1%

FDA/FCC Pectins

USP Pectin

max. 12.0% max. 1.0% max. 3.0% max. 0.1% max. 1.0%

max. 10.0% max. 1%

on the anhydrous basis max. 50 ppm max. 50 ppm max. 50 ppm max. 50 ppm max. 50 ppm

on the anhydrous basis 7. Nitrogen content (pectins) (after washing with acid and ethanol) 8. Nitrogen content (amidated pectins) (after washing with acid and ethanol) 9. Galacturonic acid (on the ash-free and anhydrous basis) 10. Degree of amidation (amidated pectin) 11. Sugar and organic acids 12. Arsenic 13. Lead 14. Cadmium 15. Mercury 16. Total aerobic microbial count Yeasts and molds 17. Pathogenous germs 18. Pesticides max. 3 ppm max. 5 ppm max. 1 ppm max. 1 ppm max. 25 % max. 3 ppm max. 5 ppm max. 1 ppm max. 1 ppm max. 25 % max. 5 ppm max. 25 % max. 5 ppm max. 16% max. 3 ppm max. 5 ppm max. 1,000 CFU/g max. 100 CFU/g min. 65 % min. 65 % min. 65 % min. 65.0% min. 74.0% max. 2.5 % max. 2.5 % max. 1.0% max. 2.5 %

according to general food regulations according to general food regulations

= no specifications

EU = European Union FAO/WHO = Food & Agriculture Organisation/World Health Org. JECFA = Joint Expert Commitee on Food Additives

USP = United States Pharmacopeia FDA = Food and Drug Administration FCC = Food Chemical Codex

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as of 03/2012

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The different Properties of Pectins.

Gelling mechanisms

The association of pectin chains leads to the formation of three-dimensional networks, that is to gel formation. These are long segments of regular sequence, ruptured by the incorporation of rhamnose and branching of the chain. Two or more chain segments bond together and start to interact. H ighesterpec ins t jellify predominantly in the so-called sugar-acid gelling mechanism, that means a certain amount of acid is required to suppress the dissociation of the free carboxyl groups. In this The degree of way, the negative charging of esterification is deter- the molecules is prevented mined by the type of and their mutual repulsion rechain association. duced. A high sugar concentration lowers the water activity of the system, the pectin molecules are subsequently dehydrated and cluster more easily in bonding zones. galactan O GUS O GUS O O O RHA O O

Lowesterpec ins, t too, jellify in a sugar-acid gelling mechanism. Pectin molecules with a low ester content, however, may form bonding zones with bivalent cations, but they may form gels in relative independence from soluble solids content and pH range in the presence of multivalent cations (e.g. calcium ions). The calcium concentration required for gelling depends here on such parameters as pH of the product, soluble solids content and buffer system. With smaller additions of calcium, pectin chains will start to cluster over calcium bonds, the viscosity increases. With in creased calcium concentration, a gel will form. Overdosage of calcium ions will lead to calcium pectinate precipitation under the given gel formation conditions, this is also called pre-gelling. The gel structure will be less elastic, rather pasty with lower breaking strength. Precipitation of calcium pectinate is only reversible to a limited extent, even when the gel is once more heated above its setting temperature and cooled down without destruction.

O GUS O RHA O GUS O GUS O GUS O O O O O

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galactan O RHA GUS O GUS O O O O O O GUS O RHA O GUS O GUS O O O

Pectin chain with galactan side chains

GUS = galacturonic acid RHA = rhamnose

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Gelling Mechanism of High and Low Ester Pectins.

Gelling mechanism of HM pectins (hydrophobic interaction and hydrogen bonds)

Gelling mechanism of LM pectins (complexing of calcium ions)

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Rheological Properties.

The term struc ure or formation de t scribes bonding, the gel structure and homogenousness of a sample. The gel structure can be noticed on the surface of a destroyed gel. A rough and brittle structure points to an inhomogeneous gel structure, while a smooth and elastic surface indicates a homogeneous structure. The ratio of rigid to shifting bonds within a gel formation determines the gel structure. The greater the elastic phases within a gel, the more brittle and fragile the gel structure will be. With an increasing viscous phase, the gel structure will also become increasingly smoother. Consistency and structure, jointly experienced, will provide the so-called texture. The texture is the overall impression obtained by sensory perception and describes what is experienced in the mouth, the Texture is the decisive mouth feel, such as softness influence on the taste of bite, the way in which broken experience. pieces disintegrate, tenderness and coating of the tongue while chewing. An important aspect for the sensory evaluation of gels is the release of flavours and aromas during eating. Texture has a decisive influence on the release of these substances. Smooth gels, due to their higher viscous shares, are more aromatic than elastic-brittle gels.

he application potential of pectin is manifold and textural requirements of users vary greatly; therefore it is one of the most important requirements to develop pectins, which in a targeted and reproducible way reliably control the rheological-sensory characteristics.

