JAMS AND FRUIT PREPS

FOOD IN GRED IEN TS

 FOOD
INGREDIENTS
Valuable ingredients
for the food industry
JRS Silvateam Ingredients is a fast-growing family of plant-based food ingredients
enthusiasts, reliable partners and problem-solving thinkers, with strong Italian inventiveness,
global reach, passion for sustainability, high-quality standards and customer service.
The company’s mission is to be the service provider of choice by passionately supporting its
clients across the globe, establishing long-term collaborations to embrace their pain points
and share a common journey to devise successful innovations that consumers love.
Born from the joint venture between the Italian group Silvateam and the German group
J. Rettenmaier & Söhne, the company has the experience, technical expertise, facilities
and market-oriented vision to ensure its tailor-made, label friendly, sustainable solutions
deliver to the customers what it takes to make daily challenges easier and future valuable
opportunities possible.
JRS Silvateam Ingredients manufactures an extensive range of products including pectins
(Aglupectin®), tara gum (Aglumix 01®), texturising systems (Aglutex®), citrus fiber
(Aglufiber®) and food grade tannins / tannic acids (Tan’Activ®).
Pectin is produced in a state-of-the-art facility based in Rende (southern Italy). The
offer focuses on high value specialty pectins, such as low methoxyl amidated and
2
conventional pectin, high methoxyl pectin for viscosity and for protein protection in
beverages. Thanks to its plant characteristics, JRS Silvateam Ingredients is able to use as raw
materials both fresh and dried citrus peels, as well as to adapt the production to match
specific customer requirements.
Tara gum is produced in a new manufacturing plant based in Chilca (Peru) by Silvateam,
a global leading producer thanks to its proprietary plantations, strong know-how
and sustainable approach. JRS Silvateam Ingredients commercialises globally tara gum in
different grades, such as standard, low viscosity, high viscosity and 100% organic.
JRS Silvateam Ingredients has devised a range of texturising solutions with valuable and
highly adaptable functionalities to meet diverse food legislations, ethnical and dietary
preferences, as well as labelling requirements.
Citrus fiber is a clean label natural ingredient delivering multiple functional and dietary
benefits, obtained from partially depectinised citrus peels, a by-product of the pectin
industry. This E-numbers free solution shows high water binding capacity, and it can
replace conventional stabilisers, emulsifiers and thickening agents to make food and
beverage labels short and clean.
BE VE R AG E S DAIRY PRODUC TS CO NF E C TIO NE RY

› Fruit beverages › Acidified milk products › Fruit and neutral candies

› Still drinks › Neutral dairy desserts › Water jellies

S AUC E S BAKE RY PRODUC TS F RUIT BAS E D P RO D UC TS

› Mayonnaise › Doughs and batters › Jams and Marmalades

› Sauces › Fillings › Fruit preparations
› Dressings › Finishes
› Condiments

3
4
 JAMS AND
FRUIT PREPS
Hydrocolloids develop functional properties
which impact food rheology in terms of gelation,
suspension and viscosity

The term jam refers to fruits or vegetables that have been prepared and canned for long term Jams are usually made from the pulp and juice of a single fruit type, rather than a combination
storage. The production of fruit preserves traditionally involves the use of pectin as a of several fruits. Berries and other small fruits are most frequently used, though bigger fruits,
gelling agent, although sugar or honey may be used as well. There are various types of fruit such as apricots, peaches and cut or crushed plums are also common ingredients.
preserves all around the world, but, basically, they can be made either from sweet (fruit) or
According to the total soluble solids content (TSS), it is possible to classify jams in two main
savoury ingredients (vegetables, such as tomato). These categories include jams (whole fruit
categories, such as high sugar jams (at least 60°Bx) and low sugar jams (30 - 60°Bx).
or pieces, fruit concentrate, fruit puree) and marmalades which are mostly derived from citrus
fruits, most commonly oranges.

