Food ingredients - Hawkins Watts New Zealand - Products - Hydrocolloids > Pectins

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Processing Aids

Products - Hydrocolloids > Pectins

Application

Pectin (E440) is a natural component of the cell wall and the middle lamella of all higher land plants.

Pectin is used for gelling, thickening and stabilising. It is used in the production of jams, confectionery, baked and dairy products and acidified beverages.

APPLICATION	FUNCTION	H&F PRODUCT
Jams, Jellies and Marmalades (> 55° Brix)	Formation of a gel network.	Classic AF 401
Jams, Jellies and Marmalades (< 55° Brix)	Formation of a gel network.	Amid AF 020
Bake-stable fruit preparations	Formation of a Bake-stable gel network.	Classic AB 901
Soft drinks	Stabilising turbidity in soft drinks.	Instant CJ 204
Yoghurt drinks	Protective colloid.	Classic CM 203
Dietary fibre enrichment	Positive effect on serum cholesterol level.	Classic AU 201 USP
Fruit jelly confectionery	Formation of a gel network.	Classic AS 507

Chemistry

Pectins (E440) are water-soluble, polygalacturonic acids containing varying proportions of methyl ester groups. The degree of methylation (D.M.) is the determining factor in their behaviour. The usual and most practical way to classify pectins is to divide them into high and low methoxyl pectins.

High methoxyl pectins have a D.M. of 50% or more, and require sugar and acid for gelation.

Low methoxyl pectins have a D.M. of 50% or less, and require the presence of calcium for gelation. Pectin is extracted from apple pomace and dried citrus peel.

Properties

High methoxyl pectins are used to supplement the natural fruit pectin in the production of jams, jellies and marmalades. They require 55-85% sugar and a pH of between 2.5 and 3.8 in order to set. Their uses are, therefore, limited almost entirely to sugar confectionery and jams.

The pectin jelly gives good flavour release; a desirable mouth feel; and ensures, if correctly used, good fruit distribution. Other uses of these pectins are in stabilising fruit concentrates and protecting the casein in some milk products against coagulation due to acidification.

Low methoxyl pectins are a more recent addition to the range of available gelling agents and stabilisers. They can be used in similar circumstances and manner to alginates, although pectin gels are not as stable to heat as alginate gels.

A pectin gel is more elastic, weaker, and tears more easily and unevenly than an alginate gel. Low methoxyl pectins can be used for trifles, jellies and layered desserts.

The main used of low methoxyl pectics have been in low calorie jams; thickening and gelling sauces, such as mint sauce and cranberry jelly; protecting frozen fruit and reformed fruit products.

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For more information on the use of pectins in food applications, from our Technical Toolbox:

(Low Methylester) Amidated Pectins(H&F) (pdf)

Gelling Properties of High Methylester Pectins(H&F) (pdf)

Techniques for the Addition of Pectin into the Product Batch (H&F) (pdf)

Bake-stable fruit preparation recipe (H&F) (pdf)

Pectin jellies recipe (H&F) (pdf)

Reduced calorie fruit spread recipe, with polydextrose &fructose (H&F) (pdf)

Reduced sugar fruit spread recipe (H&F) (pdf)

Standard jam recipe (H&F) (pdf)

Yoghurt juice beverage recipe (H&F) (pdf)

The Hawkins Watts New Zealand Gum Selector
To help determine which hydrocolloid/s are right for your application or product, use our unique Gum Selector.

How to Place an Order with Hawkins Watts New Zealand - CLICK HERE

For more information on Herbstreith & Fox, our supplier of pectins, please click here.


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