Applications

End users demand high standards for their jams, marmalades and jellies. The fruit processing industry achieves the desired properties by using quality pectins: smooth gel, low synaeresis, glossy surfaces, good spreadability, even distribution of fruit, clean cut and a natural, fruit-specific flavour. Precise adjustment of the individual recipe parameters and the choice of the right H&F pectin enables the required product properties to be achieved. Choosing the right pectin allows products with reproducible properties to be manufactured.

For a sugar content of over 60% with a pH value of around 3.0, as is typical for jams, high ester H&F Classic pectins or Combi pectins at a dosage of approx. 0.2 to 0.4% are ideal, as they produce the optimal conditions for gelling.
For products with reduced sugar content, low ester H&F Classic pectins or Amid pectins should be used in combination with calcium salt.

H&F Classic and Amid pectins prove how indispensable their properties are when used in baked goods.

Bake stable fruit preparations:
H&F Classic apple pectins demonstrate their strengths in this application and guarantee a high melting temperature and good shape stability during the baking process. This restricts any deformation of the fruit preparation and avoids it boiling away.

Fruit fillings for baked goods:
For industrial processing, a smooth, pumpable and paste-like consistency is essential, as dosing in the production process need to be problem-free. H&F Classic apple pectins ensure that there are no unwanted changes in the gel structure when subjected to mechanical stress, e.g. during filling.

Nappage:
(also called cake glaze) protects the fruit from drying out and gives the cake or pastry a glossy surface. The textural requirements for these products are extremely demanding and can be controlled precisely by using H&F Amid pectins which have been standardised specifically for these applications.

Confectionery manufacturers and consumers have very specific expectations for the flavour, consistency and appearance of jelly fruits and jelly fillings. H&F Classic pectins ensure an appealing elastic texture, naturally enhance the fruit’s inherent flavour and allow a smooth, shiny cut.

Good solubility is also important for the confectionery industry, as well as the precise gelling temperature and gelling time of the pectins. Our H&F Classic pectins, as well as H&F Amid pectins and Instant pectins, have standardised gelling properties, dissolve quickly, are stable when heated and therefore facilitate a quick and efficient workflow.

There are a range of options for using pectins in other areas of confectionery: exquisite fruit rolls, delicious dessert sauces, soft fillings for chocolates and hard caramels, jelly in ‘domino cakes’, tasty coatings, chocolate teacakes, etc. The choice of pectin is mainly determined by the sensory characteristics of the products and the processing techniques involved. The H&F experts have years of experience in these product areas and will be happy to advise you.

The use of pectins in dairy products is extremely varied. The various technological properties of the different H&F pectins provide the perfect starting points for achieving optimal manufacturing processes. The extensive H&F product range demands careful selection of the correct pectin, adjusted to suit the recipe and processing method.

Fruit preparations for dairy products:
At H&F, standardised low ester H&F Classic pectins or Amid pectins are offered specifically for this area of application. These provide fruit preparations with the necessary rheological properties.

H&F offers exactly the right range of pectins for the optimal development and production of drinks, as well as for use in frozen products like sorbets and ice cream.

Drinks:
Pectins are particularly suitable for use in the production of non-alcoholic soft drinks, as they have properties which stabilise cloudiness and increase viscosity. They are classed as soluble fibre and are therefore a valuable element in the human diet.

Sorbets / ice cream:
In sorbets, water ice or ice cream, H&F Classic pectins, Combi pectins or Instants pectins help the ice crystals to remain small during freezing. They also have a positive impact on the melting properties and palate fullness.

Extremely flexible, universal gelling agents are needed for the home production of fruit spreads, jams, marmalades and jellies, of which there are an infinite number of varieties and virtually no limit to the different methods of preparation. Recipes are only fixed in terms of cooking time and the proportion of fruit to added sugar. Depending on the gelling system, this ranges mainly between 1:1 and 4:1. The type of fruit and other added ingredients, such as flower petals, spices, essences, alcoholic drinks, etc., can be chosen freely, according to taste and seasonality.

Gelling powders and liquid gelling agents are available, for which the sugar, sugar substitute or sweeteners are added separately. A key area of application for pectins is in gelling sugars which already contain the required quantity of sugar.

For gelling agents using a formula of 1:1, high ester H&F Classic apple pectins are used. By choosing the correct Classic apple pectin, the texture can be varied between having a firm gel and being easily spreadable.

Certain pectin varieties are tailored specifically for the production of delicatessen products and they can be adapted perfectly to suit recipes and processes. Please contact our experienced H&F team to arrange an individual consultation.

The flow characteristics of dips, chutneys and barbecue sauces can also be influenced by using pectin.

Dietary, pharmaceutical and cosmetic products:
By researching and exploiting the natural properties of pectins, increasingly sophisticated applications are being made possible. Nutritional supplements, dietary products, pharmaceuticals and cosmetics are compelling examples of this.

Special apple pectins are used for nutritional purposes. As soluble fibres, they are able to slow down the rise in blood sugar levels and reduce cholesterol.
Drugs are encapsulated in a film of pectin to help protect the stomach lining and to ensure a slow and even release of the active ingredients into the bloodstream. Classic pectins demonstrate their haemostatic and healing properties when used in ointments.
In the cosmetics industry, pectin is also used as a natural, plant-based agent for adding structure to pastes, ointments, oils and creams. In deodorants and toothpastes, pectin coats special flavourings and it is also used to stabilise and thicken hair tonics, body lotions and shampoos.