Jams, Jelies, Marmalade

Jams,
Jellies and Marmalades
CONTENT
G E N E R A L I N F O R M AT I O N
R A W M AT E R I A L S
G E L AT I O N O F H & F P E C T I N S
11
Pectin
11
Gelling Mechanisms
12
High Methylester Pectins Gelling Behaviour
17
Low Methylester Pectins Gelling Behaviour
23
Low Methylester, Amidated Pectins Gelling Behaviour
28
S Y N E R E S I S B E H AV I O U R
38
T H E S TA N D A R D I Z AT I O N O F H & F P E C T I N S
42
C L A S S I C , C O M B I A N D A M I D P E C T I N S A N D T H E I R A P P L I C AT I O N
50
PRODUCTION METHODS OF JAMS, JELLIES AND MARMALADES
60
G E N E R A L C A L C U L AT I O N S A N D D E S I G N O F F O R M U L AT I O N S
64
F O O D L E G I S L AT I O N
69
Low-Calorie Products
71
Dietetic Products
73
INDIVIDUALITY IS OUR STRENGTH
74
Jams, Jellies and Marmalades
General
Raw
Information
Materials
Cooking jams, jellies and marmalades using
The quality criteria for jams and marmalades
Fresh fruits, for cost as well as seasonal reasons,
fruits, sugar, pectin and edible acids is one of
are decisively determined by the flavour, co-
are only used in smaller quantities for the
the oldest food preserving processes known to
lour and consistency as well as state of preser-
manufacture of finished products. Thus, the
mankind and presents a way of making food
vation and distribution of fruits. These proper-
largest amount of fruits for production purpo-
stable by increasing the content in soluble
ties depend to a high degree on the raw mate-
ses are either frozen, heated (canned) or pre-
solids. The shelf-life of the products gained by
rials used, with special importance given to the
served with sulphur dioxide.
this method depends on the following criteria
proper selection of suitable fruits. The
as regards their stability to microbial spoilage:
characteristic nature of the finished product is
The most important quality criteria for fruits
Perfect hygienic operating conditions, such
further determined by the addition of sugars,
used are:
pectin and edible acids.
optimal state of ripeness
as production units, filling and production
full fruity flavour
system.
Perfect hygienic raw materials and packaging materials.
A high sugar content (min. 60% soluble
The German Fruit Jams Regulation gives the
variety-specific colour
following definition for the required condition
no blemishes (no spots, no bruises)
of the raw materials:
sufficient consistency (solidity of form)

soluble solids content in agreement with
solids in jams, jellies and marmalades),

which causes a lowering of the free water
Fruits:
by hydration.
Fresh, sound, not spoiled fruit, containing all
Sufficient pasteurization or chemical preser-
its essential constituents, after cleaning and
vation of low-calorie fruit spreads, jams,
removal of blemishes and sufficiently ripe.
jellies and marmalades (less than 60% solu-
Chestnut for the purpose of the regulation is
ble solids).
A low pH-range (pH 2.6-3.2) when using
high methylester pectins.
Cooking temperature:
open system: 90-105C (194-221F)
Sufficient cooking time to achieve an inver-
vacuum cooker: 65-80C (149-176F).
sion and exchange of sugar between the
Head space sterilization of the glass jar
quality standards
perfect hygienic condition of raw materials
and packaging
the fruit of the sweet chestnut tree (Castanca
Fruit Pulp (pulp):
sativa). The term fruits is extended for the
The edible part of the whole fruit, peeled or
purpose of the regulation also to:
cored if necessary, which may be whole, sliced

or chopped.
The edible parts of rhubarb stalks, ginger, e.g.

parts of the ginger plant, tomatoes, cucumbers,
Fruit Pure (pure):
tion of low-sugar concentration zones may
Turn the closed glass upside down.
melons, water melons, pumpkins, carrots and
The edible part of the whole peeled or cored
incur the risk of crystal formation or water
Capping under vacuum.
sweet potatoes.
fruit, which has been reduced to pure by
medium and fruits (otherwise the forma-
after filling.
exudation).
straining or a similar process.

Stone fruits and kernel fruits are generally processed without stones, pits and cores and in
unpeeled condition, citrus fruits are generally
peeled when processed, part of the peels is
requently added.
The following table gives a summary of the

average pectin contents as well as contents in
Fruit Juice:
pH-value and titratable acid:
titratable acids and calcium ions and the mean
Products complying with the German Fruit
pH and titratable acid are indicators for the
pH-range of the most important fruits in jam
Juice Regulation.
quantity of organic acids and its salts con-
manufacture.
tained in a fruit. Both factors affect gelaAqueous Extracts of Fruits:
tion. In the production of jams with high
Aqueous extracts of fruits which contain all
methylester pectins, the pH-range is usually
water-soluble constituents of the fruits except
set at about 2.8-3.2 with citric acid, since
technically unavoidable losses.
this pH-range is very favourable in view to

gelation, flavour and shelf-life;
1)
mgCa2+/100g
1) + 2)
pectin [%]
2)
pH
2)
titratable acid [%]
apples
0.70
3.2-3.5
0.52 (M)
sweet cherries
17
0.36
3.4-3.7
1.36 (M)
plums
14
0.76
3.1-3.4
2.21 (M)
peaches
0.54
3.4-3.8
0.62 (M)
Low methylester and amidated pectins gel
apricots
16
0.96
3.6-3.8
1.13 (M)
Fruit Constituents:
in combination with calcium ions. Thus the
strawberries
26
0.81
3.2-3.5
1.11 (C)
In fresh condition, fleshy-juicy fruits consist, as
fruit-owned calcium content is of great im-
raspberries
40
0.40
3.1-3.6
1.35 (C)
a rule, of 80-85% water. The main constituents,
portance. Generally speaking, the insoluble
blackberries
44
0.48
3.3-3.6
1.09 (C)
besides water, are carbohydrates, furthermore
parts of fruits are especially rich in calcium.
red currants
29
0.93
3.0-3.1
2.14 (C)
gooseberries
29
0.62
2.7-3.1
2.37 (C)
Citrus Peels (peels):

Cleaned citrus peels with or without endocarp.
Calcium content:
Type of fruit
organic acids, polymer carbohydrates such as
However, the total calcium amount is not
pectins and starches, nitrogenous compounds,
available to pectin, but only part of it, the
minerals, vegetable phenols, flavours and
so-called free calcium. The remaining
vitamins.
calcium ions, or bound calcium, are solidly
2) K. Herrmann: Obst, Obstdauerwaren und Obster-
fixed to complexing agents.
zeugnisse, Verlag Paul Parey 1966
Table 1:
1) Souci-Fachmann-Kraut: Die Zusammensetzung der
M: calculated as malic acid
Lebensmittel, Nhrwert-Tabellen 1989/1990, Wissen-
C: calculated as citric acid
schaftliche Verlagsgesellschaft mbH Stuttgart 1989
The composition of the fruits underlies great

deviations in dependence on type of fruit,
degree of ripeness, conditions of cultivation
and climate.
Types of sugar:
All sugars listed in the German Regulation on
For jam production, mostly refined sugar or
Fruit varieties used in the production of jams,
Certain Sugars Destined for Human Consump-
white sugar (sucrose) is used.
jellies and marmalades have to be especially
tion (Zuckerarten-Verordnung vom 23.10.2003
During cooking, sucrose is partially inverted.
selected for their:
[BGBl. I.S. 2096] in the actual edition) may also
This intended chemical reaction (splitting of
be used in solution and in any mixing ratio.
sucrose into glucose and fructose by binding
fruit owned pectin content:
water) is influenced by
The fruit owned pectin content is off less
Sugars are one of the main constituents of
importance. Usually the cooking time does
jams, jellies and marmalades and influence the
the pH-value
not suffice to let the pectin become soluble
shelf-life of these products decisively through
the temperature
and with that be able to gel;
the soluble solids content. At the same time
the time
they provide taste, flavour, consistency and

colouring.
The formation of invert sugar prevents the
generated by the fructose. Sweet taste, flavour
Sugar Substitutes:
crystallization of the sucrose in the finished
and aw-value in the finished product may be
Sugar substitutes form a group of substances
When high dosages (more than 20g per person
product. On the other hand, a complete inver-
influenced by suitable combinations with other
which may be used to substitute sucrose in
and day) are consumed, polyols may sometimes
sion of sucrose may lead to crystallization of
sugars.
food products. Similar to sugars they provide
the glucose in the product.
Jams and marmalades produced on vacuum
food with bulk or body and a physiological

Starch-Saccharification Products:
calorific value. Their sweetening power is com-
Glucose Syrup, Dextrose:
parable to sucrose or less.
Glucose syrup is a starch degradation product
The following sugar substitutes are of impor-
and contains glucose, maltose, dextrine and
tance:
cookers are, as a rule, only slightly inverted.
Liquid Sugar, Invert Liquid Sugar, Invert Sugar

Syrup:
fructose
1.10-1.30 *
sorbitol
mannitol
0.63 *
0.50-0.60 *
fructose. Glucose syrup is less sweet than
Fructose (fruit sugar) is a monosaccharide
sucrose and inhibits crystallization of glucose
which is naturally present in practically all fru-
isomalt
0.45 *
Liquid sugar is an aqueous solution of sucrose
and sucrose in the finished product. Its addi-
its. Its relevance as a sugar substitute consists
maltitol
0.65-0.68 *
with a minimum of 62% soluble solids and a
tion improves the texture (smoother consisten-
in its insulin independent metabolism and di-
lactitol
0.30-0.35 *
maximum amount of 3% invert sugar related
cy of the finished product). Dried glucose syrup
gestion, which makes it suitable for dietetic
xylitol
0.00 *
to soluble solids (ss).
may also be used instead of glucose syrup.
food products for diabetics. The calorific value
Invert liquid sugar is an aqueous solution of
Glucose syrups may be of different composition
4kcal/g), equal to sucrose or glucose. The
sucrose, partially inverted in hydrolysis, in
depending on the various possible methods
sweetening power of fructose is higher than
from: Sungsmittel im berblick (a summary of swee-
which the amount of invert sugar does not
employed in large-scale productions. The pro-
that of sucrose. Fruit sugar is normally traded
teners), Gordian 88/4, p. 72ff.
preponderate and the following criteria are
duction, however, always starts with a partial
as fruit sugar
have a laxative effect.
given: a minimum of 62% soluble solids and no
starch hydrolysis. The application of the enzyme
syrup with 70% ss.
Sweeteners:
less than 3% but no more than 50% invert
glucose isomerase has greatly extended the
sugar related to soluble solids.
range of available glucose syrups. This enzyme
Polyols or sugar alcohols form the main group
which have no or, compared to their sweete-
causes the conversion of part of the glucose
of sugar substitutes. The physiological benefit
ning power, only a negligible calorific value.
Invert sugar syrup is an aqueous solution of
into fructose. The glucose syrups produced in
of these sugar substitutes is their suitability for
Their sweetening power is by far greater than
sucrose partially inverted in hydrolysis, which
this way have higher fructose volumes and thus
diabetics (insulin independent metabolism) as
that of sucrose.
is dominated in its composition by the amount
greater sweetening power as starter syrups.
well as their partially anti-cariogenic effect and
of invert sugar present and which meets the
Depending on the fructose share, these syrups
lower calorific value.
following criteria: a minimum of 62% soluble
are called glucose-fructose-syrup resp. fructose-
solids and more than 50% invert sugar related
glucose-syrup. Thus high fructose-glucose-
For all sugar alcohols a uniform physiological
to soluble solids.
syrups with approx. 42% fructose and 52%
calorific value of 10kJ/7g is fixed.
of fructose is determined at 17KJ/g (or
Comparison of the sweetening power of

sugar substitutes in relation to sucrose
glucose related to soluble solids are, for examThese sugar solutions are characteristic for
ple, used in production.
Table 2:
* the figures indicate the factor by which the sugar
substitute in question tastes sweeter than sucrose.
Sweeteners are natural or synthetic compounds
Comparison of the sweetening power of

sweeteners in relation to sucrose
acesulfame-k
130-200 *
aspartame
200-250 *
cyclamate
30-40 *
saccharine
450-500 *
their relatively low viscosity, temperature tolesucralose
approx. 600 *
rance and the fact, that they do not crystallize
Dextrose is made by starch hydrolysis. It is of
even at a low temperature. They affect the
practically no importance in jam manufacture,
Table 3:
microbiological stability of the product positi-
since dextrose tends to crystallize and lends a
* the figures indicate the factor by which the sugar
vely owing to the higher osmotic pressures
dull and mat appearance to the products.
replacer in question tastes sweeter than sucrose.

