Cutting resistance and gel formation
BASIC textur accomplishes a lot, cutting resistance and gel formation you will get by our product line BASIC gel based on pectins.
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What is pectin?
Pectin is a natural product that occures in many plant-based foodstuff like fruits and vegetables. It serves as a universally applicable gelling, thickening and stabilizing agent.
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Applications
BASIC gel are especially adapted to indivudual requirements of gastronomy sector. They allow rough mistakes and leave a greater creativity to the user.
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Features of BASIC gel

It depends on the individual desired gel formation of your final product which BASIC gel is used. Pectin needs to be disolved in an aqueous solution. For this purpose pectins are mixed with a dry or not watery liquid ingredient and are stirred or mixed cold into the watery liquid. The pectin will be disolved through heating, the gelation process will occur by lowering the temperature or by adding acid.

 

Pectins gel defined on the determined amount of sugar (°Bx), acid (pH value) and calcium according to the recipe. The exsisting amount of sugar, acid or calcium may vary due to the natural materials.

 

The basic manufacturing process is identical for all kinds of BASIC gel.

  • easy handling
  • standardized to constant gelling behaviour
  • high gelling and thickening ability with low material use
  • taste neutral
  • enhances the mouthfeel
  • purely plant-based
  • vegetarian/vegan

Tips

Disolving of pectins

  • To disolve pectins a temperature of 85°C is necessary.
  • During the solution step the dry matter (sugar content, °Bx) may not exceed 30%.
  • The stronger the pectins are mixed with the liquid the better they will be disolved.

Liquefy a solid gel

  • A gel formation is partly reversible through heat. That means solid gels can be transformed to liquid again.

Acid addition (pH value)

  • Due to a high acid addition the gel formation can go very fast. Keep the short time for processing in mind

Join layers

  • Gels made with BASIC gel lack of adhesive properties at the interfaces. If you want to join (adhesive bonding) two interfaces permanent a high filling temperature (50-70°C) is necessary.

    Also a higher sugar content supports the adhesive properties.

Freezing stability

  • Gels made with BASIC gel are only freezing stable at a medium to high sugar content. In case of doubt just try out

Increase Brix without sweetening

  • The desired Brix (relative density of liquids, content of dry matter (sugar) in a watery liquid) can be increased by adding dry agents. Alternative dry agents are for example sugar (100°Bx, strongly sweetening), BASIC sweet (73°Bx, strongly sweetening) or glucose syrup (45° Bx to 85° Bx, hardly sweetening).

Calcium reactivity

  • A high calcium reactivity means that the pectin reacts fast with the calcium and the gel forms very fast. The more the calcium reacts with the pectin, the more solid the gel formation.
  • A low calcium reactivity means that the pectin reacts slower with the calcium and the gel forms slower. The processing and cooling time takes longer. The less the calcium reacts with the pectin, the softer and more spreadable the gel.
  • The calcium reactivity is not proportional to the gel strength. There are other influencing factors such as acid or sugar content or even the dosage of the BASIC gel used.

The different raw materials will yield various amounts of pectin.
To manufacture our high-quality pectins we use apple pomace and citrus peels.
These pectin extracts are now specifically standardized to achieve a number of different types of pectin with specific properties. Which type of pectin will finally be employed by the user depends largely on the specific criteria to be met by the finished product.

The different properties of the different pectins der unterschiedlichen Pektine are used in order to achieve perfect results. Hereby not only jams or fruit spreads are possible, but also Panna Cotta and savoury specialities which could otherwise only be achieved using gelatine or agar-agar.

  • BASIC gel jam
    apple pectin for marmelades/jams/jellies 1:1, fruit sauces, ice cream toppings
  • smooth gel structure, spreadable gel
  • dry matter (°Bx) 60 %
  • Calcium reactivity: none
  • optimal pH range: 2,8 - 3,2
  • Dosage: 0,3 - 1,0 %

  • BASIC gel jam II
    apple pectin for fruit spreads 2:1/3:1
  • smooth gel structure, spreadable gel
  • dry matter (°Bx) <55 %
  • Calcium reactivity: medium
  • Optimal pH range: 3,0 - 3,6
  • Dosage: 0,3 - 1,0 %

  • BASIC gel jam III
    apple pectin for energy reduced fruit spreads based on organically cultivated fruits, jellies 2:1/3:1(Manufacturers of organic products however have to clarify with their certifier, if the recipes and ingredients comply with their guidelines.)
  • smooth gel structure, spreadable gel
  • dry matter (°Bx) <50 %
  • Calcium reactivity: high
  • Optimal pH range: 3,0 - 3,4
  • Dosage: 0,5 - 1,3 %

  • BASIC gel sweets
    jelly confectionery, jelly fruits, Pâtes de Fruits
  • firm gels with a tender bite and melting texture, high sugar content
  • dry matter (°Bx) 68-80 %
  • Calcium reactivity: none
  • Optimal pH range: 2,8 - 3,4
  • Dosage: 1,0 - 2,0 %

  • BASIC gel sweet toppings
    glaze, cold-gelling, sweet aspic, icings, coatings
  • gels fast after adding acid, firm gel structure, cutting resistant consistency, melting mouthfeel at high sugar content
  • dry matter (°Bx) ca. 60 % 
  • Calcium reactivity: none
  • Optimal pH range: 3,8 (before adding acid)
  • Dosage: 0,5 - 1,0%

  •  BASIC gel tasty toppings
    Citrus pectin for aspic, jellies with no or a little sugar content, savoury icings and toppings, vegetable terrines, fruit spreads without adding sugar*
  • gels fast (high calcium reactivity), firm gel structure, cutting resistant consistency, firm mouthfeel at very low sugar content
  • dry matter (°Bx) ca. 5 - 67 %  
  • Calcium reactivity: very high
  • Optimal pH range: 3,2 - 3,8
  • Dosage: 0,7 - 1,7 %

*less is possible due to containing calcium


  • BASIC gel sweet creams
    Citrus pectin for cream and milk desserts, freezing stable creams, mousses, cremes, vegetable terrines
  • gels slow (with calcium), soft gel structure at cutting resistant consistency possible, very creamy, soft melting mouthfeel
  • dry matter (°Bx) <40 %
  • Calcium reactivity: low
  • Optimal pH range: 3,0 - 3,5 or 5,5 - 7,0 for dairy products
  • Dosage: 0,4 - 1,0 %

  • BASIC gel jelly
    Citrus pectin for creamy soft gels, sweet aspics, fruit toppings, fruit fillings and compote, soft aspics and icings
  • soft but stable gel structure , lightly cutting resistant consistency possible, soft melting mouthfeel
  • dry matter (°Bx) >40 %
  • Calcium reactivity: low
  • Optimal pH range: 3,0 - 3,5
  • Dosage: 0,4 - 1,5 %

 

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