confectionery gum and jelly products

Confectionery Gum and Jelly Products

3

Pectins for the production of confectionery

Due to their various possibilities ofapplication and their technological

advantages pectins are becoming moreand more important as texturizing gellingagents and thickeners in the confectioneryindustry.

The confectionery sector comprises a widerange of articles which vary substantiallyin texture.

By far the most widespread use of pectinsis in the so-called gum and jelly products,namely jelly fruits, fruit gums, pâtes defruits and pastilles. For these applicationsH&F offers an assortment of standardizedpectins which determine not only the in-tended gelling behaviour but also specifictextures.

H&F Classic Pectins are also ideal for themanufacturing of products like biscuitlayers, „dominos“, muesli bars, Turkishdelight, fillings for biscuits, chocolates andhard candies, aerated sweets like marsh-mallows and zefir.

Pectin based jellies for sweets can beproduced very efficiently and specificallytailored to formulations and productionparameters.

In contrast to other hydrocolloids, ClassicPectins are standardized to constant gel-ling strength, they dissolve rapidly andthey are heat-resistant even with low pH-values. Classic Pectins allow sufficient timefor depositing but at the same time setrelatively quickly.

After a relatively short standing time theproducts can be processed quickly. Thisguarantees an optimal use of the existingproduction capacities.

Jellies made with Classic Pectins are fur-thermore distinguished by a unique texturewhich can be determined individually. Thistexture ranges from firm and elastic tosmooth and viscous. Due to this textureand the neutral taste of Classic Pectins thenatural fruit taste or the added flavour cancome into its own.

4

OO

O

O

OCH3

C=O O

HO

H

HO

OCH3

C=O O

HO

H

HO

C=O O

HO

H

HO

OHC=O O

HO

H

HO

OHC=O O

HO

H

HO

OH

O

O

Theoretical principles

Structure of pectinPectin is an important structural elementof all plant cell walls. From a chemicalpoint of view, pectin is a macromoleculecomprising polygalacturonic acid as themain component. The carboxyl groups arepartially esterified with methanol and thesecondary alcohol groups can be partiallyacetylated. If the degree of esterificationexceeds 50% we refer to it as high me-thylester pectin, whereas compounds ofless than 50% are known as low methyl-ester pectins. The pectin chains are inter-rupted by rhamnose and linked to neutralsugar side chains composed of arabinose,galactose and xylose. The compositionhowever depends on the raw material.

The production of pectinMany plant materials with a high pectincontent are suitable for the production ofhigh quality and high molecular pectins.These include apple pomace or citrus peelsbut also sugar beet chips.The water insoluble protopectin present inthe raw material is brought into a solubleform by mild acidic extraction. The pectinextract obtained is clarified mechanicallyand concentrated in a gentle process.

The concentrated liquid pectin with a highdegree of esterification is processed withclose observance to the pH-value and tem-perature.

During this processing, methylester groupsare continuously separating from the pec-tin molecule in the acidic medium. This so-called de-esterification can be controlledvery precisely. If ammonia instead of acid isused for de-esterification amidated pectinswill arise at which a part of the methylestergroups will be replaced by amid groups.

Pectins with exactly defined degrees ofesterification can be obtained by de-esteri-fication. As soon as the desired degree ofesterification is reached, the pectin is preci-pitated in alcohol, then pressed,gently dried, ground into a powder and blended homoge-neously.

As pectins are extracted fromnatural plant materials in a prac-tically unchanged form, they de-monstrate different propertiesdepending on the quality of the raw mate-rial. Therefore quality control and stand-ardization of the pectins are very importantcriteria.

Pectins for use in confectionery productsare standardized to constant processingproperties with sugars and buffer salts, ifappropriate.

A precisely defineddegree of esterifi-cation and homo-geneous blendingguarantee optimalprocessing properties

Poly-D-Galacturonic acid partially esterified (pectin)

5

OOC–

O

COOH

COO–

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

Hydrate Cover

Hydrate Cover

Gelling mechanisms of high methylester pectins

Gelling mechanisms

1. Gel formation of high methylester pectinsAssociations of pectin chains lead to theformation of three-dimensional networks,i.e. to gel formation. Two or more chainsegments bond together and start to in-teract, thus becoming longer segments ofregular sequence, which are interruptedby rhamnose or by branching of the pec-tin chain. The spatial association of thechain segments to bonding zones withhigh methylester pectins is favoured bytwo decisive factors:

A. The addition of neutral sugars, e.g.sucrose, dehydrates the pectin molecules,which facilitates the approach of thepolymer chains and enables the cross lin-kage by hydrogen bridges.

B. The lowering of the pH-value suppres-ses the dissociation of the free carboxylgroups thus reducing the electrostaticrepulsion between the otherwise nega-tively charged pectin chains so that aspatial approximation becomes possible.

According to modern gelling theories, theassociation of high methylester pectin

chains is the result of two different me-chanisms.

● In the first step, the methylester groups,the hydrophobic part of the pectin, at-tempt to cluster in a way that the surfaceof contact with water remains as small aspossible. They are responsible for the firstaggregation of the pectin chains and de-termine the setting temperature of thehigh methylester pectins.

Bonding zones inthe gel network

6

2. Gel formation of lowmethylester pectinsLow methylester pectins, which are lessimportant in the manufacture of gum andjelly products, also gel according to themechanism described above. However,they are capable of forming a gel even re-latively independently of the soluble solidscontent and pH-value if multivalent cat-ions are present.

In this case, the association of pectinchains occurs by the reaction with multi-valent cations, e.g. calcium ions. Due to their bent shape, they create cavitiesbetween them, which become occupiedby carboxyl and hydroxyl groups. Both carboxyl and hydroxyl groups favour theassociation of pectin chains by calciumgelation.

3. Gel formation of high methyl-ester, amidated pectinsIn principle the gelation of high methyl-ester, amidated pectins is also effected ac-cording to the sugar-acid-mechanismcomparable to the high methylester, non-amidated pectins.In their hydrated condition the amidatedgroups in the molecule lead at first to asterical interference which means that thepectin chains cluster together under heatinfluence more slowly than high methyl-ester, non-amidated pectins do. Subse-quently the amidated groups contributeadditionally to the stabilization of the gelnet by the linkage of hydrogen bridges re-sulting in very firm gels with elastic-viscousgel texture.