from: Sungsmittel im berblick (a summary of sweeteners), Gordian 88/4, p. 72ff. resp. Handbuch Sungsmittel, Behrs Verlag
Gelation
of H&F Pectins
In multi component systems like jams, jellies
cially high concentration, the cell walls. This
Sweeteners are not insulin dependent in their
Herbasweet apple extract is a high-quality
and marmalades, pectin is a texture provider.
explains why the press residues from the pro-
metabolism and thus suitable for diabetics.
sweetener with a soluble solids content of
The optimal formation of a gel is directly linked
duction of apple and citrus juice are so valuable
Since they are generally used in small amounts,
70-72Bx resp. 78Bx, which is produced from
to the volume ratio in which the ingredients
for large-scale extraction of high-quality pectins.
they neither influence texture nor body of the
the fruit extract of juice-extracted and carefully
fruits, sugars, water, acid and pectin are pre-
sweetened food product.
dried apples.
sent. The addition of pectin, which is produced
In the plant cell, pectin molecules are so tightly
from fruits, must be considered as naturally
linked to the other molecules in the cellular
The various sweeteners differ in their characte-
By state-of-the-art technologies minerals, fruit
enhancing the inherent pectin content of the
wall that they cannot be extracted by water.
ristics, such as profile in taste, stability in acidi-
acids and natural colours are extracted from
fruits used for the jam production. Additionnaly
This water-insoluble form is called protopectin.
fied food and during heating. In composition
the concentrated fruit extract. What remains is
there are the acid resistance of pectin and the
they may sometimes yield a positive synergistic
the concentrated sweetness of the apple, which
fact, that it has no specific odour or flavour,
Protopectin becomes soluble by acid hydrolysis
effect.
may be universally used to sweeten food pro-
that it is an excellent flavour carrier as well as
and is then extracted with hot water. The pectin-
ducts instead of sugar or starch-saccharification
the possibility to control consistency and set-
rich extract is mechanically cleaned and care-
products.
ting rate.
fully concentrated. Pectin is then precipitated
extracts are increasingly used as natural
According to the German Fruit Jams Regulation,
Pectin:
sweeteners.
these sweeteners (different sugars gained from
The gelling agent pectin, a constituent of the
Alcohol-insoluble pectin substances in pure
fruits) are allowed. They are of great interest
vegetable cell structure, strengthens and sup-
form are obtained by this alcohol precipitation.
for the so-called all fruit products, which con-
ports as bonding substance the structure of
They are subsequently dried and ground to
sist only of ingredients from fruits.
the plant tissue.
powder. The gel strength of pectin as a natural
Sweeteners:
De-ionized fruit juice concentrates and fruit
with alcohol from the liquid extract.
substance differs due to the raw material used
10
Any vegetable raw material with a high pectin
and is standardized by blending with dextrose
content is suitable for the production of pectins.
or other sugar types.
Different amounts of pectin may be extracted
The molecular structure of pectins is composed
from various raw materials:
of D-galacturonic acid molecules, which are
Pomace
linked to each other in alpha-1-4-glycosidic
10-15%
Sugar beet chips 10-20%
formation to polygalacturonic acid. Part of the
Citrus peels
carboxyl groups is methoxylated with methanol.
20-35%
Apples and citrus fruits have always been of
Neutral sugars like arabinose, galactose and
superior importance for the production of pectin
xylose, which are linked as side chains to the
No sugar is added to these products, they only
destined for the manufacture of jams, jellies
pectin macromolecule, as well as the interrup-
contain the sugar from the fruits they are ma-
and marmalades. The highly valuable pectin
tion of the main chain by rhamnose make
de from.
substances are present in the pulp and, in espe-
pectin a heteropolysaccharide.
11
Therefore often neutral polysaccharides like
Gelling Mechanisms:
galactane, arabane and also starch are conco-
The association of pectin chains leads to the
mitant substances of isolated pectin. However,
formation of three-dimensional networks, that
the specific composition depends on the raw
means to gel formation. Two or more chain
material. The gelling power of pectin is mainly
segments bond together and start to interact.
based on its molecular weight, i.e. the number
These are longer segments of regular sequence,
of chain links a pectin molecule boasts, which
which are ruptured by the incorporation of
is kept intact by extremely sensitive production
rhamnose or by the branching of the chain.
Fig. 2: Gel net
process.
Different types of chain associations exist which
If all carboxyl groups of the polygalacturonic
are determined by the degree of esterification.
acid are free, i.e. not methoxylated, one gets
For high methylester pectins, two decisive fac-
pectic acid, its salts are called pectates.
tors initiate gel formation:
OH
COOCH3
O
O
OH
OH
O
OH
Pectic acid in nature is methoxylated (or esteri-
1. The addition of sucrose or other sugars has
fied) in different degrees with methanol and
a dehydrating effect on the pectin molecules,
thus becomes pectin. If the degree of esterifi-
which facilitates the approach of the polymer
cation is higher than 50%, it is called high
chains and enables a cross linkage of the
methylester pectin, with less than 50% it is
hydrogen bridges.
H+
C
O
O
O
O
OH
OH
called low methylester pectin.
O
OH
Fig. 3: Dissociation of carboxyl groups
12
OH
COOCH3
O
Fig. 1: Section of a pectin molecule
C
O
OH
2. A lowering of the pH in the medium sup-
Methylester groups are the hydrophobic part
presses the dissociation of free carboxyl groups
of a pectin molecule. Hydrophobic forces push
and thus reduces the electrostatic repulsion
them into aggregate formations, while they
between the chains. The mechanism described
are constantly striving to keep the contact sur-
above is referred to in literature as sugar-acid-
face with water as small as possible. Moreover,
gelling mechanism.
hydrogen bridges are formed, e.g. between
13
non-esterified carboxyl groups, at a sufficiently

Recent studies, however, have shown that high
low pH-value in the gel and the dissociation of
methylester pectins are stabilized in the gel by
the carboxyl groups is largely suppressed.
a combination of hydrophobic interactions and

hydrogen bridge bondings, which means that
the term sugar-acid-gelling mechanism requires a closer definition.
Ca2+
HO
O
HO
O
Ca2+
Ca2+
OH
HO
O
OH OOC
O
Ca2+
OH
Ca2+
O
O
COO HO
O
HO
OH
Ca2+
Ca2+
O
OOC
Ca2+
HO
Ca2+
HO
Ca2+
COO
O
HO
O
O
OH
OH
OH
OH
Fig. 5: Arranged sequences in the pectin-calcium-gel egg box model
Fig. 4: Structure of
connecting zones of
soluble
solids
[Brix]
80
HM pectins
14
75
15
pre-gelled
According to Oakenfull and Scott (1984), the
over free, non-methoxylated carboxyl groups
hydrogen bridge bondings are the responsible

factor in the stabilization of a pectin network,
decreases and if the pH is too high, the number

of interfering factors (-COO-) decreases as well
but without the hydrophobic interaction of the
(in case of a too high product pH, dissociated
methylester groups, gelation would not occur
carboxyl groups interfere with the network
for energetic reasons.
formation). This affects the gelling-pH-range. If
70
gelled
65
liquid
60
the degree of esterification is extremely high,

The higher the degree of esterification, the
the suppression of dissociation does not matter
greater the impact of hydrophobic forces in the
anymore.
gelation. The number of hydrogen bridges
55
3.6
3.4
3.2
3.0
2.8
2.6
pH
Fig. 6: Setting range of high esterified pectins
The higher the degree of esterification, the
For low methylester, amidated pectins, the
higher also the pH-value is, at which gelation
clustering of the pectin chains happens more
sets in. Completely methoxylated pectins
controlled than for low methylester, non ami-
Soluble Solids and pH-Value:
(100% degree of esterification) thus do not re-
dated pectins, as the formation of the gel net-
The chart on page 15 (setting range of high
The lower limit for proper gelation of high
quire any acid for gelation (Deuel et al., 1950).
work is, due to the hydrogen bonds between
methylester pectins, mod., Pilnik, 1980) in prin-
methylester pectins is a soluble solids content
the amid groups, more slow than the reaction
cipal shows the setting ranges of sugar-acid-gels
of about 55%. With 58-55% soluble solids,
of low methylester pectins with calcium ions is.
with high methylester pectins. Certain solids/
high methylester pectins with a very high
gelation of high methylester pectins could be
pH areas are identified in which pre-gelling or
degree of esterification (above 75%) show the
explained, according to Oakenfull, by the fact
no gelling (liquid) occurs. Pre-gelling means
best results. High methylester pectins do not
that certain sugars have an additionally stabi-
that at the given filling temperature, the pro-
gel at very low soluble solids contents, for this
lizing effect on the hydrophobic interactions.
ducts have already started setting. Pumping,
application low methylester and amidated
stirring or depositing during filling destroys
pectins and calcium salts are used instead.
The required high sugar concentration for the
High Methylester Pectins Gelling Behaviour:
Low methylester pectins also gel according to
this incipient gel structure, the formation of a
the mechanism described above. However,
homogeneous gel is not more possible. There-
Substituting sucrose by other sugars or polyols
they may form a gel even in relative indepen-
fore the texture of a pre-gelled product is
has an influence on the gelling characteristics
dence from soluble solids content and pH-value
mushy with a reduced gel strength.
of pectins and the texture of gels. The reasons
if multivalent cations, e.g. calcium ions, are
16
for these phenomena are not yet sufficiently
present. The following model has been used to
The chart also explains that sugar and acid may
studied. It is assumed that this is due to the
describe this gelling mechanism:
substitute each other within certain limits in
different water activities of the sweeteners at
their contributions to the gel strength. A lower
similar solids contents or substance specific
Pectins chains cluster during the gelation pro-
sugar content requires for proper gelation a
differences in the stabilizing effect (Oakenfull
cess. Due to their bent shape they create cavi-
lower pH-value. Higher pH-values are feasible
et al., 1984).
ties between them, which become occupied by
with a higher sugar content. If the sugar con-
carboxyl and hydroxyl groups. Both the forma-
tent remains constant, gels with lower pH-
tion of cavities and the carboxyl and hydroxyl
values will be firmer and more brittle, the same
groups favour the association of pectin chains
applies if the pH stays the same and the
by calcium gelation.
amount of sugar increases.
As regards low methylester, amidated pectins,

additional links by hydrogen bonds are created
Fig. 7: The three binding mechanisms for connecting

pectin chains
The optimal soluble solids content for jams is

60-65%. Replacing part of the sucrose with
17
References:
Oakenfull, D. and Scott, A. (1984): Hydrophobic Interaction in the Gelation of High Methoxyl Pectins, J. Food
due to the presence of amid groups. The more
glucose syrup or the use of the optimal type of
Sci., 49 (4): 1093-1098.
amid groups are present, that means the more
pectin may prevent the formation of brittle
Deuel, H., Huber, G., Leuenberger, R. (1950): ber das
links are possible, the firmer the resulting gels
gels and the crystallization of sugar and dex-
will be.
trose.
Geliervermgen von Polygalakturonsuremethylester,

Helvetica Chimica Acta, Vol. 33, p. 1266ff.
Rees, D.A., and Welsh, E.J. (1977): Sekundr- und Tertirstruktur von Polysacchariden in Lsungen und Gelen,
Angewandte Chemie, Band 89, S. 228-239.
Pilnik, W. (1980): Pektine, in Gelier- und Verdickungsmittel in Lebensmitteln, Forster Pub., Zurich
Medium Rapid Set with a medium setting
Rapid set pectins differ in their optimal pH-value
Filling Temperature:
High methylester pectins are commercially
temperature
from slow set ones. While slow set pectins
In this case, the criterion for selecting a suitable
available within a range of 50 to approx. 80%
(Pectin Classic AF 401, Pectin Classic CF 301)
achieve their greatest gel strength at a pH of
pectin is that the manufactured products set-
3.0 and less, the optimal pH-value for rapid set
ting temperature is lower than the filling tem-
pectins is raised to higher pH-values. For extra
perature. This prevents pre-gelling, which
Setting Time and Setting Temperature:
degree of esterification. This group of pectins

shows a quite specific gelling behaviour. Under
Slow Set with a medium setting
the virtually same conditions, higher methyl-
temperature
rapid set pectins, a pH-value of under 3.0 may
would weaken the gel and exert a negative
ester pectins set faster and at higher tempera-
even be unfavourable, especially if the soluble
influence on the texture. The height of the fil-
solids content is clearly above 60%. Gelation
ling temperature is determined by the machines
tures than pectins with lower degrees of esterification. This explains the importance of setting
The setting temperature depends, beside the
may then set in during the cooling process,
and systems applied in the process as well as
time and setting temperature for the evaluation
raw material, the production technology and
with the very real risk of pre-gelling.
the size of the packing containers used.
of high methylester pectins.
the pectins degree of esterification, also on

the sugar content and the products pH-value
Another look at chart 6 on page 15 makes clear
Containers which cool more quickly allow a fil-
The setting temperature is the temperature at
as well as the amount of buffer salts added
why soluble solids of around 60% and a pH-
ling at high temperatures of 85C and 95C
which gelation starts subsequent to gel manu-
and the cooling rate. The faster the products
value of about 3.0 are suitable for rapid set as
(185F and 203F). Rapid set pectins in this tem-
facture in the following cooling period. There
are cooled, the lower the setting temperature
well as slow set pectins. The differences are
perature range provide good gelation as well
is no setting above this temperature, even
required.
due to the setting temperature, setting time
as an even distribution of the fruits in the jelly.
and gel texture.
Containers which pass through a long cooling
though all criteria for gel formation are met.
18
Gelation of extremely high methylester pectins,
Therefore, to be able to compare setting tem-
as was shown in test gels, may, for example,
peratures, pectin gels are usually produced
With high soluble solids contents and at low
temperatures of e.g. 70C to 75C (158F to
start already at 90C (194F), that of less high
under reproducible, defined conditions and
pH-values, slow set pectins must be used since
167F), since otherwise the consistency of the
methylester pectins at 60C (140F).
one subsequently observes at what tempera-
otherwise pre-gelling may occur; with high
product might suffer by heat-related damage
ture gelation sets in.
soluble solids and at high pH-values, on the
affecting the center. For this purpose, slow set
other hand, rapid set pectin are indicated since
pectins are used that do not tend to pre-gel in
otherwise gelation is not possible.
the temperature range in which they are
phase, on the other hand, require low filling
Based on these differences in setting tempera-
The setting time is defined as the period in
ture and setting time, the following types of
which a fruit preparation starts to gel at a defi-
pectins are supplied as:
ned, constant temperature after terminating
In selecting the suitable type of high methyl-
controlled by adding suitable buffer salts
the cooking process. The definition for rapid
ester pectins rapid, medium or slow set ones
(retarders). Such gelling retardation is usually
set pectins might be that under defined condi-
the following criteria are of great importance:
practiced in the confectionery industry where
Very Rapid Set with a very high setting

temperature
tions gelation requires 10 minutes at 90C
(194F) and slow set pectins need 20 minutes at
applied. Furthermore, the setting rate may be
19
processing with very high soluble solids is usual.
65C (149F).
Rapid Set with a high setting temperature
Fruits:
Fruits used in the manufacture also generate
The edible acid originally present in the fruits
an influence on the gelling process, depending
or added to the product tends to suppress the
on variety, state of ripeness and storage condi-
dissociation of free carboxyl groups in pectin.
tions. The most important factors are the fruit-
While the dissociated carboxyl groups repel
own pectin content, the sugar and acid content
each other because of their similar negative
as well as the amount of minerals and other
charges, the undissociated carboxyl groups
fruit-specific constituents.
form a network structure in which water is

bound.
With increasing ripeness, enzymes within the

fruit degrade the fruit-inherent pectin and the
Lactic acid:
pulp becomes softer. The fruit-own acid amount
Lactic acid is commercially available as a 50%,
decreases and the sugar amount increases.
80% and 90% aqueous lactic acid solution. Its

specific acid value is lower than that of tartaric
Acid content:
or citric acid.
The adjusting of the optimal pH-value for the

gelling process during jam production is achie-
For reaching a defined pH-value the dosage of
ved by adding edible acids and their salts.
lactic acid must be higher than for tartaric or
Together with the physical-chemical effect of
citric acid.
the acids, the flavour enhancing factors are also

