T ECHNICAL A PPLICATION I NFORMATION

Pectin Classic AB 702 A multi-purpose apple pectin for fruit preparations

I NTRODUCTION

Having a vast number of pectin types, it is not always easy to select the suitable pectin for an application. With Pectin Classic AB 702, we developed a multi-purpose, yet extremely functional pectin. It is a low methoxyl pectin with the following parameters:

Pumping is still possible even at higher filling temperatures due to lower gelation afterwards. This means in practice a stable quality with little syneresis and therefore product safety.

Yoghurt Fruit Preparations degree of esterification: pH-value: 33 39% 2.8 3.2 The characteristics of a high calcium reactivity with Pectin Classic AB 702 also applies for yoghurt fruit preparations. The field of application for this pectin is as follows: In cases when the fluctuations of the fruitowned Ca++ must be compensated, this pectin shows its variable characteristics. bake stable fruit preparations yoghurt fruit preparations Even when using different fruits and thus different calcium contents, texturally nearly identical products can be achieved which can either Bake Stable Fruit Preparations Varying the basic recipe, i.e. the adjustment of the parameters like pectin and calcium dosage, products can be gained with different textures and baking characteristics. The product range which can be produced with Pectin Classic AB 702 ranges from medium to high bake stable resp. from viscous and thus pum-pable to firmly gelled. All products show a very fine texture and therefore the desired surface gloss of fruit toppings. A further special characteristic is a pumpable, creamy texture in sheared products, which will maintain approximately their texture even at strong mechanical stress like pumping and dressing. be used in stirred yoghurts or in corner products. A reaction between yoghurt and the Ca++ of the yoghurt can be nearly excluded with a skilled application. As a result, the fruit yoghurts will have a fullbodied, smooth mouthfeel and a glossy surface.

H ERBSTREITH & F OX Corporate Group Turnstrae 37 75305 Neuenbrg/Wrtt. Germany Phone: +49 7082 7913-0 Fax: +49 7082 20281 info@herbstreith-fox.de www.herbstreith-fox.de

In the following 3 typical recipes for the application of Pectin Classic AB 702 are listed.

Herbstreith & Fox KG

Bake Stable Fruit Preparation

Recipe

Product Pectin Classic AB 702

12g 300g 480g 150g 120g 1.5g 2.0g approx. 5ml Pectin (= 1.2%) Fruit Sugar Glucose syrup 80% TSS, approx. 42 DE Water tri-sodium citrate x 2H2O tri-calcium-di-citrate x 4H20 Citric acid solution 50% to adjust pH-value approx. 1070g approx. 1000g approx. 65% approx. 3.5 Recipe No. 9/247: Bake Stability: medium to high application as filling for bakery products or fruit toppings Texture: creamy-pasteous fine pre-gelation pumpable consistency

Input: Output: TSS: pH-value:

3
Recipe

Herbstreith & Fox KG

Bake Stable Fruit Preparation

Product Pectin Classic AB 702

4.5g 400g 100g 620g 40g 0.7g 0.35g approx. 7ml Pectin (= 0.45%) Fruit Sugar Glucose syrup 80% TSS, approx. 72 DE Water tri-sodium citrate x 2H2O tri-calcium-di-citrate x 4H20 Citric acid solution 50% to adjust pH-value approx. 1170g approx. 1000g approx. 65% approx. 3.5 Recipe No. 9/248: Bake Stability: limited application as fruit toppings with glossy surface Texture: viscous-creamy fine pre-gelation pumpable consistency

Input: Output: TSS: pH-value:

H ERBSTREITH & F OX Corporate Group Turnstrae 37 75305 Neuenbrg/Wrtt. Germany Phone: +49 7082 7913-0 Fax: +49 7082 20281 info@herbstreith-fox.de www.herbstreith-fox.de

Herbstreith & Fox KG

Yoghurt Fruit Preparation

Recipe

Product Pectin Classic AB 702

120g 500g 330g 90g 1.5g 1.0g xml Pectin solution 5% (= 0.6%) Fruit Sugar Water tri-sodium citrate x 2H2O tri-calcium-di-citrate x 4H20 Citric acid solution 50% to adjust pH-value approx. 1050g approx. 1000g approx. 40% approx. 3.8 Recipe No. 4/120: Texture: low yield point highly viscous after stirring smooth, glossy surface no reaction with Ca-ions when stirred into yoghurt

Input: Output: TSS: pH-value:

TECHNICAL APPLICATION LABORATORY HERBSTREITH & FOX CORPORATE GROUP 26/11/1999

H ERBSTREITH & F OX Corporate Group Turnstrae 37 75305 Neuenbrg/Wrtt. Germany Phone: +49 7082 7913-0 Fax: +49 7082 20281 info@herbstreith-fox.de www.herbstreith-fox.de