ConfectioneryGum and Jelly Products

2

3

ConfeCtionery Gum and Jelly Products

PECT INS FOR CONFECT IONERY PRODUCT ION 4

THEORET I CAL P R INC I P L E S 5

GE L L ING MECHAN I SMS 6

SETT ING RANGE OF H IGH METHYL E S T ER P ECT INS 8

SPEC I F I C I N F LUENCE ON T EXTURE , S E T T ING T IME AND S E T T ING T EMPERATURE 9

TEXTURE AND F LAVOUR 10

SETT ING T EMPERATURE AND S E T T ING T IME 11

IN F LUENCE O F RAW MATER IA L AND DEGREE O F E S T ER I F I CAT ION 12

USE O F BUF F ER SA LT S ( R E TARDERS ) 13

IN F LUENCE O F H VALUE 14

CONCENTRAT ION AND TYPE O F SOLUBLE SOL IDS 15

COMB INAT ION OF P ECT IN AND GE LAT INE 16

STANDARD I ZAT ION OF P ECT INS 17

MANUFACTUR ING OF GUM AND J E L LY P RODUCTS 18

H IGH METHYL E S T ER H&F C LASS I C P ECT INS FOR MANUFACTUR ING

H&F AM ID P ECT INS FOR CONFECT IONERY W I TH LOW AC ID

I ND IV IDUAL I TY I S OUR S TRENGTH 22

VAR IOUS R EC I P E S 23

P RODUCT OVERV I EW – H&F P ECT INS FOR CONFECT IONERY 35

C o n t e n t s

21

20GUM AND J E L LY P RODUCTS

OR H IGH PRODUCT H VALUES

P

P

4

Pectin­based­(confectionery)­jellies­can­be­pro-

duced­very­efficiently­and­tailored­to­recipe­and

production­ parameters.­ Compared­ to­ other

hydrocolloids,­the­technological­advantages­of

H&F­ Pectins­ are­ their­ standardised­ gelling

strength,­their­property­to­dissolve­rapidly­and

their­heat-resistance­even­at­low­pH­values.­H&F

Pectins­ allow­ sufficient­ time­ for­ depositing­

while­still­gelling­rapidly.

After­a­comparatively­short­dwell­time­the­pro-

ducts­can­be­processed­quickly.­This­guarantees

the­efficient­use­of­available­production­capa-

cities.

Furthermore­jellies­with­H&F­Pectins­are­cha-

racterized­by­an­exceptional­texture­that­varies

from­firm­and­elastic­up­to­smooth­and­viscous

and­can­be­ individually­adjusted.­Due­ to­ this

texture­and­the­neutral­taste­of­H&F­Pectins­the

natural­fruit­taste­or­the­added­flavour­is­deve-

loped­best.

­­­­Due­to­their­various­possibilities­of­application

and­their­technological­advantages­pectins­are

becoming­more­and­more­important­as­textur-

ising­gelling­and­thickening­agents­for­the­con-

fectionary­industry.

The­ confectionery­ sector­ comprises­ a­ wide­

range­of­different­products­that­vary­significantly

in­texture.

The­so­called­gum­and­jelly­products,­namely

jelly fruits,­fruit­gums,­pâtes­de­fruits­and­pas-

tilles,­offer­by­far­the­most­widespread­application

range­for­pectins.­To­achieve­the­intended­gelling

behaviour­along­with­the­specific­textures­H&F­

offers an­assortment­of­standardised­pectins­for

those­applications.

H&F­ Pectins­ are­ also­ successfully­ used­ for­

manufacturing­products­like­biscuit­layers,­„do-

minoes“,­muesli­bars,­Turkish­Delight,­biscuit

fillings,­filled­chocolates­and­candies,­aerated

products­and­zefir.

PeCtins

for confectionery production

OO

OO

OCH3

C=O O

HO

H

HO

OCH3

C=O O

HO

H

HO

C=O O

HO

H

HO

NH2C=O O

HO

H

HO

OHC=O O

HO

H

HO

OH

O

O

C=O

HO

OH

OOOOO

O HHH

OOOOHHHOOOOOOO

Fig. 1: Poly-D-galacturonic acid partially esterified (pectin) and amidated (amidated pectin)

Structure of pectin

Pectin­is­an­important­structural­element­of­all

plant­cell­walls.­From­the­chemical­point­of­view

pectin­is­a­macromolecule­of­which­polygalac-

turonic­acid­is­the­main­component.­The­carbo-

xyl­groups­are­partially­esterified­with­methanol

or­are­present­as­amide­(amidated­pectins).­The

secondary­alcohol­groups­can­be­partially­ace-

tylated.­If­the­degree­of­esterification­exceeds­

50%­it­is­classified­as­high­methyl­ester­pectin;

if­ it­ is­ less­ than­50%­the­pectin­ is­called­ low­

methyl­ester­pectin.­The­pectin­chains­are­inter-

rupted­ by­ rhamnose­ and­ linked­ with­ neutral­

sugars­such­as­arabinose,­galactose­and­xylose.

The­composition­however­depends­on­the­raw­

material.

The production of pectin

For­the­production­of­high­quality­and­high­mo-

lecular­pectins­many­plant­raw­materials­with­a

high­pectin­content­are­suitable.­These­include

apple­pomace­or­citrus­peels.­Sugar­beet­chips

are­also­suitable­for­the­production­of­special

pectin­types.­The­water­insoluble­pectin­present

in­the­raw­material­is­solubilised­by­mild­acidic

extraction.­The­pectin­extract­obtained­is­clari-

fied­mechanically­and­concentrated­under­gentle

conditions.

The­concentrated­liquid­pectin­with­a­high­de-

gree­of­esterification­is­processed­with­close

observation­of­pH­value­and­temperature.­Du-

ring­this­process­methyl­ester­groups­are­conti-

nuously­separating­from­the­pectin­molecule­in

the­acidic­medium.­This­so­called­de-esterifica-

tion­can­be­controlled­very­precisely.­If­instead

of­acid­ammonia­is­used­for­de-esterification,

amidated­pectins­will­be­formed­where­a­part­of

the­ methyl­ ester­ groups­ will­ be­ replaced­ by­

amide­groups.

Pectins­with­exactly­defined­degrees­of­esterifi-

cation­can­be­obtained­by­de-esterification.­As

soon­as­the­desired­degree­of­esterification­is­

reached,­ the­ pectin­ is­ precipitated­ in­ alcohol,

then­pressed,­gently­dried,­ground­into­a­powder

and­blended­homogeneously.

As­pectins­are­extracted­from­natural­plant­raw

materials­in­nearly­unaltered­form,­they­possess

different­properties­depending­on­the­raw­mate-

rial’s­quality.­Therefore­quality­control­and­pectin

standardisation­are­very­important­criteria.

Pectins­for­application­in­confectionery­are­stan-

dardised­with­types­of­sugars­and­buffer­salts,­if

necessary,­for­constant­processing­properties.

theoretiCal

principles

5

A precisely defined degree of esterification

and a homogeneous distribution of degree of

esterification guarantee optimal processing

properties.

ConfeCtionery Gum and Jelly Products

6

According­ to­ modern­ gelling­ theories,­ the­

clustering­of­high­methyl­ester­pectin­chains­is

the­result­of­two­different­mechanisms:

•­ In­the­first­step­the­methyl­ester­groups,­the­

hydrophobic­ part­ of­ pectins,­ try­ to­ form­ the­

smallest­ possible­ contact­ surface­ to­ water­

during­clustering.­They­are­responsible­for­the

first­clustering­of­the­pectin­chains­and­deter-

mine­ the­ setting­ temperature­of­ high­methyl

ester­pectins.

•­In­the­second­step,­hydrogen­bonds­are­for-

med­between­the­free­undissociated­carboxyl

groups­ supporting­ the­ stabilisation­ of­ the­

aggregates­formed­in­the­clustering­process­of­

the­methyl­ester­groups.­

The­ smaller­ the­ part­ of­ dissociated­ carboxyl

groups­ is,­ i. e.­ the­ lower­ the­ pH­ value­ in­ the­

system,­the­higher­the­tendency­to­form­hydro-

gen­bonds.

GellinG meChanisms

1. Gel formation of high methyl ester pectins

The­clustering­of­pectin­chains­results­ in­the­

formation­of­a­three-dimensional­network,­i. e.­to

gel­ formation.­ Two­ or­ more­ chain­ segments

congregate­and­start­to­interact.­Long­segments

of­ regular­sequence­develop­which­are­ inter-

rupted­ by­ integrated­ rhamnose­ and­ by­ bran-

ching­of­the­pectin­chain.­For­high­methyl­ester

pectins,­ the­ three-dimensional­ clustering­ of

chain­segments­to­bonding­zones­is­favoured

by­two­decisive­factors:

A. Addition­of­neutral­sugars,­e. g.­sucrose,­de-

hydrating­the­pectin­molecules­which­facilitates

the­approach­of­the­polymer­chains­and­enables

the­cross­linkage­by­hydrogen­bonds.

B.­Lowering­ the­pH­value­ in­ the­medium­will

suppress­the­dissociation­of­the­free­carboxyl

groups.­This­strongly­reduces­the­electrostatic

repulsion­ of­ the­ usually­ negatively­ charged­

pectin­chains­enabling­the­clustering.

Fig. 2: Bonding zones in the gel network Fig. 3: Gelling mechanisms of high methyl ester pectins

O

COOH

2H O

2H O2H O 2H O

2H O

2H O

2H O

HOOC

COO Na+- Na OOC+ -

COO K+- K OOC+ -

HO

O O

H H H

H H

H COOC33COOCH

COO – OOC–

hhyyddrraattee ccoovveerr

hhyyddrraattee ccoovveerr

7

2. Gel formation of low methyl ester pectins

Low­methyl­ester­pectins­which­are­less­impor-

tant­ in­the­manufacture­of­gum­and­jelly­pro-

ducts­also­gel­according­to­the­mechanism­as

described.­However,­they­are­also­able­to­form

a­gel­relatively­independent­from­soluble­solids

content­and­pH­value­if­multivalent­cations­are

present.

