F ROM R ESEARCH & D EVELOPMENT

Amidated Citrus Pectins a short introduction

A MIDATED C ITRUS P ECTINS a short introduction

The market offers many varieties of jams, jellies and marmalades and other fruit preparations which are different in the kind of fruit, the fruit content and the soluble solids content. reactivity. The degree of esterification and amidation determines the calcium reactivity of these pectins. On the other hand the calcium reactivity describes the setting time, i.e. reactive pectins gel quicker as less reactive pectins with otherBy selecting suitable types of pectin the desired, e.g. viscous, spreadable or elastically brittle, consistency of the respective product can be obtained within a wide range of soluble solids and pH. In contrast to apple pectins the low methoxyl Amidated low methoxyl pectins gel rather independent of soluble solids and calcium content in the gel, i.e. a separate addition of calcium is not necessary as a rule. Their application not only means a more simple but sometimes also a safer production of the above mentioned products even with different raw material properties. citrus pectins gel in analogy with high methoxyl citrus pectins with an elastic gel structure. Fruit preparations which are produced with amidated citrus pectin therefore have a firm, brittle texture. The light and transparent colour of these pectins is advantageous as this might be important in the processing of light colour fruit or in the application of nappage. Due to the low In addition to the amidated apple pectins so far on offer, Herbstreith & Fox now also offers amidated citrus pectins with different calcium dosage a very efficient and cost-effective production is possible. wise stable recipe parameters. Thus suitable types of pectin, which fulfil the requirements in regard to processability and texture, can be selected for the recipes.

Type of pectin Amid CF 005 Amid CF 010 Amid CF 020 Amid CF 025

Calcium reactivity low medium high very high

Setting time slow medium rapid extra rapid

typical degree of esterification 35 % 32 % 30 % 28 %

typical degree of amidation 15 % 18 % 20 % 22 %

Tab. 1: Differentiation of low methoxyl amidated citrus pectins:

H ERBSTREITH & F OX Corporate Group Turnstrae 37 D-75305 Neuenbrg/Wrtt. Phone: +49 (0)7082 7913-0 Fax: +49 (0)7082 20281 info@herbstreith-fox.de www.herbstreith-fox.de

Type of Pectin Amid CF 005

Application Jams and marmalades, low-calorie fruit preparations, fruit spreads (SS > 55%, pH 3.0 - 3.5) Fruit preparations for yoghurt (SS 25-50% / pH 3.5 - 4.5) Jams and marmalades, low calorie fruit preparations, fruit spreads (SS 30 - 55%, pH 3.0 - 3.5) Jams and marmalades, low calorie fruit preparations, fruit spreads (SS 10 - 40%, pH 3.0 - 4.5) Preserving sugar / Gelling agent recipe 2+1 or 3+1 Fruit preparations for yoghurts (SS 10 - 30%, pH 3.0 - 4.0) Jams and marmalades, low-calorie fruit preparations, fruit spreads (SS 10 - 30%, pH 3.0 - 4.5) Nappage / cake glaze concentrated resp. ready to use (SS 45 - 65%, pH 3.2 - 3.8)

Amid CF 010 Amid CF 020

Amid CF 025

Tab. 2: Typical Applications

RESEARCH & DEVELOPMENT HERBSTREITH & FOX CORPORATE GROUP

H ERBSTREITH & F OX Corporate Group Turnstrae 37 D-75305 Neuenbrg/Wrtt. Phone: +49 (0)7082 7913-0 Fax: +49 (0)7082 20281 info@herbstreith-fox.de www.herbstreith-fox.de