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Kristi Sufferling
Resident
Course in
Confectionery
Technology
PECTIN
A polysaccharide acting as a cellular binder in the
peels of fruits and vegetables
2 types
Degree of
Esterification
50-75
0-50
Degree of Amidation 0
Conventional 0-50
Amidated 0-25
pH
2.8-3.5
3.2-4.7
Molecular weight
140-190,000
70-140,000
RAW MATERIALS
APPLE
CITRUS: lemon, lime, etc.
Choose:
Molecular Weight
Transparency
Calcium reactivity
Resident Course in Confectionery Technology
PECTIN APPLICATIONS
GELLING AGENT
Ex:
HM/LM in jams / jellies /
confectionery
STABILIZING AGENT
Ex:
THICKENING AGENT
Ex:
HM in beverages
LM in fruit preparations, sauces
Resident Course in Confectionery Technology
PECTIN PRODUCTION
150 SAG
Effects
pH of the Gel
Degree of Esterification
of HM Pectins
Salt Types
Sodium citrate
Potassium citrate
K+/Na+ Tartrate
Phosphate
Effects
Acidity
Acidity + texture
Acidity + texture
ionic (calcium)
DE
DE::60
60
salts
salts
Both
Bothwill
willallow
allow to
toreduce
reduce
setting
settingtemperature
temperaturedown
down
to
to80/85C
80/85Cat
at77
77Brix
Brix
depositing
depositing
TEXTURE EXAMPLES
60
50
40
30
20
50
Unipectine PG 769 S
Unipectine PG 569 S
40
TSS : 78
pH : 3.35
30
20
10
10
0
-10
60
70
Time (s)
-10
Time (s)
Effects
Calcium Concentration
of the Medium
pH of the Gel
Degree of Esterification
of LM Pectins
70
60
HM UNIPECTINE PG 769 S
50
LM UNIPECTINE PG 225 S
40
30
20
10
0
LM Pectin Confection
Nonacid flavors: mint, cinnamon
Wider pH range 3.3 - 4.3
T.S. flexibility/less dependent on T.S.
Thermoreversible
TEXTURE OF PECTIN
Short
Tender
Brittle
Resident Course in Confectionery Technology
PG569S
(HM type)
acid and
total solids
PG109C
(HM type)
acid and
total solids
PG225S
(LM type)
presence of
calcium
yespotassium/
sodium tartrate
yes
sodium
citrate
no
requires
buffer salt
yes-plus Ca
Na diphosphate,
Na polyphosphate
Ca orthophosphate
depositing
temperature
90 c
80 c
90 c
80-85 c
setting time
rapid after
acid
addition
rapid after
acid addition
but slower
than 769s
rapid after
acid addition
requires
buffer to
slow down
3.2-3.5
slow
(buffer salts)
depositing pH
3.2-3.5
3.3-3.6
3.2-3.5
3.9-4.2
flavor type
acid/fruit
acid/fruit
acid/fruit
neutral
pectin usage
rate
1.7%
1.7%
1.5%
1.8%
no
no
no
yes
short, firm,
brittle
short, softer
shoer, firm,
brittle
softer, satiny,
creamy
CHARACTERISTICS
sets as
function of
buffer salt
thermoreversible
final texture
Unipectine PG 769 S
11,5
1,70%
2%
2,50%
3%
Strength (N)
9,5
7,5
5,5
3,5
1,5
-0,5 0
Time (s)
10
12
14
Carrageenan
Gel strength
100
75
50
25
0
Unipectine
PG 769 S
Unipectine
PG 769 S +
Starch
Unipectine
PG 225
Unipectine
PG 225 +
Starch
Ingredients
Buffered HM Pectin*
Corn syrup, 62 DE
Water
Granulated sugar
Granulated sugar
Citric acid, 50% solution
Flavor and color
Manufacturing Procedure
1. Combine pectin and 6 kg of sugar.
2. Disperse in water using high agitation and heat to boiling. Check for total dissolution.
Solution should be totally transparent.
3. Add remainder of sugar and corn syrup. Cook to 110C (226F) or 78 brix.
4. Cool to 95C (204F). Add flavor, acid and color. Check pH, adjust if necessary.
5. Deposit into starch candy molds. Depositing temperature should be 90-92C
(190-192F). Depositing Brix should be 76-78.
6. After removal from starch, steam and dust with granulated sugar or enrobe with chocolate.
*Degussa Food Ingredients
6/01
PTE DE FRUIT
Ingredients
Buffered HM Pectin*
Flavor
Fruit pulp
Corn syrup, 42 DE
Granulated sugar
Granulated sugar for pectin solution
Citric acid, 50% solution
Color
Manufacturing Procedure
1. Combine pectin and 5 kg of sugar.
2. Disperse in fruit pulp using high agitation and heat to boiling. Check for total
dissolution.
3. Add remainder of sugar and corn syrup. Cook to 110C (230F).
4. Cool to 100C (212F). Add flavor, acid and color. Check pH; adjust if necessary to pH
3.25 to 3.4. Total soluble solids should be 77 to 78 Brix.
5. Deposit into cool and dry starch. Depositing temperature should be around 90C. Store
starch trays for 24 hours.
