Confectionery Gum and Jelly Products

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1 Confectionery Gum and Jelly Products

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3 C o n t e n t s P E C T I N S F R C N F E C T I N E R Y P R D U C T I N 4 T H E R E T I C A L P R I N C I P L E S 5 G E L L I N G M E C H A N I S M S 6 S E T T I N G R A N G E F H I G H M E T H Y L E S T E R P E C T I N S 8 S P E C I F I C I N F L U E N C E N T E X T U R E, S E T T I N G T I M E A N D S E T T I N G T E M P E R AT U R E 9 T E X T U R E A N D F L AV U R 10 S E T T I N G T E M P E R AT U R E A N D S E T T I N G T I M E 11 I N F L U E N C E F R A W M AT E R I A L A N D D E G R E E F E S T E R I F I C AT I N 12 U S E F B U F F E R S A LT S ( R E TA R D E R S ) 13 I N F L U E N C E F PH VA L U E 14 C N C E N T R AT I N A N D T Y P E F S L U B L E S L I D S 15 C M B I N AT I N F P E C T I N A N D G E L AT I N E 16 S TA N D A R D I Z AT I N F P E C T I N S 17 M A N U F A C T U R I N G F G U M A N D J E L LY P R D U C T S 18 H I G H M E T H Y L E S T E R H & F C L A S S I C P E C T I N S F R M A N U F A C T U R I N G G U M A N D J E L LY P R D U C T S H & F A M I D P E C T I N S F R C N F E C T I N E R Y W I T H L W A C I D R H I G H P R D U C T PH VA L U E S I N D I V I D U A L I T Y I S U R S T R E N G T H 22 VA R I U S R E C I P E S 23 P R D U C T V E R V I E W H & F P E C T I N S F R C N F E C T I N E R Y 35 ConfeCtionery Gum and Jelly Products

4 PeCtins for confectionery production After a comparatively short dwell time the products can be processed quickly. This guarantees the efficient use of available production capacities. Furthermore jellies with H&F Pectins are characterized by an exceptional texture that varies from firm and elastic up to smooth and viscous and can be individually adjusted. Due to this texture and the neutral taste of H&F Pectins the natural fruit taste or the added flavour is developed best. Due to their various possibilities of application and their technological advantages pectins are becoming more and more important as texturising gelling and thickening agents for the confectionary industry. The confectionery sector comprises a widerange of different products that vary significantly in texture. Pectin based (confectionery) jellies can be produced very efficiently and tailored to recipe and production parameters. Compared to other hydrocolloids, the technological advantages of H&F Pectins are their standardised gelling strength, their property to dissolve rapidly and their heat-resistance even at low ph values. H&F Pectins allow sufficient time for depositingwhile still gelling rapidly. The so called gum and jelly products, namely jelly fruits, fruit gums, pâtes de fruits and pastilles, offer by far the most widespread application range for pectins. To achieve the intended gelling behaviour along with the specific textures H&Foffers an assortment of standardised pectins for those applications. H&F Pectins are also successfully used formanufacturing products like biscuit layers, dominoes, muesli bars, Turkish Delight, biscuit fillings, filled chocolates and candies, aerated products and zefir. 4

5 theoretical principles Structure of pectin Pectin is an important structural element of all plant cell walls. From the chemical point of view pectin is a macromolecule of which polygalacturonic acid is the main component. The carboxyl groups are partially esterified with methanol or are present as amide (amidated pectins). The secondary alcohol groups can be partially ace- tylated. If the degree of esterification exceeds 50% it is classified as high methyl ester pectin; if it is less than 50 % the pectin is called lowmethyl ester pectin. The pectin chains are interrupted by rhamnose and linked with neutralsugars such as arabinose, galactose and xylose. The composition however depends on the rawmaterial. The production of pectin For the production of high quality and high molecular pectins many plant raw materials with a high pectin content are suitable. These include apple pomace or citrus peels. Sugar beet chips are also suitable for the production of special pectin types. The water insoluble pectin present in the raw material is solubilised by mild acidic extraction. The pectin extract obtained is clarified mechanically and concentrated under gentle conditions. The concentrated liquid pectin with a high degree of esterification is processed with close observation of ph value and temperature. During this process methyl ester groups are continuously separating from the pectin molecule in the acidic medium. This so called de-esterification can be controlled very precisely. If instead of acid ammonia is used for de-esterification, amidated pectins will be formed where a part of the methyl ester groups will be replaced byamide groups. Pectins with exactly defined degrees of esterification can be obtained by de-esterification. As soon as the desired degree of esterification isreached, the pectin is precipitated in alcohol, then pressed, gently dried, ground into a powder and blended homogeneously. A precisely defined degree of esterification and a homogeneous distribution of degree of esterification guarantee optimal processing properties. As pectins are extracted from natural plant raw materials in nearly unaltered form, they possess different properties depending on the raw material s quality. Therefore quality control and pectin standardisation are very important criteria. 5 Pectins for application in confectionery are standardised with types of sugars and buffer salts, if necessary, for constant processing properties. H C= H H H H CH 3 C= H H H H C= H H H CH 3 C= H H H NH2 C= H H Fig. 1: Poly-D-galacturonic acid partially esterified (pectin) and amidated (amidated pectin) ConfeCtionery Gum and Jelly Products

6 H2 H2 H2 H 3CC 2 C CCH 3 C H H2 H2 CH HC C - Na Na C C - K K C H H H H H2 H H hydrate cover hydrate cover Fig. 2: Bonding zones in the gel network Fig. 3: Gelling mechanisms of high methyl ester pectins GellinG mechanisms 1. Gel formation of high methyl ester pectins The clustering of pectin chains results in theformation of a three-dimensional network, i. e. to gel formation. Two or more chain segments congregate and start to interact. Long segments of regular sequence develop which are interrupted by integrated rhamnose and by branching of the pectin chain. For high methyl ester pectins, the three-dimensional clustering of chain segments to bonding zones is favoured by two decisive factors: According to modern gelling theories, theclustering of high methyl ester pectin chains is the result of two different mechanisms: In the first step the methyl ester groups, thehydrophobic part of pectins, try to form thesmallest possible contact surface to waterduring clustering. They are responsible for the first clustering of the pectin chains and determine the setting temperature of high methyl ester pectins. 6 A. Addition of neutral sugars, e. g. sucrose, dehydrating the pectin molecules which facilitates the approach of the polymer chains and enables the cross linkage by hydrogen bonds. B. Lowering the ph value in the medium will suppress the dissociation of the free carboxyl groups. This strongly reduces the electrostatic repulsion of the usually negatively chargedpectin chains enabling the clustering. In the second step, hydrogen bonds are formed between the free undissociated carboxyl groups supporting the stabilisation of theaggregates formed in the clustering process ofthe methyl ester groups. The smaller the part of dissociated carboxyl groups is, i. e. the lower the ph value in thesystem, the higher the tendency to form hydrogen bonds.

