Pectin

Kristi Sufferling
Resident
Course in
Confectionery
Technology

PECTIN
A polysaccharide acting as a cellular binder in the
peels of fruits and vegetables
2 types

High Methoxyl Low Methoxyl

Degree of
Esterification

50-75

0-50

Degree of Amidation 0

Conventional 0-50
Amidated 0-25

pH

2.8-3.5

3.2-4.7

Molecular weight

140-190,000

70-140,000

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RAW MATERIALS
APPLE
CITRUS: lemon, lime, etc.
Choose:
Molecular Weight
Transparency
Calcium reactivity
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PECTIN APPLICATIONS
GELLING AGENT
Ex:
HM/LM in jams / jellies /
confectionery
STABILIZING AGENT
Ex:

HM in acid dairy drinks

LM in fruit preparations

THICKENING AGENT
Ex:
HM in beverages
LM in fruit preparations, sauces
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PECTIN PRODUCTION

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GEL STANDARDIZATION OF PECTIN

Standard gel strength

150 SAG

Degree SAG definition

1 gram of 150 SAG pectin

can gel 150 grams sugar
under specific conditions
65% total solids
pH 2.25-2.45
gel strength measured
on a Ridgelimeter

Pectin is standardized by blending with dextrose

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PECTIN GEL SAG TEST

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HM PECTIN: ACID AND

SUGAR BASED GELATION
Parameters

Effects

Dry Matter (or Brix)

Its increase leads to an

increase in temperature
and rate of gelation

pH of the Gel

Increasing acidity has the same

consequences as an increase
in soluble solids

Degree of Esterification
of HM Pectins

A higher DE pectin will set

faster, gel at a higher
temperature and be less pH
sensitive

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HM PECTIN BUFFER SALTS

To standardize setting temperature of

pectin
To avoid a too high viscosity during
depositing
To avoid too short gellation kinetics

Salt Types
Sodium citrate
Potassium citrate
K+/Na+ Tartrate
Phosphate

Effect of salts on elasticity and firmness

Effects
Acidity
Acidity + texture
Acidity + texture
ionic (calcium)

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SETTING TEMPS VS. D.E.

AND THE EFFECT OF BUFFER SALTS

DE
DE::60
60
salts
salts
Both
Bothwill
willallow
allow to
toreduce
reduce
setting
settingtemperature
temperaturedown
down
to
to80/85C
80/85Cat
at77
77Brix
Brix
depositing
depositing

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TEXTURE EXAMPLES

PG 769 S : 1.7 % / Gelatine 200 bl : 7 %

PG 769 S / PG 569 S : 1.7 %

70

Rousselot 200 A 30 (7%)

Unipectine PG 769 S

60
50
40
30
20

50

Unipectine PG 769 S
Unipectine PG 569 S

40

TSS : 78
pH : 3.35

30
20
10

10

0
-10

60

Gel strength (N)

Gel strength (N)

70

Time (s)

-10

Time (s)

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LM PECTIN: CALCIUM BASED GELATION

Parameters

Effects

Calcium Concentration
of the Medium

The increase in calcium content within well

controlled limits leads to an increase in speed
and temperature of gelation and to an increase
in fusion temperature (reversibility).

Dry Matter (or Brix)

Its increase has the same effect as that of

increasing calcium.

pH of the Gel

Acidification accelerates the speed of gelling

and raises the gelling temperature.

Degree of Esterification
of LM Pectins

The lower the DE, the more the LM pectin is

sensitive to calcium and the quicker gelling will
be, and at a higher temperature. This behavior
requires the proper control of the exchange
reaction between the calcium and the pectin
in order to obtain a consistent gel texture.

