The Specialists for Pectin - Herbstreith & Fox

30
H&F Pectins
and their Use in the
Beverage Industry.
Juices and Soft Drinks
Pec tins are high ly suit able com po nents
in soft drinks due to their low-cal o rie
car bo hy drate na ture and tur bid ity sta bi -
liz ing and vis cos ity in creas ing prop er ties.
Low-cal o rie soft drinks are be com ing
ever more pop u lar. They are
Classic and Instant de fined as non-al co hol ic be-
Pectins to enhance v er ag es in which sug ar has
mouth-feel in low- been par tial ly or to tal ly sub sti -
calorie soft drinks. tut ed by a sweet en er or a com -
bi na tion of sweet en ers. The
re sult ing loss in full mouth feel may be
im proved ideal ly by the use of In stant
Pec tins or Clas sic Pec tins.
Beverages and Sherbets
Soft Drinks and Sherbets
Type of Pectin DE° DA° Standardization Characteristics + Main Area of
with Neutral Sugars Properties Application
+ Composition
Classic AJ 203 70-76% – const. viscosity Apple Pectin, • stabilizing turbidity
E 440 turbidity stabilizing, in soft drinks
viscosity increase (pH 2.7- 4.5)
• water ice, sherbets
(Dosage: 0.05 - 0.30 %)
Classic CJ 206 68 -76 % – const. viscosity Citrus Pectin, • stabilizing turbidity
E 440 turbidity stabilizing, in soft drinks
viscosity increase (pH 2,7- 4,5)
• water ice, sherbets
(Dosage: 0.05 - 0.30 %)
Instant CJ 204 68 -72% – const. viscosity instantized Citrus Pectin, • stabilizing turbidity
E 440 turbidity stabilizing, in soft drinks
viscosity increase (pH 2.7- 4.5)
Betapec RU 301 >50% – no addition of sugar sugar beets, pure pectin • emulsion stabilizing
The gelling properties unstandardized • dietary fibre enrichment
are subject to natural
fluctuations.
E 440
DE° = degree of esterification / DA° = degree of amidation