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 HIGH SUGAR JAMS

These types of jam are characterised by a soluble solids content of more than 60% and a pH
value of about 2.9 - 3.5.
The typical properties of appealing jams consist of firm texture with limited syneresis,
glossy surface, good spreadability, regular fruit distribution, clear cuttability and the
natural taste of fruit.
A proper solution to obtain these specific properties is certainly high methoxyl (HM) pectin.
HM pectin only gels if the soluble solids content is higher than 60% and pH is between
2.0 and 3.8. The gel is formed by cross-linking the polymer at junction zones in which
hydrogen bonds and the repulsion of methyl groups create areas where sugar and water can
be trapped into the pectin network.
The low pH value reduces the negative charges along the pectin chain, originated by the
carboxylic group disassociation. Thus, an electrostatic repulsion occurs, triggering the gel
network while avoiding the formation of pectin-pectin bonds.
The lower the degree of methoxylation (DM) level, the longer the setting time and the lower
the setting temperature. The higher the soluble solids content, the lower the numbers of
hydrogen bonds. These bonds are stronger than electrostatic interactions and, thus, they
generate really strong gels.
HM pectin can be divided into rapid set, medium rapid set and slow set pectin, depending on
the setting time and setting temperature.
Gels made with HM pectins have a firm and short structure. They are clear and
characterised by a good flavour release. These gels are not heat reversible, meaning
that these types of pectin are not able to regenerate the gel once it has been broken.
The choice of using pectin is driven by the characteristics of the product you want to obtain
and the available production technology.

O u r so l u t i o ns:

› AGLUTEX® J249 IN HIGH SUGAR FRUIT SPREADS

› AGLUPECTIN® PLUS IN HIGH VISCOSITY FRUIT SPREADS WITH PIECES IN SUSPENSION

6
Pe c tin S olutions in Sta nda rd High Suga r Ja ms
APPLICATION PROPERTIES PECTIN CHARACTERISTICS OUR SOLUTION

HIGH SUGAR JAMS • Suitable for orange marmalades with orange peels DM: 67 - 70% Aglupectin® HS-R
in suspension. Setting temperature: 70 - 75°C / 158 - 167°F* Dosage: 0.3 - 0.6%
WITH FRUIT PEELS IN SUSPENSION • Suitable for standard jam jars. Setting time: 2 - 3 minutes*

STANDARD HIGH SUGAR JAMS • Shiny appearance. DM: 64 - 67% Aglupectin® HS-MR
• Suitable for standard jam jars. Setting temperature: 65 - 70°C / 149 - 158°F* Dosage: 0.3 - 1.0%
Setting time: 3 - 4 minutes*

SINGLE PORTION • Suitable for single serve jam pots. DM: 58 - 64% Aglupectin® HS-S
Setting temperature: 60 - 65°C / 140 - 149°F* Dosage: 0.3 - 1.0%
HIGH SUGAR JAMS Setting time: 4 - 5 minutes*

* Standard jam conditions, such as TSS (Total Soluble Solids): 65% and pH: 2.9 - 3.2.
DM: Degree of Methoxylation.

A l terna tive Tex turising S olutions in High Suga r Fruit S preads

Focusing on jams related trends and customer requirements, JRS Silvateam Ingredients has developed new tailor made solutions based on a combination of functional hydrocolloids.

APPLICATION KEY PARAMETERS PROPERTIES OUR SOLUTION

HIGH SUGAR FRUIT SPREADS Fruit: 20% • Gelled texture similar to HM pectin. Aglutex® J249
pH: 3.4 - 3.6 • Excellent creaminess. Dosage: 0.3 - 0.6%
TSS: 62 - 64°Bx • Suitable for standard jars.

HIGH VISCOSITY FRUIT SPREADS Fruit: 35% • Suitable for jam with fruit pieces in suspension. Aglupectin® Plus
pH: 2.9 - 3.3 • High viscosity. Dosage: 0.15 - 0.25%
WITH PIECES IN SUSPENSION TSS: 68 - 70°Bx • Suitable for standard jars.

TSS: Total Soluble Solids.

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 AGLUTEX® J249
IN HIGH SUGAR FRUIT SPREADS

FEATURES ADVANTAGES BENEFITS

• Food-grade texturising solution based on carrageenan • The synergism between the hydrocolloids permits to develop • Very attractive price and cost effective production in
(E407) and tara gum (E417), standardised with dextrose and a standard gel having a brittle and elastic structure. comparison with high methoxyl pectin.
potassium chloride (E508).
Recommended dosage: 0.3 - 0.6%. • Excellent syneresis control when the gel is broken.

• Potential substitute of HM pectin in high sugar jams,

where TSS content is higher than 60%. It confers the same
characteristics in terms of gel strength, firmness and fruit
flavour release.

