Yoghurt Fruit Preparations - Herbstreith & Fox

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