Aglupectin recipe

Tasting session

Customer: Elton Group of Companies

October 01st, 2019

Silvateam Food Ingredients S.r.l.

Via Andrea Moretti, 34 • 24121 Bergamo (BG) • Italy

Tel. +39 035 301149 • Fax +39 035 4236119

Aglupectin recipe

Summary

1. Vegan Gummies ……………………………….……………………………………………….3

2. Coffee Neutral Jellies…..………………………………...……………………………………..4

3. Fruit Jellies……………………………………………………………………………………….5

4. Apricot High Sugar Jam ………………………………………………………………………..6

5. Low Sugar Strawberry Jam…………….…………………….………………………………...7

6. Lingonberry Jam...……………………………………………………………………………....8

7. Organic Strawberry Topping………………………………………………………………...…9

8. Caramel Topping………………………………………………………………………………10

9. High Quality Shear Reversible Glaze……………………………………………………..…11

10. Fruit Shear Reversible Glaze……………………………………………………………….12

11. Chocolate Shear Reversible Glaze…………………………………………………………13

12. Bake Stable Chocolate Filling……………………………………………………………….14

13. Fruit Drink with Suspended Pieces…………………………………………………………15

14. Friendly Label Mayonnaise.………………….……………………………………..……….16

Silvateam Food Ingredients S.r.l.

Via Andrea Moretti, 34 • 24121 Bergamo (BG) • Italy

Tel. +39 035 301149 • Fax +39 035 4236119

Aglupectin recipe

1 - Vegan Gummies
Recipe

Ingredients Q.ty%
Aglupectin HS-SB3 2.50
Sugar A 6.70
Sodium citrate 0.20
Water (90°C) 20.00

Sugar B 25.30
Glucose syrup (44DE, 82°Bx) 52.50

Citric acid (50% sol.) 1.50

Flavourings & colours Opt.

Subtotal 108.70

Evaporation -8.70

Total 100.00
pH = 3.5 – 3.7;
Characteristics TSS = 78 - 79°Bx

Production technology

1. Disperse Aglupectin HS-SB3, sodium citrate and sugar A in boiling water under
strong stirring till a homogeneous solution is obtained. Keep the solution at 80°C;
2. Heat up sugar B and glucose syrup to boil;
3. Add the pectin solution and heat up again to boil;
4. Add the citric acid solution, flavourings and colours;
5. Check TSS and pH and, in case, adjust to desired values;
6. Fill into the fruit jelly forms;
7. Let the jelly set at ambient temperature for 24 hours before removing from the moulds,
and then roll the jellies into sugar crystals before packing.

Aglupectin HS-SB3 is a high methoxyl slow set pectin (E440i) standardised with dipotassium tartrate (E336ii),
sodium citrate (E331ii) and dextrose.

Silvateam Food Ingredients S.r.l.

Via Andrea Moretti, 34 • 24121 Bergamo (BG) • Italy

Tel. +39 035 301149 • Fax +39 035 4236119

Aglupectin recipe

2 - Coffee Neutral Jellies

Recipe

Ingredients Q.ty%
Aglupectin LA-S10SB 2.50
Water (90°C) 15.00

Sugar 58.00
Glucose syrup (44DE, 82°Bx) 25.00

Infused liquid coffee (2°Bx) 10.00

Flavourings & colours Opt.

Subtotal 110.50

Evaporation -10.50

Total 100.00
pH = 4.5 – 6.0;
Characteristics TSS = 81 - 83°Bx

Production technology

1. Disperse Aglupectin LA-S10SB in boiling water under strong stirring till a

homogeneous solution is obtained. Keep the solution at 80°C;
2. Heat up sugar B and glucose syrup to boil;
3. Add the pectin solution and heat up again to boil;
4. Add the infused liquid coffee, flavourings and colours;
5. Check TSS and pH and, in case, adjust to desired values;
6. Fill into the fruit jelly forms;
7. Let the jelly set at ambient temperature for 24 hours before removing from the moulds,
and then roll the jellies into sugar crystals before packing.

Aglupectin LA-S10SB is a low methoxyl amidated pectin (E440ii) standardised with tricalcium phosphate
(E341), disodium diphosphate (E450i) and dextrose.

Silvateam Food Ingredients S.r.l.

Via Andrea Moretti, 34 • 24121 Bergamo (BG) • Italy

Tel. +39 035 301149 • Fax +39 035 4236119

Aglupectin recipe

3 - Fruit Jellies

Recipe

Ingredients Q.ty%
Aglupectin HS-SBR150 1.40
Sugar A 4.00
Water (90°C) 30.00

Sugar B 49.50
Glucose syrup (44DE, 82°Bx) 25.00
Sodium citrate 0.35

Citric acid (50% sol.) 1.70

Flavourings & colours Opt.

Subtotal 111.95

Evaporation -11.95

Total 100.00
pH = 3.2 – 3.5;
Characteristics TSS = 76 - 78°Bx

Production technology

1. Disperse Aglupectin HS-SBR150 and sugar A in boiling water under strong stirring
till a homogeneous solution is obtained. Keep the solution at 80°C;
2. Heat up sugar B, glucose syrup and sodium citrate to boil;
3. Add the pectin solution and heat up again to boil;
4. Add the citric acid solution, flavourings and colours;
5. Check TSS and pH and, in case, adjust to desired values;
6. Fill into the fruit jelly forms;
7. Let the jelly set at ambient temperature for 24 hours before removing from the moulds,
and then roll the jellies into sugar crystals before packing.

