Yoghurt Fruit Preparations - Herbstreith & Fox

H&F Classic Pectins in Fruit Preparations for
Stirred Yoghurt
H&F offers Special Pectin Classic AY 905 for use
in fruit preparations for stirred yoghurt. When
this pectin is used, a calcium salt must be added
separately in order to control the texture and
to adjust the rheological properties. During
production of the fruit preparation, the calcium
salt dosage is specifically adjusted to the properties
intended for the final product.
Pectin Classic AY 905 is standardised to constant
flow behaviour and produces textures of regenerative
capacity with high yield points and
sufficiently high viscosity. The fruit preparations
have good fruit retention properties and can
be easily mixed with the milk product without
diluting the final product.
Herbstreith & Fox KG
Recipe
Product Pectin Classic AY 905
170g pectin solution 5% (= 0.85%)
400g fruit
250g sucrose, crystalline
Manufacturing:
A Make pectin solution (see “Technical
Application Information“).
230g
water
B
Add fruit, sucrose, calcium citrate and
0.5g tri calcium citrate x 4H2O
water and heat to approx. 90°C.
x ml sodium citrate solution 10%,
to adjust the pH-value
C
Add hot pectin solution and decoct to
final soluble solids.
D
Add sodium citrate solution to adjust
Net weight: 1050g
Output weight: 1000g
SS content: 30%
pH-value: 3.6-3.8
E
the pH.
Adapt filling temperature to container
size.
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Pectins in Yoghurt Fruit Preparations