Gelling mechanisms

● In the second step, hydrogen bridgesare formed between the free undissocia-ted carboxyl groups. They stabilize the ag-gregates formed in the clustering processof the methylester groups and hold themtogether. The smaller the part of dissocia-ted carboxyl groups, that means the lowerthe pH-value in the system, the better theformation of hydrogen bridges.

Due to the higher amount of possiblebonding sites, pectins with a high degreeof esterification and a lot of hydrophobicmethylester groups need less acid for thestabilization and formation of the gel net-work than pectins with a low degree ofesterification.

H +

COOCH3

C

O O –

O

OH

O

OH

OOH

OH

O

O

COOCH3

O

OH

O

OH

OOH

OH

O

O

C

O OH

Dissociation of carboxyl groups

7

3.6 3.4 3.2 3.0 2.8 pH

80

75

70

65

60

55solu

ble

so

lids

°Brix

liquid

gelled

pre-gelled

The gelation of high methylester pec-tins depends on the soluble solids con-

tent and on the pH-value of the product.Three ranges have to be differentiated:

● A range, in which gelation does notoccur due to a lack of sufficient bondingsites. The gel preparation remains liquid orhighly viscous.

● A range, in which the pH-value andsoluble solids match perfectly, resulting inwell gelled products.

● A range, in which there are so manybonding sites that gelation starts at tem-peratures above the filling temperature.During depositing, the forming gel will be partially destroyed, which results inproducts with a mushy, viscous texture.This effect is called pregelation.

The figure explains that sugar and acidmay substitute each other within certainlimits in their contribution to gel forma-tion. A lower sugar content requires alower pH-value for gelation. Higher pH-va-lues are possible when the sugar contentis high.

High soluble solids contents of approx.78%, usual in the production of gum andjelly products, require relatively high pH-values to prevent pregelation and toachieve long depositing times.

For taste reasons, a high product-pH is notdesired in confectionery articles, but at thesame time long depositing times arerequired for technological reasons. There-fore for products with a high soluble so-lids content a pectin with very low settingtemperature with simultaneously low vis-cosity during the boiling process such aspectin Amid CS 005 or substances delay-ing gelation, so-called retarders, are used.

Retarders are buffer salts (mainly salts ofthe edible acids citric acid or tartaric acid)which make it possible to work at lowerpH-values without any risk of pregelation.

The combination of Classic Pectins with abuffer salt (retarding agent), which lowersthe setting temperature, guarantees a welldefined setting temperature and settingtime. They both can be tuned exactly tothe production technology.

Depending on the formulation require-ments, Classic Pectins are offered as stan-dard products with or without retardingagents.

The lower limit for gelation of high me-thylester pectins is a soluble solids contentof approx. 55%. At lower soluble solidshigh methylester pectins do not gel suffi-ciently, in this range low methylester pec-tins with the addition of calcium salts areused.

The special production process and thespecific raw materials of the ClassicPectins allow the observance of preciselydefined gelling properties.

Setting range of high methylester pectins

Setting range of high methylester pectins(modified according to Pilnik, 1980)

8

Specific influence on texture, setting time andsetting temperature

The consumer requirements of gumand jelly products vary substantially as

far as texture goes. So jelly fruits are ex-pected to have an elastic texture whereasin the case of fruit gums (e.g. gum bears)a more typically gum-like texture is requi-red. Products like pâtes de fruits are of ela-stic, viscous texture.

The texture of a gel therefore contributesdecisively to the sensory feeling we have

when biting, chewing andswallowing.

As gum and jelly products areusually produced with very highsoluble solids contents the tech-nological advantages of pectinsand their influence on setting

time and setting temperature are used.This enables on the one hand a sufficient-ly long depositing time and on the otherhand quick processing of the products.

Changes in recipe parameters such assoluble solids content, types of sugar, pH-value, type and dosage of buffer salts etc.influence the setting time and setting tem-perature and with that the rheological andsensory properties of the products.

In the sensory assessment of gum and jellyproducts one distinguishes between con-sistency of the gels and the constructionof the gel formation, i.e. the gel structure.In practice, both criteria have to be con-sidered together to give an overall evalua-tion of the gels.

Consistency describes the density, firm-ness and viscosity of a sample. These pro-perties are observed sensorily by pressingand spreading and usually defined asfirmness in general. The behaviour duringdeformation (pressing etc.) can be deter-mined rheologically e.g. by penetrationmeasuring. Here a plunger is pressed intothe gel at a given speed until it reaches acertain depth. The necessary strength toachieve this is measured.

Structure means formation, it describesthe bonding, gel structure and homoge-neity of a sample. The gel structure can beobserved on the surface of a destroyedgel. Thus a rough and brittle surfacepoints towards an inhomogeneous gelstructure, whereas a smooth surfacepoints towards a homogeneous structure.

The typical texture of citrus pectin gels ismore brittle and elastic, whereas gels withapple pectin and also pectin gels produ-ced with high methylester, amidated citruspectins form smooth, elastic-viscous tex-tures.

Surface structure of gels, produced with ClassicApple Pectin (left) and Classic Citrus Pectin (right)

With its Classic Appleand Citrus Pectins

H&F offers solutionsfor every texture

needed

9

The determination of the visco-elasti-city allows us to make a rheological

statement on the gel structure. Gels aremainly elastic because of their relativelyrigid gel formation. Easily shifting bondswithin the gel structure will always resultin a certain amount of viscous shares. Theproportion of the rigid bonds to shiftingbonds within the gel formation deter-mines the gel structure. The higher theelastic shares in the gel, the more fragileand brittle the gel structure.

With increasing viscous shares in the gel,the gel structure becomes smoother. Iffruit pulp is used in jelly products, lesselastic gel structures develop due to thepresence of fruit fibres.

