ConfectioneryGum and Jelly Products
2
3
ConfeCtionery Gum and Jelly Products
PECT INS FOR CONFECT IONERY PRODUCT ION 4
THEORET I CAL P R INC I P L E S 5
GE L L ING MECHAN I SMS 6
SETT ING RANGE OF H IGH METHYL E S T ER P ECT INS 8
SPEC I F I C I N F LUENCE ON T EXTURE , S E T T ING T IME AND S E T T ING T EMPERATURE 9
TEXTURE AND F LAVOUR 10
SETT ING T EMPERATURE AND S E T T ING T IME 11
IN F LUENCE O F RAW MATER IA L AND DEGREE O F E S T ER I F I CAT ION 12
USE O F BUF F ER SA LT S ( R E TARDERS ) 13
IN F LUENCE O F H VALUE 14
CONCENTRAT ION AND TYPE O F SOLUBLE SOL IDS 15
COMB INAT ION OF P ECT IN AND GE LAT INE 16
STANDARD I ZAT ION OF P ECT INS 17
MANUFACTUR ING OF GUM AND J E L LY P RODUCTS 18
H IGH METHYL E S T ER H&F C LASS I C P ECT INS FOR MANUFACTUR ING
H&F AM ID P ECT INS FOR CONFECT IONERY W I TH LOW AC ID
I ND IV IDUAL I TY I S OUR S TRENGTH 22
VAR IOUS R EC I P E S 23
P RODUCT OVERV I EW – H&F P ECT INS FOR CONFECT IONERY 35
C o n t e n t s
21
20GUM AND J E L LY P RODUCTS
OR H IGH PRODUCT H VALUES
P
P
4
Pectinbased(confectionery)jelliescanbepro-
ducedveryefficientlyandtailoredtorecipeand
production parameters. Compared to other
hydrocolloids,thetechnologicaladvantagesof
H&F Pectins are their standardised gelling
strength,theirpropertytodissolverapidlyand
theirheat-resistanceevenatlowpHvalues.H&F
Pectins allow sufficient time for depositing
whilestillgellingrapidly.
Afteracomparativelyshortdwelltimethepro-
ductscanbeprocessedquickly.Thisguarantees
theefficientuseofavailableproductioncapa-
cities.
FurthermorejellieswithH&FPectinsarecha-
racterizedbyanexceptionaltexturethatvaries
fromfirmandelasticuptosmoothandviscous
andcanbe individuallyadjusted.Due to this
textureandtheneutraltasteofH&FPectinsthe
naturalfruittasteortheaddedflavourisdeve-
lopedbest.
Duetotheirvariouspossibilitiesofapplication
andtheirtechnologicaladvantagespectinsare
becomingmoreandmoreimportantastextur-
isinggellingandthickeningagentsforthecon-
fectionaryindustry.
The confectionery sector comprises a wide
rangeofdifferentproductsthatvarysignificantly
intexture.
Thesocalledgumandjellyproducts,namely
jelly fruits,fruitgums,pâtesdefruitsandpas-
tilles,offerbyfarthemostwidespreadapplication
rangeforpectins.Toachievetheintendedgelling
behaviouralongwiththespecifictexturesH&F
offers anassortmentofstandardisedpectinsfor
thoseapplications.
H&F Pectins are also successfully used for
manufacturingproductslikebiscuitlayers,„do-
minoes“,mueslibars,TurkishDelight,biscuit
fillings,filledchocolatesandcandies,aerated
productsandzefir.
PeCtins
for confectionery production
OO
OO
OCH3
C=O O
HO
H
HO
OCH3
C=O O
HO
H
HO
C=O O
HO
H
HO
NH2C=O O
HO
H
HO
OHC=O O
HO
H
HO
OH
O
O
C=O
HO
OH
OOOOO
O HHH
OOOOHHHOOOOOOO
Fig. 1: Poly-D-galacturonic acid partially esterified (pectin) and amidated (amidated pectin)
Structure of pectin
Pectinisanimportantstructuralelementofall
plantcellwalls.Fromthechemicalpointofview
pectinisamacromoleculeofwhichpolygalac-
turonicacidisthemaincomponent.Thecarbo-
xylgroupsarepartiallyesterifiedwithmethanol
orarepresentasamide(amidatedpectins).The
secondaryalcoholgroupscanbepartiallyace-
tylated.Ifthedegreeofesterificationexceeds
50%itisclassifiedashighmethylesterpectin;
if it is less than50%thepectin iscalled low
methylesterpectin.Thepectinchainsareinter-
rupted by rhamnose and linked with neutral
sugarssuchasarabinose,galactoseandxylose.
Thecompositionhoweverdependsontheraw
material.
The production of pectin
Fortheproductionofhighqualityandhighmo-
lecularpectinsmanyplantrawmaterialswitha
highpectincontentaresuitable.Theseinclude
applepomaceorcitruspeels.Sugarbeetchips
arealsosuitablefortheproductionofspecial
pectintypes.Thewaterinsolublepectinpresent
intherawmaterialissolubilisedbymildacidic
extraction.Thepectinextractobtainedisclari-
fiedmechanicallyandconcentratedundergentle
conditions.
Theconcentratedliquidpectinwithahighde-
greeofesterificationisprocessedwithclose
observationofpHvalueandtemperature.Du-
ringthisprocessmethylestergroupsareconti-
nuouslyseparatingfromthepectinmoleculein
theacidicmedium.Thissocalledde-esterifica-
tioncanbecontrolledveryprecisely.Ifinstead
ofacidammoniaisusedforde-esterification,
amidatedpectinswillbeformedwhereapartof
the methyl ester groups will be replaced by
amidegroups.
Pectinswithexactlydefineddegreesofesterifi-
cationcanbeobtainedbyde-esterification.As
soonasthedesireddegreeofesterificationis
reached, the pectin is precipitated in alcohol,
thenpressed,gentlydried,groundintoapowder
andblendedhomogeneously.
Aspectinsareextractedfromnaturalplantraw
materialsinnearlyunalteredform,theypossess
differentpropertiesdependingontherawmate-
rial’squality.Thereforequalitycontrolandpectin
standardisationareveryimportantcriteria.
Pectinsforapplicationinconfectioneryarestan-
dardisedwithtypesofsugarsandbuffersalts,if
necessary,forconstantprocessingproperties.
theoretiCal
principles
5
A precisely defined degree of esterification
and a homogeneous distribution of degree of
esterification guarantee optimal processing
properties.
ConfeCtionery Gum and Jelly Products
6
According to modern gelling theories, the
clusteringofhighmethylesterpectinchainsis
theresultoftwodifferentmechanisms:
• Inthefirststepthemethylestergroups,the
hydrophobic part of pectins, try to form the
smallest possible contact surface to water
duringclustering.Theyareresponsibleforthe
firstclusteringofthepectinchainsanddeter-
mine the setting temperatureof highmethyl
esterpectins.
•Inthesecondstep,hydrogenbondsarefor-
medbetweenthefreeundissociatedcarboxyl
groups supporting the stabilisation of the
aggregatesformedintheclusteringprocessof
themethylestergroups.
The smaller the part of dissociated carboxyl
groups is, i. e. the lower the pH value in the
system,thehigherthetendencytoformhydro-
genbonds.
GellinG meChanisms
1. Gel formation of high methyl ester pectins
Theclusteringofpectinchainsresults inthe
formationofathree-dimensionalnetwork,i. e.to
gel formation. Two or more chain segments
congregateandstarttointeract.Longsegments
of regularsequencedevelopwhichare inter-
rupted by integrated rhamnose and by bran-
chingofthepectinchain.Forhighmethylester
pectins, the three-dimensional clustering of
chainsegmentstobondingzonesisfavoured
bytwodecisivefactors:
A. Additionofneutralsugars,e. g.sucrose,de-
hydratingthepectinmoleculeswhichfacilitates
theapproachofthepolymerchainsandenables
thecrosslinkagebyhydrogenbonds.
B.Lowering thepHvalue in themediumwill
suppressthedissociationofthefreecarboxyl
groups.Thisstronglyreducestheelectrostatic
repulsion of the usually negatively charged
pectinchainsenablingtheclustering.
Fig. 2: Bonding zones in the gel network Fig. 3: Gelling mechanisms of high methyl ester pectins
O
COOH
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
COO – OOC–
hhyyddrraattee ccoovveerr
hhyyddrraattee ccoovveerr
7
2. Gel formation of low methyl ester pectins
Lowmethylesterpectinswhicharelessimpor-
tant inthemanufactureofgumandjellypro-
ductsalsogelaccordingtothemechanismas
described.However,theyarealsoabletoform
agelrelativelyindependentfromsolublesolids
contentandpHvalueifmultivalentcationsare
present.
