joghurtfruchtzubereitungen englisch
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Yoghurt FruitPreparations
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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
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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
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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
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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).
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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
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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
fruit preparations for
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
fruit preparations for
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
calcium needs to be added
with low SS
fruit preparations for
stirred yoghurts
(SS 20-50%, pH 3.6-4.0)
Classic AY 601 52-57 - E 440, E 333
stable flow behaviour
apple pectin
able to regenerate
high viscosity,
very smooth texture
calcium needs to be added
with low SS
fruit preparations for
layered products
(SS 30-50%, pH 3.2-4.0)
Classic AM 901 38-44 - E 440
stable calcium reactivity,
stable flow behaviour
apple pectin
low calcium reactivity
fruit preparations with
multi-purpose functions
(yoghurt fruit preparation
increases the viscosity of
the fruit yoghurt)
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Corporate
Group
Herbstreith&FoxKGTurnstrae3775305Neuenbrg/Wrtt.Ge
rmany
Phone:+4970827913-0
Fax:+49708220281
E-Mail:info@herbstreith-fox.deInternet:www.herbstreith-fox.com
www.directeam.de 1. edition
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