Informative Literature from R&D and Tech. Application
H&F Pectins for Spicy Condimental Applications
H&F has developed special pectins which influence and enhance texture and product typical flow behavior of spicy sauces such as ketchup, barbecue sauce or chutneys. Especially in the field of delicatessen there are spicy sauces and jellies such as aspic or balsamico jellies, too, obtaining their consistency by tailor-made pectins. In doing so, the application of H&F pectins offers decisive advantages.
The Classic CM 300 Series - Pectins with Additional Benefits
H&F developed the Classic CM 300 pectin series to complement the existing product range of pectins for use in acidified milk drinks being successfully applied in a wide application range already for a long time. Some applications require special properties and here the pectins of the Classic CM 300 series perfectly fit due to their additional benefits.
H&F Pectins for Confectionery with few Acid or high
Product-pH-Values
Acidic jelly and gum confectionery mainly contain sugar, glucose syrup, water, buffer salts and pectin. With adding flavors and citric acid these products obtain their typical flavor. Citric acid is added for reasons of obtaining a fruity-acidic flavor and to initiate the so called sugar-acid-gelation leading to gel formation and the desired texture when high methylester pectins are used.
Jams and Fruit Spreads with optimum Fruit Distribution
The use of pectin as gelling and thickening agent has a long tradition in the production of fruit spreads and fruit preparations for industrial processing.
Besides the traditional jams also fruit spreads with high fruit content and reduced sugar input find more and more the consumers’ interest due to their naturally fruity flavour.
H&F Pectins in Egg-free Creams for the Production of Flummeries, Flans and Brûlées
Today, products such as Panna Cotta, Confiture de Lait as well as most different flan products are well-established desserts, especially in the sophisticated gastronomy. Due to their valuable calcium and milk protein content these products support and complete the health-conscious nutrition of modern consumers.
Ice Cream and Ice Cream Desserts
In the industrial production of ice cream pectins from H&F have been used successfully since a long time in fruit preparations and fruit sauces which are processed in combination with ice cream. However, also for the stabilisation of ice cream itself, H&F offers special pectins which meet the high technological demands.
English | German (Adobe Acrobat PDF 0,2 MB)
Techniques for the Addition of Pectin into the Product
One of the most important steps of the industrial processing of pectin is its addition into the respective product batch. As pectin is normally added in small doses an optimal solution process is essential. The most common and best method for ...
English | German (Adobe Acrobat PDF 0.2 MB)
Gelling Properties of High Methylester H&F Classic Apple Pectins and Classic Citrus Pectins
In the production of jams, jellies, fruit spreads and confectio- nery, both high methylester Classic Apple Pectins and high methylester Classic Citrus Pectins are used successfully for a long time. ...
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Low-Methylester, Amidated Pectins
Low-methylester, amidated pectins are known for their high flexibility, that means their ability to form gels in wide soluble solids and pH-value ranges and with that to offer a very high product safety. Due to this property there are ...
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Herbstreith-Pektinometer Mark IV
The Herbstreith Pektinometer Mark IV is a further development of the Herbstreith Pektinometer Mark III which has already been established since more than fifteen years. It is used for the determination of breaking strength ...
English | German (Adobe Acrobat PDF 0.7 MB)
Stabilisation of Whey and Whey Mix Products with Pectin
The use of whey as remedy – whey cures for purification and weight reduction – has been described for generations.
With its nutritionally-physiologically seen especially valuable contents whey was ...
English | German (Adobe Acrobat PDF 0.9 MB)
Pectin as Gelling Agent in Gummy and Jelly Products
Shocked by the current discussion on health hazards and sensitized especially in reference to food and food additves of animal origin the consumer very critically eyes the use of food additves. Not only the aspect of the naturalness of an ...
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Fruity Sweets – Recipes for Natural Confectionery Products
Sweets are not only popular with children but grown-ups, too, indulge in these titbits of the confectionery industry. Next to the classical chocolate bar the shops offer products which are different with their refreshingly ...