Inthiscase,theclusteringofpectinchainsis
effectedbythereactionwithmultivalentcations
suchascalciumions.Duetothezigzagshape
of the chains, they create cavities between
them,wherecarboxylandhydroxylgroupsare
located.Bothcarboxylandhydroxylgroupsfa-
vourtheassociationofpectinchainsbycalcium
chelation.
3. Gel formation of amidated pectins
Inprinciplethegelationofamidatedpectinsis
also effected according to the sugar-acid-
mechanism like non amidated, high methyl
esterpectins.
Athydratedconditionstheamidegroupsleadto
astericalinterferenceleadingtoaslowerclu-
steringduringheatingcomparedtononamida-
ted,highmethylesterpectins.
Afterwardstheamidegroupwillsupportthesta-
bilisationofthenetworkbyforminghydrogen
bonds.Asaresultthosegelsareveryfirmand
haveanelasticviscoustexture.
H
COOCH3O
OH
O
OH
OOH
OH
O
O
COOCH 3
O
OH
O
OH
OOH
OH
O
O
C
C
Fig. 4: Dissociation of carboxyl groups
ConfeCtionery Gum and Jelly Products
The gelation of high methyl ester pectins
dependsonsolublesolidscontentandpHvalue
oftheproduct.Therearethreedifferentranges:
•Arange,inwhichgelationhasnotstartedyet
duetoalackofsufficientjunctionzones.The
gelpreparationisstillliquidresp.viscous.
• Arange,inwhichpHvalueandsolublesolids
areperfectlymatched,resultinginwellgelled
products.
• Arange,inwhichsomanyjunctionzonesare
present that gelation is effected already at
temperaturesabovethedepositingtempera-
ture.Duringdepositing,theforminggelwillbe
partially destroyedresultinginproductswitha
mushy,viscoustexture.Thiseffectiscalled
pre-gelation.
Thefigureshowsthatsugarandacidmaysub-
stituteeachotherwithincertain limits in their
contributiontogelformation.Alowersugarcon-
tent requires lower pH values for gelation,
higherpHvaluesarepossiblewhenthesugar
contentsarehigh.
Fig. 5: Setting range of high methyl ester pectins (modified
according to Pilnik, 1980)
3,6 3,4 3,2 3,0 2,8 pH
80
75
70
65
60
55
solu
ble
solid
s
°Brix
liquid
gelled
pre-gelled
8
Highsolublesolidscontentsofapprox.78%,as
usualforgumandjellyproducts,requirerelative-
lyhighpHvaluestopreventpre-gelationandto
achievesufficientfillingtimes.Inconfectionery
a high product pH value is not desired for
taste reasonsbut from technological point of
view longdepositing timesareneeded.There-
fore forproductswithveryhighsolublesolids
andtraditionalpHvalueeitherapectinwithvery
lowsettingtemperatureand,atthesametime,
lowhotviscositysuchaspectinAmidCS005or
specialsettingtimedelayers,socalledretarders,
areused.Retardersarebuffersalts(mainlysalts
of theedible acidscitric acidor tartaric acid)
which make it possible to work at lower pH
valueswithoutanyriskofpre-gelation.Thus,in
combinationwithabuffersaltwhichdecreases
thesettingtemperature(retarder),itisalsopos-
sibletoexactlydeterminesettingtemperature
andsetting timeaccording to theproduction
technology.Dependingontherecipe’sdemands
H&FClassicPectinsareofferedbothwithand
withoutretardingagents.Thebottomlimitfor
gelationofhighmethylesterpectinsisasoluble
solidscontentofapprox.55%.Atevenlowersol-
lublesolidshighmethylesterpectinsdonotgel
sufficiently,inthisrangelowmethylesterpectins
withseparateadditionofcalciumsaltsareused.
settinG ranGe
of high methyl ester pectins
The specific manufacturing process and ca-
refully selected raw material of H&F Pectins
allow the adherence of precisely defined gel-
ling properties.
9
Theconsumerrequirementsongumandjelly
productsvarysubstantiallyconcerningtexture.
Wherejellyfruitsareexpectedtohaveabrittle
texture, fruit gums (e.g. gummy bears) are
expected to show a rather typically gum-like
texture.Productslikepâtesdefruitsareelastic-
viscous.
Thetextureofagelcontributesdecisivelytothe
sensory feeling during biting, chewing and
swallowing.
Asgumandjellyproductsareusuallyproduced
withveryhighsolublesolidsthetechnological
advantagesofpectinsandtheircontrollability
of setting time and setting temperature are
used. On the one hand this enables a suffi-
cientlylongdepositingtimeandontheother
handaquickprocessingoftheproducts.
Changesinrecipeparameterssuchassoluble
solids,typesofsugars,pHvalue,typeanddos-
sageofbuffersaltsetc.influencesettingtime
andsettingtemperatureandwiththattherheo-
logicalandsensorypropertiesoftheproducts.
Inthesensoryassessmentofgumandjellypro-
ductsonedistinguishesbetweenconsistencyof
thegelsandtheconstructionofthegelnetwork,
i.e.thegelstructure.Fordegustation,however,
bothcriteriahavetobeconsideredtogetherto
giveanoverallevaluationofthegels.
Consistencydescribesdensity, firmnessand
viscosityofasample.Sensorytheseproperties
areperceivedwhenmashingandspreadingand
areusuallydescribedasfirmnessingeneral.
The behaviour during deformation (mashing
etc.)canbedeterminedrheologicallye.g.bype-
netration measurement. For this purpose a
plungerispressedintothegelwithadefined
speeduntilitreachesacertaindepth.Thenec-
essarystrengthfordoingsoismeasured.
Structuremeans thegelconstruction, itdes-
cribesthecohesion,densityandhomogeneity
ofasample.Thegelstructurecanbeperceived
onthesurfaceofadestroyedgel.Aroughand
brittlesurfacepointstowardsaratherinhomo-
geneousgelstructure,whereasasmoothand
glossysurfacepointstowardsahomogeneous
structure.
Consistencyandstructurecommonlycharac-
terisethetexture ofgelledproducts.
SPecific influence on texture, setting time and setting temperature
Fig. 6: Surface structure of gels, manufactured with Apple Pectin (left) and Citrus
Pectin (right)
With Classic and Amid Pectins H&F offers
solutions for every desired texture.
ConfeCtionery Gum and Jelly Products
Consistency and structure result in the so
calledtexture.Textureistheoverallimpression
ofthesensoryfeelinganddescribesespecially
thepropertiesperceivedinthemouthsuchas
thesoftnesswhenbiting,thewayitdissolves,
itsdelicatenessand theway it sticks to the
tonguewhilechewing.
Animportantaspectinthesensoryassessment
ofgelsistheflavourandtastereleaseduring
consumption.Thetextureofthesampledeci-
sivelyinfluencesthereleaseoftheseflavours.
Smoothgels,forexamplemadewithH&FClassic
AppleHMPectinsandamidatedconfectionery
pectins, appear more aromatic due to their
higherviscoussharesthangelswithlowervi-
scoussharesdo,sincetheflavourisperceived
inthemouthforalongertimeduetoitsbetter
flowbehaviour.
Thedeterminationofthevisco-elasticity allows
ustomakearheologicalstatementonthegel
structure.Duetotheirrelativelyrigidgelnet-
workgelsaremainlyelasticbodies.Becauseof
easilyshiftablebondswithinthegelstructure,
however, they always contain some viscous
shares. The ratio of rigid bonds to shiftable
bondswithinthegeldeterminesthegelstruc-
ture.Themoreelasticsharesinagel,themore
brittlethegelstructure.
Withincreasingviscoussharesinagelthegel
structure becomes smoother. If fruit pulp is
usedinjellyproducts,lesselasticgelstructures
developduetothepresenceoffruitfibres.
Theconsistencycanbelargelycontrolledby
pectindosageand,withincertainlimits,bythe
solublesolids(e.g.bysubsequentdryinginthe
starchmould).
10
texture
and flavour
H&F Classic Apple Pectins guarantee opti-
mum flavour release.
Theknowledgeofsettingtemperatureorsetting
timeisofgreatimportancefortheuser.These
parametersdeterminehowmuchtimeisavail-
ablefordepositing themasswithoutpre-gelation
andhow fast theproductwillsetafterwards,
thusensuringanefficientprocessing.