Aglupectin HS-SBR150 is a high methoxyl slow set pectin (E440i) standardised with dextrose.

Silvateam Food Ingredients S.r.l.

Via Andrea Moretti, 34 • 24121 Bergamo (BG) • Italy

Tel. +39 035 301149 • Fax +39 035 4236119

Aglupectin recipe

5 - Low Sugar Strawberry Jam

Recipe

Ingredients Q.ty%
Aglupectin LA-S20 0.60
Sugar A 2.00
Water (90°C) 10.60

Strawberry puree (10°Bx) 60.00

Sugar B 26.00

Citric acid (50% sol.) 0.80

Flavourings & colours Opt.

Total 100.00
pH = 3.2 – 3.5;
Characteristics TSS = 43 - 48°Bx

Production technology

1. Disperse Aglupectin LA-S20 and sugar A in boiling water under strong stirring till a
homogeneous solution is obtained. Keep the solution at 80°C;
2. Heat up strawberries and sugar B to boil;
3. Add the pectin solution and heat up again to boil;
4. Add the citric acid solution, flavourings and colours;
5. Check TSS and pH and, in case, adjust to desired values;
6. Cool down to 70°C and fill in glass jars;

Aglupectin LA-S20 is a low methoxyl amidated pectin (E440ii), with high reactivity to calcium, standardised
with dextrose.

Silvateam Food Ingredients S.r.l.

Via Andrea Moretti, 34 • 24121 Bergamo (BG) • Italy

Tel. +39 035 301149 • Fax +39 035 4236119

Aglupectin recipe

6 - Lingonberry Jam
Recipe

Ingredients Q.ty%
Aglupectin LA-SX25 0.65
Sugar A 2.00
Water (90°C) 15.00

Frozen lingonberries 50.00

Sugar B 35.00

Citric acid (50% sol.) 0.15

Flavourings & colours Opt.

Subtotal 102.80

Evaporation -2.80

Total 100.00
pH = 2.9 – 3.1;
Characteristics TSS = 42 - 45°Bx

Production technology

1. Disperse Aglupectin LA-SX25 and sugar A in boiling water under strong stirring till
a homogeneous solution is obtained. Keep the solution at 80°C;
2. Heat up frozen lingonberries and sugar B to boil;
3. Add the pectin solution and heat up again to boil;
4. Add the citric acid solution, flavourings and colours;
5. Check TSS and pH and, in case, adjust to desired values;
6. Cool down to 65°C and fill in glass jars;
7. Pasteurise at 80°C for 30 minutes;
8. Cool down to room temperature in cold water.

Aglupectin LA-SX25 is a low methoxyl amidated pectin (E440ii), with medium-high reactivity to calcium,
standardised with dextrose.

Silvateam Food Ingredients S.r.l.

Via Andrea Moretti, 34 • 24121 Bergamo (BG) • Italy

Tel. +39 035 301149 • Fax +39 035 4236119

Aglupectin recipe

4 - Apricot High Sugar Jam

Recipe

Ingredients Q.ty%
Aglupectin HS-SBR150 0.35
Sugar A 1.00
Water (90°C) 10.00

Apricot puree 30.00

Sugar B 60.00

Citric acid (50% sol.) 0.80

Flavourings & colours Opt.

Subtotal 102.15

Evaporation -2.15

Total 100.00
pH = 2.9 – 3.1;
Characteristics TSS = 64 - 66°Bx

Production technology
1. Disperse Aglupectin HS-SBR150 and sugar A in boiling water under strong stirring
till a homogeneous solution is obtained. Keep the solution at 80°C;
2. Heat up apricot puree and sugar B to boil;
3. Add the pectin solution and heat up again to boil;
4. Cool down to 85°C and add the citric acid solution, flavourings and colours;
5. Check TSS and pH and, in case, adjust to desired values;
6. Cool down to 75°C and fill.

Aglupectin HS-SBR150 is a high methoxyl slow set pectin (E440i), standardised with dextrose.

Silvateam Food Ingredients S.r.l.

Via Andrea Moretti, 34 • 24121 Bergamo (BG) • Italy

Tel. +39 035 301149 • Fax +39 035 4236119

Aglupectin recipe

7 - Organic Strawberry Topping

Recipe

Ingredients Q.ty%
Aglupectin LC-S18Y 0.50
Sugar A 1.00
Water (90°C) 10.00

Glucose syrup (44DE, 82°Bx) 40.00

Sugar B 28.00
Strawberry puree 20.00

Citric acid (50% sol.) 0.50

Flavourings & colours Opt.

Total 100.00
pH = 3.0 – 3.2;
Characteristics TSS = 64 - 66°Bx

Production technology
1. Disperse Aglupectin LC-S18Y and sugar A in boiling water under strong stirring till
a homogeneous solution is obtained. Keep the solution at 80°C;
2. Heat up strawberry puree, glucose syrup and sugar B to boil;
3. Add the pectin solution and heat up again to boil;
4. Add the citric acid solution, flavourings and colours;
5. Check TSS and pH and, in case, adjust to desired values;
6. Cool down to 40°C and fill.

Aglupectin LC-S18Y is a low methoxyl pectin (E440i), with low reactivity to calcium, standardised with
dextrose.

Silvateam Food Ingredients S.r.l.

Via Andrea Moretti, 34 • 24121 Bergamo (BG) • Italy

Tel. +39 035 301149 • Fax +39 035 4236119