RECIPE PRODUCTION TECHNOLOGY

Ingredients Q.ty (%) 1. Disperse Aglutex® J249 in cold water and fruit puree and heat
up to 90°C / 194°F until a complete solubilisation is obtained.
Aglutex® J249 0.50
Water 19.30 2. Add the sugar while stirring.
Apricot Puree (12°Bx) 20.00
3. Cool down to 80°C / 176°F and add the citric acid solution.
Sugar (Sucrose Powder) 60.00
4. Add flavourings and colourings.
Citric Acid (50% Sol.) 0.20

Flavourings and Colourings Opt. 5. Check the TSS and the pH. If necessary, adjust to desired
values.
Total 100.00
6. Fill into the buckets at 80°C / 176°F.
Characteristics pH: 3.4 - 3.6
TSS: 62 - 64°Bx

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AGLUPEC TIN® PLUS
IN HIGH VISCOSITY FRUIT SPREADS WITH PIECES IN SUSPENSION

FEATURES ADVANTAGES BENEFITS

• Food-grade texturising solution based on pectin (E440i) and
sodium alginate (E401), standardised with dextrose and
tricalcium phosphate (E341iii).
Recommended dosage: 0.15 - 0.25%.
• Excellent ability to maintain the fruit in suspension
in high sugar jams at filling temperature of about
45 - 60°C / 113 - 140°F.
• Suitable for the production of jams requiring a smooth and • Big impact in terms of cost savings compared to 100%
soft syrup-like texture. pectin solution.
• Good viscosity thanks to the selection of specific citrus peels
used to extract pectin.
• This special formulation helps to avoid gel formation during
the shelf life.

RECIPE PRODUCTION TECHNOLOGY

Ingredients Q.ty (%) 1. Dry mix Aglupectin® Plus and sugar A and disperse in boiling
water under vigorous stirring until a homogeneous solution is
Aglupectin® Plus 0.20 obtained.
Sugar A (Sucrose Powder) 2.00
Water ( 90°C / 194°F) 10.00 2. Heat the sugar B, glucose syrup and fruit up to 90°C / 194°F.

Sugar B (Sucrose Powder) 22.00 3. Add the texturising solution.

Glucose Syrup (44D.E., 82°Bx) 50.00 4. Mix and heat the mixture.
Strawberry Pieces (10°Bx) 35.00
5. Add the citric acid solution.
Citric Acid (50% Sol.) 0.50
6. Check the TSS and the pH. If necessary, adjust to desired
Subtotal 119.70 values.
Evaporation -19.70 7. Cool down to 60°C / 140°F and fill into the buckets or
Total 100.00 containers.

Characteristics pH: 2.9 - 3.3

TSS: 68 - 70°Bx

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 LOW SUGAR JAMS

These types of jam are characterised by a soluble solids content of less than 60% and a pH
value of about 2.9 - 3.8.

Reducing the amount of sugar has an impact on the properties of a jam in terms of taste
sensation, balance between sweeteners, acidity and fruit flavour. Most of the times low
sugar jams are characterised by a high fruit content and a reduced acidity.

Low methoxyl (LM) pectins, such as amidated (LMA) and conventional (LMC) pectins,
represent the proper solution for low sugar jams. If organic products are required, the only
one compliant is LMC pectin.

LM pectin forms gels in the presence of polyvalent cations, typically calcium (minimum
quantity 15 mg Ca++ / g pectin). LM pectin forms a gel over a wide range of pH, from 2.6 to 7.0,
and with a soluble solids content between 10 and 70%. The binding of Ca++ to pectin is not a
simple ionic interaction, but involves intermolecular chelate binding of the cation, leading to
the formation of macromolecular aggregates (‘egg-box’ cavity). The higher the solids level
and the lower the pH, the more reactive the pectin. The higher the calcium content and
lower the pH, the higher the setting temperature.

LMA pectin forms spreadable, shear reversible gels both in hot and cold conditions. On
the other hand, LMC pectin permits the creation of an irreversible structure, useful in
case of bake stable preparations.

