DISTRIBUTOR MEETING PARIS 28Th NOVEMBER 2005

PRODUCT INFOLINE PECTIN APPLICATIONS OVERVIEW PECTINS

Recipe example * Characteristics / texture Pectin type

Jams, Fruit Jellies, Marmalades

rapid set, firm Brown Ribbon 150° US-SAG slow set, firm Green Ribbon 150° US-SAG 65% ss, 45% fruit medium rapid set, firm Blue Ribbon 150° US-SAG spreadable, firm texture Purple Ribbon D-120-AT spreadable texture Purple Ribbon AA Bakng Stable Fruit Preparations 60% ss, 30% fruit spreadable, full-bodied and Purple Ribbon B pulpy texture 50% ss, 30% fruit smooth and shiny texture Purple Ribbon D-075 X

Fruit Spreads, Fruit Spreads for Diabetics

50% ss, 50% fruit full-bodied and gelled texture Purple Ribbon pure 40% ss, 50% fruit smooth and slightly elastic texture Purple Ribbon D-075 30% ss, 40 % fruit smooth, spreadable texture Purple Ribbon D-110 AM 15% ss, 95 % fruit tender, spreadable texture Purple Ribbon D-110 AR home-made fruit smooth texture Purple Ribbon WT spreads

Fruit preparations for yoghurt

50-60% ss, 40% fruit viscosity increase in Purple Ribbon AK stirred yoghurt 30-50% ss, 40% fruit viscosity increase in Purple Ribbon AM stirred yoghurt 20-50% ss, 40% fruit smooth, full-bodied Purple Ribbon BD texture in stirred yoghurt smooth, slightly gelled 40-65% ss, 40% fruit texture in bottom-laid Purple Ribbon pure yoghurt

Confectionery Jellies and Foamed Articles

smooth and soft texture Yellow Ribbon1500 firm and elastic texture Yellow Ribbon 1500 M confectionery jellies for firm to rigid texture Yellow Ribbon 1500 S mogul plant 76% ss gummy-like texture Yellow Ribbon 1700 AD for smooth and soft texture - Yellow Ribbon for small productions Confectionery

fruit jellies / pâtes de smooth and full-bodied texture Yellow Ribbon 1500 S fruits 78% ss, 25% fruit foamed confectionery gummy-like texture Yellow Ribbon 1700 AD jellies 78% ss gummy bears 78% ss fruit juice jellies 85% ss, solid and elastic texture Yellow Ribbon 200 AG 15% fruit Recipe example * Characteristics / texture Pectin type

Glazings, Bakery Fillings

glazing 61% ss cold gelation Brown Ribbon 150° US-SAG glazing 63% ss cold applicable Purple Ribbon D-075 AS glazing 55% ss reversible Purple Ribbon D-075 A glazing 30-36% ss reversible and dilutable Purple Ribbon D-075 AH glazing 40% ss reversible and sprayable Purple Ribbon D-075 AD glazing 76% ss solid, elastic and shiny Yellow Ribbon 1500 M texture

Milk Applications (Desserts, Drinks)

milk pudding firm texture milk Red Ribbon pure acidified milk drink protein stabilization Brown Ribbon Q

Toppings, Ripple Sauce

topping for ice cream smooth and full-bodied Purple Ribbon pure 65% ss, 40% fruit texture ripple sauce for ice smooth and high viscous Purple Ribbon pure cream, type apricot texture – viscosity 60% ss, 30% fruit increase during freezing

Fruit Desserts, Compotes

fruit compote 20% ss, slightly gelled and soft Purple Ribbon pure 50% fruit texture Drinks

fruit juice drinks syrup cloud stabilization - BrownRibbonhigh drinks improved mouthfeel viscosity instant drinks cloud stabilization Green Ribbon AC wellness and health full-bodied mouth feel in Brown Ribbon P-100 instant applications drinks pure apple pectin for HM, ultra low viscosity dietary fibre enrichment

Specialities

reaction flavours taste-determining CreaPec DPP-2 parameter in flavour creations

* ss = solids content