In­this­case,­the­clustering­of­pectin­chains­is­

effected­by­the­reaction­with­multivalent­cations

such­as­calcium­ions.­Due­to­the­zig­zag­shape

of­ the­ chains,­ they­ create­ cavities­ between

them,­where­carboxyl­and­hydroxyl­groups­are

located.­Both­carboxyl­and­hydroxyl­groups­fa-

vour­the­association­of­pectin­chains­by­calcium

chelation.

3. Gel formation of amidated pectins

In­principle­the­gelation­of­amidated­pectins­is

also­ effected­ according­ to­ the­ sugar-acid-

mechanism­ like­ non­ amidated,­ high­ methyl

ester­pectins.­

At­hydrated­conditions­the­amide­groups­lead­to

a­sterical­interference­leading­to­a­slower­clu-

stering­during­heating­compared­to­non­amida-

ted,­high­methyl­ester­pectins.­

Afterwards­the­amide­group­will­support­the­sta-

bilisation­of­the­network­by­forming­hydrogen

bonds.­As­a­result­those­gels­are­very­firm­and

have­an­elastic­viscous­texture.

H

COOCH3O

OH

O

OH

OOH

OH

O

O

COOCH 3

O

OH

O

OH

OOH

OH

O

O

C

C

Fig. 4: Dissociation of carboxyl groups

ConfeCtionery Gum and Jelly Products

The­ gelation­ of­ high­ methyl­ ester­ pectins­

depends­on­soluble­solids­content­and­pH­value

of­the­product.­There­are­three­different­ranges:

•­A­range,­in­which­gelation­has­not­started­yet­

due­to­a­lack­of­sufficient­junction­zones.­The­

gel­preparation­is­still­liquid­resp.­viscous.

• A­range,­in­which­pH­value­and­soluble­solids­

are­perfectly­matched,­resulting­in­well­gelled

products.

• A­range,­in­which­so­many­junction­zones­are­

present­ that­ gelation­ is­ effected­ already­ at­

temperatures­above­the­depositing­tempera-

ture.­During­depositing,­the­forming­gel­will­be­

partially destroyed­resulting­in­products­with­a

mushy,­viscous­texture.­This­effect­is­called

pre-gelation.

The­figure­shows­that­sugar­and­acid­may­sub-

stitute­each­other­within­certain­ limits­ in­ their

contribution­to­gel­formation.­A­lower­sugar­con-

tent­ requires­ lower­ pH­ values­ for­ gelation,­

higher­pH­values­are­possible­when­the­sugar

contents­are­high.

Fig. 5: Setting range of high methyl ester pectins (modified

according to Pilnik, 1980)

3,6 3,4 3,2 3,0 2,8 pH

80

75

70

65

60

55

solu

ble

solid

s

°Brix

liquid

gelled

pre-gelled

8

High­soluble­solids­contents­of­approx.­78%,­as

usual­for­gum­and­jelly­products,­require­relative-

ly­high­pH­values­to­prevent­pre-gelation­and­to

achieve­sufficient­filling­times.­In­confectionery­

a­ high­ product­ pH­ value­ is­ not­ desired­ for­

taste­ reasons­but­ from­ technological­ point­ of

view­ long­depositing­ times­are­needed.­There-

fore for­products­with­very­high­soluble­solids

and­traditional­pH­value­either­a­pectin­with­very

low­setting­temperature­and,­at­the­same­time,

low­hot­viscosity­such­as­pectin­Amid­CS­005­or

special­setting­time­delayers,­so­called­retarders,

are­used.­Retarders­are­buffer­salts­(mainly­salts

of­ the­edible­ acids­citric­ acid­or­ tartaric­ acid)

which­ make­ it­ possible­ to­ work­ at­ lower­ pH­

values­without­any­risk­of­pre-gelation.­Thus,­in

combination­with­a­buffer­salt­which­decreases

the­setting­temperature­(retarder),­it­is­also­pos-

sible­to­exactly­determine­setting­temperature

and­setting­ time­according­ to­ the­production

technology.­Depending­on­the­recipe’s­demands

H&F­Classic­Pectins­are­offered­both­with­and­

without­retarding­agents.­The­bottom­limit­for­

gelation­of­high­methyl­ester­pectins­is­a­soluble

solids­content­of­approx.­55%.­At­even­lower­sol-

luble­solids­high­methyl­ester­pectins­do­not­gel

sufficiently,­in­this­range­low­methyl­ester­pectins

with­separate­addition­of­calcium­salts­are­used.­

settinG ranGe

of high methyl ester pectins

The specific manufacturing process and ca-

refully selected raw material of H&F Pectins

allow the adherence of precisely defined gel-

ling properties.

9

The­consumer­requirements­on­gum­and­jelly

products­vary­substantially­concerning­texture.

Where­jelly­fruits­are­expected­to­have­a­brittle

texture,­ fruit­ gums­ (e.g.­ gummy­ bears)­ are­

expected­ to­ show­ a­ rather­ typically­ gum-like­

texture.­Products­like­pâtes­de­fruits­are­elastic-

viscous.

The­texture­of­a­gel­contributes­decisively­to­the

sensory­ feeling­ during­ biting,­ chewing­ and

swallowing.

As­gum­and­jelly­products­are­usually­produced

with­very­high­soluble­solids­the­technological

advantages­of­pectins­and­their­controllability

of­ setting­ time­ and­ setting­ temperature­ are

used.­ On­ the­ one­ hand­ this­ enables­ a­ suffi-

ciently­long­depositing­time­and­on­the­other

hand­a­quick­processing­of­the­products.

Changes­in­recipe­parameters­such­as­soluble

solids,­types­of­sugars,­pH­value,­type­and­dos-

sage­of­buffer­salts­etc.­influence­setting­time

and­setting­temperature­and­with­that­the­rheo-

logical­and­sensory­properties­of­the­products.

In­the­sensory­assessment­of­gum­and­jelly­pro-

ducts­one­distinguishes­between­consistency­of

the­gels­and­the­construction­of­the­gel­network,

i.­e.­the­gel­structure.­For­degustation,­however,

both­criteria­have­to­be­considered­together­to

give­an­overall­evaluation­of­the­gels.

Consistency­describes­density,­ firmness­and­

viscosity­of­a­sample.­Sensory­these­properties

are­perceived­when­mashing­and­spreading­and

are­usually­described­as­firmness­in­general.

The­ behaviour­ during­ deformation­ (mashing

etc.)­can­be­determined­rheologically­e.g.­by­pe-

netration­ measurement.­ For­ this­ purpose­ a

plunger­is­pressed­into­the­gel­with­a­defined

speed­until­it­reaches­a­certain­depth.­The­nec-

essary­strength­for­doing­so­is­measured.

Structure­means­ the­gel­construction,­ it­des-

cribes­the­cohesion,­density­and­homogeneity

of­a­sample.­The­gel­structure­can­be­perceived

on­the­surface­of­a­destroyed­gel.­A­rough­and

brittle­surface­points­towards­a­rather­inhomo-

geneous­gel­structure,­whereas­a­smooth­and

glossy­surface­points­towards­a­homogeneous

structure.­

Consistency­and­structure­commonly­charac-

terise­the­texture of­gelled­products.

SPecific influence on texture, setting time and setting temperature

Fig. 6: Surface structure of gels, manufactured with Apple Pectin (left) and Citrus

Pectin (right)

With Classic and Amid Pectins H&F offers

solutions for every desired texture.

ConfeCtionery Gum and Jelly Products

Consistency­ and­ structure­ result­ in­ the­ so­

called­texture.­Texture­is­the­overall­impression

of­the­sensory­feeling­and­describes­especially

the­properties­perceived­in­the­mouth­such­as

the­softness­when­biting,­the­way­it­dissolves,

its­delicateness­and­ the­way­ it­ sticks­ to­ the­

tongue­while­chewing.

An­important­aspect­in­the­sensory­assessment

of­gels­is­the­flavour­and­taste­release­during

consumption.­The­texture­of­the­sample­deci-

sively­influences­the­release­of­these­flavours.

Smooth­gels,­for­example­made­with­H&F­Classic

Apple­HM­Pectins­and­amidated­confectionery

pectins,­ appear­ more­ aromatic­ due­ to­ their­

higher­viscous­shares­than­gels­with­lower­vi-

scous­shares­do,­since­the­flavour­is­perceived

in­the­mouth­for­a­longer­time­due­to­its­better

flow­behaviour.

The­determination­of­the­visco-elasticity allows

us­to­make­a­rheological­statement­on­the­gel

structure.­Due­to­their­relatively­rigid­gel­net-

work­gels­are­mainly­elastic­bodies.­Because­of

easily­shiftable­bonds­within­the­gel­structure,

however,­ they­ always­ contain­ some­ viscous

shares.­ The­ ratio­ of­ rigid­ bonds­ to­ shiftable

bonds­within­the­gel­determines­the­gel­struc-

ture.­The­more­elastic­shares­in­a­gel,­the­more

brittle­the­gel­structure.

With­increasing­viscous­shares­in­a­gel­the­gel

structure­ becomes­ smoother.­ If­ fruit­ pulp­ is

used­in­jelly­products,­less­elastic­gel­structures

develop­due­to­the­presence­of­fruit­fibres.

The­consistency­can­be­largely­controlled­by

pectin­dosage­and,­within­certain­limits,­by­the

soluble­solids­(e.g.­by­subsequent­drying­in­the

starch­mould).

10

texture

and flavour

H&F Classic Apple Pectins guarantee opti-

mum flavour release.

The­knowledge­of­setting­temperature­or­setting

time­is­of­great­importance­for­the­user.­These­

parameters­determine­how­much­time­is­avail-

able­for­depositing the­mass­without­pre-gelation

and­how­ fast­ the­product­will­set­afterwards,

thus­ensuring­an­efficient­processing.

