Pectin Pearls Liquid Surprise Inside - Herbstreith & Fox

Technical applicaTion 

informaTion 

Pectin Pearls 

Liquid Surprise Inside

pecTin pearls 

liquid surprise inside 

In recent months, soft drinks with liquid-filled 

pearls are literally on everyone’s lips. Pectin 

pearls offer that certain something for the creative 

development of different food. The make-up 

of the pearls is remarkable: they are particularly 

light and full of taste. A stable but delicate shell 

made of gel encapsulates the liquid core. The 

shell does not rupture until pressure is created 

during consumption, when the taste of the 

enclosed liquid unfolds. Pectin pearls with 

pectins from Herbstreith & Fox offer lots of 

creative potential. They can be produced in 

most different colours, shapes and taste. 

ProPerTIes oF THe PeCTIn PeArls 

Pectin Pearls possess a thin 

Pectin Amid CB 025-G 

The amidated pectin provides the but resistant pectin shell consisting 

of Pectin Amid CB 

pectin pearls with a thin, resistant 

shell with elastic properties and 

neutral taste 

025-G with elastic properties 

and neutral taste. This shell is heat and 

cold stable and thus can be used for example 

for hot products or may be heated by microwave. 

The core of the pearls is permanently 

liquid and can consist of a variety of most 

different liquid food from all genres: savoury 

sauces, fruit purees, fresh juices and fruit juice 

concentrates, soft drinks, liqueurs, dessert 

sauces, ketchup, salad dressings and much 

more. 

In order to reach the desired viscosity of the 

filling Pectin Classic CJ 206 is used. With a 

more viscous texture the taste sensation is yet 

intensified, the ingredient list, at the same time, 

remains short and natural. 

In doing so, the pH-value of the liquid filling 

should be beneath pH 5.5 which, however, is 

appropriate for the majority of all food. 

Additionally the synergetic advantage is that 

the pH-value of Pectin Classic CJ 206 is beneath 

pH 3.5. With that also products based on cream 

can be used as fillings. Furthermore extremely 

sour products with a pH-value beneath 3.5 are 

applicable. 

When exposing the pectin pearls to sufficiently 

high mechanic pressure they will burst and the 

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Pectin Pearls with different taste 

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

liquid filling is promptly released. Pectin typical 

properties provide a sudden and enduring 

taste fascination and, at the same time, they 

allow to swallow the dietary fiber rich shell with 

its pleasant delicate consistency simply or to 

slightly chew it up before. 

The second liquid is the so called gelling 

Pectin Classic CJ 206: 

solution. This is a simple pectin solution increasing viscosity of the 

drip solution 

(pectin and water) manufactured with 

Pectin Amid CB 025-G. As soon as this solution 

comes into contact with the calcium contained 

in the liquid core solution a quick gelation 

results. 

MAnUFACTUrInG PeCTIn PeArls 

The manufacturing of pectin pearls could not 

be simpler. Basically two liquids are required: 

on the one hand the liquid intended to form the 

permanently liquid core of the pectin pearls. 

This one can, for example, consist of fruit juice, 

a yoghurt drink or a meat stock enriched with 

calcium salt and Pectin Classic CJ 206. In 

doing so, the calcium serves to form the gel 

shell, Pectin Classic CJ 206 to increase viscosity. 

After preparing these solutions und cooling 

to room temperature the liquid core solution is 

dripped by means of a filling funnel, a syringe 

or a pipette into the gelling solution. Instantly a 

gelled spherical pectin shell forms encapsulating 

the liquid core solution. The dwell time in 

the gelling solution defines the shell’s 

strength. After five minutes for instance the 

finished pectin pearls can be taken out of the 

gelling solution by means of a sieve and then 

washed with water. They are ready for consumption. 

With an alternative manufacturing method it is 

possible to manufacture pectin pearls of different 

shapes and sizes. 

Pectin Pearls in different colours and shapes 

For storing the pectin pearls it is recommended 

to cover them with a water layer which is similar 

to the liquid core solution as regards sugar, 

salt and acid content. Under these conditions 

the pectin pearls may be pasteurized (20 minutes, 

approx. 95 °C). With that, microbiological 

stability is prolonged and the pectin shell becomes 

more stable. 

As pectin content in the gelling solution a 

dosage of 1.5 % Pectin Amid CB 025-G is 

recommended. It is also possible to manufacture 

the pectin pearls in a warm or hot gelling 

solution. In this case, however, the pectin 

content has to be adjusted. Higher temperatures 

correlating with higher pectin dosages 

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induce a more firm and quick shell formation. 

For influencing the viscosity of the liquid core 

solution the dosage of Pectin Classic CJ 206 

should amount up to 4 %. If, for example, liquid 

core solution with mushy respectively high-viscous 

textures – such as fruit puree or ketchup 

– are used, the pectin content can amount up to 

1 %. For sugar-free soft drinks or salmon caviar 

imitations the recommended dosage is 3 – 4 % 

Pectin Classic CJ 206. 

For WHICH APPlICATIons CAn PeCTIn PeArls Be 

Used? 

There are hardly any limits in answering this 

question. Basically it is possible to use nearly 

all liquid food. A certain soluble solids content 

as contained in herbal sauce or chili ketchup 

may also be present. An example formulation 

serving as idea or incentive can be found 

below. 

4 

Pectin Pearls as savoury variant ... 

and in alcoholic beverages 



Herbstreith & Fox KG 

Pectin Pearls with fruit juice filling 

rezeptur 

Manufacturing of Pectin Pearls 

step by step in video. 

Pectin Classic CJ 206 (drip solution) / Pectin Amid CB 025-G (gelling solution) 

liquid core solution 

25 – 30 g Pektin Classic CJ 206 

(= 2.5 – 3.0 %) 

22 g Calcium lactate 

230 g Fruit juice concentrate (65 °Bx) 

x ml Citric acid solution 50 % 

720 g Water 

Colour, flavour, sweetener 

Input: 

output: 

soluble solids: 

pH-value: 

approx. 1020 g 

approx. 1000 g 

approx. 20 % 

approx. 3,0 – 4,0 

Manufacturing 

A Mix pectin (for viscosity adjustment) and 

calcium lactate and stir into water and 

fruit juice concentrate. 

B Heat the mixture up to complete dissolving. 

C Add citric acid solution, colour, taste and 

sweetener. 

d Cool the solution to room temperature. 

e drip the solution into the gelling solution to 

form the pearls. Keep the pectin pearls in 

abeyance by stirring. 

F After the desired dwell time take the pectin 

pearls out of the gelling solution (sieve) 

and wash promptly with purified water. 

Place them into the storage solution, then 

pasteurize (approx. 95 °C, 20 min.). 

Gelling solution 

1.5 % Pectin Amid CB 025-G 

Manufacturing 

A Manufacture of pectin solution (= gelling 

solution) see “Technical Application Informations”. 

B Cool the gelling solution to room temperature 

prior to adding the liquid core solution. 

storage solution 

83-x % Purified water 

16 % sucrose 

x % Citric acid solution 50% 

Manufacturing 

dissolve sucrose and citric acid solution in 

water while stirring. 

Technical applicaTion laboraTory 

herbsTreiTh & fox corporaTe Group 

23.04.2013 

5 

herbsTreiTh & fox Pektin-Fabriken • Turnstraße 37 • D-75305 Neuenbürg/Württ. • Germany 

Tel.: +49 7082 7913-0 • Fax: +49 7082 20281 • info@herbstreith-fox.de • www.herbstreith-fox.de

Pectin Pearls Liquid Surprise Inside - Herbstreith & Fox

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