Consistency and structure together makeup the so-called texture. Texture is theoverall impression of the sensory feelingand describes especially the mouthfeel ofa product e.g. the softness when biting,the way it disintegrates, its delicatenessand the way it sticks to the tongue whilechewing.

An important aspect of the sensory pro-perties of gels is the way in which flavouris released while eating. The texture of thesample has a great influence on the relea-se of these substances. Smoothgels, like the ones made withClassic Apple Pectins and highmethylester, amidated citruspectins seem to be more aro-matic because of their higherviscous shares than gels with lo-wer viscous shares, since the flavour re-mains in the mouth for a longer perioddue to the better flow behaviour.

Texture and flavour

Classic Apple Pectinsguarantee optimumrelease of flavour

10

Setting temperature and setting time

Knowing the setting temperature or thesetting time is of great importance for

the user. It tells the manufacturer howmuch time is available for depositing with-out pregelation and how fast the productwill set afterwards, thus providing theguarantee for efficient processing.

This is the reason why special methodswith more or less accuracy have beendeveloped a long time ago to determinethe setting temperature and time (e.g.

method for determining thesetting time according to Jo-seph & Baier, test tube me-thod). The principle behind allof these methods is to measu-re the formation of elasticityduring gelation, which means

the transition from viscous solcondition toelastic gelcondition.

H&F has developed a method for deter-mining the setting temperature andsetting time, in which a shear stresscontrolled oscillating rheometer measuresthe solgeltransition. The sample is defor-med in the process between two parallelplates in a sinusoidal oscillation motion.

The measure yielded is likewise a sinusoi-dal response curve, which is time delayeddepending on the viscosity of the sample.The degree for this delayed response is theso-called phase displacement angle Deltawhich is 90° for a completely viscous sam-ple and 0° for a completely elastic sample.

The setting temperature or the settingtime is measured exactly at the point atwhich the viscous (G’’) and elastic (G’)phases in the sample are equivalent to oneanother, which means measuring the sol-gel-transition (Delta = 45°). The advantageof this method is that it is an absolutemeasurement, which is not subject to anysubjective impressions.

Setting temperature and setting time areinfluenced by different factors. These are,beside the time-temperature-profile du-ring the production process, essentiallythe degree of esterification, the raw ma-terials used, the soluble solids content, thetypes of sugar used, the product-pH-valueand the concentration and type of bufferions.

Definition settingpoint: G’ = G’’; Delta = 45° 90°C 65°C 20°C

G’,

G’’

(Pa)

temperature

80°

60°

20°

45°setting point

G’

G’’

Delta

Del

ta [

]

A precisely definedsetting temperaturepromotes optimum

depositing behaviour

1111

This means that citrus pectins have ahigher setting temperature or a shortersetting time compared to apple pectinswith the same DE.

The degree of esterification has a decisiveinfluence on the clustering of the pectinchains by the formation of aggregates ofthe methylester groups. The higher thedegree of esterification, the more methyl-ester groups are present for aggregation.This results in a higher setting tempera-ture, i.e. a shorter setting time.

With reduced degree of esterification thesetting temperature decreases and thesetting time increases. However, once thedegree of esterification is lowered to alevel where reactions with added cations,coming either from the fruit or from thewater, have gained sufficient influence onthe setting process, the setting tempera-ture increases again and the setting timebecomes shorter. The lowest setting tem-perature, or the longest setting time, isreached at a degree of esterification ofapprox. 60%.

In confectionery products, therefore, slowsetting pectins with a DE around 60% areused. However, depending on the formu-lation it is also possible that setting will betoo fast even with such pectins. Then theuse of gel retarding agents, so-calledretarders, becomes necessary. The setting temperatures and viscosities inthe product during the boiling process aredefinitely lower for high methylester, amidated pectins than for high methyl-ester, non-amidated citrus pectins.

The selection and treatment of the rawmaterial for pectin production influen-

ce, among other things, the setting timeand setting temperature. Apple pomaceor citrus fruit peels are primarily used asraw materials. Pectins made from applepomace show a very regular distributionof carboxyl groups within the pectin mole-cule. This means for gel formation that thepectin chains are able to approach eachother very homogeneously at regulardistances.

Pectins made from citrus peelsdo not show such regular distri-bution of carboxyl groups. Thereason for this is that the enzy-me pectinesterase de-esterifiesa certain part of the methylestergroups while still in the citruspeels.

This de-esterification occurs in blockswhereby the pectin chains are able tobond together more quickly than applepectins with the same degree of esterifi-cation. This is due to the fact that additio-nal bonding possibilities are created by ionreactions with bivalent cations, e.g. fromthe water or fruit, at the sites whereblockwise free carboxyl groups are pre-sent.

Dependence of the setting temperature ondegree of esterification of the pectins

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

sett

ing

tem

per

atu

re

degree of esterification

Influence of raw material and degree ofesterification (DE)

Distribution of thedegree of esterifica-tion is dependent on

the raw materialused and influences

the texture of theconfectionery

12

Depending on the requirements, sodi-um or potassium salts from citric

acid, tartaric acid, lactic acid and phos-phoric acid are used as retarders. The dif-ferences between these salts are theirmolecular weight, their acidity and taste.

The salts from citric acid and tartaric acidare used for their molecular size, the saltsfrom phosphoric acid, especially longerchained phosphates, for their complexingcharacteristics.

With the addition of these retarders theapproaching of the pectin molecules du-ring the hot phase is interfered sterically.The cations bond to the dissociated car-boxyl groups, thus preventing the cluste-ring of the pectin chains to the extent thatbonding sites become impossible. The for-mation of the gel network is delayed intime until a new dissociation equilibriumis reached.

Furthermore, buffer salts raise the pH-va-lue before the acid addition, thus preven-ting pregelation. This rise in pH-value isregulated by adding acid to the batch. Thehigher the buffer salt, i.e. retarder, con-centration, the lower the set-ting temperature and the lon-ger the setting time. If buffersalts are used to prolong thesetting time or for taste reaso-ns resulting in a clearly increa-sing pH-value of the product(e.g. sodium citrate, potassium citrate,phosphates), the degradation of the pec-tin chains by b-elimination may occur atdefined buffer salt concentrations due tothe rising of the pH-value under heat in-fluence at the same time.

