The Specialists for Pectin - Herbstreith & Fox
The Specialists for Pectin - Herbstreith & Fox
The Specialists for Pectin - Herbstreith & Fox
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Solubility/Dispersibility and Incorporation<br />
into the Product Batch.<br />
<strong>The</strong> best way to add stan dard ized pec -<br />
tin dur ing the cook ing pro cess is the<br />
pro duc tion of a pec tin so lu tion with suit -<br />
able de vic es.<br />
Production of a pectin solution<br />
dispersing<br />
mixer**<br />
approx.<br />
1500 rpm<br />
modern<br />
injection mixer<br />
(quick dissolver<br />
system)<br />
How ev er, pec tin may al so be blend ed<br />
di rect ly into the prod uct batch.<br />
(<strong>The</strong> addition of pectin or a pectin-sugar-mixture is done by using a mixer)<br />
mixer**<br />
approx.<br />
500 rpm<br />
pectin + pectin- water 3-5%<br />
approx. 5 times sugar- min. pectin product batch<br />
the amount of mixture 80°C solution<br />
* Benefit: the amount of water evaporated during cooking is noticeably smaller<br />
water<br />
3-7%<br />
pectin min. product batch<br />
pectin<br />
80°C<br />
solution<br />
water<br />
7-10%<br />
pectin min. product batch<br />
pectin<br />
80°C<br />
solution*<br />
Incorporation of pectin directly into the product batch<br />
mixer**<br />
min. 500 rpm<br />
*Note: solids content in batch not more than 30%<br />
** rotation speed depending on dimensioning<br />
pectin +<br />
5-10 times the amount of<br />
sugar, liquid sugar or<br />
10-20times the amount of<br />
sugar syrup or liquid sugar<br />
pectinsugar-mix<br />
/<br />
dispersion<br />
Instant-<br />
<strong>Pectin</strong><br />
pectin batch*<br />
product batch<br />
temperature ≤40°C,<br />
TSS≤40 %<br />
17