PECTIN FOR USE IN PASTE-LIKE MATERIALS, A METHOD OF PREPARING THE SAME, PASTE-LIKE MATERIALS COMPRISING THE PECTIN AS WELL AS THE USE THEREOF

Abstract: Pectin for use in paste-like materials has a molecular weight in the range of 20,000 to 50,000 Daltons and a degree of esterification of less than approximately 20, and can be used alone or in combination with a secondary pectin with a molecular weight in the range of from approximately 50,000 to approximately 150,000 Daltons and a degree of esterification of less than approximately 20. The pectin or pectin combination, being soluble in ordinary tap water, can be used in products which are pasty and heat stable, such as in bake stable jams and milk desserts.

Description: 1 Title: Pectin for use in paste-like materials, a method of preparing the same, paste-like materials comprising the pectin as well as the use thereof. Technical Field The invention relates to a pectin for use in paste-like materials, paste-like materials comprising the pectin as well as the use thereof. Background Art Pectins can be used for the production of a number of foodstuffs, such as jam, jelly and fillings for pies etc., including heat tolerating foodstuffs such as by baking at up to approximately 200 to 250°C for up to 20 minutes without "flowing" . Industrially produced pectins are made up primarily of polygalacturonic acid chains in which rhamnose may be found. In addition, neutral sugars may be attached to the rhamnose units. The anhydrogalacturonic acid makes up at least 65% of the solids in commercial pectins. The galac- turonic acids are partly esterified with methyl alcohol. According to convention, pectins with more than 50% of the carboxylic acid groups esterified with methyl alcohol are referred to as high methoxyl pectins, whereas pectins with less than 50% of the carboxylic acid groups esterified with methyl alcohol are called low methoxyl pectins. in the present description the expression "degree of esterification" means the degree in which the free carboxylic acid groups in the polygalacturonic acid chain have been esterified by way of methylation. In other words, the degree of esterification is defined as the number of esterified galacturonic acid units expressed in percentages of all the galacturonic acid units in the molecule, and accordingly it assumes a value between 0 and 1 00%. 2 The pectins hitherto used for heat stable foodstuffs comprise both pectins with a high degree of esterification and pectins with a low degree of esterification. Pectins with a high degree of esterification (DE) are characterised by resulting in a very strong and hard texture requiring a mechanical processing (a vigorous stirring) before they can be pumped or spread. The mechanical processing has, however, the effect that these pectins with a high DE cause a separation of water (syneresis) and consequently a reduced bake stability. Pectins with a low degree of esterification are characterised by being pumpable and spreadable, but in order to make them heat stable it is necessary to reduce the degree of esterification to below approximately 1 0 with the result that difficulties arise in connection with the dissolving of the pectin in hard water with degrees of hardness exceeding approximately 1 0°H (71 .5 ppm calcium), and that a partial dissolving in distilled water is necessary. Brief Description of the Invention It turned out surprisingly that it is rendered possible by the use of a novel pectin with a molecular weight in the range of approximately 20,000 to 50,000 Daltons and a degree of esterification of less than approximately 20, preferably less than approximately 10, especially less than approxi- mately 5, as the sole gelling agent or in combination with a pectin with a higher molecular weight and a degree of esterification of less than approximately 20, preferably less than approximately 1 0, and especially less than approximately 5, to achieve products which simultaneously are both pasty and heat stable. In addition the advantages are obtained that it is possible to use ordinary tap water for dissolving the pectin, and that a pasty texture is achieved without involving a vigorous stirring. In the present description the expression "gelling agent" refers to an agent characterised by resulting in a structure being either solid or viscous. 3 When a combination of a low-molecular pectin and a high-molecular pectin is used, it is possible to tailor the pectin combination by varying the ratio of the low-molecular weight pectin, viz. the so-called primary pectin, to the higher molecular weight pectin, viz. the so-called secondary pectin, such that said combination has an optimum effect within various fields of application, such as in bake-stable jams with a high solids content and in pH-neutral "fillings" with a high solids content. Therefore a first object of the invention is a pectin being characterised by having a molecular weight in the range of from approximately 20,000 to approximately 50,000 Daltons and a degree of esterification (DE) of less than approximately 20. Another object of the invention is a method of producing the pectin according to the invention, said method being characterised by obtaining the pectin in a manner known per se followed by said pectin being subjected to molecular weight reduction as well as a reduction of the degree of esterification. The pectin according to the invention can be produced from any conventional pectin raw material, such as from grape, lemon, lime or orange peel, from which the pectin is obtained in a conventional manner. A typical method involves the steps: 1 ) acid extraction from the plant starting material at a low pH value, 2) purification of the liquid extract, and 3) isolation of the extracted pectin from the liquid. In this connection reference is made to EP publication No. 664,300 A1 disclosing methods of producing pectin. 