Hence the final product shows a weakergel strength. This chain degradation canbe largely prevented if a certain amount ofthe acid necessary to adjust the desiredproduct-pH-value is added to the productformulation at the beginning and not atthe end of the cooking process.

Setting temperature and setting time aswell as texture may be decisively changedby the type of buffer salt chosen. Theresult may be either a smooth or a brittlegel structure.

H&F offers Classic Pectins for confec-tionery applications which are alreadystandardized with different buffer salts.

Chemical data of edible acids (Belitz, Grosch)

Citric acid Tartaric acid Lactic acid

E-number E 330 E 334 E 270

Chemical structure C6H8O7 C4H6O6 C3H6O3

Mol-weight 192 150 90

Dissociation constantpka 1 3.09 2.98 3.86pka 2 4.74 4.34pka 3 5.41

pH-value 2.2 2.2 2.8(0.1n solution)

Influence of buffer salts (retarders)

Retarders enablelong depositing times and influencethe texture of theproducts

Potassium citrate Seignette salt Sodium lactate Sodium citrate

E-number E 332 E 337 E 325 E 331

Gelling +++ ++ ++ +Temperature

Texture elastic-brittle elastic-brittle elastic with small elastic-viscousviscous shares

13

The pH-value of the product is regula-ted by the addition of acid and has

a very strong influence on gel formation.A certain proton concentration is neededto enable gel formation.

The amount of acid depends on• the type of pectin used• the pectin concentration• the soluble solids content• the amount and type of buffer salts

present

By lowering the pH-value in the mediumthe dissociation of the free carboxylgroups is suppressed, thus minimizing theelectrostatic repulsion between the pectinchains and permitting the formation ofhydrogen bridges between non-esterifiedcarboxyl groups.

If the other formulation parameters re-main unchanged but the amount of acidis increased, the setting temperature will increase and the setting time will beshorter, due to the greater aggregationtendency of the pectin chains. This will increase the risk of pregelation.

If the product-pH-value is too high, theopposite effect will occur. The settingtemperature decreases, the setting time isprolonged, the risk that the product willnot gel, increases.

For taste reasons a pH-value of 3.2-3.6 in the finished product is generally chosenin the manufacturing of gum and jelly products. This is the optimal pH-range forthe setting of high methylester pectins witha high soluble solids content. This resultsin products with a firm, elastic texture.

If with this soluble solids con-tent the pH-value is lowered be-low 3.0, pregelation may occur,which means gel formationstarts immediately following theaddition of acid. The time fordepositing these products is tooshort and the partially formed gel isirreversibly destroyed. These gels are cha-racterized by an inhomogeneous, weakergelation.

Typical composition of some glucose syrups

Type Glucose High maltose Fructose High fructose syrup syrup syrup syrup

DE 39 44 66 82

Dextrose (%) 17 3 30 41

Fructose (%) -- -- 9 28

Maltose (%) 14 49 38 20

Maltotriose (%) 12 22 3 3

Polysaccharides (%) 57 26 20 8

Influence of pH-value

Glucose syrups often used

A precisely regulatedpH-value ensures op-timum gelation andthe required acidity

14

Concentration and kind of soluble solids

The type of sugar and the concentra-tion of soluble solids also influence the

gelling behaviour of pectins.

With an increasing amount of solublesolids the setting temperature will also in-crease, i.e. the setting time of the productis reduced. The amount of elastic shares inthe gel increases and the texture of thefinal product becomes firmer, more elasticand brittle. The reason for this is that thesugar partially dehydrates the pectinchains thus supporting their association incluster zones.

Depending on the type of sugar and theirdifferent water activities the extent ofdehydration is influenced and hence alsosetting temperature, setting time andfirmness of the final products.

In the production of confectionery articlesthe soluble solids content is usually pro-vided by sucrose and glucose syrup.

Due to its content of reducing sugars,glucose syrup is mainly used to preventthe recrystallization of sucrose. Dependingon the composition of the syrup chosen,also the texture of the final products isinfluenced.

So gels produced with glucose syrup con-taining fructose have a lower setting tem-perature and longer setting time thancomparable gels produced with traditionalglucose syrup. The gel strength of theseproducts is weaker and the texture of thegels is longer and more viscous comparedto the elastic gels produced with glucosesyrup. This can be compensated by ahigher pectin dosage.

Confectionery articles produced withhigh-maltose glucose syrup are well depo-sitable and show a short, elastic texture.

When sucrose is replaced by other sugarsor sugar alcohols it is important to consi-der their different properties. A very deci-sive criterion is the solubility or the ten-dency to recrystallize. A certain amount ofreducing sugars is also produced duringthe boiling process by inversion of sucro-se. The inversion of sucrose is favoured byhigh temperatures and lower pH-values. A too high content of reducing sugarsresults in weaker gels with the tendencyto wet.

glucose syrup

high maltose

syrupfructose syrup

high fructose

syrup

gelli

ng s

tren

gth

50 60 70 80 90 100 °C

100

80

60

40

20

0

inve

rsio

n of

suc

rose

(%)

pH3

pH3.5

pH4

temperature

pH5

10 20 30 40 50 minutes

50

40

30

20

10

0

inve

rsio

n of

suc

rose

(%) pH3

pH3.5

pH4

time

Gelling strength of a jelly fruit mass, produced with glucose syrups ofdifferent composition

Inversion of sucrose at different pH-values in dependence of temperature at constant 60min.

Inversion of sucrose at different pH-values independence of time at 90°C

15

Combination of pectin with other hydrocolloids

In practice three gelling agents in par-ticular have proved to be useful in com-

bination with pectin in gum and jelly pro-ducts. These are gelatine, starch and agar-agar.

Combination of pectin with gelatineGelatine is used almost exclusively inconfectionery products, in which long,tough, gum-like textures are desired. Forthese products a dosage of 7-10%gelatine is required to reach a sufficientfirmness. In some gum products even upto 15% gelatine may be necessary toobtain the desired firmness.