To­determine­setting­temperature­and­setting­

time­more­or­less­precise­methods­have­been­

developed­a­long­time­ago­(e. g.­method­for­de-

termining­the­setting­time­according­to­Joseph­&

Baier,­test­tube­method).­The­principle­behind­all

these­methods­is­to­measure­elasticity­formation

during­gelation,­which­means­the­transition­from

a­viscous­sol­condition­to­an­elastic­gel­con-

dition.

Herbstreith­&­Fox­has­developed­a­method­for

determining­ setting­ temperature­ and­ setting­

time,­in­which­a­shear­stress­controlled­oscilla-

tion­rheometer­measures­the­sol­gel­transition.

The­sample­is­deformed­between­two­parallel

plates­by­a­sinusoidal­oscillation.

The­measurand­obtained­ is­also­a­sinusoidal­

response­motion,­which­is­time­delayed­depen-

ding­on­the­viscosity­share­of­the­sample.­The

scale­for­this­delayed­response­motion­is­the­so

called­phase­shifting­angle­δ which­is­90­°­for­an

absolutely­viscous­sample­and­0­°­for­an­abso-

lutely­elastic­sample.

The­setting­temperature­or­setting­time­is­read

at­the­point­where­the­same­amount­of­viscous

(G’’)­and­elastic­(G’)­shares­are­present­in­the

sample,­ which­ means­ the­ sol­ gel­ transition­

(Delta­=­45­°)­is­measured.­The­advantage­of­this­

method­is­that­it­is­an­absolute­measurement

not­influenced­by­any­subjective­impressions.

Setting­temperature­and­setting­time­of­pectin

gels­are­influenced­by­different­factors.­Beside

the­ time-temperature-profile­ during­ the­ pro-

duction­process,­the­degree­of­esterification­of

the­pectin,­the­raw­material­used­for­pectin­pro-

duction,­the­sugars­used,­the­product­pH­value

as­well­as­concentration­and­type­of­buffer­ions

are­the­relevant­parameters.

11

A precisely defined setting temperature pro-

vides optimum depositing behavior.

settinG temPerature

and setting time

ConfeCtionery Gum and Jelly Products

Fig. 7: G´ = elastic share (storage modul) G´́ = viscous share (loss modul)δ = phase displacement angle Delta

90°C 65°C 20 ° C

G’,

G’’

(Pa)

t emperature

80°

60°

20°

45°setting point

G’

G’’

Delta

Del

ta [

]

12

This­de-esterification­occurs­in­blocks­causing

the­pectin­chains­to­cluster­more­quickly­than

comparatively­apple­pectins­with­the­same­de-

gree­of­esterification.­The­reason­is­that­due­to

ion­reactions­with­bivalent­cations,­e.g.­from­the

water­or­fruit,­additional­junction­zones­are­cre-

ated­at­the­sites­where­free­carboxyl­groups­in

blocks­are­present.

This­means­ that­citrus­pectins­have­a­higher

setting­temperature­and­with­that­a­shorter­set-

ting­ time­compared­to­apple­pectins­with­ the­

same­ degree­ of­ esterification.­ The­ degree­ of

esterification­ affects­ the­ clustering­ of­ pectin

chains­ by­ formation­ of­ aggregates­ of­ ester

groups.­The­higher­the­degree­of­esterification,

the­more­ester­groups­are­present­for­clustering

which­results­ in­a­higher­setting­temperature

and­therefore­in­a­shorter­setting­time.

With­decreasing­degree­of­esterification­setting

temperature­ decreases­ and­ setting­ time­ in-

creases.­If­the­degree­of­esterification­decreases

so­ low­ that­ reactions­ with­ added­ cations­ or­

cations­coming­either­from­the­fruit­or­the­water,

have­a­sufficiently­wide­influence­on­gelation,

the­setting­temperature­increases­again­and­set-

ting­time­becomes­shorter.­The­lowest­setting

temperature­ resp.­ the­ longest­ setting­ time­

is­ reached­with­ a­ degree­ of­ esterification­ of­

approx.­60%.

Therefore­in­confectionery­slow­set­pectins­with

a­degree­of­esterification­of­approx.­60­%­are

used.­Depending­on­the­recipe,­however,­even

with­these­pectins­it­may­happen­that­gelation

will­start­too­fast.­At­that­point­the­use­of­gel­re-

tarding­agents,­so­called­retarders,­is­necessary.­

Amongst­others,­selection­and­treatment­of­the

raw­material­for­pectin­production­influence­set-

ting­temperature­and­setting­time.­Apple­pomace

and­citrus­fruit­peels­are­primarily­used­as­raw

materials.­ Pectins­ made­ from­ apple­ pomace

show­ a­ very­ regular­ distribution­ of­ carboxyl

groups­across­the­pectin­molecule.­Regarding

gel­formation­this­means­that­the­pectin­chains

are­ able­ to­ approach­ each­ other­ very­ homo-

geneously­in­regular­distances.

Pectins­made­from­citrus­peels­do­not­show­this

regular­ distribution­ of­ carboxyl­ groups.­ The

reason­is­that­a­part­of­the­ester­groups­is­al-

ready­split­off­by­the­enzyme­pectinesterase­in

the­citrus­peel.

influenCe of raw material

and degree of esterification

Fig. 8: Dependence of setting temperature on degree of esterification of H&F

Classic Pectins

The distribution of degree of esterification de-

pends on the raw material and influences the

texture of confectionery.

45% 50% 55% 60% 65% 70% 75%

se

ttin

g t

emp

erat

ure

degree of esterification

Depending­ on­ the­ requirements,­ the­ sodium

resp.­potassium­salts­from­citric­acid,­tartaric

acid,­lactic­acid­and­phosphoric­acid­are­used

as­ retarders.­ The­ differences­ between­ these

salts­are­ their­molecular­weight,­ their­acidity

and­taste.

The­salts­from­citric­acid­and­tartaric­acid­are

used­due­to­their­molecular­size,­the­salts­from

phosphoric­ acid,­ especially­ longer­ chained

phosphates,­for­their­complex­formation.

With­adding­these­retarders­the­approaching­of

pectin­molecules­during­the­hot­phase­is­inter-

fered­sterically­by­cations­binding­to­the­disso-

ciated­carboxyl­groups.­This­prevents­the­pectin

chains­at­first­from­clustering­and­forming­junc-

tion­ zones.­The­ formation­of­ the­gel­network

starts­time­delayed­as­soon­as­a­new­dissocia-

tion­equilibrium­is­reached.­Furthermore,­buffer

salts­increase­the­pH­value­prior­to­acid­addi-

tion,­thus­preventing­an­early­gelation.­This­in-

crease­of­pH­value­is­adjusted­again­by­subse-

13

quently­adding­acid.­The­higher­the­buffer­salt

resp.­retarder­concentration,­the­lower­the­set-

ting­temperature­and­the­longer­the­setting­time.

If­buffer­salts­are­used­to­prolong­setting­time­or

for­ taste­reasons­and­ if­ these­buffer­salts­ in-

crease­the­pH­value­of­the­product­(e.­g.­sodium­

citrate,­potassium­citrate,­phosphates),­the­de-

gradation­of­the­pectin­chains­by­β-elimination

may­occur­under­heat­influence­at­defined­buff-

er salt­concentrations­due­to­the­increased­pH

value.­Hence­the­final­product­shows­a­lower­gel

strength.­This­chain­degradation­can­be­largely

prevented­if­a­certain­amount­of­the­acid,­which

is­necessary­to­adjust­the­desired­product­pH

value,­is­added­to­the­product­at­the­beginning

and­not­at­the­end­of­the­cooking­process.

Setting­temperature­and­setting­time­as­well­as

texture­ may­ be­ decisively­ influenced­ by­ se-

lecting­these­buffer­salts.­With­the­same­dosage

and­a­higher­setting­temperature­(+++,­see­fig.

10)­potassium­citrate­provides­gels­with­higher

elastic­shares­(brittle­gels)­than­sodium­citrate

does­(viscous,­smooth­gels).­

influenCe

of buffer salts (retarders)

Potassium citrate Seignette salt Sodium lactate Sodium citrate

E-number E 332 E 337 E 325 E 331

Gelling +++ ++ ++ +Temperature higher lower

Texture elastic elastic elastic, low elasticbrittle brittle viscous shares viscous

Fig. 10: Influence of retarders on setting temperature and texture (at same dosage)

Retarders enable long depositing times and

influence the texture of jelly products.

Citric acid Tartaric acid Lactic acid

E-number E 330 E 334 E 270

Chemical formula C6H8O7 C4H6O6 C3H6O3

Mol-weight 192 150 90

Dissociation

constant

pka 1 3,09 2,98 3,86

pka 2 4,74 4,34

pka 3 5,41

pH value 2,2 2,2 2,8

(0,1 n solution)

ConfeCtionery Gum and Jelly Products

Fig. 9: Chemical data of edible acids (Belitz, Grosch)

Typical composition of some glucose syrups

Type Glucose Maltose Fructose Glucose fructose

syrup syrup syrup syrup

DE 40 – 43 49 66 – 70 80 – 82

Glucose (%) 17 3 30 41

Fructose (%) – – 9 28

Maltose (%) 14 49 38 20

Maltotriose (%) 12 22 3 3

Polysaccharide (%) 57 26 20 8

Fig. 11: Glucose syrups often used

14

If­the­product­pH­value­is­too­high­the­opposite

effect­will­occur.­The­setting­ temperature­de-

creases,­the­setting­time­is­prolonged­and­the

risk­of­non-gelation­increases.

In­the­manufacturing­of­gum­and­jelly­products

usually­a­pH­value­of­3.2­– 3.6­in­the­finished­

product­is­chosen­for­taste­reasons.­This­is­the

optimal­pH­range­for­the­setting­of­high­methy

lester­H&F­Classic­and­high­methyl­ester­Amid

Pectins­at­high­soluble­solids.­The­results­are

products­with­a­firm­and­elastic­texture.­

If­ at­ these­soluble­solids­ the­pH­value­ is­de-

creased­below­pH­3.0,­pre-gelation­may­occur,

which­means­gel­formation­starts­immediately

after­ acid­ addition.­ As­ results­ the­ time­ for­

depositing­ the­ product­ is­ too­ short­ and­ the­

already­partially­formed­gel­is­destroyed­irre-

versibly.­These­gels­show­an­inhomogeneous,

weaker­gelation.

