Texture + Stability Solutions: Pectin is a commonly used setting agent in jams, jellies, fillings and gelled candies. Until now, pectin has been the industry standard, but availability and price have become prohibitive issues. TIC Gums has developed alternative solutions with a new series of apple pectin products that are readily available and more affordable.

Talk to a Gum Guru® to determine which grade of apple pectin is best for your application. Non-GMO and organic-compliant options are available. What is pectin, and where does it come from? soluble solids (like ), the pH of the system, ion content, and quality and type of pectin will dictate the resulting functionality. The speed and temperature at Pectin is a recognizable used principally as the setting agent which the gel sets are also dependent on the degree of esterification. for jams and jellies. It also provides viscosity and gelation to bakery fillings and texture to beverage applications. Additionally, specially manufactured pectin acts as a stabilizer in acidified milk beverage applications, Typical full-sugar jams and jellies (minimum 65% soluble solids), as well as such as drinks. applications, utilize HM pectin. Depending on the exact formulation, the ideal pH for these types of products ranges from 2.8–3.5. HM pectin that has a high degree of esterification will set more rapidly. LM pectin does not require the Pectin is mainly extracted from byproducts of the juice industry, such as citrus same level of solids (typically less than 50%) and the pH range can be higher, but and apple pomace. Apple was the original source for industrially manufactured this type of pectin requires the of bridging ions, like calcium, in order to pectin and still remains an important raw material source for the pectin industry. form gels. Amidation of pectin results in the ability to form gels with even easier Several physical attributes are specific to pectin sourced from apple, mainly the criteria — lower solids, wider pH range and greater flexibility in calcium levels. and color of the powder. The flavor of apple pectin powder is reminiscent of apple, while the color has been categorized as light tan. From a textural perspective, apple pectin tends to produce very smooth, spreadable gels. As a global leader in advanced texture Which grade of pectin is right for my application? and stability solutions, and beverage In order to select the correct grade of pectin for an application, it is important to companies rely on TIC Gums to improve the understand how this ingredient is classified and how those differences will affect quality, consistency and sensory experience of the performance of the pectin in the formulation. Pectin is mainly comprised of long chains of galacturonic acid that are esterified with methyl groups. During their products. Legendary customer service, pectin manufacturing, the level of esterification can be altered, resulting in high quality standards and the unrivaled different functional grades of material. Therefore, pectin grades are classified knowledge of our food scientists, known as by the amount of esterified groups or the degree of methoxylation: either high ® methyl (HM), low methyl ester (LM) or low methyl ester pectin that has been the Gum Gurus , have made TIC Gums the amidated (LMA). Each type of pectin has conditions that must be met in order for industry leader for more than 100 years. the functional benefits to be achieved. Specifically, addition of heat, amount of

TIC GUMS’ APPLE PECTIN SERIES

Product Description DE DA SAG Standardizing Agent

Unstandardized high methyl TIC Pretested® ester (HM) pectin with a 66-69% N/A ≥180 None Apple Pectin 1500 medium set temperature

High methyl ester TIC Pretested® Apple (HM) pectin with a rapid set 71-78% N/A 150 ± 5 Pectin HM Rapid Set at high temperatures for full-sugar applications

High methyl ester (HM) TIC Pretested® Apple pectin with a slow set at 63-67% N/A 150 ± 5 Sucrose Pectin HM Slow Set low temperatures for full-sugar applications

High methyl ester TIC Pretested® (HM) pectin with Apple Pectin HM 58-65% N/A 140 ± 5 Sucrose a slower set for Slow Set 3 confection applications

High methyl ester (HM) TIC Pretested® pectin designed to prevent 69-72% N/A N/A Sucrose Apple Pectin AM 800 sedimentation in acidified protein beverages

Low methyl ester TIC Pretested® amidated (LMA) pectin for 27-30% 27-33% N/A Sucrose Apple Pectin LMA low-sugar applications

DE—Degree of esterification DA—Degree of amidation SAG—Standard gel strength test method (Food Technology, Vol. 3, No. 18, 1959) Sample Formulations

FORMULATION #1: FORMULATION #2: (HIGH-SUGAR GRAPE JELLY) (LOW-SUGAR GRAPE JELLY)