Texture:
20
of great importance in this respect. However,
Tartaric acid:
Texture is a very important parameter for
For the purpose of spreading jam on slices of
legal regulations need also to be considered. To
Tartaric acid is a crystalline product which dis-
sensory acceptance and depends largely on the
bread or sweet rolls, it should be noted that
control the pH-value, the German Fruit Jams
solves well in water. It has the highest specific
composition of raw materials such as the type
jellies with a lower elastic phase are more diffi-
Regulation permits the following additives:
acid value of all the acids used for this purpose.
of fruit, fruit quantity and sugars used, but also
cult to spread. In the extreme case, this implies
on the selected type of pectin.
that jellies spread on with a knife will just
Lactic acid E 270
dosage. It is either directly added during the
break up from a large lump into many smaller
Citric acid E 330
cooking process or in a 50% aqueous solution.
Pectins with a very high degree of esterification
pieces. Gels with a higher viscous share, on the
Tartaric acid E 334
However, this type of acid is used relatively un-
result in firm gels which are characterized by
other hand, will spread on easily and form a
Sodium lactate E 325
frequently in the production of jams due to its
the rheological parameter highly elastic with
coherent jelly layer on the bread.
Calcium lactate E 327
characteristic taste profile.
Tartaric acid can be added in the smallest
Sodium citrate E 331
a very low viscous phase.

The proper selection of the suitable type of
Calcium citrate E 333
Pectins with a medium degree of esterification
pectin will thus be a great help in controlling
Sodium tartrate E 335
result in firm gels which are characterized by
the desired rheological parameters of these
the rheological parameter highly elastic with
products.
an important viscous phase.
21
The use of a pH-meter in production control to

guarantee uniform gelation in jams, jellies and
marmalades is an absolute necessity.
Apple pectins form gels with definitely higher

viscous share than citrus pectins with the same
degree of esterification do.
lactic acid
tartaric acid
citric acid
EEC number
E 270
E 334
E 330
Structural formula
C3H6O3
C4H6O6
C6H8O7
Mol wt.
90
150
192
Ionization constant
pka 1
3.86
pka 2
2.93
3.08
4.23
4.74
pka 3
pH-value (0.1 n solution)
5.4
2.8
2.2
2.2
Table 4: Important data on lactic acid, tartaric acid and citric acid
From: Genusuren und Salze (edible acis and salts); Anwendung und Wirkung in Lebensmitteln (application and effect in food)/Publ. Fachgruppe Lebensmittelchemie und Gerichtl.
Chemie i.d. GDCh. (Editor: G. Wieder) Hamburg, Behr, 1989
(Lebensmittelchemie, Lebensmittelqualitt, Vol. 14).
Low Methylester Pectins Gelling Behaviour:
Concentration of Soluble Solids:
Citric acid is naturally present in a great num-
On the other hand, if the pH-value in fruits is
The gel formation of low methylester pectins
Chart 8 on page 24 shows how the breaking
ber of fruits. It is crystalline and dissolves well
too low, it can be increased in order to prevent
must be seen as follows:
strength of a gel changes with increasing cal-
in water. Citric acid as a weaker acid than tar-
pre-gelation.
Citric acid:
taric acid, but stronger than lactic acid. The
cium dosage as a function of the different soluWhen small amounts of calcium ions are added,
ble solids contents. At a soluble solids content
flavour of the citric acid is naturally sour and
If the aim is a stabilization of the pH-value
the pectin chains start to bond over calcium
of 60%, hardly no calcium ions are required to
harmonious. This acid, too, is preferred to be
within strict limits, as is the case for jams, one
bridges. With increasing calcium ion concentra-
form a firm gel, while at 20-30% of soluble
added as 50% aqueous solution.
profits from the specific properties of fruit
tion, gelation sets in. In case of an exceeded
solids major amounts of calcium become neces-
acids to form excellent buffer systems with
dosage of calcium ions, calcium pectinate will
sary. The lower the soluble solids content in a
If the acid value is too high (pH-value under
their salts, e.g. in the combination citric acid
precipitate under the given gel forming condi-
gel, the higher the calcium requirement in order
2.8) the gel elasticity will be increased and the
and sodium citrate.
tions, which is referred to as pre-gelling.
to achieve proper gelation is. The gel strength
low (pH-value above 3.3) the gel structures be-
As a rule, fruit acids are added to the cooking
The gel texture will then lose its elasticity, be-
Herbstreith Pektinometer by testing the
come very soft. When exceeding a certain pH
batch towards the end of the cooking process.
comes more pasty and shows a lower breaking
breaking strength.
limit, gelation is no longer possible.
This prevents pre-gelling, which might occur if
strength. The precipitation of calcium pectinate
in these samples has been determined with the
gels become firm and brittle. If the acid value is
22
the temperature of the cooking batch drops
is reversible if the gel is heated again above
With increasing calcium dosage, gels become
The presence of buffer salts in fruits, e.g. salts
below the setting temperature due to the blen-
the setting temperature and cooled down in a
firmer until an optimal point is reached, from
of citric and malic acid, suppresses the impact
ding in of the sugar or the pectin solution.
destruction free process.
which on they become more and more elastic
the effective acid value is compensated. To get
Even if all parameters are adjusted in an opti-
The amount of calcium ions required for proper
dependent calcium dosage, the gel strength
into the desired pH-value, the acid dosage
mal way and the temperature is higher than
gelation largely depends on the concentration
will drop rapidly and no gels but pre-gelled
must be raised.
the setting temperature, a processing time,
of soluble solids, the sugar, the pH-value of the
products are formed.
which is too long, can lead to pre-gelation
product and the buffer substances.
23
and brittle. Reaching a certain soluble solids
of pH modification by added fruit acids, part of
after the addition of acid.
Effect of Buffer Ions:

2400
60% ss
2200
50% ss
Breaking strength [HPU]
2000
40% ss
1800
30% ss
20% ss
1600
Type and concentration of buffer ions present
The amount of calcium required for gelation is
in the gels, which originate largely from the
not only, as already described, influenced by
fruits used and may differ according to the
the formulation parameters, but also by the
variety of fruit, have a decisive impact on the
production technology, especially the height of
calcium ion requirement in order to achieve
the filling temperature. The higher the filling
sufficiently firm gels.
temperature, the more calcium ions can be incorporated in the gel network without causing
1400
An increased concentration of buffer substan-
pre-gelation.
ces, especially with a strong binding effect on
The amount of the calcium dosage does not
calcium as e.g. exists for the salts of citric acid,
only control the firmness of the gel, but also its
800
will, similar to a raise in the pH, require a si-
rheological and sensory properties.
600
multaneous increase of the calcium dosage.
1200
1000
400
200
10
20
30 40
50
60
70
80
90 100
110
120
130
140 150
Pectin chains
in solution
Calcium-concentration [mgCa2+/g pectin]

Fig. 8: Sucrose gel with increasing ss content (low methylester pectin,
DE 40%, 0.1m citric acid/potassium citrate buffer solution, pH-value 3.0)
Ca2+
Chain
Effect of the type of sugar:
24
association
Not only the concentration, but also the type
The rise in pH will lead to an increased number
of sugar or sugar substitute used will affect
of charged particles in the gel which dissociate
gelation. Thus, the calcium requirement to
the pectin molecules even more strongly. The
achieve an optimal gelation is, for example,
reaction between the calcium ions and the other
usually much greater with a sugar substitute
charged buffer substances will be enhanced,
than with sucrose. Fructose gels also require
which in turn reduces the number of calcium
more calcium ions.
ions available for reactions with pectin.
Effect of the Products pH:
An increased concentration of calcium ions pro-
Ca-pectinate
The increase of the pH-value in a gel must be
vides more bonding points between the pectin
precipitation
followed by an increase of the amount of cal-
molecules and will thus keep the gel strength
cium ions required within the gel to achieve
intact.
Ca2+
25
Gel
Ca2+
Fig. 9: Gelation of low

methylester pectins in
dependence on calcium
ion concentration
comparable gel strength.
Breaking strength
II
III
IV
mgCa2+/g Pectin
Fig. 10: Breaking strength of pectin gels in dependence on
Gels of section II show in their majority viscous
pumped but still hot and liquid, they have an
influences, they are spreadable, stable gels
unlimited high viscosity and behave like solids.
with a high regeneration potential after mecha-
Owing to this, fruit pieces will neither rise nor
nical stressing and show very little tendency to
settle, but remain cast in position in the gel.
syneresis. In the sensory respect as well, viscous
This is understood by good fruit distribution.
components influence the flavour. These are

gels that will melt in the mouth and have a
Fruit pieces regularly distributed in the gel are
fruity, sweet taste which is very pronounced.
considered a quality feature of jams.
The reaction of pectins with calcium ions in-
The yield point cannot be substituted by a high
creases the setting temperature and results in a
viscosity. Indeed, a high viscosity delays the
yield point at a higher temperature.
rising of fruits but will not prevent it.
added calcium ions (Section I-IV)
Rheology and Sensorics:
Section I:
In a given formulation, which means that su-
The calcium concentration in section I is very
gars and sugar concentration, pectin concen-
low: fruit preparations in this area are highly
In resting condition, once the jams have been
tration and type of fruits and fruit quantity are
viscous or slightly gelled.
filled in containers and are no longer stirred or
constant, gels become increasingly more firm

with higher amounts of calcium.
Section II:
The firmness may be assessed by testing the
Gels in this area have only just started gelation
breaking strength with the Herbstreith
or are already gelled. The gels are very smooth
Pektinometer.
and spreadable. Rheologically speaking, they

may be characterized by their visco-elasticity as
However, an increase in calcium concentration
follows:
does not only raise the breaking strength of
26
the gels but also affects the rheological and
Pectin gels have visco-elastic properties which
sensory properties such as spreadability, stabi-
means elastic as well as viscous properties.
lity, tendency to syneresis, regeneration potential, setting temperature of the gels and mouth
The elastic component is responsible for high
feel.
breaking strength, even reaching brittle tex-
27
tures and for low mechanical stability together

These properties will be described in the follo-
with poor spreadability and a tendency to
wing in sections I-IV, into which the curve in
syneresis. The viscous component, on the other
chart 10 is divided. These sections characterize
hand, prevents brittleness and causes good
certain areas in which varying calcium-pectin
spreadability and a low tendency to syneresis.
ratios exist.
Section III:
Low Methylester, Amidated Pectins Gelling
As the bondings are additionally stabilised due
occurs. Fine gel particles are formed, the gel
In section III the calcium concentration is very
Behaviour:
to the presence of amid groups and with that
arrangement looses its elastic character, the
by the formation of hydrogen bonds, low
texture becomes pasty and with that the gel-
high with a lot of calcium bridges which cause

the pectin molecules to approach each other
Influence of Calcium Ion Concentration
methylester, amidated pectins are able to gel
ling strength is reduced. At mechanical treat-
closely. The pectin network is very tightly
In the case of low methylester, amidated
homogeneously and relatively independent
ment the gel looses water, syneresis occurs.
structured, originally bound water molecules
pectins, the calcium ion concentration which is
from calcium ion concentration over a wide
This process of pre-gelation is reversible. If pre-
are now easily squeezed out of the gel net-
necessary for gelation, depends on different
range.
gelled gels made of amidated pectins are
work.
product parameters such as soluble solids con-
The gel texture is dominantly elastic, the
heated again to a temperature which is higher
tent, pH-value of the product or the buffer
If the calcium dosage is raised intensely, pre-
than their setting temperature and then cooled
concentration.
gelation, that means an over-reaction between
down again, an elastic and firm gel will be ob-
the pectin molecules and the calcium ions,
tained.
viscous phase is suppressed. This provides gels

with a very high breaking strength, on the
Already at a low calcium ion concentration the
other hand, these gels are unstable against
pectin chains start to cluster via calcium bonds.
mechanical stressing. Once they have been pro-
Here the calcium ion concentration which is
cessed, e.g. stirred or pumped, they are not
necessary for gelation, may yet come from the
able to regenerate or at least require a very
natural calcium content which is brought in by
long time to do so. The inclination to syneresis
the fruits or the water contained in the recipe.
Natural calcium
content of the
fruits
increases, the yield point or the fruit retention

property also increases and the setting tempe-
The amid groups stabilise the network by
rature is also raised.
hydrogen bonds resulting in elastic gel pro-
tion. Besides the degree of esterification, the
In this section, the calcium concentration is too
amount of amid groups determine the sensiti-
high and at the given filling temperature pre-
vity and with that the calcium need for forming
gelling will occur. The gel strength decreases,
a gel network and the resulting setting tempe-
the consistency is mushy or pasty, syneresis
rature.
Gel strength
ducts already at a low calcium ion concentraSection IV:
occurs and the yield point is lowered. The tex-
28
ture of such products is very unappealing. It is
With increasing the calcium ion concentration
Low methylester amidated pectin
not recommended to apply this area to jams,
the gels become stronger until reaching an
Low methylester Classic Apple pectin
jellies and marmalades.
optimum, the texture of the gels becomes
29
more elastic and more brittle.