Todeterminesettingtemperatureandsetting
timemoreorlessprecisemethodshavebeen
developedalongtimeago(e. g.methodforde-
terminingthesettingtimeaccordingtoJoseph&
Baier,testtubemethod).Theprinciplebehindall
thesemethodsistomeasureelasticityformation
duringgelation,whichmeansthetransitionfrom
aviscoussolconditiontoanelasticgelcon-
dition.
Herbstreith&Foxhasdevelopedamethodfor
determining setting temperature and setting
time,inwhichashearstresscontrolledoscilla-
tionrheometermeasuresthesolgeltransition.
Thesampleisdeformedbetweentwoparallel
platesbyasinusoidaloscillation.
Themeasurandobtained isalsoasinusoidal
responsemotion,whichistimedelayeddepen-
dingontheviscosityshareofthesample.The
scaleforthisdelayedresponsemotionistheso
calledphaseshiftingangleδ whichis90°foran
absolutelyviscoussampleand0°foranabso-
lutelyelasticsample.
Thesettingtemperatureorsettingtimeisread
atthepointwherethesameamountofviscous
(G’’)andelastic(G’)sharesarepresentinthe
sample, which means the sol gel transition
(Delta=45°)ismeasured.Theadvantageofthis
methodisthatitisanabsolutemeasurement
notinfluencedbyanysubjectiveimpressions.
Settingtemperatureandsettingtimeofpectin
gelsareinfluencedbydifferentfactors.Beside
the time-temperature-profile during the pro-
ductionprocess,thedegreeofesterificationof
thepectin,therawmaterialusedforpectinpro-
duction,thesugarsused,theproductpHvalue
aswellasconcentrationandtypeofbufferions
aretherelevantparameters.
11
A precisely defined setting temperature pro-
vides optimum depositing behavior.
settinG temPerature
and setting time
ConfeCtionery Gum and Jelly Products
Fig. 7: G´ = elastic share (storage modul) G´́ = viscous share (loss modul)δ = phase displacement angle Delta
90°C 65°C 20 ° C
G’,
G’’
(Pa)
t emperature
80°
60°
20°
45°setting point
G’
G’’
Delta
Del
ta [
]
12
Thisde-esterificationoccursinblockscausing
thepectinchainstoclustermorequicklythan
comparativelyapplepectinswiththesamede-
greeofesterification.Thereasonisthatdueto
ionreactionswithbivalentcations,e.g.fromthe
waterorfruit,additionaljunctionzonesarecre-
atedatthesiteswherefreecarboxylgroupsin
blocksarepresent.
Thismeans thatcitruspectinshaveahigher
settingtemperatureandwiththatashorterset-
ting timecomparedtoapplepectinswith the
same degree of esterification. The degree of
esterification affects the clustering of pectin
chains by formation of aggregates of ester
groups.Thehigherthedegreeofesterification,
themoreestergroupsarepresentforclustering
whichresults inahighersettingtemperature
andthereforeinashortersettingtime.
Withdecreasingdegreeofesterificationsetting
temperature decreases and setting time in-
creases.Ifthedegreeofesterificationdecreases
so low that reactions with added cations or
cationscomingeitherfromthefruitorthewater,
haveasufficientlywideinfluenceongelation,
thesettingtemperatureincreasesagainandset-
tingtimebecomesshorter.Thelowestsetting
temperature resp. the longest setting time
is reachedwith a degree of esterification of
approx.60%.
Thereforeinconfectioneryslowsetpectinswith
adegreeofesterificationofapprox.60%are
used.Dependingontherecipe,however,even
withthesepectinsitmayhappenthatgelation
willstarttoofast.Atthatpointtheuseofgelre-
tardingagents,socalledretarders,isnecessary.
Amongstothers,selectionandtreatmentofthe
rawmaterialforpectinproductioninfluenceset-
tingtemperatureandsettingtime.Applepomace
andcitrusfruitpeelsareprimarilyusedasraw
materials. Pectins made from apple pomace
show a very regular distribution of carboxyl
groupsacrossthepectinmolecule.Regarding
gelformationthismeansthatthepectinchains
are able to approach each other very homo-
geneouslyinregulardistances.
Pectinsmadefromcitruspeelsdonotshowthis
regular distribution of carboxyl groups. The
reasonisthatapartoftheestergroupsisal-
readysplitoffbytheenzymepectinesterasein
thecitruspeel.
influenCe of raw material
and degree of esterification
Fig. 8: Dependence of setting temperature on degree of esterification of H&F
Classic Pectins
The distribution of degree of esterification de-
pends on the raw material and influences the
texture of confectionery.
45% 50% 55% 60% 65% 70% 75%
se
ttin
g t
emp
erat
ure
degree of esterification
Depending on the requirements, the sodium
resp.potassiumsaltsfromcitricacid,tartaric
acid,lacticacidandphosphoricacidareused
as retarders. The differences between these
saltsare theirmolecularweight, theiracidity
andtaste.
Thesaltsfromcitricacidandtartaricacidare
usedduetotheirmolecularsize,thesaltsfrom
phosphoric acid, especially longer chained
phosphates,fortheircomplexformation.
Withaddingtheseretarderstheapproachingof
pectinmoleculesduringthehotphaseisinter-
feredstericallybycationsbindingtothedisso-
ciatedcarboxylgroups.Thispreventsthepectin
chainsatfirstfromclusteringandformingjunc-
tion zones.The formationof thegelnetwork
startstimedelayedassoonasanewdissocia-
tionequilibriumisreached.Furthermore,buffer
saltsincreasethepHvaluepriortoacidaddi-
tion,thuspreventinganearlygelation.Thisin-
creaseofpHvalueisadjustedagainbysubse-
13
quentlyaddingacid.Thehigherthebuffersalt
resp.retarderconcentration,thelowertheset-
tingtemperatureandthelongerthesettingtime.
Ifbuffersaltsareusedtoprolongsettingtimeor
for tastereasonsand if thesebuffersalts in-
creasethepHvalueoftheproduct(e.g.sodium
citrate,potassiumcitrate,phosphates),thede-
gradationofthepectinchainsbyβ-elimination
mayoccurunderheatinfluenceatdefinedbuff-
er saltconcentrationsduetotheincreasedpH
value.Hencethefinalproductshowsalowergel
strength.Thischaindegradationcanbelargely
preventedifacertainamountoftheacid,which
isnecessarytoadjustthedesiredproductpH
value,isaddedtotheproductatthebeginning
andnotattheendofthecookingprocess.
Settingtemperatureandsettingtimeaswellas
texture may be decisively influenced by se-
lectingthesebuffersalts.Withthesamedosage
andahighersettingtemperature(+++,seefig.
10)potassiumcitrateprovidesgelswithhigher
elasticshares(brittlegels)thansodiumcitrate
does(viscous,smoothgels).
influenCe
of buffer salts (retarders)
Potassium citrate Seignette salt Sodium lactate Sodium citrate
E-number E 332 E 337 E 325 E 331
Gelling +++ ++ ++ +Temperature higher lower
Texture elastic elastic elastic, low elasticbrittle brittle viscous shares viscous
Fig. 10: Influence of retarders on setting temperature and texture (at same dosage)
Retarders enable long depositing times and
influence the texture of jelly products.
Citric acid Tartaric acid Lactic acid
E-number E 330 E 334 E 270
Chemical formula C6H8O7 C4H6O6 C3H6O3
Mol-weight 192 150 90
Dissociation
constant
pka 1 3,09 2,98 3,86
pka 2 4,74 4,34
pka 3 5,41
pH value 2,2 2,2 2,8
(0,1 n solution)
ConfeCtionery Gum and Jelly Products
Fig. 9: Chemical data of edible acids (Belitz, Grosch)
Typical composition of some glucose syrups
Type Glucose Maltose Fructose Glucose fructose
syrup syrup syrup syrup
DE 40 – 43 49 66 – 70 80 – 82
Glucose (%) 17 3 30 41
Fructose (%) – – 9 28
Maltose (%) 14 49 38 20
Maltotriose (%) 12 22 3 3
Polysaccharide (%) 57 26 20 8
Fig. 11: Glucose syrups often used
14
IftheproductpHvalueistoohightheopposite
effectwilloccur.Thesetting temperaturede-
creases,thesettingtimeisprolongedandthe
riskofnon-gelationincreases.
Inthemanufacturingofgumandjellyproducts
usuallyapHvalueof3.2– 3.6inthefinished
productischosenfortastereasons.Thisisthe
optimalpHrangeforthesettingofhighmethy
lesterH&FClassicandhighmethylesterAmid
Pectinsathighsolublesolids.Theresultsare
productswithafirmandelastictexture.
If at thesesolublesolids thepHvalue isde-
creasedbelowpH3.0,pre-gelationmayoccur,
whichmeansgelformationstartsimmediately
after acid addition. As results the time for
depositing the product is too short and the
alreadypartiallyformedgelisdestroyedirre-
versibly.Thesegelsshowaninhomogeneous,
weakergelation.
ThepHvalueoftheproductiscontrolledbyacid
additionandhasaverystronginfluenceongel
formation. A certain proton concentration is
necessarytoenablegelformation.
Thisacidamountdependson
•pectintype
•pectinconcentration
•solublesolids
•amountandtypeofbuffersalts
BydecreasingthepHvalueofthemediumthe
dissociation of free carboxyl groups is re-
pressed,thusminimizingtheelectrostaticre-
pulsionbetweenthepectinchainsandenabling
theformationofhydrogenbondsbetweennon
esterifiedcarboxylgroups.
If, at constant recipe parameters, the acid
amount is increased, thesetting temperature
willincreaseandthesettingtimewilldecrease
duetoahighertendencyofclusteringof the
pectinchains.This increases theriskofpre-
gelation.
influenCe
of pH value
An exactly adjusted pH value guarantees
both optimal gelation and desired acidic
taste.
15
Sugartypesandconcentrationofsolublesolids
alsoinfluencethegellingpropertiesofpectins.
Withincreasingsolublesolidsthesettingtem-
perature increases as well, resp. the setting
time of the products decreases. The elastic
sharesofthegelsincreaseandthetextureof
the finalproductsbecomes firmer, andmore
brittle.Thereasonisthatthesugarpartiallyde-
hydrates thepectinchainsthussupportingtheir
associationinadhesivezones.Dependingon
the type of sugar and their different water
activitiestheextentofdehydrationisinfluenced
andhencealsosettingtime / settingtempera-
tureandfirmnessofthefinalproducts.
Intheproductionofconfectionerythesoluble
solidsareusuallyprovidedbyaddingsucrose
and glucose syrup. Due to its content of re-
ducingsugarsglucosesyrupismainlyusedto
preventtherecrystallisationofsucrose.Depen-
dingonthecompositionoftheselectedsyrup
thetextureofthefinalproducts isalsoinflu-
enced.
Thereforegelsmanufacturedwithfructosecon-
tainingglucosesyruphavealowersettingtem-
peratureandlongersettingtimethancompar-
able gels manufactured with traditional glu-
cosesyrup.Thegelstrengthoftheseproducts
isweakerandthetextureofthegelsislonger
andmoreviscouscomparedtotheelasticgels
manufactured with glucose syrup. The gel
strengthcanbecompensatedagainbyanin-
creasedpectindosage.
Confectioneries produced with maltose con-
tainingglucosesyrupcanbepouredverywell
andshowashort,elastictexture.Ifsucroseis
replacedbyothersugarsorsugaralcoholsitis
generallyimportanttoconsidertheirdifferent
properties.Averydecisivecriterionisthesol-
ubilityresp.thetendencytorecrystallise.Apart
ofreducingsugarsalsooccursduringtheboil-
ingprocessby inversionofsucrose.Thesu-
crose inversion is favouredbyhigh tempera-
tures andlowerpHvalues.Atoohighcontentof
reducingsugarsresultsinweakergelswiththe
tendencytoooze.
ConCentration
and type of soluble solids
glucose syrup
maltose containingsyrup
glucose fructose syrup
gelli
ng s
treng
th
fructose containingsyrup
Fig. 12: Gel strength of a jelly fruit mass, manufactured with glu-
cose syrups of different composition (see page 14)
50 60 70 80 90 100 °C
100
80
60
40
20
0
inve
rsio
n of
suc
rose
(%
)
pH 3
pH 3,5
pH 4
t emperature
pH 5
Fig. 13: Inversion of sucrose at different pH values in depen-
dence from temperature after 60 min.
Fig. 14: Inversion of sucrose at different pH values in depen-
dence from time at 90 °C
ConfeCtionery Gum and Jelly Products
10 20 30 40 50 minutes
50
40
30
20
10
0
inve
rsio
n of
suc
rose
(%)
pH 3
pH 3,5
pH 4
time
16
Anotherpositiveeffectwhenaddingpectinis
thedecreaseofsettingtimecomparedtoapure
gelatinesystem.Withthatthedwelltimeinthe
mogul plant is shortened resulting in higher
productioncapacities.
Startingwithapectindosageof0.7%themel-
ting temperature increases up to more than
50°C.Thetexturesoftheproductsarecharac-
terisedmore andmore by the added pectin.
Whenthepectindosageexceeds1.2%hardly
anygum-likefeaturesareleft,thefirmness,how-
ever,increaseswithincreasingpectindosage.
Gum confectionery prior to storage at 50 °C for
24 hours and afterwards
Pure gelatine product
Prior to storage afterwards
Gelatine pectin combination
Prior to storage afterwards
In practice mainly three gelling agents have
provedtobeusefulforcombinationwithpectin
ingumandjellyproducts.Thesearegelatine,
starchandagaragar.
Combination of pectin with gelatine
Gelatineisalmostexclusivelyusedinconfec-
tioneryinwhichlong,tough,gum-liketextures
are desired. For these products a dosage of
approx.7–10%gelatineisrequiredtoreacha
sufficientfirmness.Insomegumproductseven
upto15%gelatinearenecessarytoobtainthe
intendedfirmness.
Whensolelyusinggelatinethelowmeltingtem-
peratureoftheproductsmayprovetobeunfa-
vourable. This may be compensated by the
combination with pectin. Here a part of the
gelatineisreplacedbyasubstantiallysmaller
pectinamount.Theproductsaremorestableat
highertemperaturesandthestoragestabilityof
theconfectioneryincreases.
Texture and chewing behaviour can be con-
trolledbythepectin/gelatineratio.Depending
onthemixingratioofthesetwogellingagents
either thepectin’sor thegelatine’sproperties
have moreinfluenceonthetextureofthegels.
Withincreasingpectinsharethetextureofthe
gummyconfectionarybecomesmoreshortand
smooth,withincreasinggelatinesharethepro-
ductsbecomeratherlongerandtough.
Combination
of pectin with gelatine
Fig.: 15: Gum confectionery prior to storage at 50 °C for 24
hours and afterwards
17
ThestandardisationaccordingtotheUSA-Sag
method isknownas the international trading
standardforpectin.Inthismethod,asugarwa-
tergelwith65%solublesolidsandapHvalue
ofapprox.2.2ismanufactured.Afteradefined
coolingtimeandcoolingtemperaturetheper-
centage of sagging of the gel under its own
weightismeasuredandconvertedto°USA-Sag.
Thestandardgelstrengthis150°USA-Sag.
Forpectinswhicharealreadystandardisedwith
buffersaltstoadefinedgeltexturethedetermi-
nationofthegelstrengthaccordingtotheUSA-
Sagmethodisnotreasonableasthismethod
permits only few conclusions regarding the
pectin’s practical applicability. Gel measure-
mentson thebasisof testmethods related to
practicearebettersuitedtoassessthepectins.
Thegelsmanufacturedthiswaycanbeassessed
eitherbydeterminingthebreakingstrengthor
byapenetrationmeasurement.
Whendeterminingthebreakingstrengthusing
the Herbstreith-Pektinometer the internal gel
strengthofe.g.astandardgelwith65%soluble
solidsandapHvalueof3.0isdeterminedby
pullingastandardisedshearinsertoutofthegel
atadefinedspeed.Theforcenecessaryfordo-
ingsoismeasuredbywayofastraingauge.
Thedeterminationofthebreakingstrengthis
suitablee.g.forincominggoodscontrol.During
penetrationmeasurement, a penetrometer or
textureanalyzermeasuresthegelstrengthof
e.g.ajellyfruitmassbypressingaplungerin-
to a gel at constant speed and for a defined
distance.Theforcenecessarytodosoismea-
suredandisthescaleforthefirmnessofthegel
preparation.