Ingredients % Ingredients % Sugar 55.30 Solution A Water 32.93 Grape Concentrate (56% SS) 40.00 Grape Juice Concentrate (60% SS) 10.70 Water 20.00 TIC Pretested® Apple Pectin HM Slow Set or Sugar 10.00 0.70 TIC Pretested® Apple Pectin HM Rapid Set Sodium Benzoate 0.10 Citric Acid 0.25 Potassium Sorbate 0.10 Sodium Benzoate 0.12 Solution B Total 100.00 Water 25.30 PROCEDURE: Sugar 3.00

® 1. Disperse sodium benzoate and 4. While maintaining a boil, add the TIC Pretested Apple Pectin LMA 0.80 grape juice concentrate. pectin into water and mix for Solution C 5 minutes. 5. Boil to 65° Brix and adjust pH to Citric Acid ~ 50% solution 0.70 2. Heat the solution to a boil. 3.0 with citric acid. Total 100.00 3. Slowly add the sugar to the 6. Hot fill. boiling pectin solution. PROCEDURE: 1. Solution A—Add sodium benzoate 3. Mix solution B into solution A and and potassium sorbate to water, begin cooling to 175° F. FORMULATION #3: add sugar and grape concentrate 4. Add solution C to the mix to drop (GUMMY CANDY/ SNACK) and heat to 190° F. pH between 3.2 and 3.5. Ingredients % 2. Solution B—Dry blend pectin and 5. Pour into container and cool. sugar to help dispersion, add to Sugar 37.21 water under agitation, heat solution to 190° F. 36DE Corn Syrup 33.50 Water 25.80 TIC Pretested® Apple Pectin HM Slow Set 3 1.72 FORMULATION #4: 50% Citric Acid Solution 1.20 ( PIE FILLING) Flavor 0.15 Ingredients % Potassium Sorbate 0.05 Water 37.50 Sodium Benzoate 0.05 Sugar 36.75 Sodium Citrate 0.32 Frozen 25.25 Total 100.00 TIC Pretested® Apple Pectin LMA 0.42 PROCEDURE: Calcium Sulfate 0.08 1. Disperse sodium benzoate and 7. Add the remainder of the sugar 50% Citric Acid Solution as needed potassium sorbate into water in while maintaining a boil. Total 100.00 a kettle. 8. Boil to 74° Brix. 2. Dry mix gum, sodium citrate and 9. Add flavor and citric acid solution. PROCEDURE: 10% of the sugar portion (3.72% 10. Pour into molds. Cure for of total formula). 1. Disperse calcium sulfate in 30 6. Bring solution to a boil. a minimum of 12 hours. grams of the sugar. Set aside. 3. While mixing, add dry mix to 7. Add calcium sulfate/sugar blend. 11. Remove excess starch the water. 2. Dry mix pectin and 10% of the 8. Add semi-thawed blueberries. from gummies. sugar portion (3.68% of total 4. Mix in water for 5 minutes or 9. If possible, adjust Brix to 50% and 12. Tumble gummies and granulated formula). Set aside. until fully dispersed. check pH. If pH is above 3.5, add sugar using steam to adhere 3. Heat water to 175° F. 50% citric acid solution as needed. 5. Stop the mixer and apply heat. sugar onto gummies. Bring solution to a boil. 4. Add pectin/sugar blend to hot 10. With occasional mixing, cool 13. Cure for an additional 12 hours water. Throughout the heating 6. Add the corn syrup while product to 135° F. before packaging. procedure, maintain enough maintaining a boil. 11. Transfer product to storage agitation so that all ingredients containers and allow to cool to are well incorporated. room temperature. 5. Slowly add the remaining sugar, making sure the temperature does not drop below 170° F.

TIC Gums 10552 Philadelphia Road, White Marsh, MD 21162 (800) 899-3953 | (410) 273-7300 | ticgums.com

The information provided is based upon tests and observations made under laboratory conditions and is believed to be accurate. Test results may, however, vary depending upon testing conditions. In furnishing samples and product data and specifications, TIC Gums, Inc. makes no warranty, either express or implied, including any warranty of merchantability or fitness for a particular purpose. It is expressly understood and agreed that it is the Buyer’s responsibility to determine suitability of the product for a particular purpose, product or process. To obtain a description of our testing methodologies, please contact TIC Gums, Inc. at (800) 899-3953 or (410) 273-7300.

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