Increasing the filling temperature may prevent
Calcium concentration
pre-gelling up to a certain point. However, the

gels remain very firm and are brittle with a
Fig. 11:
high tendency to syneresis.
Gelation of low methylester, amidated pectins in dependence from calcium ion concentration
Elastic-brittle texture
b) Gelling properties of low methylester,

Sensitivity levels of low methylester,
amidated pectins with differing calcium sensiti-
amidated pectins:
vity at different filling temperature
Low sensitivity:
The texture and the firmness of the final pro-
Low methylester, amidated

citrus pectin
Pectin Amid AF 005, Pectin Amid CF 005
duct can be decisively influenced by the selec-
Low methylester, amidated

apple pectin
Medium sensitivity:
ted filling temperature.
By means of two low methylester, amidated

pectins with differing calcium sensitivity fig. 14
High sensitivity:
(page 32) shows, under comparable recipe
parameters, the changing of firmness and tex-
Calcium concentration
Fig. 12: Gelation of low methylester, amidated pectins in dependence from calcium ion concentration
ture of the final product, if the product was

For special applications also H&F pectins with
filled at different temperatures.
very high sensitivity are available. Furthermore,
Influence of the raw material on the gelation
H&F offer tailor-made low methylester, amida-
If a product, for example a fruit preparation
ted pectins which are already standardized
(e.g. 45% ss, pH-value 3.3), is manufactured
with specific buffer salts to a defined gelling
with a reactive pectin and then filled, elastic
behaviour.
gels with a constantly high gelling strength

will be obtained as long as the filling tempera-
of low methylester, amidated pectins

Low methylester, amidated pectins can be
setting temperature and the formation of a
a) Setting time/setting temperature of low
ture is higher than the setting temperature of
made from apple pomace as well as from citrus
particular gel texture, are decisively deter-
methylester, amidated pectins with differing
this fruit preparation. If the filling temperature
peels.
mined by the calcium sensitivity.
calcium sensitivity
is decreased and reaches a level beneath the
The raw material used has also an influence on
Therefore the behaviour of low methylester,
The higher the calcium sensitivity of the low
resulting in the partial loss of the maximal
the texture of the manufactured gels. At com-
amidated pectins in dependence from calcium
methylester, amidated pectin, the shorter the
reachable gelling strength. At the same time
parable degree of esterification and degree of
ion concentration is not only influenced by the
setting time resp. the higher the setting tem-
the texture of the pre-gelled fruit preparation
amidation, low methylester, amidated apple
fixed recipe parameters such as soluble solids
perature in a gel preparation, produced with
becomes more and more viscous, the lower the
pectins form elastic-viscous textures which are
content, pH-value of the product and the
this pectin, is.
filling temperature is chosen.
easy to spread, show a high mouthfeel (body)
amount of present/added buffer salts, but
and low tendency to syneresis. Gels, which are
additionally by the particular calcium sensitivity
manufactured with low methylester, amidated
of the pectin. Due to this property low methyl-
citrus pectins, have higher setting temperatures
ester, amidated pectins can be specifically
and result in elastic-brittle products.
selected that, also under most different pro-
setting temperature, pre-gelation will occur
30
31
duct parameters, they gel homogeneously and

Gelling properties of low methylester, amida-
relatively independent from calcium ion con-
ted pectins with differing calcium sensitivity
centration for reaching the desired texture in
The gelling properties of low methylester,
the particular final product.
Increase of calcium reactivity

Increase of setting speed/setting temperature
amidated pectins, that means, the setting time/

Pectin Amid AF 005
Pectin Amid CF 005
Pectin Amid AF 010

Pectin Amid CF 010
Pectin Amid AF 020

Pectin Amid CF 020
Fig. 13
Due to the relatively high setting temperature
c) Gelling properties of low methylester, ami-
At comparable calcium ion concentration the
ture of this gel preparation is high in a way
of the fruit preparation manufactured with
dated pectins with differing calcium sensitivity
gel strength decreases from pH 3.2 to pH 3.6
that pre-gelation will occur under the given
reactive pectin, the final gelling strength de-
at different product pH-values
which means that the gels become weaker with
conditions. With that the texture looses its
creases relatively quick with falling filling tem-
The product pH-value has an important in-
rising pH-value, the viscous shares increase.
elasticity and becomes more and more viscous.
perature. If finally this fruit preparation is filled
fluence on the gelling behaviour of low
at a low temperature (e.g. 60C), a pasty texture
methylester, amidated pectins.
With rising pH-value of the final product the
In contrast to that, elastic gels are formed over
calcium need increases. That means to obtain
a wide range at a pH-value of pH 3.6 by using a
With the example of two pectins with differing
comparably firm gels, gels with a higher pH-
reactive pectin. The curve progression is plain,
sensitivity fig. 15 shows the breaking strength
value need more calcium ions than gels with
that means the breaking strength of these gels
If the same fruit preparation is manufactured
in dependence from calcium dosage at two
lower pH-value.
changes only little with increasing calcium
with a pectin with less calcium sensitivity, the
different product pH-values of the gel prepara-
gelling strength will be constant within a wider
tion.
with higher tendency to syneresis will result

due to the pre-gelation occured.
dosage.
The breaking strength of the gels which are
manufactured with a pectin with high sensiti-
A plain curve progression means to the user,
shows a lower setting temperature. Products
The breaking strength, which is reached by
vity, at first also increases with rising calcium
that the working area under these conditions
which are manufactured with pectins with low
using the pectin with low calcium sensitivity in
ion concentration.
is wide, as the gels are very tolerant towards
calcium sensitivity, can therefore also be pro-
dependence from the calcium dosage, increases
cessed and filled at lower temperatures. The
for the two product pH-values with increasing
In comparison, the absolute values in this range
high flexibility and production safety are
products show only very low tendency to
calcium ion concentration.
are higher than for the pectin with low sensiti-
guaranteed.
temperature range as this fruit preparation
fluctuations of the calcium content. With that a
vity. At the same time the texture of the gels
syneresis.
which are manufactured with a more reactive
Low methylester, amidated pectins with high
pectin, are more elastic at a comparable pH-
sensitivity such as Pectin Amid CF 020 or Pectin
value.
Amid AF 020 are therefore especially well suited

for the use at higher pH-values, whereas for
With a defined calcium ion concentration, how-
products with lower pH-value rather pectins
ever, the gel strength of the gels with a pH-
with a lower sensitivity such as Pectin Amid
value of 3.2 decreases, as the setting tempera-
CF 005 or Pectin Amid AF 005 are used.
LMA Pectin with high reactivity
32
Gel strength
LMA Pectin with low reactivity
33
Falling filling temperature

Fig. 14: Texture of gels, manufactured with low methylester, amidated pectins with differing calcium sensitivity in
dependence from filling temperature
LMA pectin with high calcium

reactivity
LMA pectin with low calcium
reactivity
Increasing calcium concentration
pH 3.2
To form elastic gels, gel preparations which are
calcium ions for gelation, however then it
manufactured with pectins with medium and
shows a high tolerance towards fluctuations of
low reactivity require a certain amount of
the calcium content resulting in a homogenous
calcium ions whereas gels, which are manufac-
gelation over a wide working range.
tured with a reactive pectin, already form an

elastic gel at minor addition of calcium ions
As a result, low methylester, amidated pectins
which might come from the fruits or the drin-
with high calcium reactivity such us Pectin
king water.
Amid CF 020 or Pectin Amid AF 020 are excellently suited for the use in products with a low
pH 3.6
Fig. 15: Breaking strength (Herbstreith Pektinometer Mark IV) of gels (40% ss, 1.0% pectin), manufactured at different pH-values with low methylester, amidated pectins with differing calcium reactivity in dependence from calcium
In contrast to pectins with low and medium
sugar content such as sugar reduced fruit pre-
reactivity, the curve progression of pectin with
parations or delicatessen products.
high reactivity is plain and the breaking
ion concentration
strength of the gels changes over a wide range
Pectins with very high reactivity such as Pectin
only little.
Amid CF 025 or Pectin Amid CB 025 are suited
d) Gelling properties of low methylester, ami-
Gelling behaviour at 20% ss
dated pectins with differing calcium reactivity
With rising calcium ion concentration the
At low soluble solids contents (0-20% ss) the
at different soluble solids content
breaking strength, determined with the
reactive pectin requires a certain amount of
Besides the pH-value of the product also the
Herbstreith Pektinometer Mark IV, increases,
soluble solids content is an important parame-
the texture of the gels becomes firmer and
ter for choosing low methylester, amidated
more elastic.
among others for glaze, spray nappage or jelly.
20% ss
34
tent, low methylester, amidated pectins show
Over the whole range investigated the high
different gelling properties in dependence
reactive pectin results in firmer gels at compa-
from their calcium reactivity. Thus, depending
rable calcium ion concentration than pectins
on the product and its soluble solids content,
with medium resp. low reactivity do.
the required gelling behaviour can be reached

by choosing the suitable pectin.
In order to reach a comparable breaking

strength of the gels, pectins with medium and
The following figures show at the example of
low reactivity require higher calcium dosages
three pectins with differing reactivity the
than pectins with high reactivity.
pectins. When altering the soluble solids con-
35
LMA pectin with high
reactivity
LMA pectin with
medium reactivity
breaking strength of gel preparations in

dependence from calcium dosage at different
LMA pectin with low

reactivity
soluble solids ranges (20%, 40%, 60% ss).

Fig. 16: Breaking strength of gels (20% ss, 1.0% pectin, pH-value 3.2), manufactured with low methylester, amidated
pectins with differing calcium reactivity in dependence from calcium ion concentration
Fig. 17: Breaking strength

of gels (40% ss, 1.0% pectin,
pH-value 3.2), manufactured with low methylester,
40% ss
LMA pectin with high

reactivity
LMA pectin with medium
reactivity
amidated pectins with diffe-
At a soluble solids content of 60% pectins with
solids content of 60% already without separate
high and medium calcium reactivity already
calcium addition. In contrast to pectins with
gel without the separate addition of calcium
high and medium reactivity, the curve progres-
ions. When adding calcium ions, the breaking
sion of the pectin with low reactivity is plain
strength values increase at first, the texture of
and the breaking strength of the gels changes
the gel becomes firmer and more elastic-brittle.
LMA pectin with low

reactivity
ring calcium reactivity in

dependence from calcium
ion concentration
only little over a wide range. Even at high

calcium dosages pre-gelation will not occur.
With a further raise of the calcium ion concentration pre-gelation will occur relatively quick
Therefore low methylester, amidated pectins
and, as a consequence, the gel strength decrea-
with low calcium reactivity such as Pectin Amid
ses. At a soluble solids content of 60% ss the
CF 005 or Pectin Amid AF 005 are very well
If the soluble solids content is raised to 40% ss,
As pectins with high calcium reactivity and
setting temperature of these pectins increases
suited for the use in products with high sugar
low methylester, amidated pectins with medium
especially pectins with medium calcium reacti-
with increasing calcium ion concentration very
content, as for example jams, fruit spreads and
and higher calcium reactivity will form elastic
vity show, at a soluble solids content of 40%, a
intensely, the preparation gels already during
fruit preparations for yogurt.
gels already at a low concentration of calcium
homogeneous gelation over a wide range and
the boiling process and the gel can no longer
ions. Especially for gels which are manufactu-
with that a high tolerance towards calcium
be filled without being destroyed. Due to the
The high setting temperature of the low
red with a pectin with medium reactivity, the
ions, these medium reactive pectins are excel-
pre-gelation, the obtained gels are pasty with
methylester, amidated pectins with high reacti-
breaking strength is homogeneously high over
lently suited for the use in products in this
decreasing firmness and increased tendency to
vity such as Pectin Amid CF 020 or Pectin Amid
a very wide range and relatively independent
soluble solids range.
snyeresis.
AF 020 can be used for technological reasons
relatively high calcium ion concentration the
For example, in applications with gelling sugar
As the setting temperature of gels increases
already during the boiling process and is addi-
gel strength of gels, which are manufactured
(2:1) most different fruits are used at approx.
with increasing reactivity of the pectins, the
tionally enhanced by the addition of acid. This
with the high reactive pectin, slightly decreases,
40% ss, which mainly differ regarding their
calcium ion concentration at which pre-gelation
gelation results in an increase of viscosity
as here the setting temperature is high in a
calcium and acid content.
starts, is the lower, the higher the reactivity of
because of which the fruits in the preparation
the low methylester, amidated pectin is. The
do not separate during the filling process.
to prevent floating. The gelation process starts
from calcium ion concentration. At a defined,
way, that pre-gelation occurs under the given

conditions. Then the texture becomes more
Additionally the household production condi-
and more viscous resulting in falling breaking
tions vary depending from the user. Despite
strength values.
this fact, products with homogeneous gelation
pectin with the low reactivity gels at a soluble
and sufficient firmness are expected. Low

methylester, amidated pectins with medium
reactivity requires a certain amount of calcium
reactivity are a guarantee for the successful
ions to form elastic gels. Then the breaking
manufacture of these preparations. Further-
strength values rise with increasing calcium ion
more, low methylester, amidated pectins with
concentration and the gels become firmer.
medium calcium reactivity such us Pectin Amid

