Yoghurt Fruit Preparations - Herbstreith & Fox
Yoghurt Fruit Preparations - Herbstreith & Fox
Yoghurt Fruit Preparations - Herbstreith & Fox
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
If yoghurt fruit preparations contain, for example,<br />
whole fruits or pieces of fruit, these should<br />
neither be destroyed by the heating process<br />
nor by the shear stress sustained during processing<br />
(pumping, stirring). After filling, the<br />
fruit must not float, it must be distributed<br />
homogeneously in the container.<br />
When H&F pectins are added, fruit preparations<br />
obtain a distinctive shear-thinning flow behaviour.<br />
During processing, a relatively low shear<br />
stress then has to be applied, resulting in pumpable<br />
products with well-preserved fruits or<br />
fruit pieces.<br />
In addition to this, fruit preparations made<br />
with H&F pectins build up a yield point already<br />
during the heating process. This yield point<br />
prevents the fruit from floating and guarantees<br />
a homogeneous fruit distribution in the<br />
con tainer after filling and cooling.<br />
The floating of the fruit is only prevented if a<br />
yield point is formed. A high viscosity only<br />
delays this process.<br />
The texture of the finished yoghurt fruit preparations<br />
obtained by adding H&F Classic Apple<br />
Pectins or H&F Amid Pectins remains stable<br />
during transport and storage as these pectins<br />
add shear strength to the product, preventing<br />
both undesired post-gelation in the container<br />
and syneresis.<br />
7<br />
Pectins in <strong>Yoghurt</strong> <strong>Fruit</strong> <strong>Preparations</strong>