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People’s awareness of the importance of eating a healthy diet has been increasing for years. This is why product developers have been working on developing variants of existing products with reduced sugar and new recipes that contain little sugar.

As a centre of excellence for fruit preparations, Herbstreith & Fox presents two solutions for yoghurt fruit preparations.

Herbstreith & Fox presents a functional combination of pectin and citrus fibre for the range of low sugar fruit fillings for pastry products: Herba ComBind BF 402. The use of Herba ComBind BF 402 creates a fine, creamy texture with a high degree of baking stability and good pumpability.

For fruit spreads, the trend is heading increasingly towards low sugar, a short ingredients list, and organic certification. Full-bodied mouthfeel, full flavour and spreadable gelation with low syneresis are important criteria. Herbstreith & Fox has responded to these demands. Based on citrus fruits, we now present our new Classic pectins which set with no added calcium – perfect for innovative fruit spreads.

Using a combination of H&F pectin and starch in the production of vegetarian and vegan gum sweets provides a method for creating different textures with optimised properties: reduced stickiness, good release of flavour as well as a chewy texture. Added to this are technological or process-related benefits compared to the use of starch on its own.

You want to have more flexibility for manufacturing organic jams and fruit spreads?
Herbstreith & Fox make it possible. Low methylester pectins with special suitability for bio-applications were developed and optimized by H&F.
You will find a wide variety of pectins for the complete range from 30 ° to 70 °Brix. Therefore it is even possible to manufacture products with a high fruit content and reduced sugar content.
Discover our tailor-made pectins for organic jams and fruit spreads. Don't hesitate to contact us. We’ve got the right solution for your every need.

H&F special pectins make it possible to produce confectionery with innovative textures like vegan marshmallows and as well firm-elastic fruit gummies and enable the use of flavours such as vanilla, chocolate or caramel. The possibilities extend far beyond classic jelly fruits!

The sugar content of juice based beverages provides not only sweetness but also influences the multi-sensory experience of the beverages. Reducing or removing added sugar results in a change of the overall perception. With a combination of a specifically designed Pectin and a multi-functional citrus fibre fromthe Herbstreith & Fox Group, the multi-sensory profile of a low sugar beverage can be optimised to match the consumers’ expectations.

To enable the fruit preparations to be used in mass production, the product is stabilised to achieve specific rheological properties. Pectin is primarily used to ensure that fruit pieces are distributed evenly throughout the preparation. As a fruit-derived hydrocolloid, pectin creates a texture with optimum sensory properties and a low boiling viscosity, which ensures that the fruit pieces keep their shape as much as possible. H&F offers two pectins for low sugar yoghurt fruit products.

The second part of our series “Rheological Properties of Pectins in Solutions, Fruit Preparations and Gels” provides a description of how the texture and sensory properties of viscous, spreadable products, such as fruit spreads, fruit preparations for yoghurt and also fruit fillings can be determined and how the floating behaviour and pumpability of fruit preparations can be predicted using rheological measurements.

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 of being free from additives, H&F offers a solution.

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

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 & Fox are selected, they support even fruit distribution as a result of their functionality.

In the industrial production of jams and other fruit spreads containing whole fruits or fruit pieces it is essential to ensure that not only are the fruits preserved but also that the fruit pieces are evenly distributed. Herbstreith & Fox offers customised Classic and Amid pectins for a variety of applications: these have been specially developed to achieve an optimum fruit distribution in jams and fruit spreads.

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. particularly with heat-sensitive products such as cream, curd and ice-cream preparations.

The knowledge, application and interpretation of suitable practice-oriented rheological measuring methods for the characterisation of pectins in such different application areas complement the sensory assessment and texture evaluation. Whether liquid, semi-solid or gelled, very different measuring methods for the characterisation of the products are used.

Firm set and stirred yoghurt products – natural or with fruits – are a large product group extremely popular with consumers in which very high quality demands are placed.
Due to increased nutrition awareness the trend is moving towards fat-reduced products with high demands regarding the taste, appearance and consistency.

