joghurtfruchtzubereitungen englisch

7/29/2019 Joghurtfruchtzubereitungen Englisch

1/25

Yoghurt FruitPreparations


2/25

2 3

Y O G H U RT F R U I T P R E PA R AT I O N S 4

R E Q U I R E M E N T S F O R Y O G H U R T F R U I T P R E PA R AT I O N S 6

General requirements with regard to production, storage and transport 6

General requirements with regard to further processing 8

Specific requirements for stirred yoghurts 8

Specific requirements for layered products 9

D E T E R M I N I N G T H E Q U A L I T Y C R I T E R I A 10

Rheological characterisation of flow behaviour 10

Mixing behaviour when added to the milk product 17

Tendency to syneresis 18

G E L L I N G B E H AV I O U R O F H & F P E C T I N S 19

Pectin structure 19

Gelling mechanisms 20

Factors influencing the gelation 22

H & F P E C T I N S F O R Y O G H U R T F R U I T P R E P A R AT I O N S

S E L E C T I V E L Y I N F L U E N C I N G T H E T E X T U R E ,

F L O W B E H AV I O U R A N D M I X I N G B E H AV I O U R 32

Influence of the calcium ion concentration on texture, regenerative capacity and

mixing behaviour 34

H IG H M E TH YL ES TE R P EC TI NS F OR Y OG HU RT F RU I T P RE PA R AT IO NS 36

C O M B I N I N G H & F P E C T I N S W I T H O T H E R H Y D R O C O L L O I D S 37

S E L E C T E D R E C I P E S 38

H&F Classic Apple Pectins 38

H&F Amid Pectins 42

S P E C I F I C B E N E F I T S O F H & F A P P L E P E C T I N S 45

O V E R V I E W 46


3/25


4/25


5/25


6/25

Rheological Characterisation of the Flow

Behaviour of Yoghurt Fruit Preparations

The flow behaviour of yoghurt fruit prepara-

tions can be characterised by determining the

following parameters, using, for example, a

shear-stress controlled rheometer:

Viscosity

Yield point

Regenerative capacity

Viscosity is the property of substances

indicating their resistance to flow.

Fruit preparations are shear-thinning, pseudo-

plastic substances where viscosity drops with

increasing shear stress (shear rate). Therefore,

shear-thinning products are subject to a drop in

viscosity (shear-thinning) during processing

due to stress (pumping, stirring). During the

idle state or when exposed to little stress,

these products have a high viscosity.

As yoghurt fruit preparations have to be

frequently pumped or stirred during the manu-

facturing process, the level of the stress-depen-

dent viscosity is an important factor.

The shear stress (shear rate) that can act on the

fruit preparation differs depending on the

production facility. In the case of pumping it

depends on the pipe geometry and the pumps

delivery rate, with stirring it is mainly determi-

ned by the stirring speed and the container

geometry.

If the viscosity is low during pumping and stir-

ring, not only is less force and energy required

to execute the process but the product is also

prevented from damage due to the smaller

force exerted, so that fruits or fruit components

are better preserved.

The quality criteria of yoghurt fruit prepara-

tions are mainly determined by their rheologi-

cal flow behaviour. The formulation of the fruit

preparation as well as the thickening agents

used have a decisive effect on the flow beha-

viour.

The mixing behaviour with the milk product

and the syneresis behaviour also affect the

quality of yoghurt fruit preparations.

Pectins for yoghurt fruit preparations, such as

Low Methylester Classic Apple Pectins and Low

Methylester Amidated Pectins from H&F, are

systematically standardised to a specific flow

behaviour. Thus if the appropriate pectin is se-

lected for a pre-determined formulation, opti-

mum products are obtained.

Fig. 2: target profile

linear rise of shear rate

Fig. 3: measurement result

viscosity as function of the shear rate

Determining the viscosity of

yoghurt fruit preparations (Fig. 2+3)

1110

shear-thinning

flow behaviour


7/25


8/25


9/25


10/25

1918

Tendency to Syneresis

Syneresis is the release of liquid from gels,

especially after mechanical destruction of the

gel network.

In yoghurt fruit preparations syneresis is un-

desirable. Especially in layered products, where

the release of liquid is likely to discolour the

white milk product, it is important to use fruit

preparations showing little or no tendency to

syneresis.

To determine syneresis behaviour, a defined

amount of fruit preparation is mechanically

destroyed under specified conditions and then

filled into a funnel. The released liquid is

collected in a test tube or measuring glass. The

lower the amount of liquid released from the

test fruit preparation over a specified time

period, the lower its tendency to syneresis.

Pectin Structure

Pectin is an important structure-giving element

of all plant foods. Chemically speaking, pectin

is a macromolecular compound belonging to

the heteropolysaccharides. Its main component

is polygalacturonic acid, which is partly esteri-

fied with methanol.

Pectins with a degree of esterification of 50%

or more are known as high methylester pectins,

whereas pectins of a DE below 50% are known

as low methylester pectins.

Low methylester amidated pectins are obtained

if methylester groups are replaced by amidated

groups under ammoniacalic conditions.

Degree of esterification and degree of amida-

tion indicate the percentage of esterified or

amidated galacturonic acid units.