When using gelatine alone, the lowmelting temperature of the productsmay prove to be a disadvantage. Thismay be compensated by combining itwith pectin. Here a part of the gelatine isreplaced by a substantial ly smalleramount of pectin. The products aremore stable at higher temperatures, thusincreasing the storage stability of theconfectionery products.

Texture and chewing behaviour of theproduct can be regulated by thepectin/gelatine ratio. Depending on theratio of the two gelling agents either thepectin or the gelatine has a greaterinfluence on the texture of the gels.With increasing pectin share the textureof the gum articles becomes more elasticand brittle, with increasing gelatine sharethe products become more viscous.

A further positive effect of adding pectinis the reduction of the setting time com-pared to a pure gelatine system. With thatthe residence time in the mogul plant isshorter, resulting in higher productioncapacity.

Combination of pectin with starchOne example of a product produced usinga combination of pectin and starch, arethe so-called ”jelly beans“. The consumerexpects a very special texture of thisproduct and this is regulated with thepectin/starch ratio.

Compared with jelly products the textureis long and viscous. Alterations in consis-tency can be achieved by changing thepectin/starch ratio or by the choice of thepectin or starch used. When selecting thegelling agents, the manufacturers shouldbe consulted.

Combination of pectin with agar-agarAgar-agar is often used as the classicgelling agent in aerated confectioneryproducts such as marshmallows. In theseproducts a more viscous texture can beachieved by replacing the agar-agar par-tially or completely with pectin. This en-hances the mouthfeel factor and henceprovides a more distinctive flavour.

The water binding is positively influencedby pectin thus leading to better preser-vation and longer storage stability.

16

Standardization of pectins

The standardization according to theUSA-Sag method is recognized as the

international trading standard for pectin.A sugar-water-gel with 65% soluble solidsand a pH-value of approx. 2.0 is producedand cooled under defined temperatureand time conditions. The percentage ofsagging of the gel under its own weight isthen measured and converted into °USA-Sag. The standard gel strength is 150°USA-Sag. However, due to the low pH-value, the method is almost useless forpractical purposes.

For pectins that are already standardizedwith buffer salts to a special gel texture,the determination of the gel strengthaccording to the USA-Sag method is notat all meaningful and permits only fewconclusions as to the practical applicabilityof the pectin. Pectins can be evaluated more accuratelyusing gel measurements on the basis ofpractical test recipes.

The gels produced in this way can bejudged either by determining the breakingstrength or by a penetration measure-ment.

When the breaking strength is measuredwith the Herbstreith Pektinometer, the in-ternal gel strength of a standard gel with,

e.g. 65% ss and a pH-value of 3.0 is de-termined by a standardized shear insertbeing pulled out of the gel at a definedvelocity. The strength required for this action is measured by way of a strain gauge. The determination of the breakingstrength is suitable e.g. for incominggoods control.

When the penetration measurement witha penetrometer or texture analyzer isused, the gel strength of e.g. a jelly fruitmass is determined by pressing a plungerinto a gel at a constant velocity or over adefined distance.

The strength required to do this is measu-red and this is the scale for the firmness ofthe gel preparation.

The standardization of the setting tempe-rature is done by means of an absolutemeasurement using a shear stress con-trolled oscillating rheometer. The settingtime is also often determined using themethod of Joseph & Baier. In this methodthe gelation of a standard gel (65% ss, pH 2.2-2.4) during cooling is observed bygiving special particles (e.g. bruised pep-percorns) into the gel. Their movementsare observed while the glass is turned andtwisted. As soon as the gel preparationstarts to gel and becomes elastic, theparticles stop their twisting movement,and instead swing to and fro within thepreparation. The time taken to reach thisbehaviour is measured and defined as thesetting time.

The setting temperature and setting timerequested by a manufacturer are the stan-dardization criteria for H&F for ClassicPectins. The rheological measurements arecomplemented by texture analysis.

Texture Analyzer for determination of gel strength

17

Production of gum and jelly products

Basically there are two different me-thods for the production of gum and

jelly products. On the one hand gels canbe produced in batches, on the otherhand production can be continuous, e.g.using a pressure dissolver.

The hot gel preparation is then usuallydeposited in moulding starch. However itis also possible to deposit the product inmetal or rubber moulds.

Cooking process

Batch productionFor the batch production of jelly productsthe pectin is mixed with ten times theamount of powdered recipe components.Usually a part of the sugar required in theformulation is used for this purpose. Ifbuffered pectins are used, it will not benecessary to add retarding agents. Withnon-buffered pectins the buffer compo-nent should be added to the pectin-sugar-mix. It is important that the pectin is dis-tributed homogeneously in the sugar inorder to prevent lumping when it is addedto the product mix.

When sugar syrups or fruit juice concen-trates are used, the pectin may also besuspended in ten times the amount of su-gar syrup or fruit juice while being slowlystirred. In this case, however, it must beensured that the soluble solids content inthese solutions is not less than 60%, asotherwise the pectin might form lumps inthe syrup and thus be prevented fromdissolving completely.

The further processing of both premix-tures is based on the same principle.

The recipe ingredients water, fruit juice orfruit pulp are poured into the vat and thepremixture is then added while the mix-ture is being stirred. A separation shouldbe prevented when using a pectin-sugar-mixture. The mixture is heated to boilingpoint and kept boiling until the pectin iscompletely dissolved. Then the remainingsugar is added. The preparation is boileduntil the desired soluble solids content,which is usually 77-80%, is reached. Themixture is cooled to approx. 95°C, and thecolourants, flavours and acid are added.Then the preparation is deposited quickly. Following the addition of acid, after a cer-tain time a dissociation equilibrium is esta-blished between the added buffer saltsand the edible acid. This causes a slowdecrease of the pH-value. Depending onthe retarding agents used, the pH-valuerequired for the pectin gelation will bereached after different times.