7 CCH 3 H H H H C H CCH 3 H H H H C Fig. 4: Dissociation of carboxyl groups 2. Gel formation of low methyl ester pectins Low methyl ester pectins which are less important in the manufacture of gum and jelly products also gel according to the mechanism as described. However, they are also able to form a gel relatively independent from soluble solids content and ph value if multivalent cations are present. In this case, the clustering of pectin chains iseffected by the reaction with multivalent cations such as calcium ions. Due to the zig zag shape of the chains, they create cavities between them, where carboxyl and hydroxyl groups are located. Both carboxyl and hydroxyl groups favour the association of pectin chains by calcium chelation. 3. Gel formation of amidated pectins In principle the gelation of amidated pectins is also effected according to the sugar-acidmechanism like non amidated, high methyl ester pectins. At hydrated conditions the amide groups lead to a sterical interference leading to a slower clustering during heating compared to non amidated, high methyl ester pectins. Afterwards the amide group will support the stabilisation of the network by forming hydrogen bonds. As a result those gels are very firm and have an elastic viscous texture. 7 ConfeCtionery Gum and Jelly Products

8 setting range of high methyl ester pectins 8 The gelation of high methyl ester pectinsdepends on soluble solids content and ph value of the product. There are three different ranges: A range, in which gelation has not started yetdue to a lack of sufficient junction zones. Thegel preparation is still liquid resp. viscous. A range, in which ph value and soluble solidsare perfectly matched, resulting in well gelled products. A range, in which so many junction zones arepresent that gelation is effected already attemperatures above the depositing temperature. During depositing, the forming gel will bepartially destroyed resulting in products with a mushy, viscous texture. This effect is called pre-gelation. 3,6 3,4 3,2 3,0 2,8 ph Fig. 5: Setting range of high methyl ester pectins (modified according to Pilnik, 1980) The figure shows that sugar and acid may substitute each other within certain limits in their contribution to gel formation. A lower sugar content requires lower ph values for gelation, higher ph values are possible when the sugar contents are high. High soluble solids contents of approx. 78%, as usual for gum and jelly products, require relatively high ph values to prevent pre-gelation and to achieve sufficient filling times. In confectionerya high product ph value is not desired fortaste reasons but from technological point of view long depositing times are needed. Therefore for products with very high soluble solids and traditional ph value either a pectin with very low setting temperature and, at the same time, low hot viscosity such as pectin Amid CS 005 or special setting time delayers, so called retarders, are used. Retarders are buffer salts (mainly salts of the edible acids citric acid or tartaric acid) which make it possible to work at lower phvalues without any risk of pre-gelation. Thus, in combination with a buffer salt which decreases the setting temperature (retarder), it is also possible to exactly determine setting temperature and setting time according to the production technology. Depending on the recipe s demands H&F Classic Pectins are offered both with andwithout retarding agents. The bottom limit forgelation of high methyl ester pectins is a soluble solids content of approx. 55%. At even lower solluble solids high methyl ester pectins do not gel sufficiently, in this range low methyl ester pectins with separate addition of calcium salts are used. The specific manufacturing process and carefully selected raw material of H&F Pectins allow the adherence of precisely defined gelling properties.

9 Fig. 6: Surface structure of gels, manufactured with Apple Pectin (left) and Citrus Pectin (right) SPecific influence on texture, setting time and setting temperature The consumer requirements on gum and jelly products vary substantially concerning texture. Where jelly fruits are expected to have a brittle texture, fruit gums (e.g. gummy bears) areexpected to show a rather typically gum-liketexture. Products like pâtes de fruits are elasticviscous. The texture of a gel contributes decisively to the sensory feeling during biting, chewing and swallowing. With Classic and Amid Pectins H&F offers solutions for every desired texture. As gum and jelly products are usually produced with very high soluble solids the technological advantages of pectins and their controllability of setting time and setting temperature are used. n the one hand this enables a sufficiently long depositing time and on the other hand a quick processing of the products. Changes in recipe parameters such as soluble solids, types of sugars, ph value, type and dossage of buffer salts etc. influence setting time and setting temperature and with that the rheological and sensory properties of the products. In the sensory assessment of gum and jelly products one distinguishes between consistency of the gels and the construction of the gel network, i. e. the gel structure. For degustation, however, both criteria have to be considered together to give an overall evaluation of the gels. Consistency describes density, firmness andviscosity of a sample. Sensory these properties are perceived when mashing and spreading and are usually described as firmness in general. The behaviour during deformation (mashing etc.) can be determined rheologically e.g. by penetration measurement. For this purpose a plunger is pressed into the gel with a defined speed until it reaches a certain depth. The necessary strength for doing so is measured. Structure means the gel construction, it describes the cohesion, density and homogeneity of a sample. The gel structure can be perceived on the surface of a destroyed gel. A rough and brittle surface points towards a rather inhomogeneous gel structure, whereas a smooth and glossy surface points towards a homogeneous structure. Consistency and structure commonly characterise the texture of gelled products. 9 ConfeCtionery Gum and Jelly Products

10 texture and flavour 10 The determination of the visco-elasticity allows us to make a rheological statement on the gel structure. Due to their relatively rigid gel network gels are mainly elastic bodies. Because of easily shiftable bonds within the gel structure, however, they always contain some viscous shares. The ratio of rigid bonds to shiftable bonds within the gel determines the gel structure. The more elastic shares in a gel, the more brittle the gel structure. With increasing viscous shares in a gel the gel structure becomes smoother. If fruit pulp is used in jelly products, less elastic gel structures develop due to the presence of fruit fibres. The consistency can be largely controlled by pectin dosage and, within certain limits, by the soluble solids (e. g. by subsequent drying in the starch mould). Consistency and structure result in the socalled texture. Texture is the overall impression of the sensory feeling and describes especially the properties perceived in the mouth such as the softness when biting, the way it dissolves, its delicateness and the way it sticks to thetongue while chewing. H&F Classic Apple Pectins guarantee optimum flavour release. An important aspect in the sensory assessment of gels is the flavour and taste release during consumption. The texture of the sample decisively influences the release of these flavours. Smooth gels, for example made with H&F Classic Apple HM Pectins and amidated confectionery pectins, appear more aromatic due to theirhigher viscous shares than gels with lower viscous shares do, since the flavour is perceived in the mouth for a longer time due to its better flow behaviour.