CF 010 or Pectin Amid AF 010 are used for
At comparable gel strength the pectin with
example for calorie-reduced fruit preparations,
high calcium reactivity forms an elastic-brittle
fruit preparations for yoghurts or to stabilise
texture, whereas gels manufactured with a
fruit cream.
pectin with low reactivity are elastic-viscous

and pasty.
60% ss
36
On the contrary, the pectin with low calcium
37
LMA pectin with high reactivity
Fig. 18: Breaking strength of

gels (60% ss, 1.0% pectin,
LMA pectin with medium

reactivity
pH-value 3.2), manufactured
LMA pectin with low reactivity
dated pectins with differing
with low methylester, amicalcium reactivity in dependence from calcium ion con-
centration
Pectins form visco-elastic gels, i.e. gels with
carboxyl groups are statistically distributed
elastic as well as viscous phases. The greater
throughout the molecule due to the production
the elastic and the smaller the viscous phase in
method. Enzymes, which cause a clustered
a gel, the greater the sensitivity of gel textures
demethoxylation, are not active in the raw
to mechanical stressing and their inclination to
material pomace, contrary to other raw mate-
High Methylester Pectins (HM Pectins):
syneresis are.
rials, e.g. citrus peels.
depends on many factors. It is described more
Gelled products with HM pectins have, as a
The ratio of elastic and viscous phases in pectins
The most frequent cause for syneresis is the
closely in the following:
rule, a soluble solids content of at least 60%.
is determined by the degree of esterification
series of unsuitable production conditions
At these high soluble solids, the manufactured
and their sensitivity to multivalent ions.
which may be summarized by the term
Syneresis Behaviour
In general, syneresis is an undesired phenomenon for jams and other fruit preparations and
Pectin is supposed to immobilize the free water
products should not show any syneresis under
in the product. If the desired water binding
optimal conditions, that is if the gel is not
Very high methylester pectins form very elastic
effect is not completely achieved in gel produc-
destroyed.
gels with high setting temperatures. Medium
Pre-gelling will always occur if the filling
methylester pectins form elastic gels with
temperature for the gel has been set too low.
tion or during further processing of the gel,
pre-gelling.
gels show a tendency to shrink and to release
Syneresis to a minor extent may occur in the
greater viscous phases and lower setting tem-
The reason for this may be (at correct pectin
fluid, which is called syneresis (the pectin
normal consumption of gelled products, e.g. in
peratures. Due to the greater viscous phase,
dosage):
chains approach each other too closely and
household consumption and especially if a gel
medium methylester pectins are less sensitive
squeeze the originally bound water out of the
is stirred or pumped.
to mechanical stressing, show less inclination

to syneresis and result in more spreadable gels.
gel network).
38
that the sugar concentration is too high

that the acid dosage (which causes the pH
HM pectin gels are not able to regenerate their

Based on the different gelling mechanisms,
gel texture after mechanical destruction. Once
Another reason for high gel elasticity is ion
syneresis must be differently assessed in high
the texture of these gels has been damaged,
sensitivity, which occurs also in high methyl-
and low methylester pectins.
syneresis sets in and becomes more pronounced
ester pectins as a function of raw materials and
during a longer storage period.
production methods. Ion sensitivity is probably
in the product to be too low) is too high or

an unsuitable type of pectin, e.g. a pectin
that sets too fast.
also influenced by the way the free carboxyl
This may be remedied by correcting the sugar
groups are distributed in the pectin molecule.
and acid concentrations, and by matching the
A clustered appearance of free carboxyl groups
filling temperature and the type of pectin.
due to the corresponding enzyme activity in

the raw material results in high ion sensitivity.
Another reason for syneresis may be an insuffi-
This makes gels highly elastic, up to being even
cient sugar exchange between fruits and the
brittle with a stronger inclination to syneresis.
liquid medium, which might be due to a too
39
short cooking time for fruits with very hard

High methylester Classic Apple Pectins are
skins or firm fruit pulp.
comparatively insensitive to ions since the

A fluid separation will also occur if the pectin
dosage is too small or the pectin has not been
completely dissolved. This means, the available
water cannot be sufficiently immobilized.
Low Methylester Pectins (LM Pectins):

Whether or not syneresis in gels with low
The suitable pectin and calcium dosage
methylester pectins occurs, depends on the
depends, as already described, on the pH-value,
ratio between selected pectin and calcium for a
ion strength, sugars and sugar quantities,
certain formulation.
which follows that all these parameters have

to be exactly matched. An important factor,
The proper dosage of low methylester pectin
very difficult to assess in its impact, is the ion
and relatively few calcium ions result in thixo-
composition of fruits, because this can even
tropic gels with a high regeneration rate. This
vary within one and the same type and variety
means that after mechanical stressing of a gel,
of fruit.
e.g. spooning jam from a pot, the destroyed

gel can regenerate quickly and liquid does not
It is recommended to use a calcium insensitive
seep from the pectin network; the tendency to
pectin in such cases.
syneresis is relatively low in these gels.

Strong syneresis in jams, marmalades and jellies
An increased amount of calcium, in comparison
does not only make an unappealing impression
to the selected pectin dosage, renders gels
but is also considered as a quality defect by
more elastic, the viscous phase is smaller, the
jam manufacturers and consumers and should
texture becomes even brittle and is no longer
thus be avoided.
spreadable and thixotropic gels with a very

low regeneration rate are the result. After
destruction, these gels take much longer to
restructure their texture and fluids may be
released.
40
41
Fig. 19: Determination of

syneresis behaviour of fruit
preparations
The Standardization
of H&F Pectins
A sugar-pectin-water gel with 65% soluble
For determining the breaking strength and the
solids and a pH-range of about 2.0 is manufac-
texture with the Herbstreith Pektinometer a
tured for this purpose. The gel is cooled under
nearly optional gel is put on strain up to the
defined conditions (25C [77F] 24 hours). After
destruction of the gel network. The force
cooling, the gel is released from its mould and
necessary for this effect is measured in depen-
the percentage of sagging under its specific
dence from time.
gravity is measured with the so-called Exchange Ridgelimeter after exactly 2 minutes. A Gel
The simple handling, good reproducibility and
with a 23.5% sagging is considered a standard
above all the great flexibility regarding the
gel.
recipe are the advantages of this method. With

that gels can be assessed which are exactly
The grading of pectin is calculated according to
adjusted to the particular application.
the following formula:

USA-Sag =
Fxa
b
But, fruit spreads containing fruit components

can only be assessed reproducibly if the fruits
a = amount of sugar in the gel (650g)
are finely ground or at least relatively small
b = amount of pectin in the gel (4.33g)
and distributed homogeneously.
A sagging of 23.5% is equal to factor F = 1 and
For determination of the breaking strength and
the USA-Sag = 150. Gels which sag more
the texture with the Herbstreith Pektinometer
strongly (weaker gels) are corrected by a factor
the gel preparation is filled into a standardized
< 1; gels which sag less strongly are calculated
measuring beaker with shear insert. After a
with the correcting factor > 1. A table has been
defined time this shear insert is pulled out of
compiled with these factors.
the gel and the force necessary herefore is

measured. From the resulting force-time-dia-
Fig. 20: Ridgelimeter (USA-Sag-Method)
The method described has served as commercial
gram the following information is obtained:
basis for high methylester pectins for many
42
years. However, this method is not undisputed,
The maximum value is the force which is neces-
it is frequently criticized that the extremely
sary for disrupting the gel and which is called
As pectin is extracted from natural, vegetable
Different methods of standardization are used
low pH-value in the gel is not practice oriented.
breaking strength. This breaking strength resp.
raw materials, its properties may be different
depending on the intended application of the
This means, that pectin is assessed by the gela-
inner firmness correlates very well with the
depending on the quality of the raw materials
pectins.
tion of a product which would not be produced
firmness which is perceived during the first
in this way in practice. The so-called internal
swallowing or first spooning up for sensory

assessment.
used. Due to this fact, the pectins are analyzed

and standardized to their defined properties in
The standardization of high methylester pectins
strength, also termed breaking strength,
order to reach ever a constant texture with the
to constant grade value is internationally done
correlates more directly with the sensory stabi-
application of pectin.
by way of a Ridgelimeter according to the
lity perception than the USA-Sag-values do.
USA-Sag-Method.
Therefore, lately efforts have been increased to
43
assess high methylester pectins not only according to the USA-Sag-Method, but additionally
to their breaking strength.
Fig. 21: Herbstreith Pektinometer
44
Elastic-viscous gels for example require a smal-
Determination of Texture Properties using the
ler force to be disrupted resp. broken and
Oscillating Rheometer
therefore their breaking strength is relatively
The above mentioned texture constant K
low.
which is used together with the Herbstreith
As elastic-viscous gels have an inner cohesion,
Pektinometer Mark IV for determining the tex-
a low but steady power input is necessary to
ture properties of pectin gels correlates very
pull the shear insert out of the gel. Therefrom
well with the so-called dynamic Weienberg
a relatively large integral area in the force-
number W (Windhab, 1990) which can be
time-curve results.
determined by using the oscillating rheometer.
From the ratio of breaking strength, i.e. the
The determination of the dynamic Weienberg
maximum force, and integral of the force-time-
number W is a comparatively extensive rheo-
curve a relatively low value for the texture
metric method in which the ratio between
constant K is obtained. Sensorily the gels are
elastic (G) and viscous shares (G) of a pectin
assessed very easy to spread and homoge-
gel is determined by a special oscillating
neously firm with high mouthfeel.
measurement mode (W = G : G).
Elastic gels show high breaking strength values,
Pectin gels are visco-elastic substances, which
thus they require a high power input for
means they are predominantly elastic. How-
breaking. Elastic gels break into single frag-
ever, they additionally possess more or less
ments when ruptured. Therefore after breaking
high viscous shares which have a very signifi-
only a small power input is necessary to pull
cant influence on texture.
From the ratio of the maximum force and the
the shear insert out of the gel which results in
integral of the resulting force-time-curve the
a comparatively small area in the force-time-
so-called texture constant K is determined. This
curve. The calculated texture constant K is then
value gives information on the ability to spread
higher than for viscous, easy to spread gels.
45
Fig. 22: Oscillating rheometer
gels and on the behaviour of a gel preparation

during chewing and swallowing in the mouth.
Sensorily elastic-brittle gels are often assessed

less easy to spread and slightly rough with less
With the Herbstreith Pektinometer Mark IV the
mouthfeel.
terms breaking strength and texture constant

K can be determined. Different types of pectin
gels can be distinguished:
Shear/deformation
Time
The determination of setting time according to
then measured in the sample. The sample is
Joseph and Bayer (Joseph, G.H., Bayer, W.F.,
not destroyed in the process.
1949) has proved to be simple and easy to carry

Fig. 23: Visco-elastic substance (phase displacement between 0-90)
out without any technical input.
If the sample is in a liquid state, the viscous
References: Joseph, G.H., Bayer, W.F. (1949): Food
phase is dominant and the phase displacement
Technol. 3, 18-22
between the curve of the applied force and the

response movement amounts to approx. 90C
The texture, that means appearance and struc-
starts to gel and the higher the filling tempera-
In this method a gel preparation is produced
(194F) If the sample has become a firm gel, the
ture of the gel surface, the sensorily felt firm-
ture in the production process has to be fixed.
according to the Ridgelimeter method. The set-
elastic forces are paramount and the resulting
ness when spooning and spreading, and the
If the setting temperature of the product is
ting process is observed under defined cooling
phase displacement between curves approaches
haptic impression (mouthfeel) of fruit spreads
higher than the fixed filling temperature, pre-
conditions. The time at which gelation starts, is
0. If viscous and elastic phases are balanced,
are determined by the ratio of elastic and
gelation will occur, that means the products
measured and defined as setting time.
one gets a so-called sol-gel-transition or gel
viscous properties. The higher the elastic shares
already starts gelling before the filling process.
in a gel, the higher is the dynamic Weienberg
The mechanical treatment during the filling
Due to the less practice-oriented recipe para-
then amount to 45 and the corresponding
number W.
process irreversibly destroys the gel network
meters (no buffer salts, pH-value approx. 2.2)
temperature is defined as the setting tempera-
already formed resulting in a partial loss of the
the measured values correlate only to some
ture.
final gel strength in the product.
extend with practical experiences.
brittle, the gels show a structured, rough sur-
On the other hand, products, which contain
This becomes very clear when observable reac-
ture the high methylester pectins are usually
face and often a slightly higher tendency to
whole fruits or fruit pieces, require a compara-
tions with ions, mostly bivalent cations such as
divided into the following groups:
syneresis.
tively high setting temperature as these pro-
calcium ions, are already expected due to the
The texture of gels with a high dynamic
point. The angle of shift between phases will
Weienberg number (W = 15-20) is elastic-
46
On the basis of setting time/setting tempera-
ducts are intended to gel quickly after the fil-
low degree of esterification or due to the raw
rapid set (rs)
Gels with a small dynamic Weienberg number
ling process in order to prevent the contained
material (as for citrus pectins by a blockwise
medium rapid set (mrs)
(W = 5-10) are elastic-viscous, easy to spread
fruits or fruit pieces from floating and with
distribution of carboxyl groups).
slow set (ss)
and smooth, and show a glossy surface with
that from separating from the gel.
extra slow set (xss)

For the determination of the setting tempera-
low tendency to syneresis.

