Apple and Citrus Pectins

naturally gelling p r Since 1936, at Obipektin we have prided ourselves e

r in setting the international standard for consistently q o high quality natural food ingredients in concordance u d with our Swiss origins. i u r Our R&D and Application teams are continuously i c

n advancing an exciting range of speciality pectins and t g

s fruit and vegetable powders, that have been inspiring the world’s leading food and beverage manufacturers h a to develop great consumer products for over 70 years. n i g d h o q u u r a s l e i t l y v e f o s r o

u Contents

r 4- 5 Our products 6- 7 Pectin, our core competence 8- 9 Introduction into chemistry 10 -11 Gelling properties 12 -15 Working with pectin 16 -25 Application areas

2 3 our products 4 o u r p r o

Apple and citrus pectin Accreditation and certification d u c

We offer a wide range of tailor-made high-methoxyl, In addition to routine audits by food manufacturers from t low-methoxyl and amidated pectins based on stringently around the world, we are proudly accredited and certified s selected apple and citrus raw materials. by the following authorities and institutes: Our expert application team is ready to work with you SQS (Swiss Association of Quality and Management to develop individual solutions to fit your unique needs. Systems), Zollikofen, Switzerland Fast and flexible service is our core competence. • Quality Management System according ISO 9001:2000 • Food safety Standard according BRC Fruit and vegetable powder (British Retail Consortium) Using four drying technologies (vacuum, drum, cold spray and low temperature spray) we offer a complete range of IMO (Institute for Market Ecology), Weinfelden, Switzerland fruit and vegetable ingredients in three different forms; • Swiss-Organic-Legislation granules, flakes and traditional powders. • EC-Organic-Legislation We operate the tallest spray drying tower in the world at our • USA-Organic-Legislation facility in Burgdorf, Switzerland. This unique tower is used OK (Kosher Certification), New York, USA to produce 100% pure tomato, apple and carrot-powder; • Kosher requirements for fruit- and vegetable with no added carrier we are able to retain all of the flavour, powder production colour and quality of the original raw materials. IRG (Rabbinate of the Israelite Religious Society), Baby food Zurich, Switzerland We supply ingredients to all sectors of the food and • Kosher requirements for pectin production beverage industry, but we are particularly proud of our Islamic Food Council of Europe, Brussels, Belgium position as a leading supplier to baby food manufacturers – possibly the most demanding and sensitive food and • Halal requirements according Islamic law for fruit beverage market. and vegetable powder production as well as pectin production Here we aim to exceed even the strictest parent’s standard and are in accordance with the EC directives: SAS (Swiss Accreditation Service), Bern, Switzerland • Laboratory accreditation according ISO 17025 • Commission Directive 2006/125/EC of 5 December 2006 on processed cereal-based foods and baby foods All products by Obipektin AG are produced based on a for infants and young children in its legal version. defined HACCP Concept (Hazard Analysis and Critical • Commission Directive 2006/141/EC of 22 December Control Point). 2006 on infant formulae and follow-on formulae in its Obipektin AG meets all requirements to sell its products legal version. in accordance with GMP (Good Manufacturing Practice) and is constantly supervised by the Official Swiss Natraceutical Group S.A. Food Inspectors. Since 2005 we have been a proud member of the We also carry out our own routine and random audits Natraceutical Group S.A., a leading enterprise in the on our raw material suppliers from around the world to research and development of active principles and ensure consistent high quality and full traceability is 100% natural functional ingredients, for the food, maintained within our supply chain. cosmetics and nutraceutical sectors. www.natraceuticalgroup.com

5 pectin, our core competence 6 By combining over 70 years of experience with the finest raw-material apple pomace or citrus peel, we are proud to extract, purify, modify and distribute one of the most powerful naturally occurring gelling and thickening agents available today – PECTIN. p e c c In the established food and beverage markets within o t m i Europe, pectin is the only approved gelling agent for jams n p , e and sugar preserves. Furthermore, pectin is used in a o t u e r

wide range of other food and beverage applications such n c c o as fruit spreads, fruit preparations, confectionery e r products, dairy drinks, glazes and fruit juices. e Special pectin types are even used as a source of soluble fibre to create healthier food and beverages. It has been shown that pectin has a beneficial effect, in reducing cholesterol and lowering blood pressure. Through this brochure we will talk about the technical and beneficial properties of pectin, provide you with application advice and explain the seven golden rules for working with pectin. More information can be found on our website www.obipektin.com or by contacting us directly.