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LM PECTIN TEXTURE EXAMPLE

Gel strength (Newton)

70
60

HM UNIPECTINE PG 769 S
50

LM UNIPECTINE PG 225 S
40
30
20
10
0

"Softer and creamy texture", thermoreversible in a wide range of pH

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MAKING A PECTIN SOLUTION

CONCENTRATION
HM 4% maximum
LM 8% maximum
DISPERSION
Use high agitation to avoid lumps
Preblend with 5 parts sugar to avoid lumps
HYDRATION
faster in hot water
faster in low concentration
slower in the presence of calcium
SOLUBILIZATION
Check for total transparency
Cool to 20 C if not used immediately
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HOLDING A PECTIN SOLUTION

HM
If pH is >5:
use immediately
hold at low temperature
If pH is <5:
use in 1-2 hours
LM
pH is more flexible
Hold at high temperature 1-2 hours with gentle agitation

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FACTORS FOR CHOOSING PECTIN

FUNCTIONALITY; gel, texture modifier
APPLICATION; gelled piece, filling
APPLICATION PARAMETERS; pH, flavor (acid fruit, nonacid)
RAW MATERIAL PREFERENCE; citrus, apple
HM Pectin Confection
Use w ith fruit/acidic flavors
Low pH 3.3 - 3.5
High T.S. 72-83%
Nonthermoreversible

LM Pectin Confection
Nonacid flavors: mint, cinnamon
Wider pH range 3.3 - 4.3
T.S. flexibility/less dependent on T.S.
Thermoreversible

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TEXTURE OF PECTIN

Short
Tender
Brittle
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PECTIN FOR CONFECTION APPLICATIONS

PG 769S
(HM type)
acid and
total solids

PG569S
(HM type)
acid and
total solids

PG109C
(HM type)
acid and
total solids

PG225S
(LM type)
presence of
calcium

yespotassium/
sodium tartrate

yes
sodium
citrate

no
requires
buffer salt

yes-plus Ca
Na diphosphate,
Na polyphosphate
Ca orthophosphate

depositing
temperature

90 c

80 c

90 c

80-85 c

setting time

rapid after
acid
addition

rapid after
acid addition
but slower
than 769s

rapid after
acid addition
requires
buffer to
slow down
3.2-3.5

slow
(buffer salts)

depositing pH

3.2-3.5

3.3-3.6

3.2-3.5

3.9-4.2

flavor type

acid/fruit

acid/fruit

acid/fruit

neutral

pectin usage
rate

1.7%

1.7%

1.5%

1.8%

no

no

no

yes

short, firm,
brittle

short, softer

shoer, firm,
brittle

softer, satiny,
creamy

CHARACTERISTICS
sets as
function of

buffer salt

thermoreversible
final texture

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HM PECTIN JELLIES AT 4 USAGE RATES

Unipectine PG 769 S
11,5

1,70%

2%

2,50%

3%

Strength (N)

9,5

7,5

5,5

3,5

1,5

-0,5 0

Time (s)

10

12

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14

TEXTURE OF PECTIN BLENDED

WITH OTHER STABILIZERS
Possible colloid/pectin combinations:

Add Pectin for:

Functional properties
Rapid gelation
Improve melting resistancy
Texture properties
New textures
Intermediate textures

Gelatin + Pectin = shorter texture

Starch + Pectin = less sticky

Agar - agar + Pectin = more firm

Carrageenan

Improve flavor release

Formulation cost
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STARCH AND PECTIN (HM-LM)

Effect of starch on texture of
articles based on pectins

This association leads to a

softer gel.
The main applications are
Jelly bean center
(HM Pectins)
Turkish Delight (LM Pectins)
Products can be dissolved
together.

Gel strength
100
75
50
25
0
Unipectine
PG 769 S

Unipectine
PG 769 S +
Starch

Unipectine
PG 225

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Unipectine
PG 225 +
Starch

PECTIN BASED CONFECTION MANUFACTURE

PECTIN DISPERSION/SOLUBILIZATION
SUGAR/CORN SYRUP ADDITION
COOKING TO TARGET TEMPERATURE/BRIX
COOLING TO 85-95 C
ACID, FLAVOR, COLOR ADDITION
DEPOSITING
FINISHING
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ACID PECTIN JELLIES

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ACID PECTIN JELLIES

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PECTIN JELLIED CONFECTIONS

76-78 Brix, pH 3.2-3.4

Ingredients
Buffered HM Pectin*
Corn syrup, 62 DE
Water
Granulated sugar
Granulated sugar
Citric acid, 50% solution
Flavor and color