O u r so l u t i o ns:

› AGLUPECTIN® LA-S20 IN STANDARD LOW SUGAR JAMS

› AGLUPECTIN® LA-SX25 IN LOW SUGAR JAMS WITH FRUIT PIECES IN SUSPENSION
› AGLUPECTIN® LC-S18X IN ORGANIC LOW SUGAR JAMS
› AGLUPECTIN® LC-S12Y IN SQUEEZABLE ORGANIC JAMS
› AGLUTEX® J187 IN LOW SOLIDS FRUIT DESSERTS WITHOUT ADDED SUGAR
› AGLUPECTIN® LA-S20 IN LOW SUGAR GELLING SUGAR FOR HOMEMADE JAMS

10
Tex turising S olutions in Low Suga r Ja ms

APPLICATION KEY PARAMETERS PROPERTIES OUR SOLUTION

STANDARD LOW SUGAR JAMS Fruit content: 50% • Gelled structure. Aglupectin® LA-S20
pH: 3.4 - 3.6 • Creamy and rich mouthfeel. Dosage: 0.5 - 1.0%
TSS: 40 - 42°Bx • Suitable for alternative desserts.

LOW SUGAR JAMS WITH FRUIT PIECES Fruit content: 50% • Smooth and shiny appearance. Aglupectin® LA-SX25
pH: 2.9 - 3.2 • Spoonable structure. Dosage: 0.3 - 0.8%
IN SUSPENSION TSS: 42 - 45°Bx • Easy to pump.

ORGANIC LOW SUGAR JAMS Fruit content: 45% • Suitable for both low sugar organic jam Aglupectin® LC-S18X
pH: 3.3 - 3.5 and bake stable jam. Dosage: 0.7 - 1.0%
TSS: 53 - 55°Bx • Shiny appearance.

Fruit content: 50% • Shiny and soft appearance. Aglupectin® LC-S12Y

pH: 3.3 - 3.5 • Short texture. Dosage: 0.5 - 1.0%
SQUEEZABLE ORGANIC JAMS TSS: 40 - 55°Bx • Thixotropic behaviour after mechanical stress.

LOW SOLIDS FRUIT DESSERTS Fruit content: 65% • Pudding like texture. Aglutex® J187
pH: 3.4 - 3.6 • Spreadable structure. Dosage: 0.8 - 1.2%
WITHOUT ADDED SUGAR TSS: 24 - 26°Bx • Fresh and pleasant taste.

LOW SUGAR GELLING SUGAR Fruit content: >80% • Suitable for different types of gelling sugar. Aglupectin® LA-S20
pH: 3.2 - 3.4 • Gelled structure. Dosage: 3 - 6% in the powder blend
FOR HOMEMADE JAMS TSS: 25 - 40% • Creamy and rich mouthfeel.

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 AGLUPEC TIN® L A-S20
IN STANDARD LOW SUGAR JAMS

FEATURES ADVANTAGES BENEFITS

• Low methoxyl amidated pectin (E440ii) with high reactivity • The gelation can be controlled by the regulation of pH and • Only one SKU to use in different recipes, such as low sugar
to calcium, standardised with dextrose. the addition of different calcium salts, such as phosphates, jams and jellies (TSS: 20 - 45%), as well as for yogurt fruit
Recommended dosage: 0.5 - 1.0%. sulphates or citrates, during or at the end of the process. preparations (TSS: 15 - 35%).

• By adding a whipping protein it is easy to expand your

product range, from a standard jam to a fruit mousse or
sorbet.

RECIPE PRODUCTION TECHNOLOGY

Ingredients Q.ty (%) 1. Dry mix and disperse Aglupectin® LA-S20, soy proteins,
sugar A and preservatives in strawberry puree and water.
Aglupectin® LA-S20 0.80
Soy Protein 0.15 2. Heat the mix up to 90°C / 194°F until pectin has completely
Sugar A (Sucrose Powder) 1.00 dissolved.
Preservatives 0.05 3. Add the sugar B and glucose syrup keeping at high
Water 13.00 temperature.
Strawberry Puree (10°Bx) 50.00
5. Add the citric acid solution at 85°C / 185°F.
Sugar B (Sucrose Powder) 19.00
Glucose syrup (44D.E., 82°Bx) 18.00 4. Check the TSS and the pH. If necessary, adjust to desired
values.
Citric acid (50% Sol.) 0.20
6. Cool down and fill into the buckets or containers
Subtotal 102.20 at 70°C / 158°F.
Evaporation -2.20 7. Keep stored at 4°C / 40°F.
Total 100.00
The product can be whipped at room temperature and served
Characteristics pH: 3.4 - 3.6 as a mousse dessert. Alternatively, the whipped mousse can be
TSS: 40 - 42°Bx frozen at -16°C / 3°F for 2 - 3 hours and served as a sorbet.