No matter what your final product is, our food and beverage application centre is ready to assist you in

working with pectin. We want to help you create the next generation of innovative and exciting food and beverages.

‘ ‘

Requiring high quality for our products and ourselves. ‘‘

7 . . ) t r e f A n s n f o o l y x n o i t t M i a t s e e e v i h n o e a l p i u s l l s a o b f e c n L ( ti e t u h c e n r f a l u r r a o d e w o o t e n h e m i t r e se t s l e r o t . s p u a w l i d i e m y l e v i t r a c e h t p a g u o r h t f b n r e se t e h d r a c l o f e s e r rs m us e , n i u s u r n f h t k o id c : ) 2 a i ti c e ida m l a r o f l l e p n i All x e l p m o c o r g c o a s o f he s n g i h t a p o c e t i c ight e n . % 0 5 e e r , e n o b o t i t c e o h T e e T s i o r g h ul c e r o k a b e m w p % 0 5 m n h t e d l b h c h t s e l a n i t i r o c d n i r r f r e t a gur o c g n o i t c e h t n e l o s i a l y x o ic n o h n ti c e P e h i m o r f e r o m i o f a n w s ’ n t a ha t a b d . a r i F ( , y l l a . ) 1 w ds e e n h t r a l u l l e c ti rie e r n i . s n o i t s e l o m o d n , n h ide m n e ha t e n o a t o f o a h t c d s d a i d tur c r e i h t o v a n t x e ti c e n s t o i t n o ula c le h t e m n ) e c a m i c re m o n s. i c t c a s l d e n i la w s s e ss tic P d e s u o n i a a a , s d u m r o m r o c c a s a c i us ti a ic r c a m y b e igur s le m c % 5 x e s o p - o m s i f if . 1 l c s i c ti da a t b w o i o m l n n o 2 i a a g y s, l n s e c o r i F ( l- n a o r r e t a e in f a o i t i d d o a i i n l itrc o t n rfe o f e r p p o F i s . y l o a i m y s i t a r e t i n i re i t c a o t A o i t d e t i d n e p e o w e e a a y t i l i b a l i a t i p ul f l. l h t o m r e t e e a m c p p i k r y l n re se t v . r r a d n o s dr r f i b i a e g w c n up d n a a ( a r o t i a t n o c w a up o r g a s e u d a t n o c t c e p f o a m h c o t o w he t s e e d l ua e p i c e h t un e tur c a d n d n a n i g n a r f w- a r h s l d e n r u r h t x e e c a h t t I g n o n ha t ti c pe o t i s e t t n i a us f o p l a c . n ti duc l r de d e z a t s b e g 0 0 0 d un w a d e f o i g h l ppl ) n o r i u j a . s g i in l e r c n a is n e o r s tin c d n t r d a ti o t t c e P tio g e m d e n u s a l l po e r u s e e r g a e p n f o a pi ty a m ps ’ 0 5 e l g, in a t n n n c t e r b s s tin c pe r a y i t duc o e t i c l a t n in a pe c - r 1 u s s e r ti y l . ) s l e e ic o r t n b d a t s l i f d l a r o k a il k s t n e u q t c u c i u p p p e c x re v t m o r r pr lo l p h e m v se l y r n a t ri c t s e . ) t o t e r y x d a e . ) l c e c r f ps t o c u t f a e e e o r g n n d ppl h r t s o pe pe - t i a t o s a g o p n M x o t ie o y l e M p ti e i s sn a t a n f h e st f o r a n o c a b - u r u o i a n h im e e t h g u id k d d n m l a a y B r t e e t a h t n a s y i s H ( L ( g l e in o t d e e o n n c r e n a e f e s b u s l a e r g t n 0 0 ’0 ll f f w o s u t e i a i n r e t pr i r’ f r n o o l p i in l i r a a n o a l a o o t s m a ( g ip r t s e e st s m d y i a t d i . g n sh t 0 6 tr da s n o iti e ic a h c e h s e h h i e d e ups ups a c m sts i c ( t i t n u g n n h t tun i w d d n a d e r r a u h ps e i y o Ob i g o m d e t o o s e m v l g i si i u e s m ti o m m o a d c g tl d u b a e n i rd i y e s i h c e t c e d l r g c r n n o st a rv r e H r g a L r g A p u o e v o v n a e i t c u d o r e h i t c u d o r f l l o b a h in di wh r c • i F de u c h T • f o pe r g l c • y b d i c a t o r g pa e h T l o e c i u j a h a c a o c h C l e s p n i T p w o h a e P