Weight for 100 kg

1.70
45.00
36.00
35.00
6.00
1.40
to suit

Manufacturing Procedure
1. Combine pectin and 6 kg of sugar.
2. Disperse in water using high agitation and heat to boiling. Check for total dissolution.
Solution should be totally transparent.
3. Add remainder of sugar and corn syrup. Cook to 110C (226F) or 78 brix.
4. Cool to 95C (204F). Add flavor, acid and color. Check pH, adjust if necessary.
5. Deposit into starch candy molds. Depositing temperature should be 90-92C
(190-192F). Depositing Brix should be 76-78.
6. After removal from starch, steam and dust with granulated sugar or enrobe with chocolate.
*Degussa Food Ingredients
6/01

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PTE DE FRUIT

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PECTIN JELLIES with FRUIT

Pte de fruits

Ingredients
Buffered HM Pectin*
Flavor
Fruit pulp
Corn syrup, 42 DE
Granulated sugar
Granulated sugar for pectin solution
Citric acid, 50% solution
Color

Weight for 100 kg

1.20
to suit
50.00
45.00
33.50
5.00
1.20
to suit

Manufacturing Procedure
1. Combine pectin and 5 kg of sugar.
2. Disperse in fruit pulp using high agitation and heat to boiling. Check for total
dissolution.
3. Add remainder of sugar and corn syrup. Cook to 110C (230F).
4. Cool to 100C (212F). Add flavor, acid and color. Check pH; adjust if necessary to pH
3.25 to 3.4. Total soluble solids should be 77 to 78 Brix.
5. Deposit into cool and dry starch. Depositing temperature should be around 90C. Store
starch trays for 24 hours.
6. After removal from molding starch, sand with granulated sugar.
*Degussa Food Ingredients
6/01

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NONACID LM PECTIN JELLIES

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NONACID PECTIN JELLIES

Ingredients
LM Buffered Pectin*
Granulated sugar
Hot water
Citric acid (50% solution)
Granulated sugar
Corn syrup 42 DE
Invert sugar
Flavor and color

Weight for 100 kg

2.00
5.00
36.00
.65
31.00
23.50
29.00
to suit

Manufacturing Procedure
1. Blend buffered LM Pectin and sugar. Disperse in hot water with citric acid while stirring.
Heat to boiling point, maintain for 3 minutes until a good dissolution is obtained.
2. Add the granulated sugar and the corn syrup, and boil to 110C (230F).
3. Cool down to 100C (212F) and add the flavor and color.
4. Deposit in cool 30 to 35C (86 to 95F) and dry starch (6 to 8% of humidity).
5. Place the starch trays at room temperature for 24 hours.
6. After removal from the molding starch, enrobe with chocolate.
*Degussa Food Ingredients
6/01

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Texture of Pectin Blend

with Other Stabilizers

Pectin + Gelatin

Shorter Texture
than gelatin alone

Pectin + Starch

Less Sticky
than pectin alone

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PECTIN/STARCH TURKISH DELIGHTS

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TURKISH DELIGHT
Ingredients

Weight for 100 kg

LM Buffered Pectin*
Corn syrup, 42 D.E.
Sugar
Water
Sugar (for dry blend)
Modified starch
Flavor and color

1.8
47.5
27.5
20.0
3.0
3.0
to suit

Manufacturing Procedure
1. Blend pectin, 3.0% sugar, and starch.
2. Disperse into water. Heat to 80C (176F).
3. Add corn syrup and 27.5% sugar. Cook until mixture reaches 78 Brix.
4. Add color and flavor as needed.
5. Deposit into starch candy molds. Depositing temperature should be 90-92C
(190-192F).
6. Sugar sand or enrobe as desired.
*Degussa Food Ingredients

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PECTIN/STARCH JELLY BEANS

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PECTIN JELLY BEAN CENTERS

77-78 Brix, pH 3.25-3.4
Ingredients

Weight for 100 kg

HM Pectin*
Flavor
Corn syrup, 42 DE
Granulated sugar
Hot water (pectin solution)
Water
Modified starch
Granulated sugar (mix with pectin)
Citric acid (50%)