AGLUPECTIN® LA-SX120
This low methoxyl amidated pectin (E440ii) is recommended when a higher soluble solids content (40 - 55°Bx) is required.

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AGLUPEC TIN® L A-SX25
IN LOW SUGAR JAM WITH FRUIT IN SUSPENSION

FEATURES ADVANTAGES BENEFITS

• Low methoxyl amidated pectin (E440ii) with medium / high • The fruit suspension capacity of the pectin enables to • Product portfolio expansion by using a unique and versatile
reactivity to calcium, standardised with dextrose. uniformly distribute the fruit in the jam during the hydrocolloid able to work in different conditions and with
Recommended dosage: 0.3 - 0.8%. pasteurisation process. different types of fruit.

• Special blend of pectins with a high fruit suspension
capacity.
• Especially developed for lingonberry low sugar jam (42 -
45°Bx). It is suitable also for all other kinds of fruit jam with
higher total soluble solid content (50 - 60°Bx).
• The creaminess of the preserve, imparted by the peculiar • Only one SKU to use in different recipes, such as jams and
calcium reactivity of the pectin, makes it suitable as a side savoury spreads.
sauce for meat and cheese or as a spread for bread.
• Good syneresis control.

RECIPE PRODUCTION TECHNOLOGY

Ingredients Q.ty (%) 1. Dry mix Aglupectin® LA-SX25 and sugar A and disperse in
boiling water under vigorous stirring until a homogeneous
Aglupectin® LA-SX25 0.65 solution is obtained. Keep the solution at 75°C / 167°F.
Sugar A (Sucrose Powder) 2.00
Water (90°C / 194°F) 15.00 2. Heat the sugar B and frozen lingonberries up to 90°C / 194°F.

Frozen Lingonberries (10°Bx) 50.00 3. Add the pectin solution.

Sugar B (Sucrose Powder) 35.00 4. Add the citric acid solution.
Citric Acid (50% Sol.) 0.15 5. Check the TSS and the pH. If necessary, adjust to desired
Subtotal 102.80 values.

Evaporation -2.80 6. Cool down to 65°C / 149°F and fill into the glass jars.

Total 100.00 7. Pasteurise at 80°C / 176°F for 20 minutes.

8. Cool down to room temperature with cold water.

Characteristics pH: 2.9 - 3.2
TSS: 42 - 45°Bx

AGLUPECTIN® LA-SX21R
This low methoxyl amidated pectin (E440ii) is recommended when a more jellified structure is required.

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 AGLUPEC TIN® LC-S18X
IN ORGANIC LOW SUGAR JAMS

FEATURES ADVANTAGES BENEFITS

• Low methoxyl conventional pectin (E440i) with medium • Suitable for several applications due to the high versatility in • Product portfolio expansion by using a unique and versatile
reactivity to calcium, standardised with dextrose. terms of fruit type and content that can be used within the hydrocolloid able to work in different conditions.
Recommended dosage: 0.7 - 1.0%. recipe.

• Suitable for organic products, such as low sugar jams (TSS:

< 60%), yogurt fruit preparations and also for high sugar bake
stable fillings (TSS: > 60%).

RECIPE PRODUCTION TECHNOLOGY

Ingredients Q.ty (%) 1. Disperse Aglupectin® LC-S18X into boiling water under
strong stirring until a homogeneous solution is obtained.
Aglupectin® LC-S18X 0.80
Water (90°C / 194°F) 8.20 2. Mix the strawberry puree, strawberry juice concentrate and
sugar.
Strawberry Puree (10°Bx) 42.00
Strawberry Juice Concentrate (65°Bx) 2.00 3. Heat up to 90°C / 194°F.
Sugar (Sucrose Powder) 47.00 4. Add the pectin solution.
Citric Acid (50% Sol.) Until pH: 3.5 5. Add the citric acid solution.
Total 100.00 6. Check the TSS and the pH. If necessary, adjust to desired
values.
Characteristics pH: 3.3 - 3.5
TSS: 53 - 55°Bx 7. Cool down to 80°C / 176°F.