In the sensory evaluation of jellified and viscous products we distinguish between the consistency of the gel and the construction of the gel forSpecifically designed mation, that is the gel strucpectins to control the ture. To reach an overall imrheological and pression of the gel, always sensory properties. both criteria have to be jointly considered during sampling. The term con is en y describes coms t c pactness, firmness and viscosity of the sample. These properties are perceived sensorily by pressing and spreading and are generally described as firmness. The behaviour during deformation (pressing) can be rheologically determined, for example, in penetration and compression measuring. Together with the composition of ingredients, such as type of fruit, fruit volume and type of sugar, the parameter consistency, all important for sensory acceptance, is also influenced by the choice of pectin.

Rheological and sensory definitions

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Solubility/Dispersibility and Incorporation into the Product Batch.

he best way to add standardized pectin during the cooking process is the production of a pectin solution with suitable devices.

However, pectin may also be blended directly into the product batch.

Production of a pectin solution

(The addition of pectin or a pectin-sugar-mixture is done by using a mixer)
mixer** approx. 500 rpm pectin + approx. 5 times the amount of pectinsugarmixture water min. 80C 3-5% pectin solution

product batch

dispersing mixer** approx. 1500 rpm

pectin

water min. 80C

3-7% pectin solution

product batch

modern injection mixer (quick dissolver system)

pectin

water min. 80C

7-10% pectin solution*

product batch

* Benefit: the amount of water evaporated during cooking is noticeably smaller

Incorporation of pectin directly into the product batch

pectin + 5-10 times the amount of sugar, liquid sugar or 10-20times the amount of sugar syrup or liquid sugar pectinsugar-mix / dispersion

mixer** min. 500 rpm

pectin batch*

*Note: solids content in batch not more than 30%

InstantPectin

product batch temperature 40C, TSS40 %

** rotation speed depending on dimensioning

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Classic, Combi, Amid and Instant-Pectins. Clearly Defined Areas of Application.

e differentiate between the following groups of pectins: = high, medium and low ester apple, citrus, beet and grapefruit pectins = high and low ester amidated apple and citrus pectins = high ester pectin based on apple and citrus pomace = high, medium and low ester instantized apple and citrus pectins

Clas ic s Pec ins t A mid Pec ins t Com i b Pec ins t In tant s Pec ins t

The pectins within the different groups will form quite typical gel structures, depending on the production process, raw materials and degree of esterification. These are the most important chief characteristics of the various groups:

Our Classic Apple and Citrus Pectins are, due to their consistency, in the majority used in the food industry. We help you Betapec Beet Pectins contain to choose the right acetyl groups and thus will not type of pectin. gel. They are mostly used for dietary fibre enhancement due to their low viscosity or in pharmaceutical products.

Classic Pectins:

Amid Pectins:

Where flexibility and tolerance towards calcium ions are required, preferably Amid Pectins are used, as well as to create specific gel textures in certain products.

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Combi Pectins:

Combi Pectins with highly specific properties are the result of special extraction conditions. These pectins are, in their gelling properties, situated somewhat between apple and citrus pectins. The more pronounced viscous properties of apple pectins are supplemented by the greater elasticity of citrus pectins. The result are pectins which form gels of great elasticity but remain spreadable at the same time and show a relatively low tendency to syneresis.

Instant Pectins:

Instant Pectins can provide technological, economic but also qualitative benefits for the user, especially when there is no possibility to use the pectin as solution or pre-dispersed (see page 17). Reliable and quick Instant Pectins are made in a solubility as well as granulation process, in which shorter cooking times, powdery standardized parti- these are convincing cles of pectin conglomerate to arguments for the use particles of a bigger size. This of Instant Pectin. effects a porous structure in the individual pectin particles. The space created in this process inside the pectin granulate permits a faster penetration of liquid and compared to traditional pectins the wetting of a far larger surface area. This makes lumpfree dispersion in a cold product batch possible and results in a safe solution. Three major requirements postulated by the user basically determine what pectin grade or what type of pectin will finally be used:

requirementsontexture formulation productiontechnology

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H&F Pectins and their Use in the Fruit Processing Industry.