Glucose syrup

Pectin-solution

1 Heatable

Scaling Chamber

2 Heatable

Storage Chamber

3 Pressure Dissolver

4 Vacuum Chamber

5 Vacuum Pump

6 Buffer Chamber

7 Molding

Equipment

H20

Sugar

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Once the edible acid is added, the gellingprocess starts irreversibly. The mixtureshould now be quickly deposited into thedesired mould to give sufficient time forproper setting.

If the depositing temperature drops toolow or if the delay between the additionof acid and depositing the product is toolong, pregelation may occur, considerablyaffecting the quality of the final product.

Continuous productionFor the continuous production of gumand jelly products it is advisable to workwith a pectin solution, not with a powdermixture, since this prevents separation andensures a constant concentration of pec-tin in the final product.

As in batch production it is advisable toadd the buffer substances for extendingthe setting time to the pectin solution. De-pending on the Classic Pectin type usedand the available dissolving equipment,solutions with up to 10% pectin may beproduced.

In continuous production with a pressuredissolver the pectin solution is mixed withsugar, glucose syrup, water and fruit juiceor fruit pulp and is then, without evapo-ration, heated and dissolved under acounterpressure of up to 2bar – depen-ding on the product – while being passedcontinuously through the pipe coils.

Downline from the mixer is a vacuumstation, where the mixture is vented. Thelowering of the boiling point causes apost-evaporation effect, which cools themass down to the depositing temperatureand even generates a small increase of thesoluble solids content by 2-3%, some-thing to be kept in mind when designingthe formulation.

From the vacuum station, the mass istransported without further cooling via abuffer tank to the depositing machine.The addition of acid, colourants and fla-vours follows in the depositing machine,preferably continuously by means of staticmixers. Then the product is transported tothe dosage pump.

Depositing processMoulding starch as well as metal or rub-ber moulds may be used for this purpose.The moulding in starch takes place in a so-called mogul plant.

In a mogul plant starch trays are filled withstarch powder and the desired jelly shapeis pressed into the powder with a stamp.

This procedure provides a maximum offlexibility. Important in this depositing pro-cedure is the optimal conditioning and theage of the starch used. A good compact-ness of the starch, for example, guaran-tees an accurate and clearly outlined im-print of the stamp.

The hot preparation is deposited into themoulds. When depositing in mogul plants,post-drying is performed with the condi-tioned starch and the drying chambers.This can reduce the soluble solids duringdepositing and enhance the castability.After the gelation process the jelly pro-ducts are again separated from the starch.

To prevent a sticky surface on the jellyproducts, these are coated or dusted withsugar or covered with chocolate or oil.

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High methylester H&F Pectins for theproduction of gum and jelly products

Not only the optimal pectin choice butalso the selection of the appropriate

retarding agent is one of the most impor-tant quality defining factors for obtainingthe desired gelling properties and specialgel textures.

In case of the Classic AS 501 and ClassicCS 501 Pectins the confectionery manu-facturer himself can determine the typeand amount of the retarding agent. In or-der to manufacture an optimal product, itis necessary to know how the selectedbuffer substances work and how they aredosed.

By selecting the appropriate buffer saltsand dosing them correctly, the user is ableto adapt the product individually to hisexisting technology. So these pectins areoften used in combination with the retar-ding agent sodium citrate.

The jelly products produced in this wayhave an elastic-viscous texture with PectinClassic AS 501; with Pectin Classic CS 501the texture is elastic-brittle with a smooth,shiny cut.

Should the customer require pectinswhich are already standardized with aretarding agent to constant gelling be-haviour, H&F offers ready-made solutionsfor different textures and setting tempe-ratures.

Pectin Classic AS 502 is a buffered pec-tin which can be used e.g. in a standardrecipe with approx. 78-83% ss and a pH-value of 3.1-3.3. The texture of thegels is elastic and viscous with a smoothcut. If gels with an elastic texture aredesired, Pectin Classic AS 507, PectinClassic CS 502 or Pectin Classic CS 509may be used.

Pectin Amid CS 005 is a high methyl-ester, amidated citrus pectin which is usedin jelly fruits particularly if the productionprocess demands a low setting tempera-ture and a long depositing time. Therefo-re Pectin Amid CS 005 is specifically suitedfor applications with very high soluble so-lids contents. Pectin Amid CS 005 can beused with and also without a separate ad-dition of buffer salts resulting in productswith very acidic or with low acidic taste.The texture of the gels produced with Pec-tin Amid CS 005 is elastic-viscous withvery smooth fractured surface.

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Individuality is our strength

Pectins by H&F have enjoyed a world-wide reputation for many decades.

Advanced production methods and relia-ble high quality standards have decisivelycontributed to our present success in theworld market. This development has al-ways been characterized by innovativethinking and farsighted research.

Today, we are in a position to offer pec-tins which can be used in all imaginableareas of application. Consistent produc-tion and quality controls together withstate-of-the-art analytical instrumentsguarantee the constantly high quality ofour pectins.

Not only the challenges with which ourstaff in research and development regu-larly confront themselves but also thegreat variety of requirements brought tous by our customers contribute to thispositive and continuous progress.

This successful cooperation with ourcustomers is, of course, complemen-ted by the transfer of our know-how.Our analysis can give you valuable assi-stance even at the stage of raw materialassessment and control of raw materials.

Furthermore, we also supply our custo-mers with formulations and technicalsolutions for the manufacture of highquality confectionery.

For this purpose the most suitable pectinsare integrated by our technological ex-perts in the most advantageous way in thecomposition and optimisationof formulations.

Also the analysis of your final productscontributes successfully to assuring a highand consistent quality and even providesinput on potential improvements to yourfinal products.

New and promising product ideas shouldnot be allowed to fail because of formu-lation or production problems. This is what we are here for –to act in the interestsof the producer, theproduct and the consumer.