introduction into chemistry 8 Figure 1: Functional groups of pectin Gel strength standardization We guarantee performance! We know that consistent and reliable performance of pectin is critical. That is the reason why Obipektin offers a full guarantee on functionality at application level.

Legal regulation All three pectin groups are successfully applied in foodstuff all over the world. At the FAO/WHO joint Expert Committee on Food Additives and in the EU, no numerical acceptable daily intake (ADI) has been set, as pectin is considered safe. In the US, pectin is GRAS – Generally recognized as safe . In numerous countries, the addition rate of pectin is i n i

limited solely by GMP (Good Manufacturing Practice). n t o t r c In the International Numbering System (INS) pectin has the o h d e number 440. In Europe E440 (i) stands for non-amidated u m

Figure 2: Classification of pectin c t

pectins and E440 (ii) for amidated pectins. Specifications i i s o t n

in all national and international legislation define its quality r and regulate its use. It is within the customer’s full y responsibility to use the product according to their current legal standards.

Pectin was first isolated and described ‘ in 1825 by Henri Braconnot, though the ‘ action of pectin to make jams and marmalades was known long before. ‘W‘orldwide, approximately 40,000 metric tons of pectin are produced every year.

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gelling properties 0 1 gelling texture reversibility after regeneration after heat resistant typical applications mechanism 2nd boiling step mechanical stress high-sugar jams, jellies and confectionery sugar acid model firm no no no products, dairy drinks (protein protection), (Figure 3) health products egg box model yes to a yes to a baking stable fruit preparations, (Figure 5) spreadable certain degree certain degree yes fruit preparations for yoghurt, low-sugar fruit spreads glazing, low-sugar fruit spreads, egg box model spreadable yes yes no bakery fillings, fruit preparations (Figure 5) for yoghurt

High methoxyl pectins Low methoxyl pectins High methoxyl pectins form a gel according to the so For high methoxyl pectins, the solids content and the acidity called “sugar acid gelling mechanism” (Figure 3 ). are crucial for the gelation. For low methoxyl pectins, Gelation is formed by hydrogen bonds between the another parameter is involved: the reactivity with bivalent carboxyl groups and by hydrophobic interactions cations, mainly calcium ions. An illustrative image for this between the ester groups. gelling mechanism is the “Egg box model” (Figure 5). The calcium ions create junctions between the carboxyl

The classical representation of the gelling range of high p

groups of two chain sections. The calcium dosage is r g methoxyl pectins according to Pilnik shows the strong o e crucial for the gelling. It depends on a number of different p l e correlation between pH value and solids content (Figure 4): l i r parameters, for example the degree of esterification, the n t g i • Only under optimal conditions a gel will be formed solids content, the pectin dosage and the concentration of e (light-green area). buffer salts. The lower the degree of esterification, the lower s • Both raising the solids content or reducing the pH the requirement for calcium and the higher the calcium value promote gelation. The gelling speed increases reactivity. The optimal calcium dosage is maintained within and in extreme cases may result in pre-gelation. relatively narrow limits. Usually, a calcium under-dosage • A decrease in the solids content or increase in the pH leads to weak gelation or none at all. In contrast to this, an value may reduce the gelling properties of pectins to excessive calcium dosage leads to pre-gelation and the extent that gelation fails completely. syneresis in the final product (Figure 6).