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Continuous Production of Pectin Based Foamed Candy Products – Using the Pressure Foaming Process
Actually, foamed candy products are setting a new trend. Just their airy, soft and tender texture makes this special type of confectionery, which is also known as aerated ...
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Nonfood Uses of Pectin
The numerous properties of pectin make it virtually universal in its applicability. Established uses in humans have been, for example, in blood plasma substitution, detoxication, ...
English (Adobe Acrobat PDF 3.5 MB)
Pectins in Preventive Nutrition and Therapy
Pectins are natural structural elements of the primary cell wall and the middle lamella of all higher land plants. Its physiological functionalities in plants are connecting and armouring cell structures and influencing ...
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Influence of Calcium Concentration on Texture and Baking Stability of Baking Stable Fruit Preparations
The baking stability of a fruit preparation depends on its melting temperature which can be specifically influenced by the calcium concentration in the fruit preparation. Low-methoxyl pectins do not only gel according to ...
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Pectin prolongs the Fresh-Keeping of Bread-Rolls and Dough
In the past the buying patterns of consumers for freshly baked products have changed. The demand to eat freshly baked bread-rolls for breakfast every day of the week – even on a Sunday – expresses that pattern. ...
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Cloud Stabilization of Pineapple Juice produced from Concentrate - Short Version -
... The cloud stabilization as on of the quality criteria for the consumer is afterwards very difficult or hardly to influence depending on the type of fruit. This is especially clear in juices produced from exotic fruits. As ever the label says ...
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Cloud Stabilization of Pineapple and Passion Fruit Juice and Nectars produced from Concentrate
Fruit juices are very popular with the consumer. Juices from apples as well as citrus fruits are possibility to concentrate fruit juices large traditional products in Europe. With the progress has been made technologically; fruit juice concentrate is ...
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Pectin Classic AS 511 – a newly developed Apple Pectin for the Confectionery Production
In the production of gum and jelly articles the Cassic Pectins by Herbstreith & Fox are being successfully applied for a long time in a close co-ordination with the production process and the recipesm. Selecting the appropriate pectin then ...
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Pectin Amid CS 005 – for Highest Demands in Confectionery Production
The use of pectins in jelly and gum confectionery gains more and more growing importance in the confectionery industry.
Beside the typical products such as jelly fruits and gum products also jelly bananas or ...
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Amid CF 025-D for application in jellies and fruit spreads with reduced sugar content (TSS ≤ 30 %)
The production of sugar reduced fruit spreads and sugar reduced jellies such as dessert jelly gains more and more importance in the modern and calorie conscious nutrition. For gelation of these products which usually ...
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Pectin Classic AB 702 – A multi-purpose Apple Pectin for Fruit Preparations
Having a vast number of pectin types it is not always easy to select the suitable pectin for an application. With Pectin Classic AB 702 we developed a multi-purpose yet extremely functional pectin. It is a low methoxyl pectin ...
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Chances and Limits for the Use of Pectins as Emulsifier
Pectins are mainly used as gelling or thickening agents in the food industry but also in the non-food industry. The application of pectins as emulsifier and emulsion stabilizer is yet not known in much extend. ...
English (Adobe Acrobat PDF 0.2 MB)
A New Process for the Combined Recovery of Pectin and Phenolic Compounds from Apple Pomace
A process for the combined recovery of pectin and phenolic compounds from apple pomace, the primary by-product of apple juice production, was developed. The process includes extraction of dried apple pomace ...
English | German (Adobe Acrobat PDF 0.3 MB)
Functional Food from Natural Raw Materials
(only in German language)
Trester aus der Apfel- und Karottensaftherstellung enthalten Wertstoffe, die mit Ausnahme von Pektin bisher unzureichend genutzt werden. Im vorliegenden Forschungsvorhaben...
German (Adobe Acrobat PDF 0.3 MB)
Pectinic Acid, a Novel Excipient for Production of Pellets
Due to the unique pelletisation properties of microcrystalline cellulose (MCC), this has been the number one excipient for production of pellets with the extrusion/spheronisation technique. A disadvantage of MCC is ...
English (Adobe Acrobat PDF 0.1 MB)
