Yoghurt Fruit Preparations - Herbstreith & Fox

On account of the high flexibility of Pectin
Amid AY 005-C towards variations in the
calcium content, the same formulation can be
used for different types of fruit. In order to
obtain products with stable properties, the
calcium dosage neither needs to be adjusted
due to seasonal fluctuations nor due to the
differing calcium content of the different fruits.
H&F Amid Pectins in Fruit Preparations for
Stirred Yoghurt
The H&F amidated pectins Amid CF 005, Amid
CF 010 and Amid CF 020 are unbuffered low
methyl ester amidated citrus pectins of differing
calcium reactivities. These pectin types are
suitable for use in fruit preparations for stirred
yoghurt with soluble solids contents of 10-65%.
When these pectins are used, the formulation
parameters, such as pH-value and soluble solids
content, determine which pectin needs to be
selected due to its suitable reactivity level.
It is necessary to add a calcium salt, the dosage
of which will be adjusted to the properties
required in the final product during the manufacturing
of the fruit preparation.
Already at relatively low dosages, H&F Amid
Pectins form a yield point and develop a sufficiently
high viscosity. The fruit preparations
have good fruit retention properties and can be
easily stirred into the milk product.
When properly selected, low methylester
amidated pectins can gel homogeneously and
relatively independently of the calcium ion concentration
with greatly differing product parameters
and will produce the intended texture in
the respective final product.
Dosage Examples
Pectin Type
Calcium
Reactivity
SS Range
Soluble
Solids
Pectin
Dosage
Calcium
Citrate
Amid CF 005 low 50-65 55% SS 0.5% 0.02%
Amid CF 010 medium 30-50 45% SS 0.7% 0.03%
Amid CF 020 high 10-30 20% SS 0.9% 0.10%
Table 3: Use of H&F Amid Pectins
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Pectins in Yoghurt Fruit Preparations