Furthermore, the degree of esterification controls the Amidated pectins relative speed of gelation . The higher the degree of esterifcation, the faster the gelling speed and the higher the Amidated pectins basically react according to the model setting point. HM pectins are generally divided in ‘slow set’, as the low methoxyl pectins do, but require significantly ‘medium set’, and ‘rapid set’ pectin types. less calcium for gelation. It is usually not necessary to add calcium, as the calcium from fruit and water is sufficient. Amidated pectins are more tolerant towards calcium overdosage and it is the only pectin type which offers complete thermo -reversibility (Figure 6) .

11 : le d s a . s t e ts f s u l a s r e is . r o sui . lub so r de t h d use e t e t e b ds. e h T e a b h t o r e ff b l e g un r e x b r e t l a t o t un y e t a w n lso se a n a o t o t u b li so n e . s e l e l e % 0 6 i m a c w re y n a a c g f r e h h t t e s .6 a c n r i o m a o t i 3 s. n o pl s a h o o t d r a h a e g n i w d e r side n o c g n li l lub disp g n a r o n i d d le sh ity se d n i o r ti pec il s d o h t e so tin c e e b a d n a m o c ddi o y l B um m o r r . p e r e a . . m n d n a f h gt n e str igh b a th ium lc .8 is l o tr n t, h gt n e str ha h 5 2 a c a y l l u f l e i w s e v l a c i in m s t o c o o p its o w r e t a fu b a o c i l e r he t o e : 1 t g o % 5 2 h t g a e g c c a w , s e r o f e is a t. n e f o e r a r p n n , s s v l n e e i e b b g n c % .0 a d o n s n l de s e r e n y y n a c i t g a w o 1 i di ti n n o k r h t tw s o c r i usi e k o s s d e c n a i s e r o d e e n l a c w d e v r ti a l e b ti c e d e e n g n o t e b l i d o w s r n B r e ti c pe p tr e i p d n a o t e po o . i iz s tin c pe f l . e l s n s a n s n p 5 r o l m u s n y l y I . s o o n e g lue ti c pe o f pr t n e t i ds a s n i b w . s i c a a i c s . 0 l e ti c r wde y l y x e dis a i t c . n x o n d v s l n t a i d g rty tio r ha n o w lo es n l e i s tin c pe st o h e h t a c pe po s e c c ho s m u tio e p t H e t ho el d t do c e b t e i e l b o t c e g l e d l y f p s s rul i c s e lu n y n i n l y y i a . c x p n p o . i o m e tin r o t o o r t a sa id b b a e tw o m h s n n c s x o v l c m l y x o a c p f s o n o s h e n c l o d e o y n o h o tin g t o h io i o e t a gh a li e t en d e b i r t s -d p s i d e d e c c e l a f o s t r e ti a h t e s d e in w ll ll s s a n a hi w lo l i sb n a t e l o i tr m x sa t f t ia s t c e d le d m i e i er u m pe g e m s g e v u d i l r r g g un ge a n e n e b in i u s tin o tr o tr ui pr p ub h m o n e d s s e n n p c u i v l d n n i i e c o f r f w n n n sa s x g l l l o c y c g i k c i s o l o o n e r i o m o a e ti c st t c pr S D D Ap h r o h T w o L x e so a e P i m dr P d A Us o c Us o c o L so Hi A a c d t s s e v e e e e h i . p s • • b . 4 P S 1 T • • a a . 3 d • • a • • P . 2 A

working with pectin 2 1 5. Cooking 7. Thermo-reversibility and thixotropy Long cooking times lead to loss of gel strength. Gels made with amidated pectins are thermo-reversible. Depending on the calcium ions concentration , low 6. Gelling temperature and gelling rate methoxyl pectins create thixotropic (able to regenerate) Pectin gels at a certain temperature depending on solids gel-like structures. content, pH value, calcium content and buffer system.