Setting time resp. setting temperature are in-
ture H&F have established a rheometric method
As up to now there is no official method for
fluenced on the one side by recipe parameters
using an oscillating rheometer. In this method,
the determination of setting time resp. setting
Determination of Setting Time/Setting Tempe-
such as soluble solids content, pH-value of the
the sample is, during cooling, exposed to a
temperature of pectin gels, this classification is
rature
product, buffer salts and pectin dosage, on the
force in form of a sinusoidal, oscillating motion.
arbitrary and may highly fluctuate from produ-
Besides the desired texture also the setting
other side by the degree of esterification, the
The corresponding sinusoidal response curve is
cer to producer.
time is a very important parameter for the
raw material for pectin production and produc-
manufacturers of fruit preparations. The higher
tion technology of pectin.
47
the setting temperature, the faster the product
Classic, Combi and Amid Pectins

and their Application
Customized Pectins for Specific Control of
Generally, citrus pectins form highly elastic,
Classic Pectins:
An Example for Formulation Parameters and
Sensory and Rheological Properties of Jams,
even brittle gels with a relatively high tendency
The Classic Pectins of interest in this area receive
Technology:
Jellies and Fruit Preparations:
to syneresis. Apple pectins, on the other hand,
a letter coding in their nomenclature, which is
Jam with 62% soluble solids, pH at 3.0:
Increased quality demands on jams, jellies and
form elastic gels with a certain amount of
AF, A stands for apple as raw material
If Pectin Classic AF 101 is used for this purpose,
fruit preparations are not only limited to the
viscosity, to which they owe their good
and F for the application area fruits, also
the product will, under the given parameters,
gel strength, but also include in a rising degree
spreadability with low tendency to syneresis,
C for citrus as raw material.
show a very high setting temperature. To avoid
consistency, texture and syneresis behaviour.
which, in turn, also influences the taste of the
What is regarded as the optimal consistency by
gels. Apple pectin gels melt in the mouth, and
All high methylester Classic Pectins listed here
nology applied to fill at a very hot state. The
consumers in one country and for a certain
the fruity-sweet flavour is intensively perceived.
are suitable for jams and marmalades with
texture of the gels is highly elastic, the sprea-
more than 60% soluble solids, but also the low
dability is poorly developed. To lower the set-
product, may be quite different in other places.
pre-gelling, it must be possible with the tech-
In some countries, for example, special products
Based on these properties, H&F supply Classic
methylester Pectin Classic AF 802 may be
ting temperature and to improve spreadability,
are expected to be of very firm and brittle gels,
Apple and Citrus Pectins for a great variety of
applied. Which type is suitable in a specific
pectins with a lower degree of esterification
in other countries, easily spreadable gels are
product designs.
case depends on:
are used instead. On the other hand, if the same
jam, however, consumers in general expect a
Furthermore, H&F have also developed Combi
the formulation
value of e.g. 3.3, then Pectin Classic AF 101 has
firmer consistency than for e.g. compote or
Pectins (apple/citrus), which differ from tradi-
the production technology
certain advantages compared with other pec-
spoonable fruit desserts.
tional pectins due to their production method
the texture requirements
tins. This pectin, due to its high degree of este-
product should be produced with a higher pH-
clearly preferred (Swiss consistency). Of extra
and properties. To produce Combi Pectins,
48
rification, shows still a good setting at a higher
Pectins are the preferred gelling and thickening
pomace and citrus peels are extracted jointly in
With a declining degree of esterification the
pH-value and, owing to the higher product pH,
agents for jams, jellies and fruit preparations,
a fixed mixing ratio, which depends on the
setting temperature of these gels also drops, if
the setting temperature will be lowered and
because these are already originally and natu-
intended finished product.
their manufacure happens under the same con-
the texture becomes smoother.
rally present in fruits thus resulting in a natural
ditions and according to the same formulation.
texture.
Pectin Classic AF 101 is an extra rapid set pectin,

Pectin Classic AF 201 a very rapid set pectin
Apple and citrus pectins in different degrees of
and Pectin Classic AF 401 a medium rapid set
esterification are commercially available in the
pectin. The texture will also change with a
marketplace; each of these pectins form typical
declining degree of esterification, smoothness
gel textures based on its specific raw material
and spreadability of the pectin gels increase
origin and degree of esterification.
simultaneously.
49
Pectin Classic AF 401 has a medium rapid set-
smoothness, spreadability and full-bodyness of
The special property of Pectin Classic AF 504 is
For jellies with a soluble solids content of more
ting time and is characterized by a distinctive
the gels.
its ability to form a sufficient yield point already
than 60%, all the above listed high methylester
at high temperatures during the production
pectins may be used, especially Pectin Classic
process. Whole fruits or large fruit pieces are
CF 501 can be recommended in this respect.
kept swimming and an optimal fruit distribu-
The setting temperature of this slow set pectin
tion is reached. Therefore this pectin is very
is comparatively low; air bubbles which have
well suited for products for which a good fruit
been drawn in during cooking may escape
distribution is important, e.g. cherry jam with
from the product before setting, which provides
large fruit pieces.
a clear and transparent gel. Higher methylester
Recipe
Herbstreith & Fox KG

Extra Jam
Product Pectin Classic AF 401

50g Pectin solution 5% (= 0.25%)
450g Fruit
420g Sucrose, crystalline
200g Glucose syrup (15% dextrose,
15% maltose, 13% maltotriose)
x ml Citric acid solution 50% to adjust
the pH-value
pectins form gels with a sometimes firm, even
Procedure:
A Production of pectin solution (mix pectin
dry with a part of sucrose, stir into water
and heat to approx. 90C).
Gels which are manufactured with Pectin Clas-
brittle gel texture, because fruit pieces or fruit
sic AF 504 show a very spreadable texture and
fibres that might contribute to the gels
an extremely low tendency to syneresis.
smoothness, are missing.
B Mix fruit, glucose syrup and sucrose and

heat to approx. 90C.
C Add the hot pectin solution and cook to
Input:
approx. 1120g
Output:
approx. 1000g
ss:
approx. 63%
pH-value: 3.0-3.1
final soluble solids.

D Add the citric acid solution to adjust the
pH-value.
E Adjust filling temperature to trading unit
size.
Recipe
50
Extra Jam
Extra Jelly
Product Pectin Classic CF 501

450g Fruit
the pH-value
Procedure:
4g Pectin (= 0.4%)
450g Fruit juice, approx. 12% ss
the pH-value
approx. 1150g
Output:
approx. 1000g
ss:
approx. 63%
pH-value: 3.0-3.1

pH-value.
Procedure:
A Mix the pectin with approx. 100g sucrose
from total sucrose amount.
51
B Stir mixture A into fruit juice and boil

until the pectin has dissolved completely.
C Add the remaining sucrose and the glucose
syrup and cook to final soluble solids.

Input:
Recipe
Input:
approx. 1065g
Output:
approx. 1000g
ss:
approx. 63%
pH-value: 3.0-3.1

pH-value.
size.
size.
The principles described before are also valid
Pectin Classic AF 101 is recommended for pro-
for dietetic jams, jellies and marmalades with a
ducts with a soluble solids content between
soluble solids range above 60%. However, the
55-60%, since owing to its high degree of este-
sugar substitutes used in these products, e.g.
rification, this pectin is more tolerant to fluctu-
fructose and sorbitol, have in impact on the
ating solids than less methylester pectin types
consistency of the gels. With these sugar sub-
are. If the soluble solids content drops below
stitutes, the gels are softer and very smooth. In
55%, low methylester pectins with a suitable
contrast to the traditional products, in this
amount of calcium salts, are used.
450g Fruit
Low-Calorie Extra Jam
field, depending on what type of texture is in-
40g Water
tended, also pectins with a higher degree of
esterification can be used.
Recipe
the pH-value
Procedure:
B Mix fruit, sucrose and water and heat to
approx. 90C.
Input:
Recipe
approx. 1050g
Output:
approx. 1000g
ss:
approx. 43%
pH-value: approx. 3.2-3.3
Dietetic Fruit Spread

pH-value.
size.
450g Fruit
630g Fructose syrup, 70% ss
0.9g tri-calcium dicitrate x 4H2O
the pH-value
Procedure:
Input:
approx. 1260g
Output:
approx. 1000g
ss:
approx. 50%

pH-value.
52

size.
Low-Calorie Extra Jam

500g Fruit
70g Water
0.7g tri-calcium dicitrate x 4H2O
Preserving agent
Fruits spreads sweetened with fruit juice concentrate are usually rich in minerals. It is there-
The lowering of the calorific input for jams

the pH-value
requires a noticeable reduction of sugar. This
fore recommended to use, depending on the
does not only cut the sweetness of the jams
desired texture and soluble solids content, buf-
but affects texture and mouthfeel at the same
Recipe
Procedure:
53
B Mix fruit, sucrose, water, tri-calcium dicitrate and the preserving agent and heat to
approx. 90C.
Input:
approx. 1050g
Output:
approx. 1000g
approx. 30%
fered low methylester or medium methylester
time. Texture and mouthfeel are reconstituted
ss:
pectins such as Pectin Classic AF 601 or the
with a suitable dosage of low methylester
high methylester Pectin Classic AF 401.
pectin plus the proper calcium dosage.

pH-value.
size.
H&F offer two qualities of low methylester
Combi Pectins:
Classic Apple Pectins for the use in low-calorie
Special extraction conditions have been de-
jams and fruit preparations:
signed to produce Combi Pectins with specific
Fruit Preparation
Recipe
properties. These pectins show gelling properties which are situated between the classical
H&F Classic Apple Pectins, which are already
Product Pectin Amid AF 010
apple and the classical citrus pectins. The pro-
standardized to a constant calcium sensitivi-
nounced viscous properties, characteristic for
ty, e.g. Pectin Classic AF 703. This pectin
apple pectins, are complemented by the higher
needs a separate addition of calcium to
elasticity of citrus pectins. The result are pec-
reach a viscous, spreadable texture. On the
tins which form gels with great elasticity with
one side, the calcium dosage depends on
simultaneous spreadability and little tendency
the soluble solids content of the final pro-
to syneresis.
7g Pectin (= 0.7%)
400g Fruit
Procedure:
280g Water
the pH-value
B Stir mixture A into fruit and water and

boil until the pectin has dissolved
completely.
Input:
approx. 1045g
C Cook to final soluble solids.
texture properties, which can be adjusted
Standard HB Pectins:
Output:
approx. 1000g
by the calcium dosage.
Standard HB Pectins are produced in a special
ss:
approx. 40%
production process. They form elastic and brittle
duct, on the other side on the the desired
H&F Classic Apple Pectins with constant
gels which tend to a comparable texture as
pH-value.
size.
calcium sensitivity, which are already stan-
produced with citrus pectins. Despite this, the
dardized with calcium salts and/or other
tendency to syneresis of the gels is extremely
buffer substances to constant gelling pro-
low comparable to apple pectins.
perties, e.g. Pectin Classic AF 802/Pectin
Further advantages are provided by Standard
Classic AF 803. These pectins do not require
HB Pectins in the production of jams and other
a separate calcium addition and are, due to
fruit preparations due to their very high flexi-
Fruit Spread
the added buffer substances, flexibly appli-
bility in their application and thus in a raised
cable at different soluble solids contents.
production safety.
Recipe
Product Pectin Amid CF 005
The firmness of the product as well as the

desired texture properties are adjusted by
54
the pectin dosage.
5g Pectin (= 0.5%)
Amidated Pectins:
With amidated, low methylester pectins fruit
spreads with a smooth, elastic gel texture can
450g Fruit
be produced. Compared with low methylester
Procedure:
B Stir mixture A into fruit and water and
boil until the pectin has dissolved
Pectin Classic AF 901 has been especially deve-
Classic Pectins, there is no necessity of a sepa-
50g Water
loped for the preparation of cranberries. It gives
rate calcium addition in a soluble solids range
these products a very smooth texture and also
of approx. 40-55%. In order to reach optimal
provides a good fruit distribution.
gelling properties, the addition of calcium may
Input:
approx. 1035g
syrup and cook to final soluble solids.
become necessary for fruit spreads below
Output:
approx. 1000g
Besides these standard pectin types, H&F have
40% ss depending on fruit type, pectin and
ss:
approx. 55%
developed in close cooperation with their
processing parameters.
customers specifically designed, customized
the pH-value
55
completely.
C Add the remaining sucrose and the glucose
pH-value.
size.
pectin types.
Production Methods
of Jams, Jellies and Marmalades
How to Incorporate Pectins into the Product
If sugar solutions or sugar syrups are used,
Batch:
pectin may also be suspended in 10 times the
The production of pectin solutions by way of a
amount of liquid sugar/sugar syrup while stir-
suitable system is the best possibility to add
ring slowly. This suspension may then be incor-
standardized pectin to the cooking process.
porated into hot water with at least 80C
Incorporation of powdered pectin into
Incorporation of dispersed pectin into
the product batch
the product batch
pectin
powdered
ingredients
pre-mixing
pectin
mixer
approx.
500 min-1
liquid sugar
pre-mixing
mixer
approx.
500 min-1
(176F), which results in a 3-5% pectin solution.

If only slow-speed mixers are available, the
pectin is mixed with about 5 times the amount
If pectin is directly added to the product batch,
of sugar and this mixture is dissolved in water
i.e. not as pectin solution, this is best achieved
with a temperature of at least 80C (176F). In
with the above mentioned pre-mix of pectin
this way, a 3-5% pectin solution can be pro-
and 5-10 times the amount of sugar or a suspen-
duced.
sion with liquid sugar or sugar syrups. In this
Production of pectin solutions

pectin
case it is important to observe that the soluble

If a dissolver with high-speed mixer is available
solids content in the batch during the dissolving
(more than 1.500rpm), pectin is added while
of pectin is not above 30%, since it otherwise
the mixer is running and the water temperature
interferes with the solubility.
product
batch
product
batch
ingredients
pre-mixing
is at least 80C (176F), directly poured into the
mixer
approx.
500 min-1
mixer flux and dissolved. Depending on the

type of pectin, pectin solutions of 5-7% may be
produced.
water
Nowadays, 7-10% pectin solutions can be pro-
pectin
duced, on modern injection mixers. Flowchart
56
24 on the previous page shows such a modern

injection blending unit.
pectin
The evaporating water volume is clearly smaller
mixer
approx.
1500 min-1
mixer approx.
15002000 min-1
57
when such high percentage pectin solutions

are added in the cooking process than it is the
case with 3-5% pectin solutions.
water
water
Fig. 24: Incorporation of Pectin into the product batch/scheme high-speed dissolving equipment
Reduction by Boiling:
The material for modern cookers is a V2A
Modern cooking systems are equipped with
carefully mixed with an anchor mixer with
This concentration of jams, jellies and marma-
special steel. The construction of cookers is
automatic metering devices for glucose syrup,
scrapers.
lades is done with the objective to create a
determined by various factors:
acid solution and pectin solution. The integra-
finished product with a long shelf-life and with

the required soluble solids content as well as
the other product features aimed for.
During cooking, a sufficient exchange between

sugars, liquid medium and fruits is achieved,
tion of a process refractometer and pH measu-
Berry fruits often require pre-cooking with
ring sequence provide automatic control of
water in order to get the hard skins of the fruits
of the cooking material and thus reduces
soluble solids content and pH-value. Jams, jellies
to burst and to provide a sufficient exchange
cooking time due to the large evaporation
and marmalades are also produced on conti-
with the sugar.
area.
nuous vacuum cooker systems.
A flat construction provides large surfaces
A flat, spacious kettle floor with adjacent
Cooking in Vacuum Systems:
which prevents water loss in the finished pro-
steam jacket provides a large heating sur-
Cooking in an Open System:
Cooking in vacuum systems is done in closed
duct during storage. When fruits preserved
face.
Cooking in an open kettle is nowadays practiced
kettles under reduced pressure. The great
only in a few, small companies. The reflection
benefit of this cooking method consists in low
with SO2 are used, it is important to consider
The flat construction requires a low filling
the maximum admissible level of sulphur dioxide
level, which in turn shortens the way of the
to former traditions restores this system to a
cooking temperatures and short cooking times.
which must not be exceeded.
steam bubbles from the heated floor to the
certain renaissance.
Both criteria are decisive for an optimal finished
surface of the liquid, thus reducing the risk

The Cooker:
In the large-scale production of jams, jellies
and marmalades with cooking kettles two basic
types exist for the concentration process:
of overheating.
A slow-speed anchor mixer with scrapers
guarantees the careful fruit treatment and
product as regards appearance, colour, flavour

Pre-Heater:
and vitamins, since the raw materials are ex-
In the pre-heater, the metered fruits and sugars
posed to only minimal stressing.
added are heated to 70-80C (158-176F) and
prevents burning on the vessel walls.