Fig. 9: Molecular structure of pectin

Fig. 8:

Syneresis test


11/25


12/25


13/25


14/25


15/25


16/25


17/25

3332

For use in yoghurt fruit preparations H&F offers

low methylester and low methylester amidated

pectins, leaving it up to the user to influence

the specified properties by adding calcium

ions.

In addition to this, H&F offers pectins that have

already been standardised to a specific flow

behaviour with the respective buffering

agents, and which are thus able to meet the

high demands on yoghurt fruit preparations.

Texture, regenerative behaviour and mixing

behaviour of yoghurt fruit preparations made

with low methylester or low methylester

amidated pectins can be influenced very preci-

sely by selecting the appropriate formulation

parameters, and especially by adding buffering

agents (e.g. calcium salts).

This results in fruit preparations which, depen-

ding on the customers requirements, can range

from viscous and capable of regenerating to

visco-elastic, and which meet the requirements

of the respective products (stirred yoghurts,

layered products, fruit-corner products).


18/25


19/25


20/25


21/25

4140

Pectin Classic AY 905 is standardised to constant

flow behaviour and produces textures of rege-

nerative capacity with high yield points and

sufficiently high viscosity. The fruit preparations

have good fruit retention properties and can

be easily mixed with the milk product without

diluting the final product.

H&F Classic Pectins in Fruit Preparations for

Stirred Yoghurt

H&F offers Special Pectin Classic AY 905 for use

in fruit preparations for stirred yoghurt. When

this pectin is used, a calcium salt must be added

separately in order to control the texture and

to adjust the rheological properties. During

production of the fruit preparation, the calcium

salt dosage is specifically adjusted to the pro-

perties intended for the final product.

Pectin Classic AY 901

160g pectin solution 5% (= 0.8%)

400g fruit

500g sucrose, crystalline

x ml sodium citrate solution 10%,

to adjust the pH-value

Net weight: 1060gOutput weight: 1000g

SS content: 55%

pH-value: 3.6-3.8

Manufacturing:

A Make pectin solution (see Technical

Application Information).

B Mix fruit and sucrose and heat to

approx. 90C.

C Add hot pectin solution and decoct to

final soluble solids.

D Add sodium citrate solution to adjust

the pH.

E Adapt filling temperature to container

size.

Herbstreith & Fox KG Recipe

Product

Pectin Classic AY 905

170g pectin solution 5% (= 0.85%)

400g fruit

250g sucrose, crystalline

230g water

0.5g tri calcium citrate x 4H2O

x ml sodium citrate solution 10%,

to adjust the pH-value

Net weight: 1050g

Output weight: 1000g

SS content: 30%

pH-value: 3.6-3.8

Manufacturing:

A Make pectin solution (see Technical

Application Information).

B Add fruit, sucrose, calcium citrate and

water and heat to approx. 90C.

C Add hot pectin solution and decoct to

final soluble solids.

D Add sodium citrate solution to adjust

the pH.

E Adapt filling temperature to container

size.

Herbstreith & Fox KG Recipe

Product


22/25


23/25


24/25

46

Pectin DE

[%]

A

[%]

Standardisation with

neutral sugars and

composition

Characteristics and

properties of the fruit

preparations

Main area

of application

Amid CF 005 33-39 11-15 E 440

stable breaking strength,

stable gel strength

amidated citrus pectin

low calcium reactivity

high yield point

fruit preparations for

yoghurt

(SS 50-65%, pH 3.5-4.0)

Amid CF 010 31-35 15-19 E 440stable breaking strength,

stable gel strength

amidated citrus pectinmedium calcium reactivity

high yield point

fruit preparations foryoghurt

(SS 30-50%, pH 3.5-4.0)

Amid CF 020 28-31 19-22 E 440

stable breaking strength,

stable gel strength

amidated citrus pectin

high calcium reactivity

high yield point


yoghurt

(SS 10-30%, pH 3.5-4.0)

Amid AY 005-C 34-39 6-10 E 440, E 331, E 340

stable gel strength

amidated apple pectin

high calcium tolerance


yoghurt, yoghurt drinks

(SS 10-60%, pH 3.5-4.0)

Classic AY 901 41-48 - E 440, E 341stable flow behaviour

stable calcium reactivity

apple pectinlow calcium reactivity,

able to regenerate

calcium needs to be added

with low SS

fruit preparations forlayered products

(SS 45-65%, pH 3.5-4.0)

Classic AY 905 34-37 - E 440

stable calcium reactivity,

stable flow behaviour

apple pectin

able to regenerate,

high yield point


with low SS


stirred yoghurts

(SS 20-50%, pH 3.6-4.0)

Classic AY 601 52-57 - E 440, E 333


apple pectin

able to regenerate

high viscosity,

very smooth texture


with low SS


layered products

(SS 30-50%, pH 3.2-4.0)

Classic AM 901 38-44 - E 440

stable calcium reactivity,


apple pectin

low calcium reactivity

fruit preparations with

multi-purpose functions

(yoghurt fruit preparation

increases the viscosity of

the fruit yoghurt)


25/25

Corporate

Group

Herbstreith&FoxKGTurnstrae3775305Neuenbrg/Wrtt.Ge

rmany

Phone:+4970827913-0

Fax:+49708220281

E-Mail:[email protected]:www.herbstreith-fox.com

www.directeam.de 1. edition

joghurtfruchtzubereitungen englisch

Documents