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A. B. THOEGERSEN, Customer Support and Application, CP Kelco, Ved Banen 16, Ll. Skensved, DK-4623, Denmark Based on a new technology platform, CP Kelco has launched a number of new high-performance GENUŽ pectin types designed to gel at low-soluble solids. Two pectin types have been developed for sugar-free or low-carbohydrate jams providing desirable gel strength even at only 7% soluble solids. Gels with conventional pectin types require very high-use level or combination with other gums, like locust bean gum, in order to maintain optimum gel texture at soluble solids below 30%. One pectin type has been designed for water dessert jellies with soluble solids of 10 to 20%. The optimal pH range for the new pectin is pH 3.2 to 3.6. This allows an extension of the usual pH working range of 3.8 to 4.0 for water dessert jellies. The required low-use level of the new GENUŽ pectin types, together with low-optimum pH, ensures an excellent clean fruit flavor sensation and good flavor release, contrary to the flavor masking that is usually the result when using other gelling or thickening agents; for example, starch, carrageenan, locust bean gum, and guar gum. The texture of sugar-free or low-sugar jams made with the new GENUŽ pectin types is firm, spreadable, and delicate, without being pasty or sticky as is often seen for other thickeners. The jam dissolves easily in the mouth while maintaining the body of a conventional high-sugar jam. Water dessert jelly made with the new GENUŽ pectin type is firm and brittle with a cohesive mouthfeel. Furthermore, the texture can be modified by changes in calcium content and acidity. For both jams and water dessert jellies, syneresis is well controlled by the new GENUŽ pectin types.
Session 21, NEW PRODUCTS & TECHNOLOGIES: Innovations in functional ingredients
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |