Resident Course in Confectionery Technology

Pectin

Kristi Sufferling

Resident
Course in
Confectionery
Technology

PECTIN

A polysaccharide acting as a cellular binder in the
peels of fruits and vegetables

2 types High Methoxyl Low Methoxyl

Degree of 50-75 0-50
Esterification

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

Resident Course in Confectionery Technology

Resident Course in Confectionery Technology

Resident Course in Confectionery Technology

RAW MATERIALS

‹ APPLE
‹ CITRUS: lemon, lime, etc.

Î Choose:
Î Molecular Weight
Î Transparency
Î Calcium reactivity

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PECTIN APPLICATIONS

GELLING AGENT
‹ Ex: HM/LM in jams / jellies /

confectionery

STABILIZING AGENT
‹ Ex: HM in acid dairy drinks

LM in fruit preparations

THICKENING AGENT
‹ Ex: HM in beverages

LM in fruit preparations, sauces

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PECTIN PRODUCTION

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GEL STANDARDIZATION OF PECTIN

Standard gel strength 150° SAG

Degree SAG definition 1 gram of 150° SAG pectin
can gel 150 grams sugar
under specific conditions

65% total solids
pH 2.25-2.45
gel strength measured
on a Ridgelimeter

Pectin is standardized by blending with dextrose

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PECTIN GEL SAG TEST

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HM PECTIN: ACID AND
SUGAR BASED GELATION

Parameters Effects

Dry Matter (or Brix) Its increase leads to an
increase in temperature
and rate of gelation

pH of the Gel Increasing acidity has the same
consequences as an increase
in soluble solids

Degree of Esterification A higher DE pectin will set
of HM Pectins faster, gel at a higher
temperature and be less pH
sensitive

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HM PECTIN BUFFER SALTS

• To standardize setting temperature of Effect of salts on elasticity and firmness
pectin

• To avoid a too high viscosity during
depositing

• To avoid too short gellation kinetics

Salt Types Effects
Sodium citrate Acidity
Potassium citrate Acidity + texture
K+/Na+ Tartrate Acidity + texture
Phosphate ionic (calcium)

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SETTING TEMPS VS. D.E.
AND THE EFFECT OF BUFFER SALTS

•• DDEE::6600
•• ssaallttss
BBootthhwwiillllaalllloowwttoorreedduuccee
sseettttiinnggtteemmppeerraattuurreeddoowwnn
ttoo8800//8855°°CCaatt7777°°BBrriixx
ddeeppoossiittiinngg

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TEXTURE EXAMPLES

PG 769 S : 1.7 % / Gelatine 200 bl : 7 % PG 769 S / PG 569 S : 1.7 %

Rousselot 200 A 30 (7%) 70 Unipectine™ PG 769 S
70 Unipectine™ PG 769 S 60 Unipectine™ PG 569 S

60 50
50 40
40
30 30 TSS : 78
20 pH : 3.35
10
20
0 10

-10 Time (s) 0
Gel strength (N)
Gel strength (N) -10 Time (s)

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LM PECTIN: CALCIUM BASED GELATION

Parameters Effects

Calcium Concentration The increase in calcium content within well
of the Medium controlled limits leads to an increase in speed
and temperature of gelation and to an increase
in fusion temperature (reversibility).

Dry Matter (or Brix) Its increase has the same effect as that of
increasing calcium.

pH of the Gel Acidification accelerates the speed of gelling
and raises the gelling temperature.

Degree of Esterification The lower the DE, the more the LM pectin is
of LM Pectins sensitive to calcium and the quicker gelling will
be, and at a higher temperature. This behavior
requires the proper control of the exchange
reaction between the calcium and the pectin
in order to obtain a consistent gel texture.

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Gel strength (Newton)LM PECTIN TEXTURE EXAMPLE

70
60

HM UNIPECTINE™ PG 769 S

50

LM UNIPECTINE™ PG 225 S

40
30
20
10

0

"Softer and creamy texture", thermoreversible in a wide range of pH

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MAKING A PECTIN SOLUTION

• CONCENTRATION

• HM 4% maximum
• LM 8% maximum

• DISPERSION
• Use high agitation to avoid lumps
• Preblend with 5 parts sugar to avoid lumps

• HYDRATION
• faster in hot water
• faster in low concentration
• slower in the presence of calcium

• SOLUBILIZATION
• Check for total transparency
• Cool to 20° C if not used immediately

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HOLDING A PECTIN SOLUTION

• HM
If pH is >5:
• use immediately
• hold at low temperature

If pH is <5:
• use in 1-2 hours

• LM
pH is more flexible
Hold at high temperature 1-2 hours with gentle agitation

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FACTORS FOR CHOOSING PECTIN

FUNCTIONALITY; gel, texture modifier
APPLICATION; gelled piece, filling
APPLICATION PARAMETERS; pH, flavor (acid fruit, nonacid)
RAW MATERIAL PREFERENCE; citrus, apple

HM Pectin Confection LM Pectin Confection
Use w ith fruit/acidic flavors Nonacid flavors: mint, cinnamon

Low pH 3.3 - 3.5 Wider pH range 3.3 - 4.3
High T.S. 72-83% T.S. flexibility/less dependent on T.S.
Nonthermoreversible
Thermoreversible

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TEXTURE OF PECTIN

Short
Tender
Brittle

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PECTIN FOR CONFECTION APPLICATIONS

CHARACTERISTICS PG 769S PG569S PG109C PG225S
sets as (HM type) (HM type) (HM type) (LM type)
acid and acid and acid and presence of
function of total solids total solids total solids calcium
yes-plus Ca
buffer salt yes- yes – no – Na diphosphate,
potassium/ sodium requires Na polyphosphate
depositing sodium tartrate citrate buffer salt Ca orthophosphate
temperature 80-85º c
setting time 90º c 80º c 90º c
slow
depositing pH rapid after rapid after rapid after (buffer salts)
flavor type acid acid addition acid addition
pectin usage 3.9-4.2
rate addition but slower requires neutral
thermo- than 769s buffer to 1.8%
reversible 3.2-3.5 slow down
final texture acid/fruit 3.3-3.6 3.2-3.5 yes
acid/fruit
1.7% 3.2-3.5 softer, satiny,
no 1.7% creamy
no acid/fruit
short, firm,
brittle short, softer 1.5%

no

shoer, firm,
brittle

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HM PECTIN JELLIES AT 4 USAGE RATES

Unipectine™ PG 769 S

11,5 1,70% 2%

2,50% 3%

9,5

Strength (N) 7,5

5,5

3,5

1,5

-0,5 0 2 4 6 8 10 12 14

Time (s)

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TEXTURE OF PECTIN BLENDED
WITH OTHER STABILIZERS

Add Pectin for: Possible colloid/pectin combinations:

• Functional properties ‹ Gelatin + Pectin = shorter texture
• Rapid gelation ‹ Starch + Pectin = less sticky
• Improve melting resistancy ‹ Agar - agar + Pectin = more firm
‹ Carrageenan
• Texture properties
• New textures
• Intermediate textures

• Improve flavor release

• Formulation cost

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STARCH AND PECTIN (HM-LM)

• This association leads to a Effect of starch on texture of
softer gel. articles based on pectins

• The main applications are Gel strength
• Jelly bean center 100
(HM Pectins)
• Turkish Delight (LM Pectins) 75

• Products can be dissolved 50
together.
25

0

Unipectine™ Unipectine™ Unipectine™ Unipectine™

PG 769 S PG 769 S + PG 225 PG 225 +

Starch Starch

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PECTIN BASED CONFECTION MANUFACTURE

PECTIN DISPERSION/SOLUBILIZATION
SUGAR/CORN SYRUP ADDITION

COOKING TO TARGET TEMPERATURE/BRIX
COOLING TO 85-95° C

ACID, FLAVOR, COLOR ADDITION
DEPOSITING
FINISHING

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ACID PECTIN JELLIES

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ACID PECTIN JELLIES

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PECTIN JELLIED CONFECTIONS Weight for 100 kg
1.70
76-78 Brix, pH 3.2-3.4
45.00
Ingredients 36.00
Buffered HM Pectin* 35.00
Corn syrup, 62 DE
Water 6.00
Granulated sugar 1.40
Granulated sugar to suit
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 110°C (226°F) or 78 brix.
4. Cool to 95°C (204°F). Add flavor, acid and color. Check pH, adjust if necessary.
5. Deposit into starch candy molds. Depositing temperature should be 90-92°C

(190-192°F). 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

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PÂTE DE FRUIT

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PECTIN JELLIES with FRUIT Weight for 100 kg
1.20
Pâte de fruits
to suit
Ingredients 50.00
Buffered HM Pectin* 45.00
Flavor 33.50
Fruit pulp
Corn syrup, 42 DE 5.00
Granulated sugar 1.20
Granulated sugar for pectin solution to suit
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 110°C (230°F).
4. Cool to 100°C (212°F). 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 90ºC. Store

starch trays for 24 hours.
6. After removal from molding starch, sand with granulated sugar.