The­pH­value­of­the­product­is­controlled­by­acid

addition­and­has­a­very­strong­influence­on­gel

formation.­ A­ certain­ proton­ concentration­ is­

necessary­to­enable­gel­formation.

This­acid­amount­depends­on

•­pectin­type­

•­pectin­concentration

•­soluble­solids­

•­amount­and­type­of­buffer­salts

By­decreasing­the­pH­value­of­the­medium­the

dissociation­ of­ free­ carboxyl­ groups­ is­ re-

pressed,­thus­minimizing­the­electrostatic­re-

pulsion­between­the­pectin­chains­and­enabling

the­formation­of­hydrogen­bonds­between­non

esterified­carboxyl­groups.

If,­ at­ constant­ recipe­ parameters,­ the­ acid

amount­ is­ increased,­ the­setting­ temperature

will­increase­and­the­setting­time­will­decrease

due­to­a­higher­tendency­of­clustering­of­ the

pectin­chains.­This­ increases­ the­risk­of­pre-

gelation.

influenCe

of pH value

An exactly adjusted pH value guarantees

both optimal gelation and desired acidic

taste.

15

Sugar­types­and­concentration­of­soluble­solids

also­influence­the­gelling­properties­of­pectins.

With­increasing­soluble­solids­the­setting­tem-

perature­ increases­ as­ well,­ resp.­ the­ setting­

time­ of­ the­ products­ decreases.­ The­ elastic­

shares­of­the­gels­increase­and­the­texture­of

the­ final­products­becomes­ firmer,­ and­more

brittle.­The­reason­is­that­the­sugar­partially­de-

hydrates the­pectin­chains­thus­supporting­their

association­in­adhesive­zones.­Depending­on

the­ type­ of­ sugar­ and­ their­ different­ water­

activities­the­extent­of­dehydration­is­influenced

and­hence­also­setting­time / setting­tempera-

ture­and­firmness­of­the­final­products.

In­the­production­of­confectionery­the­soluble

solids­are­usually­provided­by­adding­sucrose

and­ glucose­ syrup.­ Due­ to­ its­ content­ of­ re-

ducing­sugars­glucose­syrup­is­mainly­used­to

prevent­the­recrystallisation­of­sucrose.­Depen-

ding­on­the­composition­of­the­selected­syrup

the­texture­of­the­final­products­ is­also­influ-

enced.

Therefore­gels­manufactured­with­fructose­con-

taining­glucose­syrup­have­a­lower­setting­tem-

perature­and­longer­setting­time­than­compar-

able­ gels­ manufactured­ with­ traditional­ glu-

cose­syrup.­The­gel­strength­of­these­products

is­weaker­and­the­texture­of­the­gels­is­longer

and­more­viscous­compared­to­the­elastic­gels

manufactured­ with­ glucose­ syrup.­ The­ gel

strength­can­be­compensated­again­by­an­in-

creased­pectin­dosage.

Confectioneries­ produced­ with­ maltose­ con-

taining­glucose­syrup­can­be­poured­very­well

and­show­a­short,­elastic­texture.­If­sucrose­is­

replaced­by­other­sugars­or­sugar­alcohols­it­is

generally­important­to­consider­their­different

properties.­A­very­decisive­criterion­is­the­sol-

ubility­resp.­the­tendency­to­recrystallise.­A­part

of­reducing­sugars­also­occurs­during­the­boil-

ing­process­by­ inversion­of­sucrose.­The­su-

crose­ inversion­ is­ favoured­by­high­ tempera-

tures and­lower­pH­values.­A­too­high­content­of­

reducing­sugars­results­in­weaker­gels­with­the

tendency­to­ooze.

ConCentration

and type of soluble solids

glucose syrup

maltose containingsyrup

glucose fructose syrup

gelli

ng s

treng

th

fructose containingsyrup

Fig. 12: Gel strength of a jelly fruit mass, manufactured with glu-

cose syrups of different composition (see page 14)

50 60 70 80 90 100 °C

100

80

60

40

20

0

inve

rsio

n of

suc

rose

(%

)

pH 3

pH 3,5

pH 4

t emperature

pH 5

Fig. 13: Inversion of sucrose at different pH values in depen-

dence from temperature after 60 min.

Fig. 14: Inversion of sucrose at different pH values in depen-

dence from time at 90 °C

ConfeCtionery Gum and Jelly Products

10 20 30 40 50 minutes

50

40

30

20

10

0

inve

rsio

n of

suc

rose

(%)

pH 3

pH 3,5

pH 4

time

16

Another­positive­effect­when­adding­pectin­is

the­decrease­of­setting­time­compared­to­a­pure

gelatine­system.­With­that­the­dwell­time­in­the

mogul­ plant­ is­ shortened­ resulting­ in­ higher

production­capacities.

Starting­with­a­pectin­dosage­of­0.7%­the­mel-

ting­ temperature­ increases­ up­ to­ more­ than­

50°C.­The­textures­of­the­products­are­charac-

terised­more­ and­more­ by­ the­ added­ pectin.

When­the­pectin­dosage­exceeds­1.2%­hardly

any­gum-like­features­are­left,­the­firmness,­how-

ever,­increases­with­increasing­pectin­dosage.­

Gum confectionery prior to storage at 50 °C for

24 hours and afterwards

Pure gelatine product

Prior to storage afterwards

Gelatine pectin combination

Prior to storage afterwards

In­ practice­ mainly­ three­ gelling­ agents­ have­

proved­to­be­useful­for­combination­with­pectin

in­gum­and­jelly­products.­These­are­gelatine,

starch­and­agar­agar.

Combination of pectin with gelatine

Gelatine­is­almost­exclusively­used­in­confec-

tionery­in­which­long,­tough,­gum-like­textures

are­ desired.­ For­ these­ products­ a­ dosage­ of­

approx.­7­–­10%­gelatine­is­required­to­reach­a

sufficient­firmness.­In­some­gum­products­even

up­to­15%­gelatine­are­necessary­to­obtain­the

intended­firmness.

When­solely­using­gelatine­the­low­melting­tem-

perature­of­the­products­may­prove­to­be­unfa-

vourable.­ This­ may­ be­ compensated­ by­ the

combination­ with­ pectin.­ Here­ a­ part­ of­ the­

gelatine­is­replaced­by­a­substantially­smaller­

pectin­amount.­The­products­are­more­stable­at

higher­temperatures­and­the­storage­stability­of

the­confectionery­increases.

Texture­ and­ chewing­ behaviour­ can­ be­ con-

trolled­by­the­pectin/gelatine­ratio.­Depending

on­the­mixing­ratio­of­these­two­gelling­agents­

either­ the­pectin’s­or­ the­gelatine’s­properties­

have more­influence­on­the­texture­of­the­gels.

With­increasing­pectin­share­the­texture­of­the

gummy­confectionary­becomes­more­short­and

smooth,­with­increasing­gelatine­share­the­pro-

ducts­become­rather­longer­and­tough.

Combination

of pectin with gelatine

Fig.: 15: Gum confectionery prior to storage at 50 °C for 24

hours and afterwards

17

The­standardisation­according­to­the­USA-Sag

method­ is­known­as­ the­ international­ trading

standard­for­pectin.­In­this­method,­a­sugar­wa-

ter­gel­with­65%­soluble­solids­and­a­pH­value

of­approx.­2.2­is­manufactured.­After­a­defined

cooling­time­and­cooling­temperature­the­per-

centage­ of­ sagging­ of­ the­ gel­ under­ its­ own

weight­is­measured­and­converted­to­°USA-Sag.

The­standard­gel­strength­is­150­°USA-Sag.

For­pectins­which­are­already­standardised­with

buffer­salts­to­a­defined­gel­texture­the­determi-

nation­of­the­gel­strength­according­to­the­USA-

Sag­method­is­not­reasonable­as­this­method

permits­ only­ few­ conclusions­ regarding­ the­

pectin’s­ practical­ applicability.­ Gel­ measure-

ments­on­ the­basis­of­ test­methods­ related­ to

practice­are­better­suited­to­assess­the­pectins.

The­gels­manufactured­this­way­can­be­assessed

either­by­determining­the­breaking­strength­or­

by­a­penetration­measurement.

When­determining­the­breaking­strength­using

the­ Herbstreith-Pektinometer­ the­ internal­ gel

strength­of­e.g.­a­standard­gel­with­65%­soluble

solids­and­a­pH­value­of­3.0­is­determined­by

pulling­a­standardised­shear­insert­out­of­the­gel

at­a­defined­speed.­The­force­necessary­for­do-

ing­so­is­measured­by­way­of­a­strain­gauge.

The­determination­of­the­breaking­strength­is

suitable­e.g.­for­incoming­goods­control.­During

penetration­measurement,­ a­ penetrometer­ or

texture­analyzer­measures­the­gel­strength­of­­

e.g.­a­jelly­fruit­mass­by­pressing­a­plunger­in-

to­ a­ gel­ at­ constant­ speed­ and­ for­ a­ defined­

distance.­The­force­necessary­to­do­so­is­mea-

sured­and­is­the­scale­for­the­firmness­of­the­gel

preparation.

