Yoghurt Fruit Preparations - Herbstreith & Fox

20% SS
breaking strength [HPU]
increasing calcium concentration
high calcium
reactivity
medium calcium
reactivity
low calcium
reactivity
Fig. 19: Breaking strength
of gels (20% SS, pH-value
3.2), made with Low
Methylester H&F Amid
Pectins (NV Amid Pectins)
of differing calcium reactivity
in dependence of the
calcium ion concentration
With very low soluble solids contents, the reactive
pectin requires a certain amount of calcium
ions for gelation, but is characterised over a
wide working range by a high tolerance
towards fluctuations in the calcium content.
Depending on the product and its respective
soluble solids content, the desired gelling
behaviour can be obtained by selecting the
appropriate pectin type.
Influence of Sugar Types on the Gelation of
Low Methylester and Low Methylester Amidated
Pectins
The gelling behaviour of low methylester and
low methylester amidated pectins is influenced
not only by the sugar concentration but also
by the type of sweetener used.
The calcium requirement for an optimum
gelation of gels is, for example, much higher
when sorbitol is used than when sucrose is
used. Fructose and glucose lie between the
two with regard to their calcium requirement.
Sweetening
strength
Sucrose 100
Calcium requirement
of the fruit preparation
low
27
Glucose 50
Fructose 110
Sorbitol 70
high
Table 2: Influence of sugar types on calcium requirement
Pectins in Yoghurt Fruit Preparations