6. After removal from molding starch, sand with granulated sugar.
*Degussa Food Ingredients
6/01
Manufacturing Procedure
1. Blend buffered LM Pectin and sugar. Disperse in hot water with citric acid while stirring.
Heat to boiling point, maintain for 3 minutes until a good dissolution is obtained.
2. Add the granulated sugar and the corn syrup, and boil to 110C (230F).
3. Cool down to 100C (212F) and add the flavor and color.
4. Deposit in cool 30 to 35C (86 to 95F) and dry starch (6 to 8% of humidity).
5. Place the starch trays at room temperature for 24 hours.
6. After removal from the molding starch, enrobe with chocolate.
*Degussa Food Ingredients
6/01
Pectin + Gelatin
Shorter Texture
than gelatin alone
Pectin + Starch
Less Sticky
than pectin alone
TURKISH DELIGHT
Ingredients
LM Buffered Pectin*
Corn syrup, 42 D.E.
Sugar
Water
Sugar (for dry blend)
Modified starch
Flavor and color
1.8
47.5
27.5
20.0
3.0
3.0
to suit
Manufacturing Procedure
1. Blend pectin, 3.0% sugar, and starch.
2. Disperse into water. Heat to 80C (176F).
3. Add corn syrup and 27.5% sugar. Cook until mixture reaches 78 Brix.
4. Add color and flavor as needed.
5. Deposit into starch candy molds. Depositing temperature should be 90-92C
(190-192F).
6. Sugar sand or enrobe as desired.
*Degussa Food Ingredients
HM Pectin*
Flavor
Corn syrup, 42 DE
Granulated sugar
Hot water (pectin solution)
Water
Modified starch
Granulated sugar (mix with pectin)
Citric acid (50%)
1.20
to suit
44.70
36.50
35.00
7.00
5.00
5.00
1.40
Manufacturing Procedure
1. Combine pectin and 5 kg of sugar.
2. Disperse in hot water using high agitation and heat to boiling. Maintain boil for 3 minutes. Check for total dissolution.
Solution should be totally transparent.
3. Add remainder of sugar, glucose syrup and starch to the pectin solution. Cook to 110C (230F) or 78 brix.
4. Cool to 100C (212F). Add citric acid, flavor and color.
5. Deposit into cool (30-35C, 86-95F) and dry starch candy molds. Depositing Brix should be 77-78 and pH between
3.25-3.4.
6. The molds are stored in a drying room at 50C (122F) until a total soluable solids value of 86 Brix is obtained.
*Degussa Food Ingredients
GELATIN/PECTIN CANDIES
GELINE 10 CANDIES
Ingredients
Geline 10, gelatin-pectin blend
Flavor
Granulated sugar
Corn syrup 62 DE
Water (212F/100C)
Water
Sorbitol solution (70%)
Citric acid solution (50%)
Color
Manufacturing Procedure
1. Disperse Geline 10 into the boiling water with high agitation initially, and then minimal agitation (to minimize
aeration) until dissolved (15 minutes). Allow to stand and dearate.
2. Cook the sugar, corn syrup, sorbitol syrup and water to 125C (260F). Cool to 115C (240F) or lower and add the
Geline10 solution.
3. Deareate to remove air bubbles and excess water in the formula. The Brix should be 75-77.
4. Add flavor, color, and citric acid solution.
5. Deposit immediately in cool and dry starch (30-35/86-95), (6-8% moisture). The total solids when depositing should
be 75-77 Brix. Depositing temperature should be 85C
(186F) or above. Sprinkle starch on top of the deposited candy.
6. Store in starch 24 hours.
7. Oil or sugar sand.
TEXTURE COMPARISON
Gelatin
Pectin
Elastic
Short
Chewy
Tender
Gummy
Brittle
LM PECTIN
GELATIN
STARCH
AGAR
CITRUS PEEL,
APPLE POMACE
CITRUS PEEL,
APPLE POMACE
ANIMAL
SOURCES
CORN,
POTATO
RED
SEAWEED
1-2
1-2
6 - 10
10 - 30
1-2
SOLUBILIZATION
TEMPERATURE (C)
70 - 85
70 - 85
50 - 60
70 - 85
90 - 95
SETTING
TEMPERATURE (C)
75 - 85
70 - 80
30 - 35
20 -35
35 - 40
1-3
12 - 16
12 - 24
12 - 16
3.2 - 3.6
3.5- 5.0
2.8 - 5.5
4.0 - 5.0
4.0 - 5.0
TEXTURAL
CHARACTERISTICS
SHORT,
TENDER,
CLEAN BITE
SHORT,
VERY TENDER
ELASTIC,
FIRM
SOFT TO
FIRM,
CHEWY
SHORT,
TENDER
OFTEN USED IN
COMBINATION WITH
STARCH,
GELATIN
STARCH
PECTIN,
STARCH,
ARABIC
GELATIN,
ARABIC,
PECTIN
STARCH,
GELATIN
PRINCIPAL
SOURCES
TYPICAL USAGE
LEVEL (%)
3.5
3.0
2.5
2.0
1.5
Gelatin (6.0%)
1.0
Starch (10.0%)
0.5
0.0
5.0
10.0
15.0
20.0
Distance (mm)