fue amidated citrus pectins

7/29/2019 FuE Amidated Citrus Pectins

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Amidated Citrus Pectins

a short introduction

FR OM RE S E A R C H

& DE V E L O P M E N T


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HE RBS TRE ITH & FOX Corporate Group Turnstrae 37 D-75305 Neuenbrg/Wrtt.

Phone: +49 (0)7082 7913-0 Fax: +49 (0)7082 20281 [email protected] www.herbstreith-fox.de

AMIDATED CITRUS PECTINS

a short introduction

The market offers many varieties of jams, jellies

and marmalades and other fruit preparations

which are different in the kind of fruit, the fruit

content and the soluble solids content.

By selecting suitable types of pectin the desired,

e.g. viscous, spreadable or elastically brittle,

consistency of the respective product can be

obtained within a wide range of soluble solids

and pH.

Amidated low methoxyl pectins gel rather inde-

pendent of soluble solids and calcium content in

the gel, i.e. a separate addition of calcium is not

necessary as a rule. Their application not only

means a more simple but sometimes also a saferproduction of the above mentioned products

even with different raw material properties.

In addition to the amidated apple pectins so

far on offer, Herbstreith & Fox now also offers

amidated citrus pectins with different calcium

Tab. 1: Differentiation of low methoxyl amidated citrus pectins:

reactivity. The degree of esterification and ami-

dation determines the calcium reactivity of these

pectins. On the other hand the calcium reactivity

describes the setting time, i.e. reactive pectins

gel quicker as less reactive pectins with other-

wise stable recipe parameters. Thus suitable

types of pectin, which fulfil the requirements

in regard to processability and texture, can be

selected for the recipes.

In contrast to apple pectins the low methoxyl

citrus pectins gel in analogy with high methoxyl

citrus pectins with an elastic gel structure. Fruit

preparations which are produced with amidated

citrus pectin therefore have a firm, brittle tex-

ture. The light and transparent colour of thesepectins is advantageous as this might be impor-

tant in the processing of light colour fruit or

in the application of nappage. Due to the low

dosage a very efficient and cost-effective pro-

duction is possible.

Type of pectin Calcium

reactivity

Setting

time

typical degree of

esterification

typical degree of

amidation

Amid CF 005 low slow 35 % 15 %

Amid CF 010 medium medium 32 % 18 %

Amid CF 020 high rapid 30 % 20 %

Amid CF 025 very high extra rapid 28 % 22 %


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HE RBS TRE ITH & FOX Corporate Group Turnstrae 37 D-75305 Neuenbrg/Wrtt.

Phone: +49 (0)7082 7913-0 Fax: +49 (0)7082 20281 [email protected] www.herbstreith-fox.de

RESEARCH & DEVELOPMENT

HERBSTREITH & FOX CORPORATE GROUP

Type of Pectin Application

Amid CF 005 Jams and marmalades, low-calorie fruit preparations, fruit spreads(SS > 55%, pH 3.0 - 3.5)

Fruit preparations for yoghurt (SS 25-50% / pH 3.5 - 4.5)Amid CF 010 Jams and marmalades, low calorie fruit preparations, fruit spreads

(SS 30 - 55%, pH 3.0 - 3.5)

Amid CF 020 Jams and marmalades, low calorie fruit preparations, fruit spreads(SS 10 - 40%, pH 3.0 - 4.5)

Preserving sugar / Gelling agent recipe 2+1 or 3+1

Fruit preparations for yoghurts (SS 10 - 30%, pH 3.0 - 4.0)

Amid CF 025 Jams and marmalades, low-calorie fruit preparations, fruit spreads(SS 10 - 30%, pH 3.0 - 4.5)

Nappage / cake glaze concentrated resp. ready to use(SS 45 - 65%, pH 3.2 - 3.8)

Tab. 2: Typical Applications

fue amidated citrus pectins

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