he appealing properties of jams, marmalades and jellies postulated by the fruit processing industry are to a large degree owing to the benefits of pectin: smooth gel, low syneresis, glossy sur face, good spreadability, regular fruit distribution, clear cut and natural, fruit specific flavour. The incomparable textural properties of Classic Apple Pectins enjoy a worldwide reputation, Classic Citrus Pectins are a meaningful and economic completion of the product range. Precise balancing of the indiviThe variety of our dual formulation parameters and types of pectin precise choice of the exactly right guarantees the realiz- Classic, Combi or Amid Pectin will ation of every textural bring about the desired product requirement. features. For the fruit processing industry, it is of major importance to have pectins at their disposal which settle fruit pieces regularly already during production and filling and start forming a gel structure at defined temperatures. Jams, jellies and marmalades are made from fruits or fruit juices, sugar, edible acids and pectin as gelling agent. With their sugar content of more than 60 % and a pH value of about 3.0, high ester pectins at a dosage of approx. 0.2 to 0.4% are recommended, since these are optimal gelling conditions. On the other hand, low ester or LMamidated pectins with an addition of calcium salt are recommended for use in products with a low sugar content. The structure providing properties as well as enhancing the fruit specific fla vour have made the natural product pec tin an indispensable substance in the production of jams, jellies and marma lades for many decades now.

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Jams, Marmalades, Jellies and Fruit Preparations

1. Jams, Marmalades, Jellies and Fruit Preparations, TSS > 55 Bx
TypeofPectin DE DA Standardization withNeutralSugars +Composition
const. breaking strength E 440

Characteristics+ Properties
Apple Pectin, extra rapid set

MainAreaof Application
jams, marmalades and fruit preparations _ (TSS > 58 %, pH 3.0 - 3.3) dietetic jams and marmalades _ (TSS > 55 %, pH 2.8 - 3.2) jams, marmalades and fruit preparations _ (TSS > 58 %, pH 2.8 - 3.2) jams, marmalades and fruit preparations _ (TSS > 58 %, pH 2.8 - 3.2) jams and marmalades filled in glass jars or large-size containers fruit preparations and fruit spreads sweetened with concentrate _ (TSS > 58 %, pH 2.8 - 3.2) jams, marmalades and jellies _ (TSS > 58 %, pH 2.8 - 3.2) jams, marmalades and fruit preparations _ (TSS > 58 %, pH 2.8 - 3.2)

ClassicAF101

> 77 %

ClassicAF201

72- 76 %

const. breaking strength E 440

Apple Pectin, rapid set

ClassicAF202

70 -72 %

150 + /- 5USA-Sag const. breaking strength E 440 150 + /- 5USA-Sag const. breaking strength E 440

Apple Pectin, rapid set, firm gel structure Apple Pectin, medium rapid set, smooth gel structure

ClassicAF401

59 - 64 %

ClassicAF501

56 - 63 %

150 + /- 5USA-Sag const. breaking strength E 440 const. breaking strength E 440

Apple Pectin, slow set, spreadable gel texture Apple Pectin, optimal fruit distribution, even at high filling temp., smooth gel structure Apple Pectin, smooth gel structure, spreadable texture Apple Pectin, very good solubility, even with high soluble solids amidated Apple Pectin, low calcium reactivity

ClassicAF504

51- 58 %

ClassicAF601

48 - 54 %

150 + /- 5USA-Sag const. breaking strength E 440 const. breaking strength E 440

jams, marmalades and fruit preparations (TSS > 58%, pH 2.8 - 3.2) gelling agent for household, system 1 + 1

ClassicAF605

48 - 54 %

AmidAF005

32- 40%

10-16%

const. breaking strength E 440

jams, marmalades, lowcalorie fruit preparations and fruit spreads (TSS 50-65%, pH 3.0 -3.5) jams, marmalades, lowcalorie fruit preparations and fruit spreads _ (TSS > 58 %, pH 2.9 - 3.3) jams, marmalades and fruit preparations _ (TSS > 58 %, pH 2.9 - 3.3)

ClassicCF201

>70%

150 + /- 5USA-Sag const. breaking strength const. setting time E 440 150 + /- 5USA-Sag const. breaking strength const. setting time E 440 150 + /- 5USA-Sag const. breaking strength const. setting time E 440 150 + /- 5USA-Sag const. breaking strength const. setting time E 440

Citrus Pectin, rapid set

ClassicCF301

65 -70 %

Citrus Pectin, medium rapid set

ClassicCF401

60 - 66%

Citrus Pectin, slow set

jams, marmalades and fruit preparations _ (TSS > 58 %, pH 2.9 - 3.3)

ClassicCF501

55- 61%

Citrus Pectin, extra slow set

jams, marmalades and fruit preparations _ (TSS > 58 %, pH 2.9 - 3.3)

DE = degree of esterification / DA = degree of amidation

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1. Jams, Marmalades, Jellies and Fruit Preparations, TSS > 55 Bx

TypeofPectin DE DA Standardization withNeutralSugars +Composition
const. gelling strength E 440

Characteristics+ Properties
amidated Citrus Pectin, very low calcium reactivity

MainAreaof Application
jams, marmalades, lowcalorie fruit preparations and fruit spreads (TSS >55%, pH 3.0 - 3.7)

