The Specialists for Pectin - Herbstreith & Fox
The Specialists for Pectin - Herbstreith & Fox
The Specialists for Pectin - Herbstreith & Fox
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22<br />
1. Jams, Marmalades, Jellies and Fruit Preparations, TSS > 55 °Bx<br />
Typeof<strong>Pectin</strong> DE° DA° Standardization Characteristics+ MainAreaofwithNeutralSugars<br />
Properties Application<br />
+Composition<br />
AmidCF005-B 36-42 % 10-16% const. gelling strength amidated Citrus <strong>Pectin</strong>, • jams, marmalades, low-<br />
E 440 very low calcium reactivity calorie fruit preparations<br />
and fruit spreads<br />
(TSS >55%, pH 3.0-3.7)<br />
2. Jams, Marmalades, Jellies and Fruit Preparations, TSS < 55 °Bx<br />
Typeof<strong>Pectin</strong> DE° DA° Standardization Characteristics+ MainAreaofwithNeutralSugars<br />
Properties Application<br />
+Composition<br />
ClassicAF702 38 - 44 % – const. calcium Apple <strong>Pectin</strong>, • dietetic jams, marmalades<br />
sensitivity low calcium sensitivity and jellies<br />
const. breaking strength (TSS < 55%, pH 3.0 - 3.4)<br />
E 440<br />
ClassicAF703 38 - 44 % – const. calcium Apple <strong>Pectin</strong>, • low-calorie jams and<br />
sensitivity medium calcium sensitivity fruit preparations<br />
const. breaking strength (TSS < 55%, pH 3.0 - 3.4)<br />
E 440 • fruit purées<br />
(TSS 15 - 25%, pH 3.3 - 3.8)<br />
• fruit toppings<br />
(TSS < 55%, pH 3.0 - 3.8)<br />
ClassicAF710 29-34% – const. calcium- Apple <strong>Pectin</strong>, • low-calorie fruit<br />
sensitivity elastic Texture preparations<br />
const. breaking strength high calcium sensitivity (TSS 10-50 %, pH 3.0-3.4)<br />
E 440 > 40% TSS setting without<br />
adding calcium<br />
< 40 % TSS low calcium<br />
addition necessary<br />
ClassicAF901 38 - 44 % – const. calcium Apple <strong>Pectin</strong>, • cowberries<br />
sensitivity gelling at reduced TSS (TSS approx. 50%,<br />
const. breaking strength without calcium addition pH 2.8 - 3.3)<br />
E 440, E 333<br />
ClassicCF701 39- 45% – const. calcium Citrus <strong>Pectin</strong>, • low-calorie jams, fruit<br />
sensitivity low calcium sensitivity spreads and jellies<br />
const. breaking strength (TSS 40-60 %, pH 3.0-3.6)<br />
E 440<br />
ClassicCF703 32- 38% – const. calcium Citrus <strong>Pectin</strong>, • low-calorie jams,<br />
sensitivity high calcium sensitivity marmalades, fruit spreads<br />
const. breaking strength and jellies<br />
E 440 (TSS ≤ 45%, pH 3.0-3.6)<br />
DE° = degree of esterification / DA° = degree of amidation
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