Thestandardisationtosettingtemperatureis
donebyanabsolutemeasurementusingashear
stresscontrolledoscillatingrheometer.Theset-
tingtimeisalsooftendeterminedaccordingto
themethodofJoseph&Baier.Inthismethod
thegelationofastandardgel(65%solubleso-
lids,pH2.2–2.4)duringcoolingisobservedby
addingspecialparticles(e. g.kibbledpepper-
corns)tothegelpreparation.Theirmovements
duringtwistingtheglassareobserved.Assoon
asthegelpreparationstartstogelandbecomes
elastictheparticlesdonotfollowthetwisting
movementanylongerbutstartswingingback-
anddefinedassetting time.Thesetting tem-
peratureandsettingtimerequestedbyamanu-
facturerarethestandardisationcriteriaforH&F
forH&FClassicPectins.
standardisation
of pectins
Fig. 16: Texture analyzer for determination of gel strength
ConfeCtionery Gum and Jelly Products
18
Themixisheatedtoboilingandkeptboilingun-
tilthepectiniscompletelydissolved.Inthenext
steptheremainingsugarisadded.Theprepa-
ration is boiled to thedesired soluble solids
whichisusually77–80%.Thepreparationis
cooled to approx. 95 °C, colourants, flavours
and acid are added. Then the preparation is
pouredquickly.
Acertaintimeaftertheadditionofacidadisso-
ciationequilibriumisestablishedbetweenthe
addedbuffersaltsandtheedibleacidresulting
inaslowdecreaseofthepHvalue.Depending
ontheretardingagentsused,thepHvaluere-
quiredforgelationwillbereachedafterdifferent
periodsoftime.
Oncetheedibleacidisadded,thegellingpro-
cessstartsirreversibly.Thepreparationshould
bequicklydepositedintothedesiredmouldsto
givesufficienttimeforpropersetting.Ifthede-
positingtemperaturedecreasestoomuchorif
thetimebetweenacidadditionanddepositing
istoolong,pre-gelationmayoccur.Thiswillre-
ducethequalityofthefinalproduct.
2. Continuous production
Forcontinuousproductionofgumandjellypro-
ducts it is preferable to work with a pectin
solutioninsteadofadrymix.Thiswillprevent
separation and guarantee a constant pectin
concentrationinthefinalproduct.Similartothe
batchproductionitisadvisabletoaddthebuff-
ersubstancesusedtoincreasethesettingtime
tothepectinsolution.Dependingonpectintype
andavailabledissolvingequipment,solutions
withupto10%pectinmaybeproduced.
Basicallytherearetwoproceduresforthepro-
ductionofgumandjellyproducts.Ontheone
hand,gelscanbemanufacturedbatchwise,on
theotherhandinacontinuousprocess,e. g.
usingapressuredissolver.
Thehotgelpreparationisthenusuallypoured
inmouldingstarch.However,itisalsopossible
topourtheproductinmetalorrubbermoulds.
Cooking process
1. Batchwise production
Forbatchwiseproductionofjellyproductsthe
pectinismixedwiththeapprox.fivefoldamount
ofdryrecipecomponents.Usuallyapartofthe
sugaroftherecipeisusedforthispurpose.If
alreadybufferedpectinsareuseditwillnotbe
necessarytoaddretardingagents.Whenusing
non buffered pectins the buffer component
shouldbeaddedtothepectinsugarmix.Itis
important that the pectin is mixed homoge-
neously with the sugar in order to prevent
lumpingwhenaddingtotheproductformulation.
Whensugarsyrupsorfruitjuiceconcentrates
areusedthepectinmayalsobesuspendedin
thetenfoldamountofsugarsyruporfruitjuice
underslowstirring.Itisimportantthattheso-
lublesolidsofthesesolutionsareabove60%.
Otherwiselumpformationmightoccurwhich
willpreventthepectinfromcompletelydissolve.
Afterwards both premixes can be handled
equally.
Depending on the recipewater, fruit juice or
fruitpulparefilledinacauldron.Afterwardsthe
premixisaddedwhilestirring.Itisimportantto
avoidseparationwhenusingapectinsugarmix.
ProduCtion
of gum and jelly products
19
For continuous production using a pressure
dissolver the pectin solution is mixed with
sugar,glucosesyrup,water,andfruitjuiceor
fruitpulp.Whilecontinuouslypassingthrough
pipecoilsthemixisheatedanddissolvedunder
acounterpressureofupto2bar,dependingon
the product, without vaporisation process.
Downstreamthepressuredissolver,avacuum
stationdeaeratesthemass.Whiledecreasing
theboilingtemperatureapost-evaporationef-
fect occurs. This cools the finishedmass to
depositingtemperatureandevengeneratesa
smallincreaseofsolublesolidsby2–3%.This
effectneedstobeconsideredwhendeveloping
arecipe.Fromthevacuumstation,themassis
transportedviaabuffertanktothedepositing
machinewithoutfurthercooling.Theadditionof
acid,colourantsandflavourstakesplaceinthe
depositingmachine,preferablycontinuouslyby
usingstaticmixers.Thentheproductistrans-
portedtothedosagepumps.
3. Depositing process
Starchandmetalresp.siliconeformsmaybe
usedasmoulds.Mogulplantsareusedforde-
positinginstarchmoulds.Insuchaplantpowder
boxesarefilledwithstarchandthedesiredjelly
shapeispressedintothepowderwithastamp.
Thisprocedureprovidesmaximumflexibility.
Optimalconditioningandtheageofthestarch
haveagreatinfluenceontheresult.Acompact
starchwillensureanaccurateandclearstamp.
Thehotgelmassisfilledintothemoulds.When
depositinginmogulplants,post-dryingisef-
fectedbytheconditionedstarchandthedrying
chambers. This allows to reduce the soluble
solidsduringdepositingandsupportthecasta-
bility.Afterthegellingprocessthejellyproducts
areseparatedfromthestarch.
Topreventastickysurfaceofthegelproducts,
thesearesugar-coatedorcoveredwithsugar,
glazingagentorcouverturechocolate.
Fig. 17: Components for a continuous production
1 Heatable
scaling chamber
2 Heatable
storage chamber
3 Pressure Dissolver
4 Vacuum chamber
5 Vacuum pump
6 Buffer chamber
7 Moulding
equipment
ConfeCtionery Gum and Jelly Products
Glucose syrup
Sugar
Pectin
solution
20
Thejellyproductsproducedthiswayshowan
elasticviscoustexturewithPectinClassicAS
501 andanelasticbrittletexturewithasmooth
shinycutusingPectinClassicCS501.
Ifpectinsthatarealreadystandardisedwitha
retardertoconstantgellingbehavioraredesired
H&Foffersready-madesolutionsfordifferent
texturesandsettingtemperatures.
PectinClassicAS502 isabufferedpectinwhich
can be used e.g. in a standard recipe with
approx.78–83%solublesolidsandapHvalue
of3.1–3.3.Thetextureof thegels iselastic
viscouswithasmoothcut.Ifgelswithelastic
texture are desired Pectin Classic AS 507,
PectinClassicCS502 orPectinClassicCS509
canbeused.
Theselectionofthepectinaswellastheselec-
tionof the appropriate retarder are themost
relevantquality-relatedparameterstoachieve
thedesiredgellingpropertiesandparticulargel
structuresinthemanufacturingofconfectionery.
In case of Pectin ClassicAS 501 and Pectin
ClassicCS501 theconfectionerymanufacturer
himselfcandeterminetypeandamountofre-
tarder.Thebasisformanufacturinganoptimal
productistheknowledgeoftheeffectsanddos-
ageofthebuffersubstancesused.
Byappropriateselectionanddosageofadded
buffersaltstheuserisabletoadapttheproduct
individually to his processing technology.
Thesepectinsareoftenused incombination
withtheretardersodiumcitrate.
hiGh methyl ester h&f ClassiC PeCtins
for gum and jelly products
21
Besidesthetypicalacidicproductssuchasjelly
fruitsandgumproducts,thisrangeofproducts
alsoincludesjellyarticleslowinacidwithva-
nilla,coffeeorcaramelflavour,TurkishDelight
(SadeLokum)aswellasaeratedproductsand
milkjellies.
Pectin Amid CS 005 can be used for con-
fectioneryproductionatpHvaluesbetween3.2
and3.6similartotheunbufferedresp.buffered
H&FClassicPectins.
The setting temperature of gel preparations
with Pectin Amid CS 005 is lower as in the
same preparations manufactured with H&F
Classic Pectins. Therefore the addition of
buffer salts which require neutralisation by
addingacidwhenusingH&FClassicPectinis
not necessary. Thus the products with the
same pH value (< 3.6) contain less acid and
taste less acidic; an advantage for products
withe. g.bananaorvanillaflavour.