To avoid pre-gelation the product must be filled above

gelling temperature and within a certain time.

• pectin gels faster at higher solids content or lower ‘ pH values ‘

Appearance, taste and texture are crucial; the customer ‘d‘efines the requirements. Dispersing and dissolving of pectins

direct introduction introduction using a pectin solution

pectin +5 times as much sugar pectin pectin

agitator high shear mixer injection mixer pectin + w w i t

5-10 times as h o r

much sugar p k

o o e i

boiling water 80 C hot water 80 C hot water n c g t i n

3-5% pectin solution 3-7% pectin solution 7-10% pectin solution

product batch

13 The use of calcium salts • required to form gel structure when low methoxyl pectin is used • have to be added at the end of the boiling step • slowly dissolving salt (e.g. tricalcium dicitrate tetrahydrate) is recommended to form a firm and strong gel • rapidly dissolving salt (e.g. calcium lactate pentahydrate) is recommended to stabilize fruit fragments in the product matrix These calcium salts are generally used:

Name Ca-content Solubility tricalcium dicitrate tetrahydrate 211 mg/g low calcium lactate pentahydrate 130 mg/g medium calcium chloride dihydrate 272 mg/g high

The use of buffering salts • required to control gelling speed, filling temperature and filling time • delays the reaction with acid and calcium (in case of low methoxyl pectins) • have to be dry-mixed with pectin or added to the fruit/water mixture • is recommended if the solid content is very high or in combination with calcium-reactive pectins The following buffering salts are commonly used:

Name Effect disodium dihydrogen diphosphate delays the calcium reaction sodium hexametaphosphate delays the calcium reaction trisodium citrate dihydrate delays the acid release potassium sodium tartrate tetrahydrate delays the acid release

14 Common reasons for failure

Error Cause

gelation too weak or absent • pH value too high • solids content too low • pectin quantity too low • unsuitable pectin type • calcium dosage too low for low methoxyl pectin

gelation too strong • pH value too low • solids content too high • pectin quantity too high

floating fruits • filling temperature too high • gelation too slow: – pH value too high – solids content too low – unsuitable pectin type

coarse texture (pre-gelation) • filling temperature too low • filling time too long • pH value too low • solids content too high • calcium dosage too high for low methoxyl pectin

syneresis • pre-gelation (see above): – filling temperature too low – pH value too low – solids content too high – calcium dosage too high for low methoxyl pectin • cooking time too short (incomplete sugar exchange)

heat damage with large batches • filling temperature too high

15 application areas 6 1 Over the past two decades, the traditional focus on pectin applications (jams and fruit jellies) has expanded to an extraordinary extent. Consumers’ wishes for sugar-reduced fruit preparations, fruit yoghurts, yoghurt fruit drinks, “wellness” and “health” drinks have boosted the demand for speciality pectins. The following applications overview will enable you to select the correct pectin type suiting your products.

Jams and fruit spreads – High brix jams, fruit jellies, marmalades, fruit spreads for diabetics

We offer a range of pectins for solids contents from 15% –75%, each standardised to a specific gel strength, leading to optimal textures at low dosage.