8. Fill into the buckets or containers.

AGLUPECTIN® LC-S18X
This low methoxyl conventional pectin (E440i) is also recommended when replacing sugar with sweeteners (e.g. agave syrup and apple juice concentrate).

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AGLUPEC TIN® LC-S12Y
IN SQUEEZABLE OR GANIC JAMS

FEATURES ADVANTAGES BENEFITS

• Low methoxyl conventional pectin (E440i) with high
reactivity to calcium, standardised with dextrose.
Recommended dosage: 0.5 - 1.0%.
• Shiny and soft appearance with a short texture.
• Suitable to produce squeezable jams, both standard and
organic jams (45 - 55°Bx).
• Thixotropic behaviour after mechanical stress.
• No calcium is required to activate the pectin and, thus,
shortening the ingredients list.
• Avoid the tendency to syneresis.
• Cleaner recipe with only one well accepted E-number, pectin.
• Possibility to enlarge your product range by using only one
SKU, therefore reducing the hydrocolloid cost and optimising
the warehouse efficiency.
• High versatility throughout many different recipes in
terms of fruit type and content.

RECIPE PRODUCTION TECHNOLOGY

Ingredients Q.ty (%) 1. Dry mix Aglupectin® LC-S12Y and sugar A and disperse in
boiling water under strong stirring until a homogeneous
Aglupectin® LC-S12Y 0.80 solution is obtained. Keep the solution at 80°C / 176°F.
Sugar A 1.00
Water (90°C / 194°F) 10.00 2. Heat the sugar B and strawberry puree to boil.

3. Add the pectin solution.

Sugar B 37.60
Strawberry Puree (12°Bx) 50.00 4. Cool down to 80°C / 176°F.
Lemon Juice Concentrate (40°Bx) 0.60 5. Add the lemon juice concentrate.
Total 100.00 6. Check the TSS and the pH. If necessary, adjust to desired
values.
Characteristics pH: 3.3 - 3.5
TSS: 40 - 55°Bx 7. Cool down to 40°C / 104°F.

8. Fill into the squeezable packaging.

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 AGLUTEX® J187
IN LOW SOLIDS FRUIT DESSER TS WITHOUT ADDED SUGAR

FEATURES ADVANTAGES BENEFITS

• Food-grade texturising solution based on low methoxyl • Gelled but creamy structure with low syneresis. • Possibility to approach many different applications
amidated pectin (E440ii) and tara gum (E417), standardised always keeping a high quality product, with the right balance
with dextrose and tricalcium citrate (E333iii). • Rich mouthfeel and good flavour release. between a gelled and spreadable texture.
Recommended dosage: 0.8 - 1.2%.

• Suitable for the production of low sugar jams and fruit

puddings.

RECIPE PRODUCTION TECHNOLOGY

Ingredients Q.ty (%) 1. Disperse Aglutex® J187 in water with high shear mix.

Aglutex® J187 1.00 2. Add the fruit purees and the preservatives.
Water 29.45 3. Add the fruit juice concentrates.
Strawberry Puree (10°Bx) 20.00 4. Heat the mixture up to 90°C / 194°F.
Raspberry Puree (10°Bx) 20.00
Preservatives 0.05 5. Add the sucralose.
Strawberry Juice Concentrate (65°Bx) 2.50 6. Check the TSS and the pH. If necessary, adjust to desired
Raspberry Juice Concentrate (65°Bx) 2.50 values.
Grape Juice Concentrate (65°Bx) 24.50
7. Cool down and fill into the buckets or containers
Sucralose Opt. at 70°C / 158°F.
Total 100.00

Characteristics pH: 3.4 - 3.6

TSS: 24 - 26°Bx

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AGLUPEC TIN® L A-S20
IN LOW SUGAR GELLING SUGAR FOR HOMEMADE JAMS

FEATURES ADVANTAGES BENEFITS

• Low methoxyl amidated pectin (E440ii), with high reactivity
to calcium, standardised with dextrose.
Recommended dosage: 3 - 6% in the powder blend.
• Suitable for different types of gelling sugar (fruit / sugar
ratio: 2:1, 3:1, 4:1 and 5:1).
• Suitable for the production of several kinds of low sugar jams
(25 - 50°Bx), both homemade and industrial versions.
• The versatility of the pectin results in a very simple and easy • Only one SKU to produce a gelling sugar suitable for a large
homemade jam preparation. variety of fruit jams with different sugar content and type.
• The best solution to obtain a jam with a real fruit taste and a
smooth texture.
• After the pasteurisation in the jar, the pectin controls the
tendency to syneresis of the jam throughout the entire
shelf life.