AmidCF005-B

36- 42%

10-16%

2. Jams, Marmalades, Jellies and Fruit Preparations, TSS < 55 Bx

TypeofPectin DE DA Standardization withNeutralSugars +Composition
const. calcium sensitivity const. breaking strength E 440 const. calcium sensitivity const. breaking strength E 440

Characteristics+ Properties
Apple Pectin, low calcium sensitivity

MainAreaof Application
dietetic jams, marmalades and jellies (TSS < 55%, pH 3.0 - 3.4)

ClassicAF702

38 - 44 %

ClassicAF703

38 - 44 %

Apple Pectin, medium calcium sensitivity

low-calorie jams and fruit preparations (TSS < 55%, pH 3.0 - 3.4) fruit pures (TSS 15 - 25%, pH 3.3 - 3.8) fruit toppings (TSS < 55%, pH 3.0 - 3.8) low-calorie fruit preparations (TSS 10-50 %, pH 3.0- 3.4) > 40% TSS setting without adding calcium < 40 % TSS low calcium addition necessary cowberries (TSS approx. 50%, pH 2.8 - 3.3)

ClassicAF710

29- 34 %

const. calciumsensitivity const. breaking strength E 440

Apple Pectin, elastic Texture high calcium sensitivity

ClassicAF901

38 - 44 %

const. calcium sensitivity const. breaking strength E 440, E 333 const. calcium sensitivity const. breaking strength E 440 const. calcium sensitivity const. breaking strength E 440

Apple Pectin, gelling at reduced TSS without calcium addition

ClassicCF701

39- 45%

Citrus Pectin, low calcium sensitivity

low-calorie jams, fruit spreads and jellies (TSS 40-60 %, pH 3.0-3.6)

ClassicCF703

32- 38%

Citrus Pectin, high calcium sensitivity

low-calorie jams, marmalades, fruit spreads and jellies (TSS 45%, pH 3.0- 3.6)

DE = degree of esterification / DA = degree of amidation

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2. Jams, Marmalades, Jellies and Fruit Preparations, TSS < 55 Bx

TypeofPectin DE DA Standardization withNeutralSugars +Composition
const. gelling strength E 440

Characteristics+ Properties
amidated Apple Pectin, medium calcium reactivity

MainAreaof Application
low-calorie jams, marmalades, fruit preparations and fruit spreads (TSS 30 - 55 %, pH 3.0 - 3.5) low-calorie jams, marmalades, fruit preparations and fruit spreads (TSS 20 - 50 %, pH 3.0 - 3.5) low-calorie jams, marmalades, fruit preparations and fruit spreads (TSS 10 - 40 %, pH 3.0 - 4.0) low-calorie jams, marmalades, fruit preparations and fruit spreads (TSS > 45 %, pH 3.0 - 3.5) low-calorie jams, marmalades, fruit preparations and fruit spreads (TSS 30-55 %, pH 3.0 - 3.5) low-calorie jams, marmalades, fruit preparations and fruit spreads (TSS 15-45 %, pH 3.0 - 4.0) low-calorie jams, marmalades, fruit preparations and fruit spreads (TSS 15-30 %, pH 3.0 - 4.0)

AmidAF010

30 - 36 %

14 - 20 %

AmidAF015-A

28 - 34 %

16 - 22 %

const. gelling strength E 440, E 340, E 341

amidated Apple Pectin, buffered, high calcium reactivity

AmidAF020

27 - 32 %

18- 23 %

const. gelling strength E 440

amidated Apple Pectin, high calcium reactivity

AmidCF005

32-40 %

10- 16 %

const. gelling strength E 440

amidated Citrus Pectin, low calcium reactivity

AmidCF010

30 - 36 %

14 - 20 %

const. gelling strength E 440

amidated Citrus Pectin, medium calcium reactivity

AmidCF020

27 - 32 %

18 - 23%

const. gelling strength E 440

amidated Citrus Pectin, high calcium reactivity

AmidCF025-D

23- 28 %

22- 25 %

const. gelling strength E 440

amidated Citrus Pectin, very high calcium reactivity

DE = degree of esterification / DA = degree of amidation

23

H&F Pectins and their Use in the Baking Industry.

B aked products

Classic Apple Pectins prove their indis pensable characteristics especially in baked products. They show their true worth most of all in baking stable fruit preparations. Whether in doughnut fillings, on pies, in gingerbread, on yeast dough or biscuits, in Danish or puff pastry it is largely owing to pectin that perfect processing can be guaranteed. Centre fillings, which are mostly supplied in large-size containers for large-scale production, must show a smooth pumpable, pasty consistency and problemfree metering. Mechanical stressing, as e.g. is sometimes generated during filling, must not have a negative effect on the gel structure. Furthermore, a high melting temperature and good stability of High melting tem- shape during baking is of perature and good highest importance to prevent stability of form are deformation and leakage of of basic importance. the fruit filling. The baked product will be of delicious appearance and will keep its typical fruit flavour.