11 setting temperature and setting time The knowledge of setting temperature or setting The setting temperature or setting time is read time is of great importance for the user. These at the point where the same amount of viscous parameters determine how much time is avail- (G ) and elastic (G ) shares are present in the able for depositing the mass without pre-gelation sample, which means the sol gel transition and how fast the product will set afterwards, (Delta = 45 ) is measured. The advantage of this thus ensuring an efficient processing. method is that it is an absolute measurement not influenced by any subjective impressions. To determine setting temperature and setting time more or less precise methods have been Setting temperature and setting time of pectin developed a long time ago (e. g. method for de- gels are influenced by different factors. Beside termining the setting time according to Joseph & the time-temperature-profile during the pro- Baier, test tube method). The principle behind all duction process, the degree of esterification of these methods is to measure elasticity formation the pectin, the raw material used for pectin pro- during gelation, which means the transition from duction, the sugars used, the product ph value a viscous sol condition to an elastic gel con- as well as concentration and type of buffer ions dition. are the relevant parameters. A precisely defined setting temperature provides optimum depositing behavior. G 80 Herbstreith & Fox has developed a method for determining setting temperature and settingtime, in which a shear stress controlled oscillation rheometer measures the sol gel transition. The sample is deformed between two parallel plates by a sinusoidal oscillation. The measurand obtained is also a sinusoidalresponse motion, which is time delayed depending on the viscosity share of the sample. The G, G (Pa) G setting point Delta 90 C 65 C 20 C t e mperature Delta [ ] scale for this delayed response motion is the so called phase shifting angle δ which is 90 for an absolutely viscous sample and 0 for an absolutely elastic sample. Fig. 7: G = elastic share (storage modul) G = viscous share (loss modul) δ = phase displacement angle Delta ConfeCtionery Gum and Jelly Products

12 influence of raw material and degree of esterification Amongst others, selection and treatment of the raw material for pectin production influence setting temperature and setting time. Apple pomace and citrus fruit peels are primarily used as raw materials. Pectins made from apple pomace show a very regular distribution of carboxyl groups across the pectin molecule. Regarding gel formation this means that the pectin chains are able to approach each other very homogeneously in regular distances. The distribution of degree of esterification depends on the raw material and influences the texture of confectionery. Pectins made from citrus peels do not show this regular distribution of carboxyl groups. The reason is that a part of the ester groups is already split off by the enzyme pectinesterase in the citrus peel. This de-esterification occurs in blocks causing the pectin chains to cluster more quickly than comparatively apple pectins with the same degree of esterification. The reason is that due to ion reactions with bivalent cations, e.g. from the water or fruit, additional junction zones are created at the sites where free carboxyl groups in blocks are present. This means that citrus pectins have a higher setting temperature and with that a shorter setting time compared to apple pectins with thesame degree of esterification. The degree of esterification affects the clustering of pectin chains by formation of aggregates of ester groups. The higher the degree of esterification, the more ester groups are present for clustering which results in a higher setting temperature and therefore in a shorter setting time. 12 setting temperature 45% 50% 55% 60% 65% 70% 75% degree of esterification Fig. 8: Dependence of setting temperature on degree of esterification of H&F Classic Pectins With decreasing degree of esterification setting temperature decreases and setting time increases. If the degree of esterification decreases so low that reactions with added cations orcations coming either from the fruit or the water, have a sufficiently wide influence on gelation, the setting temperature increases again and setting time becomes shorter. The lowest setting temperature resp. the longest setting timeis reached with a degree of esterification ofapprox. 60%. Therefore in confectionery slow set pectins with a degree of esterification of approx. 60 % are used. Depending on the recipe, however, even with these pectins it may happen that gelation will start too fast. At that point the use of gel re- tarding agents, so called retarders, is necessary.

13 influence of buffer salts (retarders) Depending on the requirements, the sodium resp. potassium salts from citric acid, tartaric acid, lactic acid and phosphoric acid are used as retarders. The differences between these salts are their molecular weight, their acidity and taste. The salts from citric acid and tartaric acid are used due to their molecular size, the salts from phosphoric acid, especially longer chained phosphates, for their complex formation. Citric acid Tartaric acid Lactic acid E-number E 330 E 334 E 270 Chemical formula C 6 H 8 7 C 4 H 6 6 C 3 H 6 3 Mol-weight 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) Fig. 9: Chemical data of edible acids (Belitz, Grosch) With adding these retarders the approaching of pectin molecules during the hot phase is interfered sterically by cations binding to the dissociated carboxyl groups. This prevents the pectin chains at first from clustering and forming junction zones. The formation of the gel network starts time delayed as soon as a new dissociation equilibrium is reached. Furthermore, buffer salts increase the ph value prior to acid addition, thus preventing an early gelation. This increase of ph value is adjusted again by subse- quently adding acid. The higher the buffer salt resp. retarder concentration, the lower the setting temperature and the longer the setting time. If buffer salts are used to prolong setting time or for taste reasons and if these buffer salts increase the ph value of the product (e. g. sodiumcitrate, potassium citrate, phosphates), the degradation of the pectin chains by β-elimination may occur under heat influence at defined buffer salt concentrations due to the increased ph value. Hence the final product shows a lower gel strength. This chain degradation can be largely prevented if a certain amount of the acid, which is necessary to adjust the desired product ph value, is added to the product at the beginning and not at the end of the cooking process. Retarders enable long depositing times and influence the texture of jelly products. Setting temperature and setting time as well as texture may be decisively influenced by selecting these buffer salts. With the same dosage and a higher setting temperature (+++, see fig. 10) potassium citrate provides gels with higher elastic shares (brittle gels) than sodium citrate does (viscous, smooth gels). 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 elastic brittle brittle viscous shares viscous Fig. 10: Influence of retarders on setting temperature and texture (at same dosage) 13 ConfeCtionery Gum and Jelly Products