20

Herbstreith & Fox KG

21

Recipe

Product

Recipes

Jelly fruit (Pectin Classic AS 501)

13g pectin (= 1.3%) 500g sucrose, crystalline330g glucose syrup (C*Sweet M 01535, company Cerestar) 220g water

colour, flavour3.3g tri sodium citrate x 2H2O

approx. 15ml citric acid solution 50% (to adjust the pH-value)

Input: approx. 1080g Output: approx. 1000gSS: approx. 78% pH value: approx. 3.2-3.4

ManufacturingA Mix pectin and sodium citrate with approx. 100g sucrose (taken from the

total amount). B Stir mixture A into the water and boil while stirring until the pectin is

completely dissolved. C Add the remaining sucrose and the glucose syrup and cook to final soluble

solids. D Add colour and flavour. E Add citric acid solution to adjust the pH-value. F Depositing temperature approx. 95°C.

Jelly fruits with Pectin Classic AS 501

Jelly fruits with Pectin Classic AS 501 produced on the basis of this recipe have an elastic-viscous texture with a smooth cut.

22


Recipe

Product Jelly fruit (Pectin Classic CS 501)

13g pectin (= 1.3%)500g sucrose, crystalline330g glucose syrup (C*Sweet M 01535, company Cerestar) 220g water

colour, flavour2.5g tri sodium citrate x 2H2O







Jelly fruits with Pectin Classic CS 501

Jelly fruits with Pectin Classic CS 501produced on the basis of this recipehave an elastic-brittle texture with asmooth cut.

Recipes

23


Recipe

Product Jelly fruit (Pectin Amid CS 005)

15g pectin (= 1.5%) 500g sucrose, crystalline330g glucose syrup (C*Sweet M 01535, company Cerestar)220g water

colour, flavour4.5ml citric acid solution 50% (to adjust the pH-value)

Input: approx. 1070g Output: approx. 1000gSS: approx. 78% pH-value: approx. 3.2-3.4

ManufacturingA Mix pectin with approx. 100g sucrose (taken from the total amount).B Stir mixture A into the water and boil while stirring until the pectin is

completely dissolved.C Add the remaining sucrose and glucose syrup and cook to final soluble

solids.D Add colour and flavour.E Add citric acid solution to adjust the pH-value.F Depositing temperature approx. 80°C - 95°C.

Jelly fruit with low acidic taste with Pectin Amid CS 005Jelly fruit masses produced with PectinAmid CS 005 show a low setting tempera-ture and sufficently long depositing timesalso without separate addition of retarders.The jelly fruits are furthermore characterizedby a very smooth and firm gel texture.

Recipes

24


Recipe

Product Pectin Bears (Pectin Classic AS 507)

25g pectin (= 2.5%)320g sucrose, crystalline50g fructose, crystalline

475g glucose fructose syrup (C*TruSweet 01732, company Cerestar) 200g water

colour, flavour2g tri sodium citrate x 2H2O





completely dissolved. C Add the remaining sucrose, fructose and the glucose syrup and cook to

final soluble solids. D Add colour and flavour. E Add citric acid solution to adjust the pH-value. F Depositing temperature approx. 95°C.

Pectin bears with Pectin Classic AS 507Pectin bears with Pectin Classic AS 507 produced on the basis of this recipe can, on the one hand, be deposited sufficiently long. On the other hand they can be taken out of the form after a rela-tively short time. The products have a firm, gum-like elastic texture.

Recipes

25


Recipe

Product Pectin pastilles (Pectin Classic CS 502)

40g pectin (= 4.0%)360g sucrose, crystalline475g glucose fructose syrup (C*TruSweet 01732, company Cerestar) 200g water

colour, flavour2g tri sodium citrate x 2H2O







Pectin pastilles with Pectin Classic CS 502

Pectin pastilles produced on the basis of this recipe can, on the one hand, be deposited sufficiently long. On the otherhand they can be taken out of the formafter a relatively short time. The productshave a very firm, elastic texture.

Recipes


26

Recipe

Product Jelly fruit with fruit pulp (Pectin Classic AS 502)

13g pectin (= 1.3%) 200g fruit pulp480g sucrose, crystalline320g glucose syrup (C*Sweet M 01535, company Cerestar)



ManufacturingA Mix pectin and approx. 100g sucrose (taken from the total amount). B Stir mixture A into the fruit pulp and boil while stirring until the pectin is


solids. D Add citric acid solution to adjust the pH-value. E Depositing temperature approx. 95°C.

Jelly fruit containing fruit pulp with Pectin Classic AS 502

In this recipe no retarding agent needs to be added. Due to the fruit pulp added, the texture of the final product is not comparable to the texture of the preceding recipes. The fruit fibres make the product less elastic. The fruit pulp can be substituted by fruit juice with appropriate adjustment of the pectin dosage.

Recipes

27


Recipe

Product Fruit gums (Pectin Classic AS 502)

7g pectin (= 0.7%) 330g sucrose, crystalline480g glucose syrup (C*Sweet M 01535, company Cerestar) 200g water I120g water II50g gelatine, 240° bloom (= 5.0%)

colour, flavourapprox. 25ml citric acid solution 50% (to adjust the pH-value)


ManufacturingA Let the gelatine swell in water II and dissolve in the waterbath.B Mix the pectin with approx. 100g sucrose (taken from the total amount).C Stir mixture B into water I and boil while stirring until the pectin is completely

dissolved. D Add the remaining sucrose and the glucose syrup and cook to final soluble

solids of approx. 86% ss and cool to approx. 95°C.E Stir the dissolved gelatine (approx. 80°C) into the cooled formulation.F Add colour and flavour.G Add citric acid solution to adjust the pH-value.H Depositing temperature approx. 85°C.

Fruit gums: CombinationPectin Classic AS 502 / gelatine

The fruit gums with a combination of Pectin Classic AS 502 and gelatine produced on the basis of this recipe have a firm, long texture typical of gum bears and wine gums. The texture can be regulated with the pectin/gelatine ratio.