Cake glazings

Cake glazings or nappage prevents fruits from drying out and provides cakes and biscuits with a glossy surface. The textural requirements for these products are extremely demanding and may be specifically designed for this application by using standardized Amid Pectins.

24

Baked Products
1. Baking Stable Fruit Preparations
TypeofPectin DE DA Standardization withNeutralSugars +Composition
150 +/- 5USA-Sag. const. breaking strength E 440 const. calcium sensitivity const. breaking strength E 440 const. calcium sensitivity const. breaking strength E 440, E 341 const. calcium sensitivity const. breaking strength E 440

Characteristics+ Properties
Apple Pectin, baking stable, gelled texture Apple Pectin, very high baking stability pasty, smooth texture Apple Pectin, baking stable, pasty, pumpable texture Apple Pectin, very high baking stability smooth, pasty texture

MainAreaof Application
baking stable fruit preparations (TSS 60 %, pH 2.9-3.2) baking stable fruit preparations (TSS 40 -72 %, pH 3.0 - 3.8) baking stable fruit preparations (TSS 50 -72 %, pH 2.8 - 3.8) baking stable fruit preparations (TSS 50 -80%, pH 3.0 - 3.8)

ClassicAB401

59-64 %

ClassicAB901

35 - 42 %

ClassicAB902

36 - 44 %

ClassicAB908

31-37%

2. Fruit Fillings
ClassicAB902 36 - 44 % const. calcium sensitivity const. breaking strength E 440, E 341 const. calcium sensitivity const. breaking strength E 440, E 331, E 341 Apple Pectin, pumpable, reversible fruit fillings for baked products (TSS 40 -72 %, pH 3.0 - 3.8) fruit fillings for baked products (TSS 40 -72 %, pH 3.0 - 3.8)

ClassicAB903

37 - 44 %

Apple Pectin, pumpable, reversible, smooth texture

3. Cake Glazings (Nappage)

AmidCB025 23 - 28 % 22 - 25% const. calcium reactivity const. gelling strength E 440 amidated Citrus Pectin high calcium reactivity nappage concentrate to dilute with 20 - 70% water (TSS 62 - 67%, pH 3.2 - 3.8) ready to use spray nappage (TSS 40 - 45 %, pH 3.3-3.8) classic nappage (dilutable with 0-30 % water) (TSS 62- 67 %, pH 3.3-3.8) cake glazing for cold use (TSS 60 - 65%, pH 3.1 - 3.7)

AmidCB020-A

27- 32 %

18- 23%

const. calcium reactivity const. gelling behaviour E 440, E 333, E 425 const. calcium reactivity const. gelling behaviour const. flowability E 440, E 450, E 452

amidated Citrus Pectin with buffer substance

AmidCB005-A

30- 36 %

4- 8%

amidated Citrus Pectin with buffer substance

DE = degree of esterification / DA = degree of amidation

25

H&F Pectins and their Use in the Confectionery Industry.

Producers and consumers of confectionery articles have a very clear idea as to what fruit jellies and jelly fillings should taste like. Pectins provide the appealing, elastic structure and enhance naturally the fruit inherent flaOur Classic and vour and allow a smooth, brilInstant Pectins pro- liant cut. mote uninterrupted processing. The confectionery industry, moreover, greatly appreciates the good solubility and the accurate setting temperature as well as setting time of pectins. Classic Pectins are standardized to a constant gelling behaviour, dissolve rapidly, are heat stable and thus promote uninterrupted processing. Pectins have a great application potential in the confectionery field: fruit jellies, fruit gums, gum products with and without gelatine, delicate fruit rolls, tasty dessert toppings, tender fillings for chocolates and high boilings, jellies in domino ginger bread, delicious coating, aerated products, jelly layers for bakery products. Special pectins are used in combination with gelatine to increase the melting temperature.

Sweets

26

Confectionery Articles
Fruit Jellies, Jelly Fillings, Domino Ginger Bread Jellies
TypeofPectin DE DA Standardization withNeutralSugars +Composition
150 +/- 5USA-Sag const. breaking strength const. setting time E 440 const. gelling strength const. setting temperature E 440, E 331

Characteristics+ Properties
Apple Pectin, slow set, as a rule addition of buffer salts required Apple Pectin, slow set

MainAreaof Application
fruit jellies, jelly fillings, domino ginger (TSS 68 - 80 %, pH 2.8 - 3.4)

ClassicAS501

55- 61%

ClassicAS502

56 - 60 %

fruit jellies, jelly fillings, domino ginger (TSS 68 - 80 %, pH 2.8 - 3.4)

