The Specialists for Pectin - Herbstreith & Fox

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20 H&F Pectins and their Use in the Fruit Processing Industry. The ap peal ing prop er ties of jams, mar - ma lades and jel lies pos tu lat ed by the fruit pro cess ing in dus try are to a large degree ow ing to the ben e fits of pec tin: smooth gel, low syn er e sis, glossy sur - face, good spread abil ity, reg u lar fruit dis - tri bu tion, clear cut and nat u ral, fruit spe - cif ic fla vour. The in com par able tex tu ral prop er ties of Clas sic Ap ple Pec tins en joy a world wide rep u ta tion, Clas sic Cit rus Pec tins are a mean ing ful and ec o nom ic com ple tion of the prod uct range. Pre cise bal anc ing of the in di vi- The va rie ty of our d u al for mu la tion pa ram e ters and types of pec tin pre cise choice of the ex act ly right guaran tees the re ali z - Clas sic, Com bi or Amid Pec tin will ation of eve ry tex tu ral bring about the de sired prod uct re quire ment. fea tures. For the fruit pro cess ing in dus try, it is of ma jor im por tance to have pec tins at their dis po sal which set tle fruit pieces reg u lar ly al ready dur ing pro duc tion and fill ing and start form ing a gel struc ture at defined tem - per a tures. Jams, jel lies and mar ma lades are made from fruits or fruit juic es, sugar, ed ible ac ids and pec tin as gell ing agent. With their sug ar con tent of more than 60% and a pH value of about 3.0, high ester pec tins at a dos age of ap prox. 0.2 to 0.4% are rec om mend ed, since these are op ti mal gell ing con di tions. On the oth er hand, low ester or LMamidated pec tins with an ad di tion of cal - cium salt are rec om mend ed for use in prod ucts with a low sug ar con tent. The struc ture pro vid ing prop er ties as well as en hanc ing the fruit spe cif ic fla - vour have made the nat u ral prod uct pec - tin an in dis pens able sub stance in the pro duc tion of jams, jel lies and mar ma - lades for many decades now.
Jams, Marmalades, Jellies and Fruit Preparations 1. Jams, Marmalades, Jellies and Fruit Preparations, TSS > 55 °Bx TypeofPectin DE° DA° Standardization Characteristics+ MainAreaofwithNeutralSugars Properties Application +Composition ClassicAF101 >77% – const. breaking strength Apple Pectin, • jams, marmalades and E 440 extra rapid set fruit preparations (TSS >_ 58 %, pH 3.0-3.3) • dietetic jams and marmalades (TSS >_ 55 %, pH 2.8-3.2) ClassicAF201 72-76 % – const. breaking strength Apple Pectin, • jams, marmalades and E 440 rapid set fruit preparations (TSS >_ 58 %, pH 2.8-3.2) ClassicAF202 70 -72 % – 150° +/- 5°USA-Sag Apple Pectin, • jams, marmalades and const. breaking strength rapid set, fruit preparations E 440 firm gel structure (TSS >_ 58 %, pH 2.8-3.2) ClassicAF401 59 - 64 % – 150° +/- 5°USA-Sag Apple Pectin, • jams and marmalades filled const. breaking strength medium rapid set, in glass jars or large-size E 440 smooth gel structure containers • fruit preparations and fruit spreads sweetened with concentrate (TSS >_ 58 %, pH 2.8-3.2) ClassicAF501 56 - 63 % – 150° +/- 5°USA-Sag Apple Pectin, • jams, marmalades and const. breaking strength slow set, jellies E 440 spreadable gel texture (TSS >_ 58 %, pH 2.8-3.2) ClassicAF504 51-58% – const. breaking strength Apple Pectin, • jams, marmalades and E 440 optimal fruit distribution, fruit preparations even at high filling temp., (TSS >_ 58 %, pH 2.8-3.2) smooth gel structure ClassicAF601 48 -54 % – 150° +/- 5°USA-Sag Apple Pectin, • jams, marmalades and const. breaking strength smooth gel structure, fruit preparations E 440 spreadable texture (TSS > 58%, pH 2.8-3.2) ClassicAF605 48 -54 % – const. breaking strength Apple Pectin, • gelling agent for household, E 440 very good solubility, system 1 + 1 even with high soluble solids AmidAF005 32-40% 10-16% const. breaking strength amidated Apple Pectin, • jams, marmalades, low- E 440 low calcium reactivity calorie fruit preparations and fruit spreads (TSS 50-65%, pH 3.0-3.5) ClassicCF201 >70% – 150° +/- 5°USA-Sag Citrus Pectin, • jams, marmalades, lowconst. breaking strength rapid set calorie fruit preparations const. setting time and fruit spreads E 440 (TSS >_ 58 %, pH 2.9-3.3) ClassicCF301 65 -70 % – 150° +/- 5°USA-Sag Citrus Pectin, • jams, marmalades and const. breaking strength medium rapid set fruit preparations const. setting time (TSS >_ 58 %, pH 2.9-3.3) E 440 ClassicCF401 60 - 66% – 150° +/- 5°USA-Sag Citrus Pectin, • jams, marmalades and const. breaking strength slow set fruit preparations const. setting time (TSS >_ 58 %, pH 2.9-3.3) E 440 ClassicCF501 55- 61% – 150° +/- 5°USA-Sag Citrus Pectin, • jams, marmalades and const. breaking strength extra slow set fruit preparations const. setting time (TSS >_ 58 %, pH 2.9-3.3) E 440 DE° = degree of esterification / DA° = degree of amidation 21
Page 1 and 2: The Specialists for Pectin
Page 3 and 4: The Specialists for Pectin - A Prod
Page 5 and 6: Natural Food Addi tives are absolut
Page 7 and 8: Aside from Clas sic Pec tins, we al
Page 9 and 10: Standardized pectin quality guarant
Page 11 and 12: Certified Product Quality. The re l
Page 13 and 14: Wherever you are - we are close to
Page 15 and 16: Gelling Mechanism of High and Low E
Page 17 and 18: Solubility/Dispersibility and Incor
Page 19: Com bi Pec tins: Com bi Pec tins wi
Page 23 and 24: 2. Jams, Marmalades, Jellies and Fr
Page 25 and 26: Baked Products 1. Baking Stable Fru
Page 27 and 28: Confectionery Articles Fruit Jellie
Page 29 and 30: Dairy Products 1. Fruit Preparation
Page 31 and 32: Delicatessen H&F Pectins and their
Page 33 and 34: Pharmaceuticals, Cosmetics and Non-
Page 35: Corporate Group Herbstreith & Fox K

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