Main properties Solids Product name Calcium Contains Type content in % required buffer salts rapid set, firm 60 –65 Brown Ribbon 150° US-SAG HM slow set, firm 60 –75 Green Ribbon 150° US-SAG HM medium set, firm 60 –65 Blue Ribbon R 150° US-SAG HM spreadable to firm 55 –65 Blue Ribbon 150° US-SAG HM 40 –60 Purple Ribbon AA • LM 30 –50 Purple Ribbon pure • LM spreadable 50 –65 Purple Ribbon D-120 AT LMA 45 –55 Purple Ribbon D-075 AN LMA 30 –50 Purple Ribbon D-075 LMA 20 –40 Purple Ribbon D-110 AM LMA 15 –30 Purple Ribbon D-110 AR LMA home-made fruit preparations 35 –65 Purple Ribbon WT LMA guide-line dosage 0.5 –1% a p p a l r i e c a a s t i o n Gelling properties – see page 10 and 11

17 18 Fruit preparations for bakery products – Fruit filling, pastry filling, baking-stable fruit preparations for diabetics

Get an outstanding pumpable and pasty texture by using our baking stable pectins: • very good baking stability with high form stability • pumpable texture with uniform gel strength • high regeneration of the texture after dosing • excellent flavour release

Main properties Solids Product name Calcium Contains Type content in % required buffer salts firm 70 Brown Ribbon J HM pumpable and pasty 50 –75 Purple Ribbon BA LM 40 –70 Purple Ribbon B • • LM 40 –65 Purple Ribbon D-075 X • LMA 50 –65 Pink Ribbon A • LM guide-line dosage 0.5 –1.5%

Fruit preparations for yoghurts – Stirred and bottom-laid yoghurts

Our special pectins for fruit preparations for use in yoghurt provide excellent properties: • smooth texture with an excellent regeneration after stirring • consistent calcium reactivity and flow properties • ability to fill at low temperatures and to stabilize fruit pieces • excellent sensory properties Fruit preparations are either stirred into yoghurt during production or placed at the top or bottom of the glass.

MPraoidnupcrtoNpearmtie s Calcium SColoidns taining GProduupc* t name Solids CCharlcaicutmeristics Contains Type required cobnutfefenrtsinal%ts content in % required buffer salts stirred yoghurt, viscosity increase 40 –60 Purple Ribbon AK • LMA 30 –50 Purple Ribbon AM • LMA 30 –50 Purple Ribbon AW • LMA 20 –55 Purple Ribbon BD LM bottom-laid yoghurt, viscosity increase 30 –50 Purple Ribbon AA • LM bottom-laid yoghurt, slightly gelling 40 –50 Purple Ribbon pure • LM guide-line dosage 0.5 –1%

Gelling properties – see page 10 and 11

19 20 Confectionery – Jellies, pâtes de fruits, fillings for chocolates, zefir

Confectionery products are characterised by their colour, shape, flavour and texture. High methoxyl pectins are of particular importance in the production of high-sugar products. The usage of buffer salts controls the gelling point.

Main properties Solids Product name Calcium Contains Type content in % required buffer salts smooth and soft, ideal for a mild taste 68 –78 Yellow Ribbon 1500 • HM smooth and soft, ideal for a sour taste 68 –78 Yellow Ribbon 1500 M • HM firm to rigid, ideal for a sour taste 68 –78 Yellow Ribbon 1500 S • HM firm to rigid, ideal for a mild taste 68 –78 Yellow Ribbon 130 AL • HM gummy-like, ideal for a mild taste 68 –78 Yellow Ribbon 1700 AD • HM solid and elastic 80 Yellow Ribbon 200 AG • HM guide-line dosage 1 –2%

Glazes – Cold gelling, cold applicable, reversible, dilutable, sprayable glazes

Glazes protect cakes and pastries from drying out, prevent discolouring of the fruits and give them a glossy surface. Depending on the processing possibilities and application technologies, different kinds of glazes are in demand: cold-, reversible-, dilutable-, and sprayable glazes.