ClassicAS507

58 - 65 %

const. gelling strength const. setting temperature E 440, E 337, E 452

Apple Pectin, medium rapid set firm, short, elastic texture smooth break

fruit jellies, jelly fillings, domino ginger bread jellies (TSS 68 - 80 %, pH 2.8 - 3.4)

ClassicCS501

55- 61%

150 +/- 5USA-Sag const. breaking strength const. setting time E 440 const. gelling strength const. setting temperature E 440, E 337, E 452

Citrus Pectin, slow set, as a rule addition of buffer salts required Citrus Pectin, medium rapid set firm, short, elastic-brittle texture smooth break Citrus Pectin, slow set

fruit jellies, jelly fillings (TSS 68- 80%, pH 3.0- 3.6)

ClassicCS502

58 - 65 %

fruit jellies, jelly fillings (TSS 68-80 %, pH 3.0 - 3.6)

ClassicCS512-A

57- 62 %

const. gelling strength const. setting temperature E 440, E 331

fruit jellies, jelly fillings (TSS 68 - 80 %, pH 3,0 - 3,6)

AmidCS005

51- 59%

4-9%

const. breaking strength const. setting time E 440

amidated Citrus Pectin, very slow set, no addition of buffer salts necessary, low heat viscosity suitable for high TSS ranges

fruit jellies, jelly fillings, pastilles (TSS 68 - 85%, pH 2.8 - 3.6)

AmidCS025-B

16-24%

20-25%

const. breaking strength const. setting time E 440, E 450, E 452, E 327

amidated Citrus Pectin, high calcium reactivity, suitable for high pH-values

Turkish Delight (TSS 70- 85%, pH 3.5- 5.5)

DE = degree of esterification / DA = degree of amidation

27

H&F Pectins and their Use in the Dairy Industry.

Fruit preparations in dairy products call for pectins, since they provide the required rheological properties and guarantee good dosing, a regular fruit distribution in the container due to their yield point, a homogenePectins for fruit ous mixing with the fermented propreparations in milk milk duct and a good shelf life of products have been especially developed the finished product. for this application and for specific In fruit yoghurts, pectins will provide the fruit preparations with a smooth and creamy structure and fruit specific flavour. They also help in a regular distri-bution of the fruit particles and in achie-ving a smooth surface. In layered products they have a stabilizing effect and keep the fruit preparation separated from the yoghurt.

Fruit preparations for sour milk products

Acidified milk drinks

High ester Classic Citrus and Apple Pectins in yoghurt drinks protect the protein at a low pH range against heat denaturation during the pasteurization process, thus preventing sedimentation and flocculation. This guarantees a stable product with optimal sensory properties and without loss of quality even over longer storage times.

Yoghurts, milk desserts

Special Classic and Amid Pectins which are able to react with calcium in yoghurt improve the texture of yoghurt. This re duces whey syneresis and enhances stability.

Milk-fruit desserts

28

Classic Pectins are also used in this area of application. A semi-finished product made of sugar, buffer substance, fruit and water is mixed e.g. with the equal amount of cold milk. The result is a gel which forms within minutes after mixing.

Dairy Products
1. Fruit Preparations for Sour Milk Products
TypeofPectin DE DA Standardization withNeutralSugars +Composition
const. rheological properties E 440, E 333 const. calcium sensitivity const. rheological properties E 440, E 341 const. gelling strength E 440, E 340, E 331

Characteristics+ Properties
Apple Pectin, medium calcium sensitivity, addition of calcium salts required at low TSS Apple Pectin, low calcium sensitivity, addition of calcium salts required at low TSS amidated Apple Pectin, low calcium reactivity

MainAreaof Application
fruit preparations for yoghurts (TSS 30 - 45 %, pH 3.2 - 4.2) fruit preparations for yoghurts (TSS 45 - 65 %, pH 3.5 - 4.2)

ClassicAY601

52-57%

ClassicAY901

41-48%

AmidAY005-C

34-39%

6-10%

fruit preparations for yoghurts (TSS 25 - 50 %, pH 3.5 - 4.5) fruit preparations for yoghurts (TSS 30 - 50%, pH 3.5- 4.2) fruit preparations for yoghurts (TSS 25- 50%, pH 3.5- 4.2) fruit preparations for yoghurts (TSS 30- 60%, pH 3.5 - 4.5) fruit preparations for yoghurts (TSS 10- 40%, pH 3.5 - 4.5)

ClassicCY301

66-72%

const. rheological properties E 440, E 452, E 341 const. rheological properties E 440 const. gelling strength E 440 const. gelling strength E 440

Citrus Pectin, increasing viscosity after mixing with yoghurt amidated Citrus Pectin, very high calcium reactivity high yield point at high temperatures amidated Citrus Pectin, medium calcium reactivity amidated Citrus Pectin, high calcium reactivity