RECIPE PRODUCTION TECHNOLOGY

Ingredients Q.ty (%) 1. Disperse Gelling Sugar* (4:1 or 5:1) into any kind of fruit.

HOMEMADE JAM 4:1 2. Heat up to boil and maintain it for four minutes.
Gelling Sugar 20.00 3. Fill in hot conditions.
Fruit 80.00
* Gelling sugar is a blend of sugar, Aglupectin® LA-S20
Total 100.00 and citric acid. The composition varies according to the
fruit / sugar ratio of the jam.
Characteristics pH: 3.2 - 3.4
TSS: 28 - 38%

HOMEMADE JAM 5:1

Gelling Sugar 16.70
Fruit   83.30

Total 100.00

Characteristics pH: 3.2 - 3.4

TSS: 25 - 35%

17
 FRUIT P REPAR ATIONS FOR YOGURT S

Fruit preparations are used as ingredients in traditional and drinking yogurts. They are also
added to yogurt based desserts and cheese products. Fruit preparations act as taste,
flavour and colour enhancers for many dairy products, giving them special qualities that
continuously attract the consumer’s interest.
Fruit preparations for yogurts have different characteristics according to the way the fruit
preparation and the yogurt are combined.
The majority of yogurts are stirred and, in this case, the fruit preparations are directly
mixed with the white mass, before filling containers.
Another large group is composed by layered products, made by combining two separated
layers, a yogurt and a fruit preparation. Generally, producers offer two solutions: fruit
either on the top or at the bottom.
As a third alternative, fruit preparations and milk based products are loaded in two different
containers (fruit-corner products). In this case, the consumer can decide to mix the two
components or to eat them separately.
Fruit preparations must show good sensory properties, such as flavour release,
appearance and texture, but they also have to present high pumpability and the ability
to avoid an overreaction with calcium ions coming from the milk.
Yogurt fruit preparations are usually produced by using various kinds of fruit, either whole
or in pieces, concentrates or purees with sugars, gelling / thickening agents, buffered salts
and acids.
The total soluble solids content can vary between 20 and 60% and pH is usually around 4 to
keep it closest possible to the natural pH of fermented milk products.
The choice of the food additive should guarantee a pleasant taste, an excellent fruit
suspension, a shear resistance to mechanical stress, a good stability during storage
and, last but not least, a friendly label claim.

O u r so l u t i o ns:

› AGLUPECTIN® LA-S10HBG IN FRIENDLY LABEL FRUIT PREPARATIONS FOR YOGURT

› AGLUTEX® Y391 IN CREAMY AND SOFT FRUIT PREPARATIONS FOR YOGURT

18
Cho ose the S olution tha t B etter Fits Your Ne e ds

APPLICATION KEY PARAMETERS PROPERTIES OUR SOLUTION

FRIENDLY LABEL FRUIT Fruit: 40% • High viscosity. Aglupectin® LA-10HBG

pH: 3.8 - 4.0 • Good fruit suspension. Dosage: 0.3 - 0.7%
PREPARATIONS FOR YOGURT TSS: 38 - 40°Bx

CREAMY AND SOFT FRUIT Fruit: 40% • Creamy structure. Aglutex® Y391
pH: 3.3 - 3.5 • Excellent fruit suspension. Dosage: 0.5 - 0.8%
PREPARATIONS FOR YOGURT TSS: 44 - 45°Bx • Vegetarian source raw materials.

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 AGLUPEC TIN® L A-S10HBG
IN FRIENDLY LABEL SOLUTION FOR YOGURT FRUIT PREPARATIONS

FEATURES ADVANTAGES BENEFITS

• Low methoxyl amidated pectin (E440ii) with medium / high • The reversible property of pectin makes the fruit preparation • The strict control over calcium reactivity makes this texturising
reactivity to calcium, standardised with dextrose. able to regain its original texture after the gel network solution suitable for different applications, not only acid
Recommended dosage: 0.3 - 0.7%. breakage during pumping. (fruit based) but also neutral (milk based) preparations.

