The Specialists for Pectin - Herbstreith & Fox
The Specialists for Pectin - Herbstreith & Fox
The Specialists for Pectin - Herbstreith & Fox
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Confectionery Articles<br />
Fruit Jellies, Jelly Fillings, Domino Ginger Bread Jellies<br />
Typeof<strong>Pectin</strong> DE° DA° Standardization Characteristics+ MainAreaofwithNeutralSugars<br />
Properties Application<br />
+Composition<br />
ClassicAS501 55- 61% – 150° +/- 5°USA-Sag Apple <strong>Pectin</strong>, • fruit jellies, jelly fillings,<br />
const. breaking strength slow set, domino ginger<br />
const. setting time as a rule addition (TSS 68 - 80 %, pH 2.8-3.4)<br />
E 440 of buffer salts required<br />
ClassicAS502 56 - 60 % – const. gelling strength Apple <strong>Pectin</strong>, • fruit jellies, jelly fillings,<br />
const. setting temperature slow set domino ginger<br />
E 440, E 331 (TSS 68 - 80 %, pH 2.8-3.4)<br />
ClassicAS507 58 - 65 % – const. gelling strength Apple <strong>Pectin</strong>, • fruit jellies, jelly fillings,<br />
const. setting temperature medium rapid set domino ginger<br />
E 440, E 337, E 452 firm, short, elastic texture bread jellies<br />
smooth break (TSS 68 - 80 %, pH 2.8-3.4)<br />
ClassicCS501 55- 61% – 150° +/- 5°USA-Sag Citrus <strong>Pectin</strong>, • fruit jellies, jelly fillings<br />
const. breaking strength slow set, (TSS 68- 80%, pH 3.0-3.6)<br />
const. setting time as a rule addition<br />
E 440 of buffer salts required<br />
ClassicCS502 58 - 65 % – const. gelling strength Citrus <strong>Pectin</strong>, • fruit jellies, jelly fillings<br />
const. setting temperature medium rapid set (TSS 68-80%, pH 3.0-3.6)<br />
E 440, E 337, E 452 firm, short, elastic-brittle texture<br />
smooth break<br />
ClassicCS512-A 57- 62 % – const. gelling strength Citrus <strong>Pectin</strong>, • fruit jellies, jelly fillings<br />
const. setting temperature slow set (TSS 68 - 80 %, pH 3,0-3,6)<br />
E 440, E 331<br />
AmidCS005 51- 59% 4-9% const. breaking strength amidated Citrus <strong>Pectin</strong>, • fruit jellies, jelly fillings,<br />
const. setting time very slow set, pastilles<br />
E 440 no addition of buffer salts (TSS 68 - 85%, pH 2.8-3.6)<br />
necessary, low heat viscosity<br />
suitable <strong>for</strong> high TSS ranges<br />
AmidCS025-B 16-24% 20-25% const. breaking strength amidated Citrus <strong>Pectin</strong>, • Turkish Delight<br />
const. setting time high calcium reactivity, (TSS 70- 85%, pH 3.5-5.5)<br />
E 440, E 450, suitable <strong>for</strong> high pH-values<br />
E 452, E 327<br />
DE° = degree of esterification / DA° = degree of amidation<br />
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