Yoghurt Fruit Preparations - Herbstreith & Fox

Herbstreith & Fox KG
Recipe
Product Pectin Classic AY 601
200g pectin solution 5% (= 1.0%)
400g fruit
350g sucrose, crystalline
Manufacturing:
A Make pectin solution (see “Technical
Application Information“).
100g water
x ml sodium citrate solution 10%,
to adjust the pH-value
Net weight: 1050g
Output weight: 1000g
SS content: 40%
pH-value: 3.4-3.6
B
C
D
E
Mix fruit, sucrose and water and heat to
approx. 90°C.
Add hot pectin solution and decoct to
final soluble solids.
Add sodium citrate solution to adjust
the pH.
Adapt filling temperature to container
size.
H&F Classic Pectins for Layered Products
H&F offers the Special Pectins Classic AY 601
for a soluble solids range of 30-50% SS and
Classic AY 901 for a higher soluble solids
range of 50-65% SS. These pectins were
designed specially for application in fruit
preparations used in layered products or
fruit-bottom products combined with
yoghurt.
Besides good fruit retention properties,
yoghurt fruit preparations made with these
pectins have high shear stability, a smooth
texture of high regenerative capacity and a
yield point and excellent mixing behaviour. The
products have little tendency to syneresis and
exhibit no post-gelation after the milk product
is put on top of the fruit preparation. Use of
these Special Pectins facilitates the production
of the fruit preparation and guarantees a
reliable production process.
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Pectins in Yoghurt Fruit Preparations