Recipes

28


Recipe

Product Jelly layer for bakery products (Pectin Classic AS 501)

170g pectin solution 5% (= 0.85%) 25g orange juice concentrate, approx. 65% ss

340g sucrose, crystalline470g glucose fructose syrup (C*TruSweet 01732,

company Cerestar) 50g water3g tri-sodium citrate x 2H2O

Input: approx. 1060g Output: approx. 1000gSS: approx. 75% pH-value: approx. 4.0 in semi-finished/

3.0 in final productManufacturing of the semi-finished productA For details on manufacturing the pectin solution see ”Technical Application

Information“.B Mix the fruit juice concentrate, sucrose, glucose syrup, water and

sodium citrate and heat to approx. 90°C.C Add the hot pectin solution and cook to final soluble solids. D Cool down the mass and pour off.Manufacturing of the final productHeat the cold semi-finished product to min. 80°C. Add 15ml citric acid solutionper 1000g semi-finished product and mix well. Process the preparation quicklyas the gelation is initiated irreversibly after the addition of acid.

Jelly fruit layer for biscuits with chocolate cover using Pectin Classic AS 501

A gel preparation with Pectin Classic AS 501 produced on the basis of this recipe results in a viscous, well processable semi-finished pro-duct which can be deposited sufficiently long after the addition of acid at approx. 80°C, which however also sets relatively quickly resulting in a product with elastic texture.

Recipes

29


Recipe

Product Aerated product zefir (Pectin Classic AS 401)

12g pectin (=1.2%)200g apple pulp (10% ss)670g sucrose, crystalline140g glucose syrup (C*Sweet M 01535, company Cerestar)70g egg white solution, approx. 12% ss50g water3g tri-sodium citrate x 2H2O

colour, flavour10ml citric acid solution 50% (to adjust the pH-value)

Input: approx. 1155g (= 72% ss), Output: approx. 1000g (= 82% ss) pH-value: 3.5-3.8

ManufacturingA Mix the pectin with 50g sucrose (taken from the total amount) and

sodium citrate.B Stir mixture A into the apple pulp and let it swell overnight.C Mix the egg white solution with 270g sucrose (taken from the total amount).D Heat the sugar solution (350g sucrose, 140g glucose syrup and 50g water).

For a better solubility of the sugar more water can be added. The mass must be boiled until 540g (= 85% ss) is reached.

E Mix mixtures B and C and aerate cold.F Add the hot sugar solution to the aerated mass while stirring. G Add colour and flavour.H Add the citric acid solution while stirring.I Form the mass at approx. 55°C and dry on soluble solids of 82%.

Zefir with Pectin Classic AS 401Zefir is an East European aerated confectionery product which is traditionally produced with pectin. The pectin here acts as a foam stabilizer and provides the required overrun. Often apple pulp is used in the recipe, resulting in a fruity, slightly sour egg white foam.

Recipes

30

H&F Pectins for confectionery

Pectin DE° A° Standardization with Charact. + properties Main applicationneutral sugars + of the manufactured composition confectionery products

Classic AS 401 61-64% – 150±5°USA-Sag apple pectin, jelly fruits, jelly fillings, const. breaking strength medium rapid set, aerated productsconstant setting time addition of buffer salts (SS 68-80%, pH 2.8-3.4)E 440 usually necessary

Classic AS 501 56-60% – 150±5°USA-Sag apple pectin, jelly fruits, jelly fillings,const. breaking strength slow set, jelly layers,constant setting time addition of buffer salts aerated productsE 440 usually necessary (SS 68-80%, pH 2.8-3.4)

Classic AS 502 56-60% – const. gelling strength apple pectin, jelly fruits, jelly fillings, constant setting slow set, jelly layers, jelly fruits with temperature elastic-viscous texture fruit pulp, aerated jelly fruitsE 440, E 331 smooth cut (SS 68-80%, pH 2.8-3.4)

Classic AS 507 58-65% – const. gelling strength apple pectin, jelly fruits, jelly fillings, constant setting medium set, pastilles,temperature firm, short, elastic texture, gum articlesE 440, E 337, E452 smooth cut (SS 68-80%, pH 2.8-3.4)

Classic AS 509 56-62% – const. gelling strength apple pectin, jelly fruits, constant setting extra slow set, jelly fillings,temperature tender texture, gum productsE 440, E 337, E 331 smooth, shiny cut (SS 68-80%, pH 2.8-3.4)

Classic CS 401 61-65% – 150±5°USA-Sag citrus pectin, jelly fruits, const. breaking strength medium set, jelly fillingsconstant setting time addition of buffer salts (SS 68-80%, pH 3.0-3.6)E 440 usually necessary

Classic CS 501 56-62% – 150±5°USA-Sag citrus pectin, jelly fruits, const. breaking strength slow set, jelly fillings,constant setting time addition of buffer salts jelly layersE 440 usually necessary (SS 68-80%, pH 3.0-3.6)

Classic CS 502 58-64% – const. gelling strength citrus pectin, jelly fruits, jelly fillings, constant setting medium set, pastilles,temperature firm elastic-brittle texture, gum productsE 440, E 337, E 452 smooth cut (SS 68-80%, pH 3.0-3.6)

Classic CS 509 56-63% – const. gelling strength citrus pectin, jelly fruits,constant setting extra slow set, jelly fillings, temperature tender elastic-brittle gum productsE 440, E 337, E 452 texture, smooth cut (SS 68-80%, pH 3.0-3.6)

Classic CS 510 58-64% – const. gelling strength citrus pectin, jelly fruits,constant setting slow set, jelly fillings, temperature medium firm, elastic gum productsE 440, E 337, E 452 texture, smooth cut (SS 68-80%, pH 3.0-3.6)

Amid CS 005 51-59% 4-9% const. gelling strength amidated citrus pectin, jelly fruits,constant setting time extra slow set, gum products,E 440 addition of buffer salts pastilles

not necessary, (SS 68-85%, pH 2.8-3.6)long depositing time,suitable for high SS contents

Revised: July 2004 DE° = Degree of esterification A° = Degree of amidation

Company Group

Herbstreith & Fox KG · Turnstraße 37 · 75305 Neuenbürg/Württ. · GermanyPhone: +49 (0) 7082 7913-0 · Fax: +49 (0) 7082 202 81

e-mail: [email protected] · Internet: www.herbstreith-fox.com

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egg white solution

soluble solids content

final soluble solids

extra slow set

setting temperature decreases

free carboxyl groups

dissociated carboxyl groups

ptes de fruits