In-built baffles which purposefully override
the agigator from above interrupt the agi-
Cooking in an open kettle under atmospheric pressure.
58
Cooking in a closed vacuum system with

reduced pressure.
tated flux and improve distribution and diffusion during cooking, while preserving the
integrity of fruit pieces.
A high shaped dome on closed cooking
systems prevents foam overflow from the
59
cooking material.
Short cooking times and relatively large cooking
Filling of Jams, Jellies and Marmalades:
batches also guarantee the economic efficiency
Jams, jellies and marmalades are discharged
of the process. Vacuum cooking is divided into
from the vacuum kettle by way of pumps or,
the following processing steps:
even more sensitively, by gravity into heated
Liquid sugars, sugar

syrups, glucoses
fruit
filling troughs with agitators, from which they

Vacuum Kettle:
are fed into filling machines. The temperature
The pre-heated fruit/sugar mix is fed from the
of the cooking batch at the time of filling is
pre-heater by negative pressure into the kettle
about 70-85C (158-185F).
sugar
and reduced by boiling under vacuum with

constant stirring. To prevent foaming, edible
The relatively high filling temperature and
oils and fats such as mono- and diglycerides of
capping under vacuum with headspace sterili-
edible fatty acids may be added during cooking.
zation guarantees germ-free filling and perfect
pre-heater
steam
stability during storage. Before closing the jars,

The pectin solution is then metered and further
suitable measures for the sterility of the pro-
reduced by boiling under vacuum until the
duct surface during the filling process are re-
desired final soluble solids content is reached.
commended. UV-radiation of the empty jars or
Due to the low cooking temperatures, which
the caps before filling is also indicated to pro-
may be as low as 65C (149F), slow to medium
tect against secondary infections.
pectin solution
acid solution
cooling water
H2O
rapid set pectins are applied in this process.

After filling and capping, the jars pass through
Once the final soluble solids content is reached,
a tunnel cooler and are sprinkled with cold
the batch will be vented and acid is added. The
water which lowers their temperature to
temperature of the cooked material increases
40-50C (104-122F). The rapid lowering of the
in this process, before discharging it should
temperature prevents caramelization and co-
reach 80-85C (176-185F) in order to guarantee
lour changes in the filled article (centreburning)
germ-free filling.
and brings the product into a temperature ran-
cooler
vacuum vessel
steam
ge, in which gelation is initiated and an

Sophisticated cooking systems with flavour
optimal gel texture may be slowly formed.
recovery condense the volatile aroma compo-
60
nents from the escaping steam and return
After cooling and labelling, the products go
them to the cooking batch before its discharge.
into packaging. Before distribution, however,
This cooking process is not only suitable for
the jars should be stored until the product has
the production of jams, jellies and marmalades,
thoroughly gelled.
H2O
vacuum pump
61
filling bowl
but also for dietetic fruit products and fruit
storage
dispatch
preparations for the dairy and baking industries.
filling machine +
cap closer
tube cooler
labelling
machine
final
packaging
Fig. 25: Boiling equipment
Visual field in the Abbe refractometer
General Calculations
and Design of Formulations
Ray path on the Abbe refractometer

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Soluble Solids Content and Refractometry:

1
The soluble solids contents of raw materials
c1
and finished products are important parameters for the calculation and design of jam, jelly
and marmalade formulations. They indicate
Ocular lens
Objective lens
Reflecting prism
Amili prisms
Objective lens
Scale
Reflecting mirror
Illumination prism
Measuring prism
Reflecting mirror
what amounts of dissolved solids (sugar, acids,

pectins, salts, etc.) are contained in anhydrous
form in 100g of mass. Thus an anhydrous sub-
stance, for example, consists of 100% ss, a fruit

with 10% soluble solids and 90% water has a
soluble solids content of 10%. To measure the
Medium 1
ss content, a refractometer is used.
Modern jam cookers have digital display refrac-
62
tometers with temperature compensation in-
stalled in the vessel walls, which allows monitoring the solids content throughout the com-
63
plete cooking process.

9
c1 = sin = n
c2 sin
c2
Medium 2
6
10
7
Fig. 26: Refraction of light
Fig. 27: Abbe refractometer
The content in solid ingredients in a solution is
The Abbe refractometer directly displays the
Hand Refractometer
The total volume of all raw materials determi-
determined by the refraction index n; refrac-
refraction index; instruments calibrated on
Using a manual or pocket refractometer is very
nes the batch size. The batch consists of 60kg
tometry is the designation of the determination
sugar solution show the soluble solids content
handy and without complications.
soluble solids and 41.5kg water. To reach a
method. The refraction index n is the ratio of
in percentage of sugar. The measuring accuracy
the velocity of light in the examined medium
of refractometric solids readings amounts
These instruments are slightly less accurate in
and the air. The physical principle at the basis
to 1%.
their measurements than an Abbe refractometer, however, they are quite sufficient for most
The amount of water to be evaporated is
applications.
determined by calculating the difference of the
A binocular prism to take in the liquid to be
The optical construction of such a small manual
95.2kg = 6.3kg water). When designing formu-
refractometer is shown in the fig. 28 on page 64.
lations, it is frequently assumed that the ave-
batch size and the theoretical yield (101.5kg -
(light of a uniform wavelength) at the boundary

line of two media, the angle of incidence alpha
measured.
is to the angle of refraction beta as is the light
A telescope to observe the boundary line of
speed in these media.
total internal reflection.

The refractometric determination of the soluble
An adjustable compensator for colour contrasting of the boundary line.
solids content is executed at 20C (68F). Since

the refraction index is dependent from tempe-
amount of water must be evaporated.
The most important parts in a refractometer are:
of this method is Snellius Law, which says that

during the refraction of monochromatic light
soluble solids content of e.g. 63%, a certain
A scale window fixed in the telescope, on
rage soluble solids of fruits amount to 10%.

The weighted-in volume of pure, pulp, juice
However, in reality these values fluctuate great-
or aqueous fruit extract, as set down in the
ly. The table above shows the most important
German Fruit Jams Regulation, and the refrac-
types of fruit and their medium soluble solids
tometrically determined minimum content of
content as well as the range in which this may

fluctuate.
rature, a thermostatic refractometer should be
which the units of refraction index or soluble
soluble solids of 60% are the basis for the de-
used for accurate measuring. With increasing
solids are displayed.
sign of formulations. A general example shows

how formulations and yield can be calculated.
temperature and decreasing density, the refraction index becomes smaller.
Fig. 28: Optical design of a hand refractometer
Fig. 29: Hand refractometer
sample
small
refraction
64
65
large
refraction
prism
lens
scale
lens
Food
Legislation
Table 5:
Raw Material
Volume
Fruit
ss Content
45.0kg
Sugar
approx. 10%
With the exception of food additives, the Fruit
are valid in Germany for fruit jams, jellies and
Jams Regulation describes finally and bindingly
marmalades on the basis of the Lebensmittel-
the composition of food products which are
und Bedarfsgegenstndegesetz (German Food
marketed by the designation extra jam, jam,
Law):
extra jelly, jelly, marmalade and chestnut pure.
0.2kg
The Konfitren-Verordnung (the German Fruit
Except these food additives, the regulation
60.0kg
Jams Regulation), (Verordnung ber Konfitren
describes the production and condition of these
und einige hnliche Erzeugnisse vom 23.10.2003
products and lists the admissible raw materials
[BGBl. I. S. 2151] in its current version). This
and the optional ingredients.
4.5kg
51.0kg
approx. 100%
51.0kg
Glucose syrup 80% ss
5.0kg
approx. 80%
4.0kg
Pectin
0.3kg
approx. 100%
0.3kg
0.2kg
approx. 100%
Acid
101.5kg
kg total ss x 100%
% of set ss
60kg x 100%
63%
= 95.2kg theoretical yield
regulation implements the EC Fruit Jams Direc-
Soluble Solids Content in %

Table 6:
Raw Material
Apples
66
The following legal provisions and regulations

Soluble Solids
Average
14.7
Range of
Variation
10.0-19.6
Cherries, sweet
17.2
14.0-20.2
Plums
16.3
12.1-21.3
Peaches
13.5
10.9-13.8
Apricots
14.7
10.7-17.3
tive (Council Directive of 20.12.2001 2001/113/
All products covered by the regulation must
EEC on the approximation of the regulations
have a minimum soluble solids content of 60%.
of the Member States relating to fruit jams,
Products, for which the sugar is completely or
jellies and marmalades and chestnut pure
partially replaced by sweeteners, are excluded
[OJ L 10/67] in its current version) into German
herefrom.
legislation.
As regards low-calorie and/or dietetic fruit jams,

jellies and marmalades, these are governed
The minimum quantity of fruits to be used is
additionally by the Nhrwertkennzeichnungs-
different for the various products depending
Strawberries
10.5
7.6-15.9
Raspberries
15.5
14.0-16.0
Verordnung (Nutritional Labelling Regulation)
on the type of fruit and the additional designa-
Blackberries
15.3
13.0-17.8
(Verordnung ber nhrwertbezogene Angaben
tion extra:
Red Currants
15.3
10.4-18.6
bei Lebensmitteln vom 25.11.1994 [BGBl. I. S.
Gooseberries
12.7
11.1-14.9
3526] in its current version) and the Zusatzstoff-Zulassungs-Verordnung (Food Additives
Soluble Solids Content of Raw Materials:
Soluble Solids in:

Fruits
Fruit juice
Sugar
Glucose syrup 80% ss
Extra jam requires a minimum of 450g
Regulation) (Verordnung ber die Zulassung von
fruits per 1000g finished product. Lower
Zusatzstoffen zu Lebensmitteln vom 29.01.1998
quantities are admissible for red and black
[BGBl. I. S. 231] in its current version) as well as
currant, rose hip, quince, ginger, cashew
approx. 10%
the Dit-Verordnung (Dietetic Regulation)
apple, rowan berry, sallow thorn and
approx. 8%
(Verordnung ber ditetische Lebensmittel
approx. 100%
approx. 80%
Pectin
approx. 100%
Crystalline acid
approx. 100%
vom 25.08.1988 [BGBl. I. S. 1713] in its current

version).
passion fruit.
Jam must be manufactured with 350g fruits
per 1000g finished product. The fruits mentioned above are also exempted.
The Codex Alimentarius Commission has formu-
Marmalades are made with a minimum
From: Souci-Fachmann-Kraut: Die Zusammensetzung der
lated a standard draft for jams, jellies and mar-
quantity of 200g citrus fruit per 1000g
Lebensmittel, Nutritional Tables 1989/1990, Wissen-
malades featuring many parallels to German
finished product.
schaftliche Verlagsgesellschaft mbH, Stuttgart 1989.
67
resp. European law.
The addition of preservatives is not scheduled
Low-Calorie Products:
nations of the German Fruit Jams Regulation
and not considered necessary in view to the
In these products the sugar is completely or
red A (E 124), curcumin (E 100) or chinolin
have to meet the following criteria, as summa-
high quantity of soluble solids. Exceptions here-
partially replaced by sweeteners (sugar substi-
yellow (E 104) are permitted for the colou-
rized below:
from are low-calorie products, for which sorbic
tute or sweetener). A bare reduction of the
ring of low-calorie jams, jellies and marma-
acid and benzoic acid and their salts are
sugar content is not sufficient. The flavourful
lades.
allowed. With the exception of extra products,
component has also to be considered. Accor-
the sulphur dioxide content in jams, jellies and
ding to the German Fruit Jams Regulation, pro-
b) the provisions of the Nutrition Labelling
marmalades may be 50mg/kg at the highest,
ducts which undergo the demanded minimum
Regulation have to be met. Lowering the soluble
due to the use of sulphurized fruits.
soluble solids content, may still be allowed to
solids content means a reduction in calorific
use the protected designation if
value. The Regulation on Nutrition Labelling
A minimum soluble solids content required