14 influence of ph value If the product ph value is too high the opposite effect will occur. The setting temperature decreases, the setting time is prolonged and the risk of non-gelation increases. The ph value of the product is controlled by acid addition and has a very strong influence on gel formation. A certain proton concentration isnecessary to enable gel formation. This acid amount depends on pectin type pectin concentration soluble solids amount and type of buffer salts Pectins at high soluble solids. The results are By decreasing the ph value of the medium the dissociation of free carboxyl groups is repressed, thus minimizing the electrostatic repulsion between the pectin chains and enabling the formation of hydrogen bonds between non esterified carboxyl groups. In the manufacturing of gum and jelly products usually a ph value of in the finishedproduct is chosen for taste reasons. This is the optimal ph range for the setting of high methy lester H&F Classic and high methyl ester Amid products with a firm and elastic texture. An exactly adjusted ph value guarantees both optimal gelation and desired acidic taste. If at these soluble solids the ph value is decreased below ph 3.0, pre-gelation may occur, If, at constant recipe parameters, the acid amount is increased, the setting temperature will increase and the setting time will decrease due to a higher tendency of clustering of the pectin chains. This increases the risk of pregelation. which means gel formation starts immediately after acid addition. As results the time fordepositing the product is too short and thealready partially formed gel is destroyed irreversibly. These gels show an inhomogeneous, weaker gelation. 14 Typical composition of some glucose syrups Type Glucose Maltose Fructose Glucose fructose syrup syrup syrup syrup DE Glucose (%) Fructose (%) 9 28 Maltose (%) Maltotriose (%) Polysaccharide (%) Fig. 11: Glucose syrups often used

15 ConCentration and type of soluble solids Sugar types and concentration of soluble solids also influence the gelling properties of pectins. With increasing soluble solids the setting temperature increases as well, resp. the settingtime of the products decreases. The elasticshares of the gels increase and the texture of the final products becomes firmer, and more brittle. The reason is that the sugar partially dehydrates the pectin chains thus supporting their association in adhesive zones. Depending on the type of sugar and their different wateractivities the extent of dehydration is influenced and hence also setting time / setting temperature and firmness of the final products. Confectioneries produced with maltose containing glucose syrup can be poured very well and show a short, elastic texture. If sucrose isreplaced by other sugars or sugar alcohols it is generally important to consider their different properties. A very decisive criterion is the solubility resp. the tendency to recrystallise. A part of reducing sugars also occurs during the boiling process by inversion of sucrose. The sucrose inversion is favoured by high temperatures and lower ph values. A too high content ofreducing sugars results in weaker gels with the tendency to ooze. In the production of confectionery the soluble solids are usually provided by adding sucrose and glucose syrup. Due to its content of reducing sugars glucose syrup is mainly used to prevent the recrystallisation of sucrose. Depending on the composition of the selected syrup the texture of the final products is also influenced. Therefore gels manufactured with fructose containing glucose syrup have a lower setting temperature and longer setting time than comparable gels manufactured with traditional glucose syrup. The gel strength of these products is weaker and the texture of the gels is longer and more viscous compared to the elastic gels manufactured with glucose syrup. The gel strength can be compensated again by an increased pectin dosage. gelling strength glucose syrup maltose containing syrup fructose containing syrup glucose fructose syrup Fig. 12: Gel strength of a jelly fruit mass, manufactured with glucose syrups of different composition (see page 14) inversion of sucrose (%) ph 3 ph 3,5 ph 4 ph C t emperature Fig. 13: Inversion of sucrose at different ph values in dependence from temperature after 60 min. inversion of sucrose (%) ph 3 ph 3,5 ph minutes time Fig. 14: Inversion of sucrose at different ph values in dependence from time at 90 C 15 ConfeCtionery Gum and Jelly Products

16 Combination of pectin with gelatine In practice mainly three gelling agents haveproved to be useful for combination with pectin in gum and jelly products. These are gelatine, starch and agar agar. Combination of pectin with gelatine Gelatine is almost exclusively used in confectionery in which long, tough, gum-like textures are desired. For these products a dosage ofapprox % gelatine is required to reach a sufficient firmness. In some gum products even up to 15 % gelatine are necessary to obtain the intended firmness. Another positive effect when adding pectin is the decrease of setting time compared to a pure gelatine system. With that the dwell time in the mogul plant is shortened resulting in higher production capacities. Starting with a pectin dosage of 0.7 % the melting temperature increases up to more than 50 C. The textures of the products are characterised more and more by the added pectin. When the pectin dosage exceeds 1.2 % hardly any gum-like features are left, the firmness, how- ever, increases with increasing pectin dosage. When solely using gelatine the low melting temperature of the products may prove to be unfavourable. This may be compensated by the combination with pectin. Here a part of thegelatine is replaced by a substantially smallerpectin amount. The products are more stable at higher temperatures and the storage stability of the confectionery increases. Gum confectionery prior to storage at 50 C for 24 hours and afterwards Pure gelatine product Prior to storage afterwards Texture and chewing behaviour can be controlled by the pectin/gelatine ratio. Depending 16 on the mixing ratio of these two gelling agentseither the pectin s or the gelatine s propertieshave more influence on the texture of the gels. Gelatine pectin combination Prior to storage afterwards With increasing pectin share the texture of the gummy confectionary becomes more short and smooth, with increasing gelatine share the products become rather longer and tough. Fig.: 15: Gum confectionery prior to storage at 50 C for 24 hours and afterwards