• Suitable for the production of low sugar jams and fruit • Water syneresis reduction.
puddings.
• Pectin reactivity optimisation towards the calcium coming
from the yogurt.

• The acidity of the pectin matches positively with the sensorial

characteristics of the fruit preparation.

• Enhanced mouthfeel and flavour release.

RECIPE PRODUCTION TECHNOLOGY

Ingredients Q.ty (%) 1. Disperse Aglupectin® LA-S10HBG and sugar A in boiling

water A under strong stirring until a homogenous solution is
Aglupectin® LA-S10HBG 0.60 obtained. Keep the solution at 75°C / 167°F.
Sugar A (Sucrose Powder) 3.40
Water A (90°C / 194°F) 10.00 2. Heat the fruit of the forest puree, sugar B and water B up to
85°C / 185°F.
Fruit of the Forest Puree (10°Bx) 40.00
Sugar B (Sucrose Powder) 31.00 3. Evaporate the sugar and fruit solution until the right solids
Water B 14.60 level is obtained, then add the pectin solution.

Sodium Citrate (50% Sol.) 0.40 4. Cool down to 75°C / 167°F and add the sodium citrate
solution.
Total 100.00
5. Check the TSS and the pH. If necessary, adjust to desired
Characteristics pH: 3.8 - 4.0 values.
TSS: 38 - 40°Bx 6. Cool down to 55°C / 131°F and fill into the buckets or
containers.

7. Store at fridge temperature until it is mixed with yogurt.

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AGLUTEX® Y391
IN CREAMY AND SOFT FRUIT PREPARATIONS FOR YOGURT

FEATURES ADVANTAGES BENEFITS

• Food-grade texturising solution based on low methoxyl • The reversible gel re-gains its viscosity after mechanical • Adjusting the dosage of the texturising solution it is possible
amidated pectin (E440ii) and tara gum (E417), standardised breakage. to obtain fruit preps with different texture and structure.
with dextrose and tricalcium citrate (E333iii).
Recommended dosage: 0.5 - 0.8%. • Good water syneresis control.

• Thixotropic behaviour enables fruit pieces suspension • Both ingredients come from plant sources and, thus, answer
when the filling temperature is around 65°C / 150°F. to the consumers request for natural and healthy products.

• Suitable for fruit preparations with medium and low solids • Creamy and soft fruit preparation with a shiny texture.
content or fruit compotes.

RECIPE PRODUCTION TECHNOLOGY

Ingredients Q.ty (%) 1. Disperse Aglutex® Y391 in boiling water under strong stirring
until a homogenous solution is obtained. Keep the solution at
Aglutex® Y391 0.80 75°C / 167°F.
Water (90°C / 194°F) 25.00
2. Heat the sugar, glucose syrup and fruit purees to 90°C / 194°F.
Sugar (Sucrose Powder) 35.00
Glucose Syrup (44D.E., 82°Bx) 5.00 3. Evaporate the sugar and fruit solution until the right solids
Strawberry Puree (10°Bx) 30.00 level is obtained, then add the pectin solution.
Raspberry Puree (10°Bx) 10.00 4. Cool down to 75°C / 167°F and add the citric acid solution.
Citric Acid (50% Sol.) 0.40 5. Check the TSS and the pH. If necessary, adjust to desired
Subtotal 106.20 values.

Evaporation -6.20 6. Cool down to 35°C / 95°F and fill into the buckets or
containers.
Total 100.00
7. Store at fridge temperature until it is mixed with yogurt.
Characteristics pH: 3.3 - 3.5
TSS: 44 - 45°Bx

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Certain statements may not be applicable in all geographical regions and may vary according to local governmental requirements. The information
presented is exclusively for the food & beverage industry. The claims, data and suggestions contained herein are believed to be reliable, based upon our
knowledge and experience. Manufacturers should evaluate our products to determine the suitability for their specific purposes and the compliance
with all relevant regulations. The liability is not accepted for the infringement of any patents. JRS Silvateam Ingredients S.r.l. ensures the quality of
its products, but it cannot and will not assume any risks or liabilities which may result from the use thereof, since it is beyond the company’s control.

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