Main properties Solids Product name Calcium Contains Type content in % required buffer salts reversible and dilutable 40 –65 Purple Ribbon D-075 AH • LMA cold applicable 50 –60 Purple Ribbon D-075 AS • LMA reversible 50 –65 Purple Ribbon D-075 A • LMA reversible and sprayable 30 –45 Purple Ribbon D-075 AD • LMA cold gelation 60 Brown Ribbon 150° US-SAG HM guide-line dosage 0.5 –1.5%

Gelling properties – see page 10 and 11

21 22 Desserts – Ripple sauce, toppings, water jelly, milk pudding

The whole range of our purple ribbon pectins are highly recommended for sweet sauces such as ripple sauce and toppings. They have excellent thixotropic properties and create the perfect texture – please, ask for specific recipes.

Main properties Solids Product name Calcium Contains Type content in % required buffer salts topping 50 –65 Purple ribbon pure • LM ripple sauce 50 –65 Purple ribbon pure • LM water jelly 25 Purple ribbon D 075 LMA milk pudding, ideal for a higher pH 15 –30 Red ribbon pure • LM guide-line dosage 0.5 –1%

Beverages – Cloud stabilization in fruit juice drinks and syrups, mouthfeel in instant drinks

We offer particular pectins for beverages with a consistent viscosity and brilliant benefits: • improved cloud stability • increased mouthfeel • excellent the taste-profile HM Ultra Low Viscosity can also add an essential health benefit to your drinks. The fibre shows to be stable even in a sour low-pH environment and stable over a long shelf-life.

Main properties Solids Product name Calcium Contains Type content in % required buffer salts cloud stabilization, viscosity increase Brown Ribbon high viscosity HM Brown Ribbon AE HM cloud stabilization, improved mouthfeel Brown Ribbon AL HM cloud stabilization, syrup Green Ribbon AC HM instant applicable, improved mouthfeel Brown Ribbon P-100 HM pure apple pectin for dietary fibre enrichment HM Ultra Low Viscosity HM guide-line dosage 0.1 –1%

Gelling properties – see page 10 and 11

23 24 Acidified dairy drinks – Milk drinks, soy drinks, yoghurt drinks, whey drinks

Particular high methoxyl pectins can prevent the aggregation of proteins by forming a protective layer around the protein particles. Our brown ribbon Q range is standardized especially for acidified dairy and soy drinks application. These pectins offer you perfect stabilization as well as an improved smooth mouth feeling even in low dosage.

Main properties Solids Product name Calcium Contains Type content in % required buffer salts acidified milk drinks, protein stabilization Brown Ribbon Q HM guide-line dosage 0.2 –1%

Unique products – Fibre enrichment, pectin for new flavour reactions

Nutritional aspect: Pectin is a soluble fibre which offers many health benefits such as softening the increase of blood-glucose-levels or to lower total blood-cholesterol-levels as shown in several studies. Our unique HM Ultra Low Viscosity is made of pure apple pectin and has in average 80% soluble dietary fibre. It is standardised to a particular low viscosity. Beverages can ideally be enriched with dietary fibre without notably increasing their viscosity. Pectin HM Ultra Low Viscosity is a great and easy way to help close the fibre gap. CreaPec DPP-2 is depolymerised citrus pectin containing a defined amount of mono-galacturonic acid. It has been especially designed to be used in flavour reactions and creations, leading to natural, harmonised and diversified flavour profiles. A variety of special flavours can be created (meaty, beef-like, chicken-like and vegetable-like). CreaPec DPP-2 can be used in seasonings, sauces and marinades to enhance or inhibit particular flavours.

Main properties Solids Product name Calcium Contains Type content in % required buffer salts pure apple pectin for dietary fibre enrichment HM Ultra Low Viscosity HM taste-determining parameter in reaction flavours Creapec DPP-2 guide-line dosage 0.1 –1%

Combination with other food components

In widespread applications pectin can be combined with gelatine, starch, carrageenan, xanthan, carboxylmethyl cellulose etc. and contributes to the stabilization of the end product.

Gelling properties – see page 10 and 11

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