17 standardisation of pectins The standardisation according to the USA-Sag method is known as the international trading standard for pectin. In this method, a sugar water gel with 65 % soluble solids and a ph value of approx. 2.2 is manufactured. After a defined cooling time and cooling temperature the percentage of sagging of the gel under its own weight is measured and converted to USA-Sag. The standard gel strength is 150 USA-Sag. to a gel at constant speed and for a defineddistance. The force necessary to do so is measured and is the scale for the firmness of the gel preparation. For pectins which are already standardised with buffer salts to a defined gel texture the determi- nation of the gel strength according to the USA- Sag method is not reasonable as this method permits only few conclusions regarding thepectin s practical applicability. Gel measurements on the basis of test methods related to practice are better suited to assess the pectins. The gels manufactured this way can be assessed either by determining the breaking strength orby a penetration measurement. When determining the breaking strength using the Herbstreith-Pektinometer the internal gel strength of e.g. a standard gel with 65% soluble solids and a ph value of 3.0 is determined by pulling a standardised shear insert out of the gel at a defined speed. The force necessary for doing so is measured by way of a strain gauge. The determination of the breaking strength is suitable e.g. for incoming goods control. During penetration measurement, a penetrometer or texture analyzer measures the gel strength of e. g. a jelly fruit mass by pressing a plunger in- Fig. 16: Texture analyzer for determination of gel strength The standardisation to setting temperature is done by an absolute measurement using a shear stress controlled oscillating rheometer. The setting time is also often determined according to the method of Joseph & Baier. In this method the gelation of a standard gel (65 % soluble solids, ph ) during cooling is observed by adding special particles (e. g. kibbled peppercorns) to the gel preparation. Their movements during twisting the glass are observed. As soon as the gel preparation starts to gel and becomes elastic the particles do not follow the twisting movement any longer but start swinging back and defined as setting time. The setting temperature and setting time requested by a manufacturer are the standardisation criteria for H&F for H&F Classic Pectins. 17 ConfeCtionery Gum and Jelly Products

18 ProduCtion of gum and jelly products 18 Basically there are two procedures for the production of gum and jelly products. n the one hand, gels can be manufactured batchwise, on the other hand in a continuous process, e. g. using a pressure dissolver. The hot gel preparation is then usually poured in moulding starch. However, it is also possible to pour the product in metal or rubber moulds. Cooking process 1. Batchwise production For batchwise production of jelly products the pectin is mixed with the approx. fivefold amount of dry recipe components. Usually a part of the sugar of the recipe is used for this purpose. Ifalready buffered pectins are used it will not be necessary to add retarding agents. When using non buffered pectins the buffer component should be added to the pectin sugar mix. It is important that the pectin is mixed homogeneously with the sugar in order to prevent lumping when adding to the product formulation. When sugar syrups or fruit juice concentrates are used the pectin may also be suspended in the tenfold amount of sugar syrup or fruit juice under slow stirring. It is important that the soluble solids of these solutions are above 60 %. therwise lump formation might occur which will prevent the pectin from completely dissolve. Afterwards both premixes can be handled equally. Depending on the recipe water, fruit juice orfruit pulp are filled in a cauldron. Afterwards the premix is added while stirring. It is important to avoid separation when using a pectin sugar mix. The mix is heated to boiling and kept boiling until the pectin is completely dissolved. In the next step the remaining sugar is added. The preparation is boiled to the desired soluble solids which is usually %. The preparation is cooled to approx. 95 C, colourants, flavours and acid are added. Then the preparation is poured quickly. A certain time after the addition of acid a dissociation equilibrium is established between the added buffer salts and the edible acid resulting in a slow decrease of the ph value. Depending on the retarding agents used, the ph value required for gelation will be reached after different periods of time. nce the edible acid is added, the gelling process starts irreversibly. The preparation should be quickly deposited into the desired moulds togive sufficient time for proper setting. If the depositing temperature decreases too much or if the time between acid addition and depositing is too long, pre-gelation may occur. This will reduce the quality of the final product. 2. Continuous production For continuous production of gum and jelly products it is preferable to work with a pectinsolution instead of a dry mix. This will prevent separation and guarantee a constant pectin concentration in the final product. Similar to the batch production it is advisable to add the buffer substances used to increase the setting time to the pectin solution. Depending on pectin type and available dissolving equipment, solutions with up to 10% pectin may be produced.

19 Glucose syrup Pectin solution Sugar 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 For continuous production using a pressure dissolver the pectin solution is mixed withsugar, glucose syrup, water, and fruit juice or fruit pulp. While continuously passing through pipe coils the mix is heated and dissolved under a counter pressure of up to 2 bar, depending on the product, without vaporisation process. Downstream the pressure dissolver, a vacuum station deaerates the mass. While decreasing the boiling temperature a post-evaporation effect occurs. This cools the finished mass todepositing temperature and even generates a small increase of soluble solids by 2 3%. This effect needs to be considered when developing a recipe. From the vacuum station, the mass is transported via a buffer tank to the depositing machine without further cooling. The addition of acid, colourants and flavours takes place in the depositing machine, preferably continuously by using static mixers. Then the product is transported to the dosage pumps. 3. Depositing process Starch and metal resp. silicone forms may be used as moulds. Mogul plants are used for depositing in starch moulds. In such a plant powder boxes are filled with starch and the desired jelly shape is pressed into the powder with a stamp. This procedure provides maximum flexibility. ptimal conditioning and the age of the starch have a great influence on the result. A compact starch will ensure an accurate and clear stamp. The hot gel mass is filled into the moulds. When depositing in mogul plants, post-drying is effected by the conditioned starch and the drying chambers. This allows to reduce the solublesolids during depositing and support the castability. After the gelling process the jelly products are separated from the starch. To prevent a sticky surface of the gel products, these are sugar-coated or covered with sugar, glazing agent or couverture chocolate. 19 ConfeCtionery Gum and Jelly Products

20 high methyl ester h&f ClassiC PeCtins for gum and jelly products The selection of the pectin as well as the selection of the appropriate retarder are the mostrelevant quality-related parameters to achieve the desired gelling properties and particular gel structures in the manufacturing of confectionery. In case of Pectin Classic AS 501 and Pectin Classic CS 501 the confectionery manufacturer himself can determine type and amount of retarder. The basis for manufacturing an optimal product is the knowledge of the effects and dos- age of the buffer substances used. By appropriate selection and dosage of added buffer salts the user is able to adapt the product individually to his processing technology. These pectins are often used in combination with the retarder sodium citrate. The jelly products produced this way show an elastic viscous texture with Pectin Classic AS 501 and an elastic brittle texture with a smooth shiny cut using Pectin Classic CS 501. If pectins that are already standardised with a retarder to constant gelling behavior are desired H&F offers ready-made solutions for different textures and setting temperatures. Pectin Classic AS 502 is a buffered pectin which can be used e.g. in a standard recipe withapprox % soluble solids and a ph value of The texture of the gels is elasticviscous with a smooth cut. If gels with elastic texture are desired Pectin Classic AS 507, Pectin Classic CS 502 or Pectin Classic CS 509 can be used. 20

