The Specialists for Pectin - Herbstreith & Fox

Standardized pectin
quality guarantees
reproducible product
properties.
Sophisticated Methods for Standardization
Guarantee Reproducible Results.
Since pec tin is ex tract ed from nat u ral
veg e ta ble raw ma te ri als, its prop -
erties may dif fer de pend ing on the qual -
ity of the raw ma te ri al.
We, as pec tin spe cial ists, must sup ply
us ers with prod ucts for large- scale in -
dus tri al pro duc tion that guar an-
tee re li able and re pro du cible
re sults on the ba sis of a stan -
dard ized pec tin grade.
De pend ing on the use of pec -
tin, dif fer ent meth ods of stan -
dard iza tion are be ing em ployed. Three
essential methods:
USA-Sag­Meth­od
The stan dard iza tion of high me thylester
pec tins to con stant grades is interna
tion al ly done by way of a Rid­ge­lim­e­ter
ac cord ing to the “USA-Sag Meth od”.
In this meth od, a sug ar-wa ter gel is
pro duced at 65 % TSS and a pH of
ap prox i mate ly 2.2. Af ter a de fined
cool ing pe ri od and cool ing tem per
a ture, the per cent age of sag ging
under its spe cif ic weight is meas
ured and con vert ed to USA-
Sag. A fre quent stan dard is
150°USA-Sag. The disadvantage
of the
method is that the
low pH range of the test
gel does not rec om mend it self for prac ti -
cal work and it does not pro vide any in -
for ma tion on the gel tex ture. The simple
handling and good reproducibility are the
advantages of this method.
Meas­ur­ing­break­ing­­strength­­with­the
Pekti­nom­e­ter­­Mark­IV
The “in ner strength” of a gel is called
“break ing strength”. It correlates more
with the sen so ry per cep tion of stabil ity
than the USA-Sag val ue. Thus pec tins
often are as sessed al so for their break
ing strength. To de ter mine the break ing
strength, the internal gel
stability of a standard gel
(65% TSS, pH 3.0) is
meas ured by way of the
Herb­streith­­Pekti­nom­e­ter
by pull ing a central share
in sert out of the gel at constant
velocity. The force
nec es sary for this pur pose
is meas ured by a strain
gauge.
The force variation is ad di -
tional ly re cord ed as a
force-dis place ment di a -
gram on the display providing
infor ma tion on the gel
tex ture.
Set­ting­tem­per­a­ture­and­set­ting­time
Stan dard iza tion of setting temperature
and setting time is done by using highquality
Rhe­om­e­ters. These meas ure -
ments are sup ple ment ed by tex ture
anal y sis. Thus the dy nam ic Weis sen -
berg in dex provides val ues which cor re -
late well with sen so ry im pres sions.
The thickening prop er ties of pectins
such as formation of a yield point or the
viscosity are also determined rheometrically.
In pen e tra tion meas ure ments
with the Tex ture Anal y ser, the
force of re sis tance is meas ured
which acts on a test plun ger
pen e trat ing a gel over a de fined
path or disrupting into it,
respectively.
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