The­standardisation­to­setting­temperature­is

done­by­an­absolute­measurement­using­a­shear

stress­controlled­oscillating­rheometer.­The­set-

ting­time­is­also­often­determined­according­to

the­method­of­Joseph­&­Baier.­In­this­method

the­gelation­of­a­standard­gel­(65%­soluble­so-

lids,­pH­2.2­–­2.4)­during­cooling­is­observed­by

adding­special­particles­(e. g.­kibbled­pepper-

corns)­to­the­gel­preparation.­Their­movements

during­twisting­the­glass­are­observed.­As­soon

as­the­gel­preparation­starts­to­gel­and­becomes

elastic­the­particles­do­not­follow­the­twisting

movement­any­longer­but­start­swinging­back­-

and­defined­as­setting­ time.­The­setting­ tem-

perature­and­setting­time­requested­by­a­manu-

facturer­are­the­standardisation­criteria­for­H&F

for­H&F­Classic­Pectins.

standardisation

of pectins

Fig. 16: Texture analyzer for determination of gel strength

ConfeCtionery Gum and Jelly Products

18

The­mix­is­heated­to­boiling­and­kept­boiling­un-

til­the­pectin­is­completely­dissolved.­In­the­next

step­the­remaining­sugar­is­added.­The­prepa-

ration­ is­ boiled­ to­ the­desired­ soluble­ solids

which­is­usually­77­–­80%.­The­preparation­is

cooled­ to­ approx.­ 95 °C,­ colourants,­ flavours

and­ acid­ are­ added.­ Then­ the­ preparation­ is­

poured­quickly.­

A­certain­time­after­the­addition­of­acid­a­disso-

ciation­equilibrium­is­established­between­the

added­buffer­salts­and­the­edible­acid­resulting

in­a­slow­decrease­of­the­pH­value.­Depending

on­the­retarding­agents­used,­the­pH­value­re-

quired­for­gelation­will­be­reached­after­different

periods­of­time.

Once­the­edible­acid­is­added,­the­gelling­pro-

cess­starts­irreversibly.­The­preparation­should

be­quickly­deposited­into­the­desired­moulds­to­

give­sufficient­time­for­proper­setting.­If­the­de-

positing­temperature­decreases­too­much­or­if

the­time­between­acid­addition­and­depositing

is­too­long,­pre-gelation­may­occur.­This­will­re-

duce­the­quality­of­the­final­product.

2. Continuous production

For­continuous­production­of­gum­and­jelly­pro-

ducts­ it­ is­ preferable­ to­ work­ with­ a­ pectin­

solution­instead­of­a­dry­mix.­This­will­prevent

separation­ and­ guarantee­ a­ constant­ pectin

concentration­in­the­final­product.­Similar­to­the

batch­production­it­is­advisable­to­add­the­buff-

er­substances­used­to­increase­the­setting­time

to­the­pectin­solution.­Depending­on­pectin­type

and­available­dissolving­equipment,­solutions

with­up­to­10%­pectin­may­be­produced.­

Basically­there­are­two­procedures­for­the­pro-

duction­of­gum­and­jelly­products.­On­the­one

hand,­gels­can­be­manufactured­batchwise,­on

the­other­hand­in­a­continuous­process,­e. g.

using­a­pressure­dissolver.­

The­hot­gel­preparation­is­then­usually­poured

in­moulding­starch.­However,­it­is­also­possible

to­pour­the­product­in­metal­or­rubber­moulds.

Cooking process

1. Batchwise production

For­batchwise­production­of­jelly­products­the

pectin­is­mixed­with­the­approx.­fivefold­amount

of­dry­recipe­components.­Usually­a­part­of­the

sugar­of­the­recipe­is­used­for­this­purpose.­If­

already­buffered­pectins­are­used­it­will­not­be

necessary­to­add­retarding­agents.­When­using

non­ buffered­ pectins­ the­ buffer­ component

should­be­added­to­the­pectin­sugar­mix.­It­is

important­ that­ the­ pectin­ is­ mixed­ homoge-

neously­ with­ the­ sugar­ in­ order­ to­ prevent­

lumping­when­adding­to­the­product­formulation.­

When­sugar­syrups­or­fruit­juice­concentrates

are­used­the­pectin­may­also­be­suspended­in

the­tenfold­amount­of­sugar­syrup­or­fruit­juice

under­slow­stirring.­It­is­important­that­the­so-

luble­solids­of­these­solutions­are­above­60­%.

Otherwise­lump­formation­might­occur­which

will­prevent­the­pectin­from­completely­dissolve.

Afterwards­ both­ premixes­ can­ be­ handled

equally.­

Depending­ on­ the­ recipe­water,­ fruit­ juice­ or­

fruit­pulp­are­filled­in­a­cauldron.­Afterwards­the

premix­is­added­while­stirring.­It­is­important­to

avoid­separation­when­using­a­pectin­sugar­mix.

ProduCtion

of gum and jelly products

19

For­ continuous­ production­ using­ a­ pressure

dissolver­ the­ pectin­ solution­ is­ mixed­ with­

sugar,­glucose­syrup,­water,­and­fruit­juice­or

fruit­pulp.­While­continuously­passing­through

pipe­coils­the­mix­is­heated­and­dissolved­under

a­counter­pressure­of­up­to­2­bar,­depending­on

the­ product,­ without­ vaporisation­ process.

Downstream­the­pressure­dissolver,­a­vacuum

station­deaerates­the­mass.­While­decreasing

the­boiling­temperature­a­post-evaporation­ef-

fect­ occurs.­ This­ cools­ the­ finished­mass­ to­

depositing­temperature­and­even­generates­a

small­increase­of­soluble­solids­by­2­–­3%.­This

effect­needs­to­be­considered­when­developing

a­recipe.­From­the­vacuum­station,­the­mass­is

transported­via­a­buffer­tank­to­the­depositing

machine­without­further­cooling.­The­addition­of

acid,­colourants­and­flavours­takes­place­in­the

depositing­machine,­preferably­continuously­by

using­static­mixers.­Then­the­product­is­trans-

ported­to­the­dosage­pumps.

3. Depositing process

Starch­and­metal­resp.­silicone­forms­may­be

used­as­moulds.­Mogul­plants­are­used­for­de-

positing­in­starch­moulds.­In­such­a­plant­powder

boxes­are­filled­with­starch­and­the­desired­jelly

shape­is­pressed­into­the­powder­with­a­stamp.

This­procedure­provides­maximum­flexibility.

Optimal­conditioning­and­the­age­of­the­starch

have­a­great­influence­on­the­result.­A­compact

starch­will­ensure­an­accurate­and­clear­stamp.

The­hot­gel­mass­is­filled­into­the­moulds.­When

depositing­in­mogul­plants,­post-drying­is­ef-

fected­by­the­conditioned­starch­and­the­drying

chambers.­ This­ allows­ to­ reduce­ the­ soluble­

solids­during­depositing­and­support­the­casta-

bility.­After­the­gelling­process­the­jelly­products

are­separated­from­the­starch.­­

To­prevent­a­sticky­surface­of­the­gel­products,

these­are­sugar-coated­or­covered­with­sugar,

glazing­agent­or­couverture­chocolate.

Fig. 17: Components for a continuous production

1 Heatable

scaling chamber

2 Heatable

storage chamber

3 Pressure Dissolver

4 Vacuum chamber

5 Vacuum pump

6 Buffer chamber

7 Moulding

equipment

ConfeCtionery Gum and Jelly Products

Glucose syrup

Sugar

Pectin

solution

20

The­jelly­products­produced­this­way­show­an

elastic­viscous­texture­with­Pectin­Classic­AS

501 and­an­elastic­brittle­texture­with­a­smooth

shiny­cut­using­Pectin­Classic­CS­501.

If­pectins­that­are­already­standardised­with­a

retarder­to­constant­gelling­behavior­are­desired

H&F­offers­ready-made­solutions­for­different

textures­and­setting­temperatures.

Pectin­Classic­AS­502 is­a­buffered­pectin­which

can­ be­ used­ e.g.­ in­ a­ standard­ recipe­ with­

approx.­78­–­83%­soluble­solids­and­a­pH­value

of­3.1­–­3.3.­The­texture­of­ the­gels­ is­elastic­

viscous­with­a­smooth­cut.­If­gels­with­elastic

texture­ are­ desired­ Pectin­ Classic­ AS­ 507,­

Pectin­Classic­CS­502 or­Pectin­Classic­CS­509

can­be­used.­

The­selection­of­the­pectin­as­well­as­the­selec-

tion­of­ the­ appropriate­ retarder­ are­ the­most­

relevant­quality-related­parameters­to­achieve

the­desired­gelling­properties­and­particular­gel

structures­in­the­manufacturing­of­confectionery.­

In­ case­ of­ Pectin­ Classic­AS­ 501 and­ Pectin

Classic­CS­501 the­confectionery­manufacturer

himself­can­determine­type­and­amount­of­re-

tarder.­The­basis­for­manufacturing­an­optimal

product­is­the­knowledge­of­the­effects­and­dos-

age­of­the­buffer­substances­used.­

By­appropriate­selection­and­dosage­of­added

buffer­salts­the­user­is­able­to­adapt­the­product

individually­ to­ his­ processing­ technology.­

These­pectins­are­often­used­ in­combination

with­the­retarder­sodium­citrate.

hiGh methyl ester h&f ClassiC PeCtins

for gum and jelly products

21

Besides­the­typical­acidic­products­such­as­jelly

fruits­and­gum­products,­this­range­of­products

also­includes­jelly­articles­low­in­acid­with­va-

nilla,­coffee­or­caramel­flavour,­Turkish­Delight­

(Sade­Lokum)­as­well­as­aerated­products­and

milk­jellies.

