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News Archive

Thursday 19. of January 2017
„Additive-free“ gelation? Liquid pectin (dried)

The „clean label“ trend has led to an increased use of pectin – including as an additive – in the development of new products. If, on top of that, a food manufacturer wants to develop a product that is to be marketed on the merit...

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Tuesday 10. of May 2016
Pectin in milk-based desserts: Gelation and increased creaminess

Based on our Pectin Amid CF 005, full-bodied gelled or creamy milk-based desserts can be produced.

Go to Technical Application Information

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Monday 08. of February 2016
The right pectin for optimum lingonberry preserves

The special properties of lingonberries, i.e. their anatomy and the substances they contain, make the industrial preparation of high-quality lingon­berry preserves a special challenge. If the right pectins from Herbstreith &...

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Monday 18. of January 2016
Herbstreith & Fox Corporate Group

Figures - Facts - Insights

Together with its subsidiaries, the Corporate Group Herbstreith & Fox offers a highly customized product range in the fields of pectins, dietary fibres, sweeteners from fruits and animal nutrition. ...

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Thursday 17. of December 2015
H&F-Pektine für eine optimale Fruchtverteilung

Bei der industriellen Herstellung von Konfitüren und anderen Fruchtaufstrichen mit ganzer oder stückiger Frucht spielt die Fruchterhaltung eine wesentliche Rolle, aber auch die gleichmäßige Verteilung der Fruchtstücke....

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Thursday 17. of December 2015
25 Years Herbstreith & Fox GmbH, Werder/Havel (Brandenburg)

The H&F subsidiary located in Brandenburg could look back on its 25 years existence on 1 July 2015. Taking over the pectin factory in Werder/Havel in 1990, the year of the German reunification, Herbstreith & Fox took an...

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Tuesday 18. of August 2015
Brilliance for Desserts: H&F Pectins in Cold Glazes

A cold glaze or cold-application glaze is a ready-to-use gel preparation that is typically used for mirror glazes on cakes. It is used primarily in circumstances where the utilisation of hot glazes is not appropriate, i. e....

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Wednesday 01. of April 2015
Baking Test for Fruit Preparations and other Bakery Fillings

This film shows how the baking stability of fruit preparations can be evaluated. The baking test is essential for the standardisation of Herbstreith & Fox pectins for baking-stable fruit preparations and for the development...

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Monday 02. of March 2015
Rheological Properties of Pectins in Solutions, Fruit Preparations and Gels: Practice-Oriented Rheological Measuring Methods – Part 1: Viscosity

The knowledge, application and interpretation of suitable practice-oriented rheological measu­ring methods for the characterisation of pectins in different application areas complement the sensory assessment and texture...

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Monday 05. of January 2015
Bestimmung der Bruchfestigkeit von Gelen mit dem Herbstreith-Pektinometer Mark IV (Kopie 1)

Mit dem Herbstreith-Pektinometer wird die Bruchfestigkeit von Gelen gemessen. Sie ist ein wichtiger Messwert für ihre Beurteilung.

Zum Anwendungsfilm

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