Products which have a higher pH value and
whichdonotharmonisewithanacidicflavour
due to their own taste, however, cannot be
manufacturedusingPectinAmidCS005asthis
typewouldnotsufficientlygelatpHvalues>3.6.
ForthisspecialapplicationH&Fhavedeveloped
theconfectionerypectinAmidCS025-B which
effects, especially at such relatively high pro-
ductpHvalues,anelasticgelationwithoutadd-
ingedibleacids.PectinAmidCS025-B isalow
methyl ester amidated pectin already stand-
ardisedwithbuffersalts. It ischaracterisedby
anexcellentdepositing behaviourandneutralin
taste. The setting temperature of Pectin Amid
CS025-B iscomparabletoH&FClassicAS/CS
Pectins guaranteeing very long processability
andanensuredproductiontechnology.
It ispossibletoproducetransparentjellyfruit
masses, Turkish Delight products as well as
milk jellies with elastic viscous texture when
usingPectinAmidCS025-B.Dependingonthe
foam density aerated products with Pectin
Amid CS 025-B can be poured very well and
showveryhighfoamstability.
h&f amid PeCtins for ConfeCtionery
with low acid or high product pH values
ConfeCtionery Gum and Jelly Products
yourfinalproducts.Newandpromisingproduct
ideasshallnotfailbecauseofrecipeorproduc-
tionproblems.Ouraimistoassistyou– inthe
interestofthemanufacturer, theproductand
theconsumer.
Formorethan75yearspectinsfromHerbstreith
&Foxareawell-knownproductworldwide.Ad-
vancedproductiontechnologiesandareliably
highqualitystandardhavedecisivelycontrib-
uted tooursuccess in today’sworldmarket.
Thisdevelopmenthasalwaysbeencharacteri-
zedbyinnovativethinkingandfarsightedrese-
arch.
Today,weareabletoofferpectinsmeetingthe
requirements of all imaginable application
areas.Constantproductionandqualitycontrols
withstate-of-the-artanalyticalequipmentguar-
anteetheconstantlyhighqualityofourpectins.
Besidesthechallengeswithwhichourstaffin
researchanddevelopmentregularlyconfronts
themselves,theextensiverequirementsofour
customershavecontributedtothispositiveand
continuousprogress.
Ofcoursethissuccessfulcooperationwiththe
userscomprisesthetransferofourknow-how.
Alreadyinthestageofrawmaterialassessment
andcontrolouranalysisisabletosupportyou
efficiently.
Furthermore,weofferourcustomers recipes
andtechnicalsolutionsformanufacturinghigh
qualityconfectionery.Forthispurposethenec-
essarypectinsareintegratedbyourtechnolo-
gistsinthemostadvantageouswaywhencom-
posingandoptimizingrecipes.
Theanalysisofyourfinalproducts,too,contri-
butestoassureahighandconsistentqualityor
mayprovideinputonpotentialimprovementsof
individuality
is our strength
The pectin works at Neuenbürg are cradle and headquarters
of the whole corporate group.
Rotenbach, raw materials and finished goods warehouse
with an area of 15,000 m2.
22
The production site at Werder was acquired in 1990. It is at
the same time headquarters of Herbafood Ingredients GmbH
and agro Food Solution GmbH.
JellyfruitswithPectinClassicAS501
JellyfruitswithPectinClassicAS501manufacturedon
thebasisofthisrecipeshowanelasticviscoustexture
withasmoothcut.
ConfeCtionery Gum and Jelly Products
23
13 g Pectin(=1.3%)
500 g Sucrose
330 g Maltosecontainingglucosesyrup
(3%dextrose,49%maltose,22%
maltotriose)
220 g Water
Colourant,flavour
4 g Trisodiumcitratex2H2O
approx.15ml Citricacidsolution50%
(toadjustthepHvalue)
Inputweight: approx.1080g
Outputweight: approx.1000g
Solublesolids: approx.78%
pHvalue: approx.3.2– 3.4
Manufacturing:
A Mixpectinandsodiumcitratewith
approx.100gsucrose(fromtotalsugar
amount).
B Stirinmixture“A”intowaterandboilup
untilthepectinhascompletelydissolved.
C Addremainingsugarandglucosesyrup
andboilupuntilfinalsolublesolidsare
reached.
D Addcolourantandflavour.
E Addcitricacidsolutiontoadjustthe
pHvalue.
F Depositingtemperature approx.95°C.
Herbstreith & Fox KG recipe
Product JellyfruitwithPectinClassicAS501
Jelly fruit
various
recipes
13 g Pectin(=1.3%)
500 g Sucrose
330 g Maltosecontainingglucosesyrup
(3%dextrose,49%maltose,
22%maltotriose)
220 g Water
Colourant,flavour
2.5 g Trisodiumcitratex2H2O
approx.11ml Citricacidsolution50%
(toadjustthepHvalue)
Inputweight: approx.1080g
Outputweight: approx.1000g
Solublesolids: approx.78%
pHvalue: approx.3.2– 3.4
Manufacturing:
A Mixpectinandsodiumcitratewith
approx.100gsucrose(fromtotalsugar
amount).
B Stirinmixture“A”intowaterandboilup
untilthepectinhascompletelydissolved.
C Addremainingsugarandglucosesyrup
andboilupuntilfinalsolublesolidsare
reached.
D Addcolourantandflavour.
E Addcitricacidsolutiontoadjustthe
pHvalue.
F Depositingtemperature approx.95°C.
Herbstreith & Fox KG recipe
Product JellyfruitwithPectinClassicCS501
24
Jelly fruit
JellyfruitswithPectinClassicCS501
JellyfruitswithPectinClassicCS501manufacturedon
thebasisofthisrecipeshowanelasticbrittletexture
withasmoothcut.
JellyfruitswithPectinAmidCS005
JellyfruitmassesmanufacturedwithPectinAmidCS
005havealowsettingtemperatureandwiththatsuffi-
ciently longdepositing timesevenwithoutseparate
15g Pectin(=1.5 %)
500g Sucrose
330g Maltosecontainingglucosesyrup
(3%dextrose,49%maltose,
22%maltotriose)
220g Water
Colourant,flavour
approx.4.5ml Citricacidsolution50%
(toadjustthepHvalue)
Inputweight: approx.1070g
Outputweight: approx.1000g
Solublesolids: approx.78%
pHvalue: approx.3.2– 3.4
Manufacturing:
A Mixpectinwithapprox.100gsucrose
(fromtotalsugaramount).
B Stirinmixture“A”intowaterandboilup
untilthepectinhascompletelydis-
solved.
C Addremainingsugarandglucosesyrup
andboilupuntilfinalsolublesolidsare
reached.
D Addcolourantandflavour.
E Addcitricacidsolutiontoadjustthe
pHvalue.
F Depositingtemperatureapprox.95°C.
Herbstreith & Fox KG recipe
Product JellyfruitwithPectinAmidCS005
25
Jelly fruit
additionofretarders.Furthermore,thejellyfruitsare
characterisedbyaverysmoothandfirmgeltexture.
ConfeCtionery Gum and Jelly Products
Pektin-BärchenmitPektinClassicAS507
Gummibärchen,welchenachdieserRezeptur
mitPektinClassicAS507hergestelltwerden,
könneneinerseitsausreichendlangegegossen
und andererseits bereits nach relativ kurzer
Standzeitausgeformtwerden.DieProdukteha-
ben eine feste gummiartig elastische Textur.
25 g Pectin(=2.5%)
370 g Sucrose
50 g Fructose
475 g Glucosefructosesyrup
(28%fructose,41%dextrose,
20%maltose)
200 g Water
Colourant,flavour
1 g Trisodiumcitratex2H2O
approx.15ml Citricacidsolution50%
(toadjustthepHvalue)
Inputweight: approx.1090g
Outputweight: approx.1000g
Solublesolids: approx.78%
pHvalue: approx.3.4– 3.5
Manufacturing:
A Mixpectinandsodiumcitratewith
approx.100gsucrose(fromtotalsugar
amount).
B Stirinmixture“A”intowaterandboilup
untilthepectinhascompletelydissolved.
C Addremainingsugarandglucosesyrup
andboilupuntilfinalsolublesolidsare
reached.
D Addcolourantandflavour.
E Addcitricacidsolutiontoadjustthe
pHvalue.
F Depositingtemperatureapprox.95°C.
26
Pectin bears
PectinbearswithPectinClassicAS507
PectinbearswithPectinClassicAS507manufactured
on the basis of this recipe have a sufficiently long
depositing timeandcanberemovedfromthemould
afterashorttime.Theproductshaveafirmandgum-
likeelastictexture.
