The Specialists for Pectin - Herbstreith & Fox
The Specialists for Pectin - Herbstreith & Fox
The Specialists for Pectin - Herbstreith & Fox
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Baked Products<br />
1. Baking Stable Fruit Preparations<br />
Typeof<strong>Pectin</strong> DE° DA° Standardization Characteristics+ MainAreaofwithNeutralSugars<br />
Properties Application<br />
+Composition<br />
ClassicAB401 59-64 % 150° +/- 5°USA-Sag. Apple <strong>Pectin</strong>, • baking stable fruit<br />
const. breaking strength baking stable, preparations<br />
E 440 gelled texture (TSS ≥ 60 %, pH 2.9-3.2)<br />
ClassicAB901 35 - 42 % – const. calcium sensitivity Apple <strong>Pectin</strong>, • baking stable fruit<br />
const. breaking strength very high baking stability preparations<br />
E 440 pasty, smooth texture (TSS 40-72%, pH 3.0-3.8)<br />
ClassicAB902 36 - 44 % – const. calcium sensitivity Apple <strong>Pectin</strong>, • baking stable fruit<br />
const. breaking strength baking stable, pasty, preparations<br />
E 440, E 341 pumpable texture (TSS 50-72%, pH 2.8-3.8)<br />
ClassicAB908 31-37% – const. calcium sensitivity Apple <strong>Pectin</strong>, • baking stable fruit<br />
const. breaking strength very high baking stability preparations<br />
E 440 smooth, pasty texture (TSS 50-80%, pH 3.0-3.8)<br />
2. Fruit Fillings<br />
ClassicAB902 36 - 44 % – const. calcium sensitivity Apple <strong>Pectin</strong>, • fruit fillings <strong>for</strong> baked<br />
const. breaking strength pumpable, reversible products<br />
E 440, E 341 (TSS 40-72%, pH 3.0-3.8)<br />
ClassicAB903 37 - 44 % – const. calcium sensitivity Apple <strong>Pectin</strong>, • fruit fillings <strong>for</strong> baked<br />
const. breaking strength pumpable, reversible, products<br />
E 440, E 331, E 341 smooth texture (TSS 40-72%, pH 3.0-3.8)<br />
3. Cake Glazings (Nappage)<br />
AmidCB025 23 -28 % 22 -25% const. calcium reactivity amidated Citrus <strong>Pectin</strong> • nappage concentrate to<br />
const. gelling strength high calcium reactivity dilute with 20 - 70% water<br />
E 440 (TSS 62 - 67%, pH 3.2 - 3.8)<br />
• ready to use spray nappage<br />
(TSS 40 - 45 %, pH 3.3-3.8)<br />
AmidCB020-A 27-32 % 18-23% const. calcium reactivity amidated Citrus <strong>Pectin</strong> • classic nappage<br />
const. gelling behaviour with buffer substance (dilutable with 0-30 % water)<br />
E 440, E 333, E 425 (TSS 62- 67 %, pH 3.3-3.8)<br />
AmidCB005-A 30-36 % 4-8% const. calcium reactivity amidated Citrus <strong>Pectin</strong> • cake glazing <strong>for</strong><br />
const. gelling behaviour with buffer substance cold use<br />
const. flowability (TSS 60 - 65%, pH 3.1 - 3.7)<br />
E 440, E 450, E 452<br />
DE° = degree of esterification / DA° = degree of amidation<br />
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