For each product developer, the recipe development of a baking stable fruit preparation is a challenging task. The recipe is required to reliably fulfill the demands on baking stability and texture of the fruit preparation.
With the development of Pectin Classic AB 914 Herbstreith & Fox succeeded to extend the range of well-established apple pectins for baking stable fruit preparations already setting standards in the market, by an exceedingly flexible pectin. Careful selection of raw material and precise standardisation guarantee that baking stability and texture as its central functionalities remain constant while covering a wide pH-range.

Pectins are well-known especially as gelling agent in jams or confectionery. However, it is possible to use them by far more versatile. High ester pectins such as Pectin Classic CB 202 which is developed for this application, are very well suited as an alternative to common bread improvers. With the addition of these pectins the doughs become softer and smoother. As a consequence of the improved tolerance of the dough it is possible to manufacture breads with higher volume. This effect also supports improving the freeze-thaw stability of dough pieces.

The main function of a stabilising system is to increase the viscosity of the fruit preparations to the point that floating of the fruits during processing is minimised and an even fruit distribution in the container is guaranteed.
Yoghurt fruit preparations are often stabilised with starch, e.g. modified starch E 1422, in the fruit processing industry.

At present, naturalness is very popular. The interest in products manufactured with natural ingredients and preferably without “chemistry” keeps on growing. The ingredients list is expected to be clear, short and comprehensible. Fruit concentrate pieces are concentrates made from fruit juices and purées which obtain their gelled form by means of pectin. In doing so, nature supplies the raw material for this product: fruit – nothing else. Sweetness and acidic taste are solely obtained from the fruits used; just as the pectin.

Since many years yoghurt fruit drinks are a permanent feature of a health-conscious diet and are further in fashion are refreshing thirst quencher. Are large product variety of beverages with most different composition and consistency - from fluid up to full-bodied - meets all consumers` requirements.

Preserves and fruit spreads declared as „calorie-reduced“ have at least 30 % less calories than traditional products of the same kind. This reduction in calorific value is usually reached by reducing the sugar content in the recipe. This means, for example, for a traditional preserve “extra” with a total sugar content of 60 % the calorie-reduced alternative would have a total sugar content of not more than 42 %.

Pectin pearls with pectins from Herbstreith & Fox offer lots of creative potential. They can be produced in most different colours, shapes and taste.
Pectin pearls with pectins from Herbstreith & Fox offer lots of creative potential. They can be produced in most different colours, shapes and taste.

Within the ongoing strongly growing market of yoghurt fruit preparations pectins play an important role. With pectins both texture and stability of the fruit preparations as well as of the fruit yoghurts are decisively influenced. Additionally, pectins are not only a favoured thickening agent due to their texturizing properties, also their natural character and the consumer-friendly labeling are specially appreciated.

Classic Apple Pectins have been used successfully for the production of fruit preparations for bakery products for a long time. Not only the excellent baking stability, the optimal handling of these pectins and the fine texture of the final products, but also the particularly excellent release of the products’ typical fruity sour flavour is appreciated. Complementing these approved Classic Pectins H&F has developed a new pectin which enlarges the product range of pectins for bakery products: Pectin Amid AB 005 is a low methylester, amidated apple pectin which has been developed for both baking stable preparations and thermoreversible fruit fillings.

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.

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.

Gum sweets with long, chewy texture are very popular especially in Europe and Northern America, but they also find a growing market in Asia, Southern America and the Middle East.

The use of pectin as gelling and thickening agent in the production of fruit spreads and fruit preparations for industrial processing (e.g. yoghurt fruit preparations) has a long tradition.

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 ...

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. ...

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 ...

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 ...

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 ...

Delicacies which are filled with whipped cream are well suited for all occasions and opportunities: If festive coffee table, just meeting with friends or dainty in between. Cream gateaus, ...

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, ...

Studies have shown that pectin can substantially reduce the level of cholesterol in the blood. Here Frank Mattes, food technologist and president of Herbstreith & Fox Inc., Elmsford / NY, USA, explains....

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 ...

... 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 ...

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 ...

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 ...

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. ...

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 ...

Trester aus der Apfel- und Karottensaftherstellung enthalten Wertstoffe, die mit Ausnahme von Pektin bisher unzureichend genutzt werden. Im vorliegenden Forschungsvorhaben...

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 ...