Yoghurt Fruit Preparations - Herbstreith & Fox

Combining H&F Pectins
with other Hydrocolloids
Pectins have long been recognised as natural
gelling and thickening agents in the jam
industry and they enjoy a good reputation.
When we speak of an economic cost-benefit
ratio, the desired quality and the pectin dosage
required to achieve it must not be overlooked.
High-quality fruit preparations can be produced
with H&F pectins, which are specially standardised
to the application ”yoghurt fruit preparations”.
These pectins guarantee products that
fully meet the technological and sensory properties
required with regard to texture, flow
and regenerative behaviour.
In products requiring less stringent quality
standards, other hydrocolloids, such as locust
bean gum, xanthan or starch, can be combined
with the pectin.
In these combinations, the addition of pectin
has specific benefits. Products with a low
soluble solids content have, for example due to
their low sugar concentration, a low viscosity
and therefore only limited fruit retention
properties. Adding a small dosage of pectin
renders the fruit preparations, on the one
hand, shear-thinning which makes them easy
to pump. However, after the fruit preparations
have been filled into the containers an adequate
viscosity or even a yield point is built up,
which significantly delays or prevents the fruit
floating. On the other hand, due to the high
water binding capacity, the pectin gives the
fruit preparations not only a high mouth-feel
but also prevents the fruit preparations’ diluting
effect after they are mixed with the milk
product.
In this application, combining pectin with other
hydrocolloids can furthermore be used to obtain
very specific rheological properties that
cannot be obtained by the use of one of the
afore mentioned hydrocolloids alone.
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Pectins in Yoghurt Fruit Preparations