The Specialists for Pectin - Herbstreith & Fox

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.