AmidCY025

23-28%

22-25%

AmidCF010

30-36%

14-20%

AmidCF020

27-32%

18-23%

2. Yoghurt Drinks
ClassicAM201 72 -78 % function as protective colloid for protein in thermally treated fermented milk drinks E 440 function as protective colloid for protein in thermally treated fermented milk drinks E 440 function as protective colloid for protein in thermally treated fermented milk drinks E 440 Apple Pectin, protective colloid stabilization of fermented milk drinks (pH 3.6 - 4.2) (Dosage: 0.3 - 0.6 %) stabilization of fermented milk drinks (pH 3.6 - 4.2) (Dosage: 0.3 - 0.5 %) stabilization of fermented milk drinks of low viscosity (pH 3.6 - 4.2) (Dosage: 0.2 - 0.5 %)

ClassicCM201

>68 %

Citrus Pectin, protective colloid

ClassicCM203

>68 %

Citrus Pectin, protective colloid

3. Yoghurt, Fruit-Milk Desserts, Aerated Sour Milk Products and Household Desserts
ClassicAM901 38 - 44 % const. calcium sensitivity assessing of gelling behaviour const. breaking strength E 440 Apple Pectin, jellifies with calcium of milk yoghurt and fresh cheese with creamy structure (pH 3.9-4.2) fruit-milk desserts jellification by mixing with cold milk (TSS 25 - 40 %, pH 3.9 - 4.1) semi-finished products for milk shakes (TSS 25 - 40 %, pH 3.9 - 4.1) fruit preparations for yoghurts, preferred in fermented products

AmidCM025

23- 27%

23-25%

const. gelling strength E 440

amidated Citrus Pectin, very high calcium reactivity, increasing viscosity and creaminess, smooth, bright texture, decrease of syneresis amidated Citrus Pectin, high calcium reactivity, increasing firmness, smooth gel, decrease of syneresis

AmidCM025-A

31-36%

18-23%

const. gelling strength E 440

fruit preparations for yoghurts, preferred in fermented products

DE = degree of esterification / DA = degree of amidation

29

H&F Pectins and their Use in the Beverage Industry.

Juices and Soft Drinks

Pectins are highly suitable components in soft drinks due to their low-calorie carbohydrate nature and turbidity stabilizing and viscosity increasing properties. Low-calorie soft drinks are becoming ever more popular. They are Classic and Instant defined as non-alcoholic bePectins to enhance verages in which sugar has mouth-feel in low- been partially or totally substicalorie soft drinks. tuted by a sweetener or a combination of sweeteners. The resulting loss in full mouthfeel may be improved ideally by the use of Instant Pectins or Classic Pectins.

Beverages and Sherbets

Soft Drinks and Sherbets
TypeofPectin DE DA Standardization withNeutralSugars +Composition
const. viscosity E 440

Characteristics+ Properties
Apple Pectin, turbidity stabilizing, viscosity increase

MainAreaof Application
stabilizing turbidity in soft drinks (pH 2.7- 4.5) water ice, sherbets (Dosage: 0.05 - 0.30 %) stabilizing turbidity in soft drinks (pH 2,7- 4,5) water ice, sherbets (Dosage: 0.05 - 0.30 %) stabilizing turbidity in soft drinks (pH 2.7- 4.5) emulsion stabilizing dietary fibre enrichment

ClassicAJ203

70-76%

ClassicCJ206

68 -76 %

const. viscosity E 440

Citrus Pectin, turbidity stabilizing, viscosity increase

InstantCJ204

68 -72%

const. viscosity E 440

instantized Citrus Pectin, turbidity stabilizing, viscosity increase sugar beets, pure pectin unstandardized

BetapecRU301

>50%

no addition of sugar The gelling properties are subject to natural fluctuations. E 440

DE = degree of esterification / DA = degree of amidation

30

H&F Pectins and their Use in the Delicatessen Sector.

Sauces and Ketchup

A high-quality tomato ketchup has to meet very strict rheological specifications. The addition of a suitable H&F Classic Apple Pectin will compensate the shortcomings of the native pectin in view to defined yield point and structural viscous behaviour. Furthermore, rheological properties of dips, chutneys and barbecue sauces can be controlled by the use of pectin.

Crme frache, Mayonnaise and Margarine

With the addition of H&F Pectins the water bindung capacity and texture of crme frache and mayonnaise are improved. Besides a good water binding capacity low-fat margarine shows an excellent spreadability by the addition of H&F Classic Pectin.