Pectin­ Amid­ CS­ 005 can­ be­ used­ for­ con-

fectionery­production­at­pH­values­between­3.2

and­3.6­similar­to­the­unbuffered­resp.­buffered

H&F­Classic­Pectins.­

The­ setting­ temperature­ of­ gel­ preparations

with­ Pectin­ Amid­ CS­ 005 is­ lower­ as­ in­ the

same­ preparations­ manufactured­ with­ H&F

Classic­ Pectins.­ Therefore­ the­ addition­ of

buffer­ salts­ which­ require­ neutralisation­ by

adding­acid­when­using­H&F­Classic­Pectin­is

not­ necessary.­ Thus­ the­ products­ with­ the

same­ pH­ value­ (<­ 3.6)­ contain­ less­ acid­ and

taste­ less­ acidic;­ an­ advantage­ for­ products

with­e. g.­banana­or­vanilla­flavour.­

Products­ which­ have­ a­ higher­ pH­ value­ and

which­do­not­harmonise­with­an­acidic­flavour

due­ to­ their­ own­ taste,­ however,­ cannot­ be

manufactured­using­Pectin­Amid­CS­005­as­this

type­would­not­sufficiently­gel­at­pH­values­>­3.6.­

­For­this­special­application­H&F­have­developed

the­confectionery­pectin­Amid­CS­025-B which

effects,­ especially­ at­ such­ relatively­ high­ pro-

duct­pH­values,­an­elastic­gelation­without­add-

ing­edible­acids.­Pectin­Amid­CS­025-B is­a­low

methyl­ ester­ amidated­ pectin­ already­ stand-

ardised­with­buffer­salts.­ It­ is­characterised­by

an­excellent­depositing behaviour­and­neutral­in

taste.­ The­ setting­ temperature­ of­ Pectin­ Amid

CS­025-B is­comparable­to­H&F­Classic­AS/CS

Pectins­ guaranteeing­ very­ long­ processability

and­an­ensured­production­technology.

It­ is­possible­to­produce­transparent­jelly­fruit

masses,­ Turkish­ Delight­ products­ as­ well­ as

milk­ jellies­ with­ elastic­ viscous­ texture­ when

using­Pectin­Amid­CS­025-B.­Depending­on­the

foam­ density­ aerated­ products­ with­ Pectin

Amid­ CS­ 025-B can­ be­ poured­ very­ well­ and

show­very­high­foam­stability.­

h&f amid PeCtins for ConfeCtionery

with low acid or high product pH values

ConfeCtionery Gum and Jelly Products

your­final­products.­New­and­promising­product

ideas­shall­not­fail­because­of­recipe­or­produc-

tion­problems.­Our­aim­is­to­assist­you­– in­the

interest­of­the­manufacturer,­ the­product­and

the­consumer.

For­more­than­75­years­pectins­from­Herbstreith

&­Fox­are­a­well-known­product­worldwide.­Ad-

vanced­production­technologies­and­a­reliably

high­quality­standard­have­decisively­contrib-

uted­ to­our­success­ in­ today’s­world­market.

This­development­has­always­been­characteri-

zed­by­innovative­thinking­and­farsighted­rese-

arch.

Today,­we­are­able­to­offer­pectins­meeting­the

requirements­ of­ all­ imaginable­ application­

areas.­Constant­production­and­quality­controls

with­state-of-the-art­analytical­equipment­guar-

antee­the­constantly­high­quality­of­our­pectins.

Besides­the­challenges­with­which­our­staff­in

research­and­development­regularly­confronts

themselves,­the­extensive­requirements­of­our

customers­have­contributed­to­this­positive­and

continuous­progress.­

Of­course­this­successful­cooperation­with­the

users­comprises­the­transfer­of­our­know-how.

Already­in­the­stage­of­raw­material­assessment

and­control­our­analysis­is­able­to­support­you

efficiently.­

Furthermore,­we­offer­our­customers­ recipes

and­technical­solutions­for­manufacturing­high

quality­confectionery.­For­this­purpose­the­nec-

essary­pectins­are­integrated­by­our­technolo-

gists­in­the­most­advantageous­way­when­com-

posing­and­optimizing­recipes.

The­analysis­of­your­final­products,­too,­contri-

butes­to­assure­a­high­and­consistent­quality­or

may­provide­input­on­potential­improvements­of

individuality

is our strength

The pectin works at Neuenbürg are cradle and headquarters

of the whole corporate group.

Rotenbach, raw materials and finished goods warehouse

with an area of 15,000 m2.

22

The production site at Werder was acquired in 1990. It is at

the same time headquarters of Herbafood Ingredients GmbH

and agro Food Solution GmbH.

Jelly­fruits­with­Pectin­Classic­AS­501

Jelly­fruits­with­Pectin­Classic­AS­501­manufactured­on

the­basis­of­this­recipe­show­an­elastic­viscous­texture

with­a­smooth­cut.

ConfeCtionery Gum and Jelly Products

23

13­ g­ Pectin­(=­1.3%)

500­ g­ Sucrose­

330­ g­ Maltose­containing­glucose­syrup

(3%­dextrose,­49%­maltose,­22%­

maltotriose)

220­ g­ Water

Colourant,­flavour

4­ g­ Tri­sodium­citrate­x­2­H2O

approx.­15­ml Citric­acid­solution­50%­

(to­adjust­the­pH­value)

Input­weight: approx.­1080­g

Output­weight: approx.­1000­g

Soluble­solids: approx.­78%

pH­value:­ approx.­3.2­– 3.4

Manufacturing:

A Mix­pectin­and­sodium­citrate­with­

approx.­100­g­sucrose­(from­total­sugar­

amount).

B Stir­in­mixture­“A”­into­water­and­boil­up

until­the­pectin­has­completely­dissolved.

C Add­remaining­sugar­and­glucose­syrup­

and­boil­up­until­final­soluble­solids­are­

reached.

D Add­colourant­and­flavour.

E Add­citric­acid­solution­to­adjust­the­

pH­value.

F Depositing­temperature approx.­95­°C.

Herbstreith & Fox KG recipe

Product Jelly­fruit­with­Pectin­Classic­AS­501

Jelly fruit

various

recipes

13­ g­ Pectin­(=­1.3%)

500­ g­ Sucrose­

330­ g­ Maltose­containing­glucose­syrup

(3%­dextrose,­49%­maltose,­

22%­maltotriose)

220­ g­ Water

Colourant,­flavour

2.5­ g Tri­sodium­citrate­x­2­H2O

approx.­11­ml Citric­acid­solution­50%­

(to­adjust­the­pH­value)

Input­weight: approx.­1080­g

Output­weight: approx.­1000­g

Soluble­solids: approx.­78%

pH­value:­ approx.­3.2­– 3.4

Manufacturing:

A Mix­pectin­and­sodium­citrate­with­­­­­­­­

approx.­100­g­sucrose­(from­total­sugar­

amount).

B Stir­in­mixture­“A”­into­water­and­boil­up

until­the­pectin­has­completely­dissolved.

C Add­remaining­sugar­and­glucose­syrup­

and­boil­up­until­final­soluble­solids­are­

reached.

D Add­colourant­and­flavour.

E Add­citric­acid­solution­to­adjust­the­­­­­

pH­value.

F Depositing­temperature approx.­95­°C.

Herbstreith & Fox KG recipe

Product Jelly­fruit­with­Pectin­Classic­CS­501

24

Jelly fruit

Jelly­fruits­with­Pectin­Classic­CS­501

Jelly­fruits­with­Pectin­Classic­CS­501­manufactured­on

the­basis­of­this­recipe­show­an­elastic­brittle­texture

with­a­smooth­cut.

Jelly­fruits­with­Pectin­Amid­CS­005

Jelly­fruit­masses­manufactured­with­Pectin­Amid­CS

005­have­a­low­setting­temperature­and­with­that­suffi-

ciently­ long­depositing­ times­even­without­separate­ ­

15­g­ Pectin­(=­1.5 %)

500­g­ Sucrose

330­g­ Maltose­containing­glucose­syrup

(3%­dextrose,­49%­maltose,­

22%­maltotriose)

220­g­ Water

Colourant,­flavour­

approx.­4.5­ml­ Citric­acid­solution­50%­

(to­adjust­the­pH­value)

Input­weight: approx.­1070­g

Output­weight: approx.­1000­g

Soluble­solids: approx.­78%

pH­value:­ approx.­3.2­– 3.4

Manufacturing:

A Mix­pectin­with­approx.­100­g­sucrose­

(from­total­sugar­amount).

B Stir­in­mixture­“A”­into­water­and­boil­up

until­the­pectin­has­completely­dis-­­­­­

solved.­

C Add­remaining­sugar­and­glucose­syrup­

and­boil­up­until­final­soluble­solids­are

reached.

D Add­colourant­and­flavour.

E Add­citric­acid­solution­to­adjust­the­­­­­­

pH­value.

F Depositing­temperature­approx.­95­°C.

Herbstreith & Fox KG recipe

Product Jelly­fruit­with­Pectin­Amid­CS­005

25

Jelly fruit

addition­of­retarders.­Furthermore,­the­jelly­fruits­are

characterised­by­a­very­smooth­and­firm­gel­texture.

ConfeCtionery Gum and Jelly Products

Pektin-Bärchen­mit­Pektin­Classic­AS­507

Gummibärchen,­welche­nach­dieser­Rezeptur­

mit­Pektin­Classic­AS­507­hergestellt­werden,­

können­einerseits­ausreichend­lange­gegossen

und­ andererseits­ bereits­ nach­ relativ­ kurzer

Standzeit­ausgeformt­werden.­Die­Produkte­ha-

ben­ eine­ feste­ gummiartig­ elastische­ Textur.

25­ g­ Pectin­(=­2.5%)

370­ g­ Sucrose

50­ g­ Fructose

475­ g­ Glucose­fructose­syrup

(28%­fructose,­41%­dextrose,­

20%­maltose)

200­ g­ Water

Colourant,­flavour

1­ g­ Tri­sodium­citrate­x­2­H2O

approx.­15­ml Citric­acid­solution­50%­

(to­adjust­the­pH­value)

Input­weight: approx.­1090­g

Output­weight: approx.­1000­g

Soluble­solids: approx.­78%

pH­value:­ approx.­3.4­– 3.5

Manufacturing:

A Mix­pectin­and­sodium­citrate­with­­­­­­­­­

approx.­100­g­sucrose­(from­total­sugar­

amount).

B Stir­in­mixture­“A”­into­water­and­boil­up

until­the­pectin­has­completely­dissolved.

C Add­remaining­sugar­and­glucose­syrup­

and­boil­up­until­final­soluble­solids­are­

reached.

D Add­colourant­and­flavour.

E Add­citric­acid­solution­to­adjust­the­­­­

pH­value.

F Depositing­temperature­approx.­95­°C.