1.20
to suit
44.70
36.50
35.00
7.00
5.00
5.00
1.40

Manufacturing Procedure
1. Combine pectin and 5 kg of sugar.
2. Disperse in hot water using high agitation and heat to boiling. Maintain boil for 3 minutes. Check for total dissolution.
Solution should be totally transparent.
3. Add remainder of sugar, glucose syrup and starch to the pectin solution. Cook to 110C (230F) or 78 brix.
4. Cool to 100C (212F). Add citric acid, flavor and color.
5. Deposit into cool (30-35C, 86-95F) and dry starch candy molds. Depositing Brix should be 77-78 and pH between
3.25-3.4.
6. The molds are stored in a drying room at 50C (122F) until a total soluable solids value of 86 Brix is obtained.
*Degussa Food Ingredients

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GELATIN/PECTIN CANDIES

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GELINE 10 CANDIES
Ingredients
Geline 10, gelatin-pectin blend
Flavor
Granulated sugar
Corn syrup 62 DE
Water (212F/100C)
Water
Sorbitol solution (70%)
Citric acid solution (50%)
Color

Weight for 100 kg

7.0
to suit
38.3
41.3
23.0
12.0
3.0
2.0
to suit

Manufacturing Procedure
1. Disperse Geline 10 into the boiling water with high agitation initially, and then minimal agitation (to minimize
aeration) until dissolved (15 minutes). Allow to stand and dearate.
2. Cook the sugar, corn syrup, sorbitol syrup and water to 125C (260F). Cool to 115C (240F) or lower and add the
Geline10 solution.
3. Deareate to remove air bubbles and excess water in the formula. The Brix should be 75-77.
4. Add flavor, color, and citric acid solution.
5. Deposit immediately in cool and dry starch (30-35/86-95), (6-8% moisture). The total solids when depositing should
be 75-77 Brix. Depositing temperature should be 85C
(186F) or above. Sprinkle starch on top of the deposited candy.
6. Store in starch 24 hours.
7. Oil or sugar sand.

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TEXTURE COMPARISON

Gelatin

Pectin

Elastic

Short

Chewy

Tender

Gummy

Brittle

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TYPICAL CHARACTERISTICS OF PECTINS AND OTHER

HYDROCOLLOIDS USED IN CONFECTIONS
HM PECTIN

LM PECTIN

GELATIN

STARCH

AGAR

CITRUS PEEL,
APPLE POMACE

CITRUS PEEL,
APPLE POMACE

ANIMAL
SOURCES

CORN,
POTATO

RED
SEAWEED

1-2

1-2

6 - 10

10 - 30

1-2

SOLUBILIZATION
TEMPERATURE (C)

70 - 85

70 - 85

50 - 60

70 - 85

90 - 95

SETTING
TEMPERATURE (C)

75 - 85

70 - 80

30 - 35

20 -35

35 - 40

1-3

12 - 16

12 - 24

12 - 16

3.2 - 3.6

3.5- 5.0

2.8 - 5.5

4.0 - 5.0

4.0 - 5.0

TEXTURAL
CHARACTERISTICS

SHORT,
TENDER,
CLEAN BITE

SHORT,
VERY TENDER

ELASTIC,
FIRM

SOFT TO
FIRM,
CHEWY

SHORT,
TENDER

OFTEN USED IN
COMBINATION WITH

STARCH,
GELATIN

STARCH

PECTIN,
STARCH,
ARABIC

GELATIN,
ARABIC,
PECTIN

STARCH,
GELATIN

PRINCIPAL
SOURCES
TYPICAL USAGE
LEVEL (%)

SETTING TIME (hr)

WORKING
pH RANGE

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TEXTURE PROFILE COMPARISON

Force (kg)

3.5

3.0

2.5

HM- Pectin (1.7%)

2.0

1.5

Gelatin (6.0%)
1.0

Starch (10.0%)
0.5

0.0
5.0

10.0

15.0

20.0

Distance (mm)

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