Delicatessen
Ketchup, Sauces, Crme frache, Mayonnaise and Margarine
TypeofPectin DE DA Standardization withNeutralSugars +Composition
const. viscosity E 440

Characteristics+ Properties
Citrus Pectin, Erhhung Wasserbindevermgen spreadability, mouthfeel amidated Citrus Pectin medium calcium reactivity

MainAreaof Application
fat-reduced margarine (40-60% fat content) crme frache, salad creme ketchup, sauces and chutneys (TSS 20 - 40 %, pH 3.0 - 3.8)

ClassicCD201

68- 76%

AmidCF010

30- 36 %

14-20%

const. gelling strength E 440

DE = degree of esterification / DA = degree of amidation

31

H&F Pectins and their Use in Pharma ceuticals, Cosmetics and the Non-Food Sector.
Pharmaceuticals and cosmetic products
Due to the exploration and the utilization of the natural properties of pectins, their application tend to become more and more varied and sophisticated. This is convincingly shown in the fields of pharmaceuticals and cosmetics. The styptic and curing effects of natural pectins are fully developed in healing ointments. FurtherThe application more, pectins will help to delay potential of pectin in a rise in the glucose blood lev the non-food sector el and bring down serum chois far from being fully lesterol. Drugs are encapsulatexploited. ed with a pectin film to protect the gastric mucosa and to allow sustained release of the active substance into the blood circulation. In the cosmetics industry, pectin is being used as a natural structure provider on plant basis for pastes, ointments, oils and creams. In deodorants and tooth pastes, pectin coats special flavour substances, but it is also used as a thickener and stabilizer in hair tonics, body lotions and shampoos.

Non-food products

In the tobacco industry, especially H&F Betapec Beet Pectin is used as a natural adhesive for the wrappers of cigars and cigarillos. With pectins, ceramic filters with a homogeneous pore-structure can be produced. Even in the production of plastics pectins become more and more important. This list of very different and varied applications of pectins could be continued at great length. These examples prove the development potential of pectin and the chances and opportunities waiting in the future.

32

Pharmaceuticals, Cosmetics and Non-Food Products

Dietetic, Pharmaceutical and Cosmetic Products and Dietary Fibre Enrichment
TypeofPectin DE DA Standardization +Composition
No sugars added, therefore the gelling properties are exposed to the natural variations of pectin. E 440 No sugars added, therefore the gelling properties are exposed to the natural variations of pectin. E 440 No sugars added, therefore the gelling properties are exposed to the natural variations of pectin. E 440 No sugars added, therefore the gelling properties are exposed to the natural variations of pectin. E 440

Characteristics +Properties
Apple Pectin, pure pectin, unstandardized, USP standard

MainAreaof Application
dietetic and pharmaceutical products, e.g. positive effect on serum cholesterol level cosmetic products dietary fibre enrichment

ClassicAU201 USP

72-76%

ClassicCU201

70-74%

Citrus Pectin, pure pectin, unstandardized

dietetic and pharmaceutical products cosmetic products

ClassicAU202

68 -76 %

Apple Pectin, pure pectin, unstandardized

dietetic and pharmaceutical products, e.g. positive effect on serum cholesterol level dietary fibre enrichment

ClassicAU701

38- 44 %

Apple Pectin, pure pectin, unstandardized

dietetic and pharmaceutical products, e.g. positive effect on - serum cholesterol level - heavy-metal and radionuclide catching cosmetic products

ClassicCU701

32-38 %

No sugars added, therefore the gelling properties are exposed to the natural variations of pectin. E 440 No sugars added, therefore the gelling properties are exposed to the natural variations of pectin. E 440 No sugars added, therefore the gelling properties are exposed to the natural variations of pectin. E 440 No sugars added, therefore the gelling properties are exposed to the natural variations of pectin. E 440

Citrus Pectin, pure pectin, unstandardized

dietetic and pharmaceutical products e.g. positive effect on serum cholesterol level cosmetic products

ClassicCU401 USP

60-64%

Citrus Pectin, pure pectin, unstandardized, USP standard

dietetic and pharmaceutical products, e.g. positive effect on serum cholesterol level cosmetic products dietary fibre enrichment

ClassicGU401 USP

> 60 %

Grapefruit Pectin, pure pectin, unstandardized, USP standard

dietetic and pharmaceutical products, e.g. positive effect on serum cholesterol level cosmetic products dietary fibre enrichment

BetapecRU301

> 50 %

Beet Pectin, pure pectin, unstandardized

dietetic and pharmaceutical products, e.g. positive effect on serum cholesterol level serum cholesterol level cosmetic products dietary fibre enrichment emulsion stabilization

DE = degree of esterification / DA = degree of amidation

33

Herbstreith & Fox in the Internet

34

www.herbstreith-fox.de

Corporate Group
edition 3/1

Herbstreith & Fox KG Pektin-Fabriken Turnstrae 37 75305 Neuenbrg/Wrtt. Germany Phone: +49 7082 7913-0 Fax: +49 7082 202 81 email: [email protected] Internet: www.herbstreith-fox.de