21 h&f amid PeCtins for ConfeCtionery with low acid or high product ph values Besides the typical acidic products such as jelly fruits and gum products, this range of products also includes jelly articles low in acid with va- nilla, coffee or caramel flavour, Turkish Delight (Sade Lokum) as well as aerated products and milk jellies. Pectin Amid CS 005 can be used for confectionery production at ph values between 3.2 and 3.6 similar to the unbuffered resp. buffered H&F Classic Pectins. 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 adding acid when using H&F Classic Pectin is not necessary. Thus the products with the same ph value (< 3.6) contain less acid and taste less acidic; an advantage for products with e. g. banana or vanilla flavour. Products which have a higher ph value and which do not harmonise with an acidic flavour due to their own taste, however, cannot be manufactured using Pectin Amid CS 005 as this type would not sufficiently gel at ph values > 3.6. For this special application H&F have developed the confectionery pectin Amid CS 025-B which effects, especially at such relatively high product ph values, an elastic gelation without adding edible acids. Pectin Amid CS 025-B is a low methyl ester amidated pectin already standardised with buffer salts. It is characterised by an excellent depositing behaviour and neutral in taste. The setting temperature of Pectin Amid CS 025-B is comparable to H&F Classic AS/CS Pectins guaranteeing very long processability and an ensured production technology. It is possible to produce transparent jelly fruit masses, Turkish Delight products as well as milk jellies with elastic viscous texture when using Pectin Amid CS 025-B. Depending on the foam density aerated products with Pectin Amid CS 025-B can be poured very well and show very high foam stability. 21 ConfeCtionery Gum and Jelly Products

22 individuality is our strength For more than 75 years pectins from Herbstreith & Fox are a well-known product worldwide. Advanced production technologies and a reliably high quality standard have decisively contributed to our success in today s world market. This development has always been characterized by innovative thinking and farsighted research. your final products. New and promising product ideas shall not fail because of recipe or production problems. ur aim is to assist you in the interest of the manufacturer, the product and the consumer. The pectin works at Neuenbürg are cradle and headquarters of the whole corporate group. 22 Today, we are able to offer pectins meeting the requirements of all imaginable applicationareas. Constant production and quality controls with state-of-the-art analytical equipment guarantee the constantly high quality of our pectins. Besides the challenges with which our staff in research and development regularly confronts themselves, the extensive requirements of our customers have contributed to this positive and continuous progress. f course this successful cooperation with the users comprises the transfer of our know-how. Already in the stage of raw material assessment and control our analysis is able to support you efficiently. Furthermore, we offer our customers recipes and technical solutions for manufacturing high quality confectionery. For this purpose the necessary pectins are integrated by our technologists in the most advantageous way when composing and optimizing recipes. Rotenbach, raw materials and finished goods warehouse with an area of 15,000 m 2. The analysis of your final products, too, contributes to assure a high and consistent quality or may provide input on potential improvements of The production site at Werder was acquired in It is at the same time headquarters of Herbafood Ingredients GmbH and agro Food Solution GmbH.

23 various recipes Herbstreith & Fox KG recipe Jelly fruit Product Jelly fruit with Pectin Classic AS g Pectin (= 1.3 %) 500 g Sucrose 330 g Maltose containing glucose syrup (3 % dextrose, 49 % maltose, 22 % maltotriose) 220 g Water Colourant, flavour 4 g Tri sodium citrate x 2 H 2 approx. 15 ml Citric acid solution 50% (to adjust the ph value) Manufacturing: A Mix pectin and sodium citrate withapprox. 100 g sucrose (from total sugaramount). B Stir in mixture A into water and boil up until the pectin has completely dissolved. C Add remaining sugar and glucose syrupand boil up until final soluble solids arereached. D Add colourant and flavour. Input weight: approx g utput weight: approx g Soluble solids: approx. 78 % ph value: approx E F Add citric acid solution to adjust theph value. Depositing temperature approx. 95 C. Jelly fruits with Pectin Classic AS 501 Jelly fruits with Pectin Classic AS 501 manufactured on the basis of this recipe show an elastic viscous texture with a smooth cut. 23 ConfeCtionery Gum and Jelly Products

24 Herbstreith & Fox KG recipe Jelly fruit Product Jelly fruit with Pectin Classic CS g Pectin (= 1.3 %) 500 g Sucrose 330 g Maltose containing glucose syrup (3 % dextrose, 49 % maltose, 22 % maltotriose) 220 g Water Colourant, flavour 2.5 g Tri sodium citrate x 2 H 2 approx. 11 ml Citric acid solution 50 % (to adjust the ph value) Manufacturing: A Mix pectin and sodium citrate with approx. 100 g sucrose (from total sugaramount). B Stir in mixture A into water and boil up until the pectin has completely dissolved. C Add remaining sugar and glucose syrupand boil up until final soluble solids arereached. D Add colourant and flavour. Input weight: approx g utput weight: approx g Soluble solids: approx. 78 % ph value: approx E F Add citric acid solution to adjust the ph value. Depositing temperature approx. 95 C. Jelly fruits with Pectin Classic CS 501 Jelly fruits with Pectin Classic CS 501 manufactured on the basis of this recipe show an elastic brittle texture with a smooth cut. 24

25 Herbstreith & Fox KG recipe Jelly fruit Product Jelly fruit with Pectin Amid CS g Pectin (= 1.5 %) 500 g Sucrose 330 g Maltose containing glucose syrup (3 % dextrose, 49 % maltose, 22 % maltotriose) 220 g Water Colourant, flavourapprox. 4.5 ml Citric acid solution 50 % (to adjust the ph value) Manufacturing: A Mix pectin with approx. 100 g sucrose (from total sugar amount). B Stir in mixture A into water and boil up until the pectin has completely dis- solved. C Add remaining sugar and glucose syrupand boil up until final soluble solids are reached. Input weight: approx g utput weight: approx g Soluble solids: approx. 78 % ph value: approx D E F Add colourant and flavour. Add citric acid solution to adjust the ph value. Depositing temperature approx. 95 C. Jelly fruits with Pectin Amid CS 005 Jelly fruit masses manufactured with Pectin Amid CS 005 have a low setting temperature and with that sufficiently long depositing times even without separate addition of retarders. Furthermore, the jelly fruits are characterised by a very smooth and firm gel texture. 25 ConfeCtionery Gum and Jelly Products