*Degussa Food Ingredients

6/01

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NONACID LM PECTIN JELLIES

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NONACID PECTIN JELLIES Weight for 100 kg
2.00
Ingredients 5.00
LM Buffered Pectin*
Granulated sugar 36.00
Hot water .65
Citric acid (50% solution)
Granulated sugar 31.00
Corn syrup 42 DE 23.50
Invert sugar 29.00
Flavor and color to suit

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 110°C (230°F).
3. Cool down to 100°C (212°F) and add the flavor and color.
4. Deposit in cool 30 to 35°C (86 to 95°F) 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

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Texture of Pectin Blend
with Other Stabilizers

Pectin + Gelatin Shorter Texture
than gelatin alone

Pectin + Starch Less Sticky
than pectin alone

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PECTIN/STARCH TURKISH DELIGHTS

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TURKISH DELIGHT Weight for 100 kg

Ingredients 1.8
47.5
LM Buffered Pectin* 27.5
Corn syrup, 42 D.E. 20.0
Sugar
Water 3.0
Sugar (for dry blend) 3.0
Modified starch to suit
Flavor and color

Manufacturing Procedure
1. Blend pectin, 3.0% sugar, and starch.
2. Disperse into water. Heat to 80°C (176°F).
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 90-92°C

(190-192°F).
6. Sugar sand or enrobe as desired.

*Degussa Food Ingredients

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PECTIN/STARCH JELLY BEANS

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PECTIN JELLY BEAN CENTERS Weight for 100 kg

77-78° Brix, pH 3.25-3.4 1.20
to suit
Ingredients 44.70
36.50
HM Pectin* 35.00
Flavor
Corn syrup, 42 DE 7.00
Granulated sugar 5.00
Hot water (pectin solution) 5.00
Water 1.40
Modified starch
Granulated sugar (mix with pectin)
Citric acid (50%)

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 110°C (230°F) or 78 brix.
4. Cool to 100°C (212°F). Add citric acid, flavor and color.
5. Deposit into cool (30-35°C, 86-95°F) 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 50°C (122°F) until a total soluable solids value of 86° Brix is obtained.

*Degussa Food Ingredients

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GELATIN/PECTIN CANDIES

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GELINE™ 10 CANDIES Weight for 100 kg
7.0
Ingredients
Geline™ 10, gelatin-pectin blend to suit
Flavor 38.3
Granulated sugar 41.3
Corn syrup 62 DE 23.0
Water (212°F/100°C)
Water 12.0
Sorbitol solution (70%) 3.0
Citric acid solution (50%) 2.0
Color
to suit

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 125°C (260°F). Cool to 115°C (240°F) or lower and add the

Geline™10 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 85°C
(186°F) or above. Sprinkle starch on top of the deposited candy.
6. Store in starch 24 hours.
7. Oil or sugar sand.

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TEXTURE COMPARISON Pectin
Short
Gelatin Tender
Elastic Brittle
Chewy
Gummy

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TYPICAL CHARACTERISTICS OF PECTINS AND OTHER
HYDROCOLLOIDS USED IN CONFECTIONS

HM PECTIN LM PECTIN GELATIN STARCH AGAR

PRINCIPAL CITRUS PEEL, CITRUS PEEL, ANIMAL CORN, RED
SOURCES APPLE POMACE POTATO SEAWEED
APPLE POMACE SOURCES
TYPICAL USAGE 1-2 10 - 30 1-2
LEVEL (%) 1-2 6 - 10
70 - 85
SOLUBILIZATION 70 - 85 50 - 60 70 - 85 90 - 95
TEMPERATURE (°C) 75 - 85
70 - 80 30 - 35 20 -35 35 - 40
SETTING 1
TEMPERATURE (°C) 3.2 - 3.6 1-3 12 - 16 12 - 24 12 - 16
3.5- 5.0 2.8 - 5.5 4.0 - 5.0 4.0 - 5.0
SETTING TIME (hr) SHORT,
TENDER, SHORT, ELASTIC, SOFT TO SHORT,
WORKING CLEAN BITE VERY TENDER FIRM FIRM, TENDER
pH RANGE STARCH, CHEWY
GELATIN STARCH PECTIN, STARCH,
TEXTURAL STARCH, GELATIN, GELATIN
CHARACTERISTICS ARABIC ARABIC,
PECTIN
OFTEN USED IN
COMBINATION WITH

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TEXTURE PROFILE COMPARISON

Force (kg)

3.5

3.0

2.5

2.0 HM- Pectin (1.7%)

1.5

Gelatin (6.0%)

1.0

Starch (10.0%)

0.5

0.0

5.0 10.0 15.0 20.0 Distance (mm)

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