(60% or more).
The type of fruit, fruit quantity and type of
sugar are strictly defined.
A binding list of food products allowed as
ingredients, such as honey, vanilla, lemon
Extra jam, extra jelly and chestnut pure must
juice, spirits, herbs etc. is included.
not be coloured.
A binding list of permitted additives is also
68
A number of colourings such as cochineal
Products marketed under the protected desig-
stipulates that food products claiming a lower

calorific input may be marketed if:
a) all other provisions in the German Fruit Jams
included in the Food Additives Regulation
A Community Regulation for jams, jellies and
Regulation are met. This includes the provisions
(Zusatzstoff-Zulassungs-Verordnung):
marmalades with less than 60% soluble solids
on quantity of fruit, type of fruit, ingredients
has not yet been established. Up to now, the
and additives. There are exceptions:
The calorific value compared to the traditio-
Jams Directive allows different national regula-
nal product is reduced by at least 30%; an
Pectins, amidated pectins and liquid pectin
tions for this group of products. The designa-
extra jam, low-calorie, must not have a so-
are the only gelling agents allowed for extra
tion for such products with sometimes 50%
jams and jellies, all of them without any
soluble solids thus differs greatly within the EC.
For jams, jellies and marmalades with low
restrictions concerning the amount used
In Germany, for example, the labelling Frucht-
sugar content as well as similar low-calorie
quantum satis, that means as much may be
aufstrich (fruit spread) is used. In Austria the
products, it is permitted to use benzoic
used as technologically necessary.
term jam is allowed for a product with 55%
acid and its salts up to a maximum amount
soluble solids content.
of 500mg/kg, sorbic acid and its salts up to
luble solids content of more than 44%.
For jams, jellies and marmalades also the gelling
a maximum amount of 1000mg/kg, the
agents alginates, agar-agar, carragheen, locust
combination of both preserving agents up
bean gum, guar, xanthan and gellane with the
to a maximum amount of 1000mg/kg for
limit of 10g/kg are allowed.
The desgination protection of the German Fruit
69
preservation.
Jams Regulation allows two exceptions:

To adjust the pH-value, lactic acid, malic acid,
citric acid und tartaric acid as well as their salts
low-calorie products
are permitted.
dietetic products
Example:
The sugar substitutes and sweeteners mentio-
Food Colours:
Fruit Jams Regulation if their difference to the
The minimum soluble solids content for extra
ned in table 7 are allowed as sweetening
Except the extra products, all other products
binding product provisions is due to their diete-
jam is 60%; the vast majority of extra jams,
agents:
covered by the Fruit Jams Directive, such as
tic destination. Dietetic products of importance
jams and corresponding low-calorie products,
in the group of jams are currently only those

destined for diabetics:
however, boast a soluble solids quantity of

63% for reasons of shelf-life. Thus for the tradi-
No sugar added means: no addition of mono-
may be coloured. The list of allowed colourings
tional product, it is safe to say that the soluble
saccharides or disaccharides and no foodstuff
contains e.g. carotene, betanin and anthocyans
solids content is 63%. The soluble solids con-
added which are used because of their sweete-
without any limits for use as well as e.g. cochi-
tent for a low-calorie jam may be calculated as
ning properties; in food products for diabetics
neal red A or chinoline yellow which may be
follows:
no sugar added means: without the addition
used in a maximum quantity of 100mg/kg.
of mono- or disaccharides with the exception
63 % -
63 x 30
100
of fructose.
these products differ for dietetic reasons

in their sugar reduction, i.e. jams for diabetics may also be produced with a soluble
Dietetic Products:
solids content of less than 60%;
Dietetic food products are intended for special
= 44 %
diets. They must decisively differ in composition

The average calorific value and content in
available carbohydrates is listed as based
in their substitution of D-glucose containing
or characteristics from ordinary food products
sugars by sweeteners (sugar substitutes and
of similar type.
sweeteners).
on 100g.
The basic principle in this context is that diete-
All requirements concerning type of fruit, fruit
tic jams and similar products may be marketed
quantity, ingredients comply with the German
under designations protected by the German
Fruit Jams Regulation, the requirements concerning additives comply with the German
Table 7:
Food Additives Regulation.

Maximum quantity
in mg/kg
Sugar substitutes:
Low-calorie jams, jellies and
sorbitol
E 420
marmalades or produced
mannite
E 421
without addition of sugar
isomalt
E 953
maltitol
E 965
lactitol
E 966
xylitol
E 967
For low-calorie, dietetic jams the same sweetening agents are allowed as for the low-calorie
without limitation
jams.
(quantum satis)
Sweeteners:
70
Low-calorie jams, jellies and
acesulfame-k
E 950
1000
marmalades
aspartame
E 951
1000
aspartame-acesulfame-salt
E 962
1000
cyclamate
E 952
200
sucralose
E 955
50
71
72
1. Jams, jellies, marmalades and fruit preparations, ss > 55 Bx
2. Jams, jellies, marmalades and fruit preparations, ss < 55Bx
Pectin
Standardization with Characteristics + pro- Main application

neutral sugars +
perties
composition
Pectin
DE
Classic AF 101
> 77%
const. breaking strength apple pectin,

E 440
extra rapid set
Classic AF 201
72-76%
const. breaking strength apple pectin,

E 440
very rapid set
jams, marmalades and

fruit preparations
(ss > 58%, pH 3.0-3.3)
dietetic products, e.g.
with sorbitol
(ss > 55%, pH 2.8-3.2)
fruit preparations
(ss > 58%, pH 2.8-3.2)
Classic AF 202
70-72%
150 +/- 5USA-Sag

apple pectin,
const. breaking strength rapid set, firm texture
E 440

fruit preparations
(ss > 58%, pH 2.8-3.2)
Classic AF 401
59-64%
150 +/- 5USA-Sag

apple pectin, medium
const. breaking strength rapid set,
E 440
smooth gel
jams, marmalades for

glass products and large
trading units, fruit
preparations and fruit
spreads, e.g. sweetened
with concentrate
(ss > 58%, pH 2.8-3.2)
Classic AF 501
56-63%
150 +/- 5USA-Sag

apple pectin, slow set,
const. breaking strength spreadable gel texture
E 440

fruit preparations for large trading units
(ss > 58%, pH 2.8-3.2)
jellies
(ss > 60%, pH 2.8-3.2)
Classic AF 504
51-58%
const. breaking strength apple pectin, optimal

E 440
fruit distribution,
fruit preparations
smooth gel also at high (ss > 58%, pH 2.8-3.2)
filling temperature
Classic AF 601
48-54%
150 +/- 5USA-Sag

apple pectin, smooth
const. breaking strength gel, spreadable texture fruit preparations
E 440
(ss > 55%, pH 2.8-3.2)
Classic AF 605
48-54%
const. breaking strength apple pectin, very well

E 440
soluble also at higher
soluble solids
Amid AF 005
32-40%
Classic CF 201
> 70%
150 +/- 5USA-Sag

citrus pectin,
const. breaking strength rapid set
const. setting time
E 440

fruit preparations
(ss > 58%, pH 2.9-3.3)
Classic CF 301
65-70%
150 +/- 5USA-Sag

citrus pectin,
const. breaking strength medium rapid set
const. setting time
E 440

fruit preparations
(ss > 58%, pH 2.9-3.3)
10-16% const. gelling strength

E 440
amidated apple pectin, fruit preparations

low calcium reactivity
(ss 50-65%, pH 3.0-3.5)
60-66%
150 +/- 5USA-Sag

citrus pectin,
const. breaking strength slow set
const. setting time
E 440

fruit preparations
(ss > 58%, pH 2.9-3.3)
Classic CF 501
55-61%
150 +/- 5USA-Sag

citrus pectin,
const. breaking strength extra slow set
const. setting time
E 440

fruit preparations
(ss > 58%, pH 2.9-3.3)
Amid CF 005
32-40%
amidated citrus pectin,

low calcium
reactivity
Standardization with Characteristics +

neutral sugars +
properties
composition
Main application
Classic AF 703
38-44%
const. calcium reactivity apple pectin, medium

const. breaking strength calcium reactivity
E 440
jams and fruit

preparations
(ss < 55%, pH 3.0-3.4)
fruit purees
(ss 15-25%, pH 3.3-3.8)
fruit sauces
(ss < 55%, pH 3.0-3.8)
Classic AF 802
38-44%
const. calcium reactivity apple pectin,

const. breaking strength smooth gel,
E 440, E 450, E 341
spreadable texture,
without addition of
calcium

fruit preparations
(ss 35-60%, pH 3.0-3.4)
fruit sauces and desserts
(ss 25-45%, pH 2.8-3.6)
Classic AF 803
38-44%

E 440, E 341, E 450
spreadable texture

fruit preparations
(ss 25-50%, pH 3.0-3.4)
fruit desserts
(ss 10-25%, pH 3.0-3.8)
Classic AF 813
36-43%

E 440, E 333
optimal fruit
distribution
fruit preparations
(ss 45-55%, pH 3.0-3.4)
Classic AF 901
36-44%
const. calcium reactivity, apple pectin, medium

const. breaking strength rapid set,
E 440, E 333
smooth gel
cranberries
(ss approx. 50%,
pH 2.8-3.3)
Amid AF 005-A
30-38%
7-14%
Amid AF 010
30-36%

E 440
amidated apple pectin, jams, marmalades,

medium calcium
low-calorie fruit preparations, fruit spreads
reactivity
(ss 30-55%, pH 3.0-3.5)
Amid AF 020
27-32%

E 440
amidated apple pectin, fruit preparations,

high calcium reactivity jellies
(ss 10-40%, pH 3.0-4.0)
Amid CF 010
30-36%

E 440

medium calcium
reactivity
jams, marmalades,
low-calorie fruit
preparations,
fruit spreads
(ss 30-55%, pH 3.0-3.5)
Amid CF 020
27-32%
18-23% const. gelling strength,

E 440

high calcium reactivity

fruit preparations
(ss > 58%, pH 2.9-3.3)
jams, marmalades,
low-calorie fruit preparations, fruit spreads
ss 10-40%, pH 3.0-4.5)

E 440

very high calcium
reactivity
jams, marmalades,
low-calorie fruit
preparations,fruit
spreads
(ss 10-30%, pH 3.0-4.5)
household gelling
agents 1+1
(1 part sugar/1 part fruit)
Classic CF 401

E 440
DE
jams, marmalades,
low-calorie fruit
preparations, fruit
spreads
(ss > 55%, pH 3.0-3.5)
Amid CF 025
24-29%
const. gelling strength

E 440, E 333, E 452
amidated apple pectin, jams, marmalades,

low-calorie fruit
low calcium reactivity
preparations,
fruit spreads
(ss < 55%, pH 3.0-3.5)
73
Table 9: DE = Degree of esterification/A = Degree of amidation
Table 8: DE = Degree of esterification/A = Degree of amidation
Individuality
is our Strength
Pectins by Herbstreith & Fox have enjoyed a
Furthermore, we also supply our customers
worldwide reputation over many decades.
with formulations and technical service, as e.g.
Constantly improving production methods and
for the manufacture of high quality jams, jellies
high quality standards have decisively contri-
or marmalades.
buted to our present success in the world market. This development has always been charac-
For this purpose, specific pectins are integrated
terized by innovative thinking and farsighted
by our technological experts in the most advan-
research.
tageous way in the composition and optimization of formulations.
Today, we are in a position to offer pectins

which can be used in all foreseeable areas of
The analysis of your finished products also con-
application. Consistent production and quality
tributes successfully to assure a high and con-
controls with state-of-the-art analytical instru-
sistent quality of your product, or even permits
ments guarantee a regular high quality of our
conclusions as regards potential improvements
pectins.
of your finished articles.
This positive and continuous progressive
New and promising product ideas should not
approach has not only been upheld in the face
fail because of formulation or production
of challenges, which our staff in research and
specific problems. This is what we stand for.
development have faced successfully many
Keeping in mind the producer, the product and
times, but also by the great variety of require-
the consumer.
ments brought to us by our customers, the
74
users.
This successful cooperation with our users is,

of course, complemented by the transfer of our
know-how. We are able to give valuable assistance already at the stage of analysis and control of raw materials.
2. edition
Herbstreith & Fox KG Turnstrae 37 75305 Neuenbrg/Wrtt. Germany

Phone: +49 7082 7913-0 Fax: +49 7082 20281
E-Mail: info@herbstreith-fox.de Internet: www.herbstreith-fox.com
www.directeam.de
Corporate Group

Jams, Jelies, Marmalade

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Jams,

Jellies and Marmalades

High Methylester Pectins Gelling Behaviour

Low Methylester Pectins Gelling Behaviour

Low Methylester, Amidated Pectins Gelling Behaviour

PRODUCTION METHODS OF JAMS, JELLIES AND MARMALADES

INDIVIDUALITY IS OUR STRENGTH

Jams, Jellies and Marmalades

Cooking jams, jellies and marmalades using

The quality criteria for jams and marmalades

Fresh fruits, for cost as well as seasonal reasons,

fruits, sugar, pectin and edible acids is one of

are decisively determined by the flavour, co-

are only used in smaller quantities for the

the oldest food preserving processes known to

lour and consistency as well as state of preser-

manufacture of finished products. Thus, the

mankind and presents a way of making food

vation and distribution of fruits. These proper-

largest amount of fruits for production purpo-

stable by increasing the content in soluble

ties depend to a high degree on the raw mate-

ses are either frozen, heated (canned) or pre-

solids. The shelf-life of the products gained by

rials used, with special importance given to the

served with sulphur dioxide.

this method depends on the following criteria

proper selection of suitable fruits. The

as regards their stability to microbial spoilage:

characteristic nature of the finished product is

The most important quality criteria for fruits

Perfect hygienic operating conditions, such

further determined by the addition of sugars,

pectin and edible acids.

optimal state of ripeness

as production units, filling and production

full fruity flavour

The German Fruit Jams Regulation gives the

following definition for the required condition

no blemishes (no spots, no bruises)

of the raw materials:

sufficient consistency (solidity of form)

solids in jams, jellies and marmalades),

Fresh, sound, not spoiled fruit, containing all

Sufficient pasteurization or chemical preser-

its essential constituents, after cleaning and

vation of low-calorie fruit spreads, jams,

removal of blemishes and sufficiently ripe.

jellies and marmalades (less than 60% solu-

Chestnut for the purpose of the regulation is

high methylester pectins.

Sufficient cooking time to achieve an inver-

vacuum cooker: 65-80C (149-176F).

sion and exchange of sugar between the

Head space sterilization of the glass jar

the fruit of the sweet chestnut tree (Castanca

Fruit Pulp (pulp):

sativa). The term fruits is extended for the

The edible part of the whole fruit, peeled or

purpose of the regulation also to:

cored if necessary, which may be whole, sliced

The edible parts of rhubarb stalks, ginger, e.g.

Fruit Pure (pure):

tion of low-sugar concentration zones may