26

Pectin bears

Pectin­bears­with­Pectin­Classic­AS­507

Pectin­bears­with­Pectin­Classic­AS­507­manufactured

on­ the­ basis­ of­ this­ recipe­ have­ a­ sufficiently­ long­

depositing time­and­can­be­removed­from­the­mould­

after­a­short­time.­The­products­have­a­firm­and­gum-

like­elastic­texture.

Herbstreith & Fox KG recipe

Product Pectin­bears­with­Pectin­Classic­AS­507

27

40­g­ Pectin­(=­4.0%)

360­g­ Sucrose

475­g­ Glucose­fructose­syrup

(28%­fructose,­41%­dextrose,­

20%­maltose)

200­g­ Water

Colourant,­flavour

2­g­ Tri­sodium­citrate­x­2­H2O

approx.­17­ml Citric­acid­solution­50%­

(to­adjust­the­pH­value)

Input­weight: approx.­1090­g

Output­weight: approx.­1000­g

Soluble­solids: approx.­78­%

pH­value:­ approx.­3.4­– 3.5

Manufacturing:

A Mix­pectin­and­sodium­citrate­with­­­­­­­­

approx.­100­g­sucrose­(from­total­sugar­

amount).

B Stir­in­mixture­“A”­into­water­and­boil­up

until­the­pectin­has­completely­dissolved.

C Add­remaining­sugar­and­glucose­syrup­

and­boil­up­until­final­soluble­solids­are­

reached.

D Add­colourant­and­flavour.

E Add­citric­acid­solution­to­adjust­the­­­­

pH­value.

F Depositing­temperature­approx.­95­°C.

Pectin­pastilles­with­Pectin­Classic­CS­502

Pectin­pastilles­with­Pectin­Classic­CS­502

Pectin­pastilles­typically­show­a­very­firm­and­elastic­

texture­therefor­the­impression­during­chewing­differs

sensory­from­common­jelly­fruits.­This­special­firmness­

is­reached­by­a­higher­pectin­dosage.­The­gel­mass­can

be­deposited­for­relatively­long­time­and­can­be­pro-

cessed­after­short­forming­time.­

Herbstreith & Fox KG recipe

Product

Pectin pastilles

ConfeCtionery Gum and Jelly Products

28

13­g­ Pectin­(=­1.3%)

200­g­ Fruit­pulp­(approx.­10%­TSS)

480­g Sucrose­

330­g­ Maltose­containing­glucose­syrup

(3%­dextrose,­49%­maltose,­

22%­maltotriose)

approx.­10­ml Citric­acid­solution­50%­

(to­adjust­the­pH­value)

Input­weight: approx.­1030­g

Output­weight: approx.­1000­g

Soluble­solids: approx.­78%

pH­value:­ approx.­3.2­– 3.4

Manufacturing:

A Mix­pectin­with­approx.­100­g­sucrose­

(from­total­sugar­amount).

B Stir­in­mixture­“A”­into­fruit­pulp­and­­­

boil­up­until­the­pectin­has­completely­

dissolved.

C Add­remaining­sugar­and­glucose­syrup­

and­boil­up­until­final­soluble­solids­are­

reached.

D Add­citric­acid­solution­to­adjust­the­­­­­

pH­value.

E Depositing­temperature­at­approx.­95­°C.

Jelly­fruit­with­fruit­pulp­and­Pectin­Classic­AS­502

Geleefrucht

Jelly­fruit­containing­fruit­pulp­with­Pectin­Classic­AS­502

In­this­recipe­no­retarder­needs­to­be­added.­Due­to­the

fruit­pulp­added­the­texture­of­the­final­products­is­not

comparable­to­the­texture­of­the­preceding­recipes.­The

fruit­fibres­make­the­product­appear­less­elastic.­The­

fruit­pulp­can­be­substituted­by­fruit­juice­with­appro-

priate­ adjustment­ of­ the­ pectin­ dosage.­ Due­ to­ its

French­origin­these­products­are­also­known­as­Pâtes

de­Fruits.

Herbstreith & Fox KG recipe

Product

29

wine­gums.­With­the­combination­of­gelatine­and­pectin

the­melting­temperature­is­increased­to­approx.­50­°C.

6­g­ Pectin­(=­0.6%)

400­g­ Sucrose­

440­g­ Glucose­fructose­syrup

(28%­fructose,­41%­dextrose,­

20%­maltose)

54­g­ Gelatine

220­g Water

Colourant,­flavour

approx.­25­ml Citric­acid­solution­50%­

(to­adjust­the­pH­value)

Input­weight: approx.­1120­g

Output­weight: approx.­1095­g

Soluble­solids: approx.­81­– 82­%

pH­value:­ approx.­3.2­– 3.5

Manufacturing:

A Mix­pectin,­gelatine­with­approx.­20­g­­­­­­­­

sucrose­(from­total­sugar­amount)­and­stir­

into­hot­water­(95 °C).­Keep­the­formulation­

for­approx.­30­min.­at­80 °C.

B Mix­remaining­water,­sucrose­and­glucose­

syrup­and­let­boil.­

C Let­the­sugar­mass­boil­up­to­126°C­(825­g)­

and­cool­to­100°C.

D Add­the­pectin­gelatine­solution­under­­­­

stirring­⇒ approx.­1095­g­(74.5%­soluble­

solids).

E Add­colourant­and­flavour.

F Add­citric­acid­solution­to­adjust­the­­­­­­­­­

pH­value.

G Deposit into­dried­starch­moulds.

H Depositing­temperature approx.­95 °C.

I Let­it­gel­in­the­starch­moulds­for­24­hours­

at­20 °C­until­81­–­82%­soluble­solids­are­

reached.­

Fruit­gum­with­Pectin­Classic­CS­502­and­gelatine­

Fruit­gums­using­Pectin­Classic­CS­502­and­gelatine

The­fruit­gums­manufactured­on­the­basis­of­this­recipe

have­a­firm,­long­texture­as­typical­for­pectin­bears­and­­

Herbstreith & Fox KG recipe

Product

Fruit gum

ConfeCtionery Gum and Jelly Products

30

12­g­ Pectin­(=­1.2%)

200­g­ apple­pulp­(10%­TSS)

670­g­ Sucrose­

140­g­ Maltose­containing­glucose­syrup

(3%­dextrose,­49%­maltose,­

22%­maltotriose)

70­g­ Egg­white­solution­(approx.­12%­TSS)

50­g Water­­

Colourant,­flavour

3­g­ tri­sodium­citrate­x­2­H2O

10­ml Citric­acid­solution­50%­

(to­adjust­the­pH­value)

Input­weight: approx.­1155­g­(=­72%­TSS)

Output­weight:­­­approx.­1095­g­(=­82%­TSS)

Soluble­solids:­­­approx.­82%

pH­value:­ approx.­3.5­– 3.8

Manufacturing:

A Mix­pectin,­sodium­citrate­with­approx.­50­g

sucrose­(from­total­sugar­amount)­and­stir­

into­hot­water­(95 °C).­Keep­the­formulation­

for­approx.­30­min.­at­80 °C.

B Stir­in­mixture­“A”­in­apple­pulp­and­let­

swell­overnight.

C Mix­egg­white­solution­with­270­g­sucrose­

(from­total­sugar­amount).

D Heat­sugar­solution­consisting­of­350­g­­­­

sucrose,­140­g­glucose­syrup­and­50­g­­­­

water.­For­better­solubility­of­the­sugar­the­

water­amount­can­be­increased.­The­mass­

has­to­be­boiled­up­to­540­g­(=­85%­TSS).­

E Mix­mixture­“B”­and­“C”­and­froth­up­cold.

F Add­hot­sugar­solution­under­slow­stirring­

to­frothed­mass.

G Add­colourant­and­flavour.

H Add­citric­acid­solution­under­stirring.

I Processing­temperature­approx.­55 °C.

Zefir­with­Pectin­Classic­AS­401

Zefir­is­an­Eastern­European­aerated­confectionery­pro-

duct­traditionally­manufactured­with­pectin.­The­pectin

here­acts­as­foam­stabiliser­and­provides­the­required

overrun.­Often­apple­pulp­is­used­in­the­recipe,­resul-

ting­in­a­fruity,­slightly­sour­egg­white­foam.

Herbstreith & Fox KG recipe

Product Zefir­with­Pectin­Classic­AS­401­

Zefir

31

25­g­ Pectin­(=­2.5%)

275­g­ Sucrose­

45­g­ Sorbitol

40­g­ Fructose­

360­g Maltose­containing­glucose­syrup

(3%­dextrose,­49%­maltose,­

22%­maltotriose)

10­g Dry­egg­white­powder

160­g­ Water

Colourant,­flavour

Input­weight: approx.­1015­g­

Output­weight:­­­approx.­1000­g

Soluble­solids:­­­approx.­78%

pH­value:­ approx.­4.5­– 5.0

Manufacturing:

A Mix­egg­white­powder­with­fourfold­

amount­of­water­(from­total­water­

amount).

B Mix­pectin­with­fivefold­amount­of­­­­­­­­­­

sucrose­(from­total­sugar­amount).

C Stir­in­mixture­“B”­in­remaining­water­and

heat­to­90 °C.­

D Add­remaining­sucrose,­fructose,­sorbitol

and­glucose­syrup­and­heat­to­95 °C.

E Add­colourant­and­flavour.

F Add­egg­white­solution­“A”­and­stir.

G Deposit­the­mass­into­the­heated­­­­­­

storage­chamber­of­the­pressure­frothing­

machine.

H Frothed­mass­ready­to­process­resp.­to­

deposit­in­starch­moulds.­

Depositing­temperature approx.­65­°C.

Aerated­product­with­Pectin­Amid­CS­025-B­

Pectin­Amid­CS­025-B­is­also­suitable­for­confectionery

with­traditional­less­frothing­which­is­deposited­into

starch­or­other­moulds.