Herbstreith & Fox KG recipe
Product PectinbearswithPectinClassicAS507
27
40g Pectin(=4.0%)
360g Sucrose
475g Glucosefructosesyrup
(28%fructose,41%dextrose,
20%maltose)
200g Water
Colourant,flavour
2g Trisodiumcitratex2H2O
approx.17ml Citricacidsolution50%
(toadjustthepHvalue)
Inputweight: approx.1090g
Outputweight: approx.1000g
Solublesolids: approx.78%
pHvalue: approx.3.4– 3.5
Manufacturing:
A Mixpectinandsodiumcitratewith
approx.100gsucrose(fromtotalsugar
amount).
B Stirinmixture“A”intowaterandboilup
untilthepectinhascompletelydissolved.
C Addremainingsugarandglucosesyrup
andboilupuntilfinalsolublesolidsare
reached.
D Addcolourantandflavour.
E Addcitricacidsolutiontoadjustthe
pHvalue.
F Depositingtemperatureapprox.95°C.
PectinpastilleswithPectinClassicCS502
PectinpastilleswithPectinClassicCS502
Pectinpastillestypicallyshowaveryfirmandelastic
texturetherefortheimpressionduringchewingdiffers
sensoryfromcommonjellyfruits.Thisspecialfirmness
isreachedbyahigherpectindosage.Thegelmasscan
bedepositedforrelativelylongtimeandcanbepro-
cessedaftershortformingtime.
Herbstreith & Fox KG recipe
Product
Pectin pastilles
ConfeCtionery Gum and Jelly Products
28
13g Pectin(=1.3%)
200g Fruitpulp(approx.10%TSS)
480g Sucrose
330g Maltosecontainingglucosesyrup
(3%dextrose,49%maltose,
22%maltotriose)
approx.10ml Citricacidsolution50%
(toadjustthepHvalue)
Inputweight: approx.1030g
Outputweight: approx.1000g
Solublesolids: approx.78%
pHvalue: approx.3.2– 3.4
Manufacturing:
A Mixpectinwithapprox.100gsucrose
(fromtotalsugaramount).
B Stirinmixture“A”intofruitpulpand
boilupuntilthepectinhascompletely
dissolved.
C Addremainingsugarandglucosesyrup
andboilupuntilfinalsolublesolidsare
reached.
D Addcitricacidsolutiontoadjustthe
pHvalue.
E Depositingtemperatureatapprox.95°C.
JellyfruitwithfruitpulpandPectinClassicAS502
Geleefrucht
JellyfruitcontainingfruitpulpwithPectinClassicAS502
Inthisrecipenoretarderneedstobeadded.Duetothe
fruitpulpaddedthetextureofthefinalproductsisnot
comparabletothetextureoftheprecedingrecipes.The
fruitfibresmaketheproductappearlesselastic.The
fruitpulpcanbesubstitutedbyfruitjuicewithappro-
priate adjustment of the pectin dosage. Due to its
FrenchorigintheseproductsarealsoknownasPâtes
deFruits.
Herbstreith & Fox KG recipe
Product
29
winegums.Withthecombinationofgelatineandpectin
themeltingtemperatureisincreasedtoapprox.50°C.
6g Pectin(=0.6%)
400g Sucrose
440g Glucosefructosesyrup
(28%fructose,41%dextrose,
20%maltose)
54g Gelatine
220g Water
Colourant,flavour
approx.25ml Citricacidsolution50%
(toadjustthepHvalue)
Inputweight: approx.1120g
Outputweight: approx.1095g
Solublesolids: approx.81– 82%
pHvalue: approx.3.2– 3.5
Manufacturing:
A Mixpectin,gelatinewithapprox.20g
sucrose(fromtotalsugaramount)andstir
intohotwater(95 °C).Keeptheformulation
forapprox.30min.at80 °C.
B Mixremainingwater,sucroseandglucose
syrupandletboil.
C Letthesugarmassboilupto126°C(825g)
andcoolto100°C.
D Addthepectingelatinesolutionunder
stirring⇒ approx.1095g(74.5%soluble
solids).
E Addcolourantandflavour.
F Addcitricacidsolutiontoadjustthe
pHvalue.
G Deposit intodriedstarchmoulds.
H Depositingtemperature approx.95 °C.
I Letitgelinthestarchmouldsfor24hours
at20 °Cuntil81–82%solublesolidsare
reached.
FruitgumwithPectinClassicCS502andgelatine
FruitgumsusingPectinClassicCS502andgelatine
Thefruitgumsmanufacturedonthebasisofthisrecipe
haveafirm,longtextureastypicalforpectinbearsand
Herbstreith & Fox KG recipe
Product
Fruit gum
ConfeCtionery Gum and Jelly Products
30
12g Pectin(=1.2%)
200g applepulp(10%TSS)
670g Sucrose
140g Maltosecontainingglucosesyrup
(3%dextrose,49%maltose,
22%maltotriose)
70g Eggwhitesolution(approx.12%TSS)
50g Water
Colourant,flavour
3g trisodiumcitratex2H2O
10ml Citricacidsolution50%
(toadjustthepHvalue)
Inputweight: approx.1155g(=72%TSS)
Outputweight:approx.1095g(=82%TSS)
Solublesolids:approx.82%
pHvalue: approx.3.5– 3.8
Manufacturing:
A Mixpectin,sodiumcitratewithapprox.50g
sucrose(fromtotalsugaramount)andstir
intohotwater(95 °C).Keeptheformulation
forapprox.30min.at80 °C.
B Stirinmixture“A”inapplepulpandlet
swellovernight.
C Mixeggwhitesolutionwith270gsucrose
(fromtotalsugaramount).
D Heatsugarsolutionconsistingof350g
sucrose,140gglucosesyrupand50g
water.Forbettersolubilityofthesugarthe
wateramountcanbeincreased.Themass
hastobeboiledupto540g(=85%TSS).
E Mixmixture“B”and“C”andfrothupcold.
F Addhotsugarsolutionunderslowstirring
tofrothedmass.
G Addcolourantandflavour.
H Addcitricacidsolutionunderstirring.
I Processingtemperatureapprox.55 °C.
ZefirwithPectinClassicAS401
ZefirisanEasternEuropeanaeratedconfectionerypro-
ducttraditionallymanufacturedwithpectin.Thepectin
hereactsasfoamstabiliserandprovidestherequired
overrun.Oftenapplepulpisusedintherecipe,resul-
tinginafruity,slightlysoureggwhitefoam.
Herbstreith & Fox KG recipe
Product ZefirwithPectinClassicAS401
Zefir
31
25g Pectin(=2.5%)
275g Sucrose
45g Sorbitol
40g Fructose
360g Maltosecontainingglucosesyrup
(3%dextrose,49%maltose,
22%maltotriose)
10g Dryeggwhitepowder
160g Water
Colourant,flavour
Inputweight: approx.1015g
Outputweight:approx.1000g
Solublesolids:approx.78%
pHvalue: approx.4.5– 5.0
Manufacturing:
A Mixeggwhitepowderwithfourfold
amountofwater(fromtotalwater
amount).
B Mixpectinwithfivefoldamountof
sucrose(fromtotalsugaramount).
C Stirinmixture“B”inremainingwaterand
heatto90 °C.
D Addremainingsucrose,fructose,sorbitol
andglucosesyrupandheatto95 °C.
E Addcolourantandflavour.
F Addeggwhitesolution“A”andstir.
G Depositthemassintotheheated
storagechamberofthepressurefrothing
machine.
H Frothedmassreadytoprocessresp.to
depositinstarchmoulds.
Depositingtemperature approx.65°C.
AeratedproductwithPectinAmidCS025-B
PectinAmidCS025-Bisalsosuitableforconfectionery
withtraditionallessfrothingwhichisdepositedinto
starchorothermoulds.
Herbstreith & Fox KG recipe
Product
Aerated product
AeratedproductwithPectinAmidCS025-B
WithPectinAmidCS025-Bitispossibletomanufacture
aeratedproductswithoutadditionofacid.Theproducts
areverywellprocessableandshowhighformstability.