26 Herbstreith & Fox KG recipe Pectin bears Pektin-Bärchen mit Pektin Classic AS 507 Product Pectin bears with Pectin Classic AS 507 Gummibärchen, welche nach dieser Rezeptur mit Pektin Classic AS 507 hergestellt werden, können einerseits ausreichend lange gegossen 25 g Pectin (= 2.5 %) und andererseits bereits nach relativ kurzer Manufacturing: Standzeit ausgeformt werden. Die Produkte haben eine feste gummiartig elastische Textur. 370 g Sucrose A Mix pectin and sodium citrate with 50 g Fructose approx. 100 g sucrose (from total sugaramount). 475 g Glucose fructose syrup (28 % fructose, 41 % dextrose, 20 % maltose) B Stir in mixture A into water and boil up until the pectin has completely dissolved. 200 g Water C Add remaining sugar and glucose syrup Colourant, flavour and boil up until final soluble solids are reached. 1 g Tri sodium citrate x 2 H 2 approx. 15 ml Citric acid solution 50 % (to adjust the ph value) D Add colourant and flavour. E Add citric acid solution to adjust the Input weight: approx g ph value. utput weight: approx g F Depositing temperature approx. 95 C. Soluble solids: approx. 78 % ph value: approx Pectin bears with Pectin Classic AS 507 Pectin bears with Pectin Classic AS 507 manufactured on the basis of this recipe have a sufficiently longdepositing time and can be removed from the mould after a short time. The products have a firm and gum- like elastic texture. 26

27 Herbstreith & Fox KG recipe Pectin pastilles Product Pectin pastilles with Pectin Classic CS g Pectin (= 4.0 %) 360 g Sucrose 475 g Glucose fructose syrup (28 % fructose, 41 % dextrose, 20 % maltose) 200 g Water Colourant, flavour 2 g Tri sodium citrate x 2 H 2 approx. 17 ml Citric acid solution 50 % (to adjust the ph value) Manufacturing: A Mix pectin and sodium citrate with approx. 100 g sucrose (from total sugaramount). B Stir in mixture A into water and boil up until the pectin has completely dissolved. C Add remaining sugar and glucose syrupand boil up until final soluble solids arereached. D Add colourant and flavour. Input weight: approx g utput weight: approx g Soluble solids: approx. 78 % ph value: approx E F Add citric acid solution to adjust the ph value. Depositing temperature approx. 95 C. Pectin pastilles with Pectin Classic CS 502 Pectin pastilles typically show a very firm and elastictexture therefor the impression during chewing differs sensory from common jelly fruits. This special firmnessis reached by a higher pectin dosage. The gel mass can be deposited for relatively long time and can be pro- cessed after short forming time. 27 ConfeCtionery Gum and Jelly Products

28 Herbstreith & Fox KG recipe Geleefrucht Product Jelly fruit with fruit pulp and Pectin Classic AS g Pectin (= 1.3 %) 200 g Fruit pulp (approx. 10 % TSS) 480 g Sucrose 330 g Maltose containing glucose syrup (3 % dextrose, 49% maltose, 22 % maltotriose) approx. 10 ml Citric acid solution 50 % (to adjust the ph value) Input weight: approx g utput weight: approx g Soluble solids: approx. 78 % ph value: approx Manufacturing: A Mix pectin with approx. 100 g sucrose (from total sugar amount). B Stir in mixture A into fruit pulp and boil up until the pectin has completelydissolved. C Add remaining sugar and glucose syrupand boil up until final soluble solids arereached. D Add citric acid solution to adjust the ph value. E Depositing temperature at approx. 95 C. Jelly fruit containing fruit pulp with Pectin Classic AS 502 In this recipe no retarder needs to be added. Due to the fruit pulp added the texture of the final products is not comparable to the texture of the preceding recipes. The fruit fibres make the product appear less elastic. The fruit pulp can be substituted by fruit juice with appro- priate adjustment of the pectin dosage. Due to its French origin these products are also known as Pâtes de Fruits. 28

29 Herbstreith & Fox KG recipe Fruit gum Product Fruit gum with Pectin Classic CS 502 and gelatine 6 g Pectin (= 0.6 %) 400 g Sucrose 440 g Glucose fructose syrup (28 % fructose, 41 % dextrose, 20 % maltose) 54 g Gelatine 220 g Water Colourant, flavour approx. 25 ml Citric acid solution 50 % (to adjust the ph value) Input weight: approx g utput weight: approx g Soluble solids: approx % ph value: approx Manufacturing: A Mix pectin, gelatine with approx. 20 g sucrose (from total sugar amount) and stirinto hot water (95 C). Keep the formulationfor approx. 30 min. at 80 C. B Mix remaining water, sucrose and glucose syrup and let boil. C Let the sugar mass boil up to 126 C (825 g) and cool to 100 C. D Add the pectin gelatine solution under stirring approx g (74.5 % solublesolids). E Add colourant and flavour. F Add citric acid solution to adjust the ph value. G H I Deposit into dried starch moulds. Depositing temperature approx. 95 C. Let it gel in the starch moulds for 24 hoursat 20 C until % soluble solids are reached. Fruit gums using Pectin Classic CS 502 and gelatine The fruit gums manufactured on the basis of this recipe have a firm, long texture as typical for pectin bears and wine gums. With the combination of gelatine and pectin the melting temperature is increased to approx. 50 C. 29 ConfeCtionery Gum and Jelly Products

