The Specialists for Pectin - Herbstreith & Fox

18
Classic, Combi, Amid
and Instant-Pectins.
Clearly Defined Areas
of Application.
We dif fer en tiate between the following
groups of pec tins:
Clas­sic = high, me di um and low
Pec­tins ester ap ple, cit rus, beet
and grapefruit pec tins
­Amid­ = high and low ester
Pec­tins am i dat ed apple and
citrus pectins
Com­bi = high ester pectin based on
Pec­tins ap ple and citrus pomace
In­stant = high, me di um and low
Pec­tins ester in stant ized
ap ple and cit rus pec tins
The pec tins with in the dif fer ent groups
will form quite typ i cal gel struc tures, de -
pend ing on the pro duc tion pro cess, raw
ma te ri als and de gree of es ter ifi ca tion.
These are the most im por tant chief
charac ter is tics of the var i ous groups:
Clas sic Pec tins:
Our Clas sic Ap ple and Cit rus Pec tins
are, due to their con sis ten cy, in the ma -
jor ity used in the food in dus try.
We help you Betapec Beet Pec tins con tain
to choose the right ace tyl groups and thus will not
type of pectin.
gel. They are most ly used for
die tary fi bre enhance ment due
to their low vis cos ity or in phar ma ceu ti -
cal prod ucts.
Amid Pec tins:
Where flexibility and tolerance towards
calcium ions are required, preferably
Amid Pectins are used, as well as to
create spe cif ic gel tex tures in cer tain
prod ucts.