ConfeCtionery Gum and Jelly Products
32
JellyfruitswithPectinAmidCS025-B
PectinAmidCS025-Bisalowmethylesteramidated
pectinwhichisabletoformtransparentgelswithelas-
ticviscoustextureinproductswithasolublesolidsof
approx.78%andpHvaluesofapprox.4.5.Theaddition
25g Pectin(=2.5%)
360g Sucrose
475g Maltosecontainingglucosesyrup
(3%dextrose,49%maltose,
22%maltotriose)
220g Water
Colourant,flavour
Inputweight: approx.1080g
Outputweight:approx.1000g
Solublesolids:approx.78%
pHvalue: approx.4.2– 4.5
Manufacturing:
A Mixpectinwithapprox.50gsucrose
(fromtotalsugaramount).
B Stirinmixture“A”intowaterandboilup
understirringuntilthepectinhascomp-
letelydissolved.
C Addremainingsugarandglucosesyrup
andboilupuntilfinalsolublesolidsare
reached.
D Addcolourantandflavour.
E Depositingtemperature approx.90 °C.
ofacid isnotnecessary.ThusproductswithPectin
AmidCS025-Bmanufacturedaccordingtothisrecipe
areespeciallysuitableforflavourswherenoacidicim-
pressionisdesiredduetotastereasons.
Jelly fruit
JellyfruitwithPectinAmidCS025-B
Herbstreith & Fox KG recipe
Product
25g Pectin(=2.5%)
270g Sucrose
475g Maltosecontainingglucosesyrup
(3%dextrose,49%maltose,
22%maltotriose)
150g Sweetenedresp.caramelised
condensedmilk
200g Water
Colourant,flavour
Inputweight: approx.1120g
Outputweight:approx.1000g
Solublesolids:approx.79– 80%
pHvalue: approx.4.5– 5.0
Manufacturing:
A Mixpectinwithapprox.50gsucrose
(fromtotalsugaramount).
B Stirinmixture“A”intowaterandboilup
understirringuntilthepectinhascom-
pletelydissolved.
C Addremainingsugarandsweetenedcon-
densedmilkandboilupuntilfinalsoluble
solidsarereached.
D Addcolourantandflavour.
E Depositing temperature approx.95 °C.
Herbstreith & Fox KG recipe
Product
Milk/caramel jelly
33
Milk/carameljellywithPectinAmidCS025-B
ThespecialadvantageofPectinAmidCS025-Bisthat
naturalingredientswithcomparativelyhighpHvalue
canbe used,without separate addition of acid. For
example,milkjellieswithsweetenedorevencarame-
Milk/carameljellywithPectinAmidCS025-B
lisedcondensedmilkcanbemanufactured.Thepro-
ductsmanufacturedonthebasisofthisrecipeshowa
verysmoothandelastictexture.
ConfeCtionery Gum and Jelly Products
34
170 g Pectinsolution5%(=0.85%)
25 g Orangejuiceconcentrate
(approx.65%TSS)
340 g Sucrose
470 g Glucosefructosesyrup
(28%fructose,41%dextrose,
20%maltose)
50 g Water
3 g trisodiumcitratex2H2O
Inputweight: approx.1060g
Outputweight:approx.1000g
Solublesolids:approx.75%
pHvalue: approx.4.0insemi-finished
product,3.0infinished
product
Manufacturing:
A Fordetailsonmanufacturingpectin
solutionsee“TechnicalInformation”.
B Mixfruitjuiceconcentrate,sucrose,
glucosesyrup,waterandsodiumcitrate
andheattoapprox.90°C.
C Addhotpectinsolutionandboilupto
finalsolublesolids.
D Cooldownthemass.
Manufacturingofthefinalproduct:
Heatthecoldsemi-finishedproducttomin.
75 °C.Add15mlcitricacidsolution50%
per 1000 g semi-finished product and mix
well.Processthepreparationquicklyas
gelationisinitiatedirreversiblyafteracid
addition.
approx. 80 °C, which, however, also gels relatively
quicklyresultinginaproductwithelastictexture.
Herbstreith & Fox KG recipes
Product
Jellyfruitlayerforbiscuitswithchocolatecoverusing
PectinClassicAS501
Agelpreparationbasedonthisreciperesultsinavis-
cous,wellprocessablesemi-finishedproductwhich
canbedepositedsufficientlylongafteracidadditionat
JellylayerforbakeryproductswithPectinClassicAS501
Jelly layer for bakery products
35
ConfeCtionery Gum and Jelly Products
ProduCt overview – H&f Pectins for confectionery Pectin VE°
[%]
A°
[%]
Standardisationwith
neutralsugars+
composition
Characteristics+
propertiesofthe
manufacturedconfectionery
Mainapplication
ClassicAS401 61 – 64 – 150 °/- 5 °USA-Sag
const. breaking strength,
const. setting time
E 440
Apple Pectin,
medium rapid set,
addition of buffer salts usually
necessary
• jelly fruits, jelly fillings
aerated products
(TSS 68 – 80 %, pH 2.8 – 3.4)
ClassicAS 501 55 – 61 – 150 °/- 5 °USA-Sag
const. breaking strength,
const. setting time
E 440
Apple Pectin,
slow set,
addition of buffer salts usually
necessary
• Fruit jellies,
jelly fillings,
domino ginger
(TSS 68 – 80 %, pH 2.8 – 3.4)
ClassicAS502 56 – 60 – const. gelling strength,
const. setting temperature
E 440, E 331
Apple Pectin,
slow set
• Fruit jellies,
jelly fillings,
domino ginger
(TSS 68 – 80 %, pH 2.8 – 3.4)
ClassicAS 507 58 – 65 – const. gelling strength,
const. setting temperature
E 440, E 337, E 452
Apple Pectin,
medium rapid set,
firm, short elastic texture,
smooth cut
• jelly fruits, jelly fillings,
pastilles, gum articles
(TSS 68 – 80 %, pH 2.8 – 3.4)
ClassicAS509 56 – 62 – const. gelling strength,
const. setting temperature
E 440, E 337, E 331
Apple Pectin
extra slow set,
tender texture,
smooth, brilliant cut
• jelly fruits, jelly fillings,
gum products
(TSS 68 – 80 %, pH 3.0 – 3.4)
ClassicCS401 61 – 65 – 150 °/- 5 °USA-Sag
const. gelling strength,
const. setting time
E 440
Citrus Pectin,
medium rapid set,
addition of buffer salts usually
necessary
• jelly fruits, jelly fillings
(TSS 68 – 80 %, pH 3.0 – 3.6)
ClassicCS501 55 – 61 – 150 °/- 5 °USA-Sag
const. gelling strength,
const. setting time
E 440
Citrus Pectin,
slow set,
addition of buffer salts usually
necessary
• Fruit jellies,
jelly fillings
(TSS 68 – 80 %, pH 3.0 – 3.6)
ClassicCS502 58 – 65 – const. gelling strength,
const. setting temperature
E 440, E 337, E 452
Citrus Pectin,
medium rapid set,
firm, elastic brittle texture,
smooth cut
• Fruit jellies,
jelly fillings
(TSS 68 – 80 %, pH 3.0 – 3.6)
ClassicCS509 56 – 63 – const. gelling strength,
const. setting temperature
E 440, E 337, E 452
Citrus Pectin,
extra slow set,
tender, elastic brittle texture,
smooth cut
• jelly fruits, jelly fillings,
gum products
(TSS 68 – 80 %, pH 3.0 – 3.6)
ClassicCS510 58 – 64 – const. gelling strength,
const. setting temperature
E 440, E 337, E 452
Citrus Pectin,
slow set,
medium firm, elastic texture,
smooth cut
• jelly fruits, jelly fillings,
gum products
(TSS 68 – 80 %, pH 3.0 – 3.6)
AmidCS005 51 – 59 4 – 9 const. gelling strength,
const. setting temperature
E 440
amidated Citrus Pectin,
very slow set,
no addition of buffer salts
necessary,
low acid content possible,
low heat viscosity,
suitable for high TSS
• Fruit jellies,
jelly fillings,
pastilles
(TSS 68 – 85 %, pH 2.8 – 3.6)
AmidCS025-B 16 – 24 20 – 25 const. gelling strength,
const. setting time
E 440, E 450,
E 452, E 327
amidated Citrus Pectin,
high calcium reactivity,
suitable for high pH-value
• confectionery with increased
pH value without addition of acid
(e.g. Turkish Delight)
(TSS 70 – 85 %, pH 4.0 – 5.5)
VE° = Degree of esterification A° = Degree of amidation
Corporate Group
Herbstreith & Fox KG Pektin-Fabriken · Turnstr. 37 · 75305 Neuenbü̈rg/Wü̈rtt. · GermanyPhone: +49 7082 7913-0 · Fax: +49 7082 202 81
email: [email protected] · Internet: www.herbstreith-fox.com
Edition 3