Herbstreith & Fox KG recipe

Product

Aerated product

Aerated­product­with­Pectin­Amid­CS­025-B

With­Pectin­Amid­CS­025-B­it­is­possible­to­manufacture

aerated­products­without­addition­of­acid.­The­products

are­very­well­processable­and­show­high­form­stability.­

ConfeCtionery Gum and Jelly Products

32

Jelly­fruits­with­Pectin­Amid­CS­025-B

Pectin­Amid­CS­025-B­is­a­low­methyl­ester­amidated

pectin­which­is­able­to­form­transparent­gels­with­elas-

tic­viscous­texture­in­products­with­a­soluble­solids­of

approx.­78­%­and­pH­values­of­approx.­4.5.­The­addition

25­g­ Pectin­(=­2.5%)

360­g­ Sucrose­

475­g­ Maltose­containing­glucose­syrup

(3%­dextrose,­49%­maltose,­

22%­maltotriose)

220­g Water

Colourant,­flavour

Input­weight: approx.­1080­g­

Output­weight:­­­approx.­1000­g­

Soluble­solids:­­­approx.­78%

pH­value:­ approx.­4.2­– 4.5

Manufacturing:

A Mix­pectin­with­approx.­50­g­sucrose­

(from­total­sugar­amount).

B Stir­in­mixture­“A”­into­water­and­boil­up­

under­stirring­until­the­pectin­has­comp-

letely­dissolved.

C Add­remaining­sugar­and­glucose­syrup­

and­boil­up­until­final­soluble­solids­are­

reached.

D Add­colourant­and­flavour.

E Depositing­temperature approx.­90 °C.

of­acid­ is­not­necessary.­Thus­products­with­Pectin

Amid­CS­025-B­manufactured­according­to­this­recipe

are­especially­suitable­for­flavours­where­no­acidic­im-

pression­is­desired­due­to­taste­reasons.­

Jelly fruit

Jelly­fruit­with­Pectin­Amid­CS­025-B

Herbstreith & Fox KG recipe

Product

25­g­ Pectin­(=­2.5%)

270­g­ Sucrose­

475­g­ Maltose­containing­glucose­syrup

(3%­dextrose,­49%­maltose,­

22%­maltotriose)

150­g­ Sweetened­resp.­caramelised­

condensed­milk

200­g Water

Colourant,­flavour

Input­weight: approx.­1120­g­

Output­weight:­­­approx.­1000­g­

Soluble­solids:­­­approx.­79­– 80%

pH­value:­ approx.­4.5­– 5.0

Manufacturing:

A Mix­pectin­with­approx.­50­g­sucrose­­­

(from­total­sugar­amount).

B Stir­in­mixture­“A”­into­water­and­boil­up­

under­stirring­until­the­pectin­has­com-­­

pletely­dissolved.

C Add­remaining­sugar­and­sweetened­con-

densed­milk­and­boil­up­until­final­soluble­

solids­are­reached.

D Add­colourant­and­flavour.

E Depositing temperature approx.­95 °C.

Herbstreith & Fox KG recipe

Product

Milk/caramel jelly

33

Milk/caramel­jelly­with­Pectin­Amid­CS­025-B­

The­special­advantage­of­Pectin­Amid­CS­025-B­is­that

natural­ingredients­with­comparatively­high­pH­value

can­be­ used,­without­ separate­ addition­ of­ acid.­ For

example,­milk­jellies­with­sweetened­or­even­carame-

Milk/caramel­jelly­with­Pectin­Amid­CS­025-B

lised­condensed­milk­can­be­manufactured.­The­pro-

ducts­manufactured­on­the­basis­of­this­recipe­show­a

very­smooth­and­elastic­texture.

ConfeCtionery Gum and Jelly Products

34

170­ g­ Pectin­solution­5%­(=­0.85­%)

25­ g­ Orange­juice­concentrate­

(approx.­65%­TSS)

340­ g­ Sucrose

470­ g­ Glucose­fructose­syrup

(28%­fructose,­41%­dextrose,­

20­%­maltose)

50­ g­ Water

3­ g tri­sodium­citrate­x­2­H2O

Input­weight: approx.­1060­g­

Output­weight:­­­approx.­1000­g­

Soluble­solids:­­­approx.­75%

pH­value:­ approx.­4.0­in­semi-finished­

product,­3.0­in­finished­

product

Manufacturing:

A For­details­on­manufacturing­pectin­­­­

solution­see­“Technical­Information”.­

B Mix­fruit­juice­concentrate,­sucrose,­­­­

glucose­syrup,­water­and­sodium­citrate­

and­heat­to­approx.­90°C.

C Add­hot­pectin­solution­and­boil­up­to­­­

final­soluble­solids.

D Cool­down­the­mass.

­­Manufacturing­of­the­final­product:

Heat­the­cold­semi-finished­product­to­min.

75 °C.­Add­15­ml­citric­acid­solution­50%­

per­ 1000 g­ semi-finished­ product­ and­ mix

well.­Process­the­preparation­quickly­as­

gelation­is­initiated­irreversibly­after­acid­

addition.

approx.­ 80 °C,­ which,­ however,­ also­ gels­ relatively

quickly­resulting­in­a­product­with­elastic­texture.

Herbstreith & Fox KG recipes

Product

Jelly­fruit­layer­for­biscuits­with­chocolate­cover­using

Pectin­Classic­AS­501

A­gel­preparation­based­on­this­recipe­results­in­a­vis-

cous,­well­processable­semi-finished­product­which

can­be­deposited­sufficiently­long­after­acid­addition­at­

Jelly­layer­for­bakery­products­with­Pectin­Classic­AS­501­

Jelly layer for bakery products

35

ConfeCtionery Gum and Jelly Products

ProduCt overview – H&f Pectins for confectionery Pectin VE°

[%]

A°

[%]

Standardisation­with

neutral­sugars­+

composition

Characteristics­+

properties­of­the­

manufactured­confectionery

Main­application

Classic­AS­401 61 – 64 – 150 °/- 5 °USA-Sag

const. breaking strength,

const. setting time

E 440

Apple Pectin,

medium rapid set,

addition of buffer salts usually

necessary

• jelly fruits, jelly fillings

aerated products

(TSS 68 – 80 %, pH 2.8 – 3.4)

Classic­AS 501 55 – 61 – 150 °/- 5 °USA-Sag

const. breaking strength,

const. setting time

E 440

Apple Pectin,

slow set,

addition of buffer salts usually

necessary

• Fruit jellies,

jelly fillings,

domino ginger

(TSS 68 – 80 %, pH 2.8 – 3.4)

Classic­AS­502 56 – 60 – const. gelling strength,

const. setting temperature

E 440, E 331

Apple Pectin,

slow set

• Fruit jellies,

jelly fillings,

domino ginger

(TSS 68 – 80 %, pH 2.8 – 3.4)

Classic­AS 507 58 – 65 – const. gelling strength,

const. setting temperature

E 440, E 337, E 452

Apple Pectin,

medium rapid set,

firm, short elastic texture,

smooth cut

• jelly fruits, jelly fillings,

pastilles, gum articles

(TSS 68 – 80 %, pH 2.8 – 3.4)

Classic­AS­509 56 – 62 – const. gelling strength,

const. setting temperature

E 440, E 337, E 331

Apple Pectin

extra slow set,

tender texture,

smooth, brilliant cut

• jelly fruits, jelly fillings,

gum products

(TSS 68 – 80 %, pH 3.0 – 3.4)

Classic­CS­401 61 – 65 – 150 °/- 5 °USA-Sag

const. gelling strength,

const. setting time

E 440

Citrus Pectin,

medium rapid set,

addition of buffer salts usually

necessary

• jelly fruits, jelly fillings

(TSS 68 – 80 %, pH 3.0 – 3.6)

Classic­CS­501 55 – 61 – 150 °/- 5 °USA-Sag

const. gelling strength,

const. setting time

E 440

Citrus Pectin,

slow set,

addition of buffer salts usually

necessary

• Fruit jellies,

jelly fillings

(TSS 68 – 80 %, pH 3.0 – 3.6)

Classic­CS­502 58 – 65 – const. gelling strength,

const. setting temperature

E 440, E 337, E 452

Citrus Pectin,

medium rapid set,

firm, elastic brittle texture,

smooth cut

• Fruit jellies,

jelly fillings

(TSS 68 – 80 %, pH 3.0 – 3.6)

Classic­CS­509 56 – 63 – const. gelling strength,

const. setting temperature

E 440, E 337, E 452

Citrus Pectin,

extra slow set,

tender, elastic brittle texture,

smooth cut

• jelly fruits, jelly fillings,

gum products

(TSS 68 – 80 %, pH 3.0 – 3.6)

Classic­CS­510 58 – 64 – const. gelling strength,

const. setting temperature

E 440, E 337, E 452

Citrus Pectin,

slow set,

medium firm, elastic texture,

smooth cut

• jelly fruits, jelly fillings,

gum products

(TSS 68 – 80 %, pH 3.0 – 3.6)

Amid­CS­005 51 – 59 4 – 9 const. gelling strength,

const. setting temperature

E 440

amidated Citrus Pectin,

very slow set,

no addition of buffer salts

necessary,

low acid content possible,

low heat viscosity,

suitable for high TSS

• Fruit jellies,

jelly fillings,

pastilles

(TSS 68 – 85 %, pH 2.8 – 3.6)

Amid­CS­025-B 16 – 24 20 – 25 const. gelling strength,

const. setting time

E 440, E 450,

E 452, E 327

amidated Citrus Pectin,

high calcium reactivity,

suitable for high pH-value

• confectionery with increased

pH value without addition of acid

(e.g. Turkish Delight)

(TSS 70 – 85 %, pH 4.0 – 5.5)

VE° = Degree of esterification A° = Degree of amidation

Corporate Group

Herbstreith & Fox KG Pektin-Fabriken · Turnstr. 37 · 75305 Neuenbü̈rg/Wü̈rtt. · GermanyPhone: +49 7082 7913-0 · Fax: +49 7082 202 81

email: info@herbstreith-fox.de · Internet: www.herbstreith-fox.com

Edition 3