30 Herbstreith & Fox KG recipe Zefir Product overrun. ften apple pulp is used in the recipe, resulting in a fruity, slightly sour egg white foam. Zefir with Pectin Classic AS g Pectin (= 1.2 %) 200 g apple pulp (10 % TSS) 670 g Sucrose 140 g Maltose containing glucose syrup (3 % dextrose, 49 % maltose, 22 % maltotriose) 70 g Egg white solution (approx. 12% TSS) 50 g Water Colourant, flavour 3 g tri sodium citrate x 2 H 2 10 ml Citric acid solution 50 % (to adjust the ph value) Input weight: approx g (= 72% TSS) utput weight: approx g (= 82% TSS) Soluble solids: approx. 82 % ph value: approx Manufacturing: A Mix pectin, sodium citrate with approx. 50 g sucrose (from total sugar amount) and stirinto hot water (95 C). Keep the formulationfor approx. 30 min. at 80 C. B Stir in mixture A in apple pulp and letswell overnight. C Mix egg white solution with 270 g sucrose (from total sugar amount). D Heat sugar solution consisting of 350 g sucrose, 140 g glucose syrup and 50 g water. For better solubility of the sugar thewater amount can be increased. The masshas to be boiled up to 540 g (= 85 % TSS). E Mix mixture B and C and froth up cold. F Add hot sugar solution under slow stirringto frothed mass. G H I Add colourant and flavour. Add citric acid solution under stirring. Processing temperature approx. 55 C. Zefir with Pectin Classic AS 401 Zefir is an Eastern European aerated confectionery product traditionally manufactured with pectin. The pectin here acts as foam stabiliser and provides the required 30

31 Herbstreith & Fox KG recipe Aerated product Product 25 g Pectin (= 2.5 %) 275 g Sucrose 45 g Sorbitol 40 g Fructose 360 g Maltose containing glucose syrup (3 % dextrose, 49 % maltose, 22 % maltotriose) 10 g Dry egg white powder 160 g Water Colourant, flavour Input weight: approx g utput weight: approx g Soluble solids: approx. 78 % ph value: approx Manufacturing: A Mix egg white powder with fourfoldamount of water (from total wateramount). B Mix pectin with fivefold amount of sucrose (from total sugar amount). C Stir in mixture B in remaining water and heat to 90 C. D Add remaining sucrose, fructose, sorbitol and glucose syrup and heat to 95 C. E F G H Add colourant and flavour. Add egg white solution A and stir. Deposit the mass into the heated storage chamber of the pressure frothingmachine. Frothed mass ready to process resp. to deposit in starch moulds. Depositing temperature approx. 65 C. Aerated product with Pectin Amid CS 025-B Aerated product with Pectin Amid CS 025-B With Pectin Amid CS 025-B it is possible to manufacture aerated products without addition of acid. The products are very well processable and show high form stability. Pectin Amid CS 025-B is also suitable for confectionery with traditional less frothing which is deposited into starch or other moulds. 31 ConfeCtionery Gum and Jelly Products

32 Herbstreith & Fox KG recipe Jelly fruit Product Jelly fruit with Pectin Amid CS 025-B 25 g Pectin (= 2.5 %) 360 g Sucrose 475 g Maltose containing glucose syrup (3 % dextrose, 49 % maltose, 22 % maltotriose) 220 g Water Colourant, flavour Input weight: approx g utput weight: approx g Soluble solids: approx. 78 % ph value: approx Manufacturing: A Mix pectin with approx. 50 g sucrose (from total sugar amount). B Stir in mixture A into water and boil upunder stirring until the pectin has completely dissolved. C Add remaining sugar and glucose syrupand boil up until final soluble solids arereached. D Add colourant and flavour. E Depositing temperature approx. 90 C. Jelly fruits with Pectin Amid CS 025-B Pectin Amid CS 025-B is a low methyl ester amidated pectin which is able to form transparent gels with elastic viscous texture in products with a soluble solids of approx. 78 % and ph values of approx The addition of acid is not necessary. Thus products with Pectin Amid CS 025-B manufactured according to this recipe are especially suitable for flavours where no acidic im- pression is desired due to taste reasons. 32

33 Herbstreith & Fox KG recipe Milk/caramel jelly Product Milk/caramel jelly with Pectin Amid CS 025-B 25 g Pectin (= 2.5 %) 270 g Sucrose 475 g Maltose containing glucose syrup (3 % dextrose, 49 % maltose, 22 % maltotriose) 150 g Sweetened resp. caramelisedcondensed milk 200 g Water Colourant, flavour Input weight: approx g utput weight: approx g Soluble solids: approx % ph value: approx Manufacturing: A Mix pectin with approx. 50 g sucrose (from total sugar amount). B Stir in mixture A into water and boil upunder stirring until the pectin has com- pletely dissolved. C Add remaining sugar and sweetened condensed milk and boil up until final solublesolids are reached. D E Add colourant and flavour. Depositing temperature approx. 95 C. Milk/caramel jelly with Pectin Amid CS 025-B The special advantage of Pectin Amid CS 025-B is that natural ingredients with comparatively high ph value can be used, without separate addition of acid. For example, milk jellies with sweetened or even carame- lised condensed milk can be manufactured. The products manufactured on the basis of this recipe show a very smooth and elastic texture. 33 ConfeCtionery Gum and Jelly Products

34 Herbstreith & Fox KG recipes Jelly layer for bakery products Product Jelly fruit layer for biscuits with chocolate cover using Pectin Classic AS 501 A gel preparation based on this recipe results in a viscous, well processable semi-finished product which can be deposited sufficiently long after acid addition at Jelly layer for bakery products with Pectin Classic AS g Pectin solution 5 % (= 0.85 %) 25 g range juice concentrate (approx. 65 % TSS) 340 g Sucrose 470 g Glucose fructose syrup (28 % fructose, 41 % dextrose, 20 % maltose) 50 g Water 3 g tri sodium citrate x 2 H 2 Input weight: approx g utput weight: approx g Soluble solids: approx. 75 % ph value: approx. 4.0 in semi-finishedproduct, 3.0 in finishedproduct Manufacturing: A For details on manufacturing pectin solution see Technical Information. B Mix fruit juice concentrate, sucrose, glucose syrup, water and sodium citrateand heat to approx. 90 C. C Add hot pectin solution and boil up to final soluble solids. D Cool down the mass. Manufacturing of the final product: Heat the cold semi-finished product to min. 75 C. Add 15 ml citric acid solution 50 % per 1000 g semi-finished product and mix well. Process the preparation quickly asgelation is initiated irreversibly after acidaddition. approx. 80 C, which, however, also gels relatively quickly resulting in a product with elastic texture. 34