4 Thereafter the pectin obtained is subjected to an additional treatment in order to reduce the molecular weight from approximately 60,000 - 1 60,000 Daltons, preferably from approximately 80,000 - 1 20,000, to the desired range of approximately 20,000 - 50,000 Daltons, preferably ap- proximately 25,000 - 40,000 Daltons, and in order to reduce the degree of esterification from approximately 55 - 75%, preferably from 55 - 65%, to less than approximately 20%, preferably less than approximately 10%, and especially less than approximately 5%. The reduction of the degree of esterification can be performed by way of alkaline treatment, such as by means of an alkali metal hydroxide, such as NaOH, KOH or LiOH, or by means of an alkaline earth metal hydroxide, such as Ca(OH) 2 or Mg(OH) 2 - The reduction of the degree of esterification can also be performed enzymatically, optionally by means of pectin methyl esterase. Moreover, the degree of esterification can be reduced by combin- ing an acid treatment by means of an inorganic acid, such as HN0 3 , HCI or H 2 S0 4 , preferably HN0 3 , with an alkaline treatment and/or an enzymatic treatment. The degree of esterification is titrimetrically determined, for instance by means of the FCC and FAO/WHO method, cf. Food Chemicals Codex, FCC IV Monographs, 4th. ed. , National Academy Press, Washington DC, 283 ( 1 996) as well as FAO, Food and Nutrition Paper 52. Addendum 1 , Rome, 87 (1 992). The molecular weight reduction can be performed enzymatically or by means of base. When the molecular weight reduction is performed by means of a base, an alkali metal hydroxide, such as NaOH, KOH or LiOH, preferably NaOH, or an alkaline earth metal hydroxide, such as Ca(0H) 2 or Mg(OH) 2 is preferably used. The reduction of the molecular weight can also be performed enzymatically by means of for instance endopolygalact- uronase or pectin lyase or alternatively pectate lyase. When pectate lyase is used, it is assumed that the degree of esterification has been reduced prior to the pectate lyase treatment. 5 The molecular weight can be determined by way of glass capillary viscosi- etry, whereby the relative viscosity of an 0.1 % pectin solution is measured by means of Na-hexametaphosphate, jf. Christensen, P.E. : "Methods of Grading Pectin in Relation to the Molecular Weight (Intrinsic Viscosity) of Pectin", Food Research, Volume 1 9, pages 1 63 through 1 71 ( 1 954). The molecular weight reduction as well as the reduction of the degree of esterification can be performed in one or more steps. When a two-step process is followed, it is often chosen to reduce the degree of esterification first followed by the molecular weight reduction, but the order is not decisive. The reduction of the degree of esterification and/or the molecular weight can be performed between steps 2 and 3 in the process for obtaining pectin as described above, cf. EP publication No. 664,300 A1 , and/or after step 3. The pectin according to the invention can be used either alone or in combination with a high-molecular pectin for the production of paste-like materials. Therefore the invention also relates to a paste-like material comprising as gelling agent a pectin according to the invention. According to a preferred embodiment of the invention, the paste-like material comprises a combination of least one pectin according to the invention, viz. the primary pectin, and at least one secondary pectin with a molecular weight in the range of approximately 50,000 to 1 50,000 Daltons and a degree of esterification of less than approximately 20. The secondary pectin has preferably a degree of esterification of less than approximately 1 0, especially of less than approximately 5. In addition, the 6 secondary pectin has preferably a molecular weight in the range of 60,000 to 1 1 0.000 Daltons, especially approximately 80,000 to 90,000. An example of a secondary pectin is GENU Pectin type LM-5 CS, produced by Copenhagen Pectin A/S. When a combination of a primary pectin and a secondary pectin is used, the ratio of the primary pectin to the secondary pectin is in the range of from approximately 5: 1 to approximately 1 :3, preferably from approximately 3: 1 to approximately 1 : 1 . The use of a combination of a primary pectin and a secondary pectin renders it possible by way of a control of the mutual proportional ratio to tailor the paste-like material to a specific use, such as for bake stable jams with a high solids content and produced on the basis of any desired fruit, such as strawberry, raspberry, apple, apricot or the like fruit. According to another object the invention therefore relates to the use of a paste-like material in a fruit-based product, preferably in an amount in the range of 0.8 to 1 .5% by weight, especially approximately 1 .0 to 1 .2% by weight. Furthermore, the paste-like material can be used for neutral fillings, such as milk-based creams with for instance vanilla or caramel taste, preferably in an amount in the range of 0.8 to 1 .5% by weight, especially approximately 1 .0 to 1 .2% by weight. In addition to the above fields of application the invention can also be used for other types of foodstuffs desired to be gelled, such as vegetable pastes, for instance tomato paste, or meat or fish-based products, such as pate. The ratio of the primary to the secondary pectin varies generally in 7 response to the solids content in the final product. Thus, high solids contents (SS = soluble solids) of about 75% involve the use of a relatively high proportion of primary pectin, whereas lower solids contents involve the use of a comparatively lower proportion of primary pectin. Here it should be noted that as a (partial) replacement or supplement of the secondary pectin it is possible to vary the Ca 2 + -content in the final product so as to adjust the product characteristics. The latter is carried out by adding an amount of a food quality calcium salt corresponding to a calcium amount of 0 to 500 ppm Ca 2 + , preferably approximately 50 to 200 ppm Ca 2 + , taking into account the natural calcium-content of the foodstuff in question. The invention is illustrated below by means of the following Examples. EXAMPLES Example 1 Preparation of primary pectin. a) Molecular weight reduction 4.035 kg of liquid extract of citrus peels comprising 36.6 g of dry pectin with a molecular weight of approximately 100,000 and a degree of esterification DE of approximately 62 are introduced in a tube reactor and adjusted at a pH value of 4.0 by addition of Na 2 C0 3 . The input temperature is adjusted at 47 °C ± 2°C, whereafter a solution of endopolyga- lacturonase commercialized under the trade name Rohament P by the company Rohm is added in a concentration of 75 g of enzyme/100 I of solution. The enzyme treatment is carried out for approximately 1 5 min- utes, whereafter the enzyme is inactivated at 70 to 75 °C for approximate- 8 ly 1 0 minutes. After the enzyme inactivation, the juice is subjected to an evaporation until it has reached approximately one sixth of the starting amount. The pH value is adjusted to 2.0 by means of HN0 3 , and the juice is subjected to a pressure filtration on Celite ® 545. The pressure filtered juice is cooled to approximately 20 to 30°C, and the enzyme treated pectin is precipitated with 1 part of juice to 2 parts of 80% isopropanol (IPA) . Then the pectin is processed by passing through a drum screen, whereafter the retentate is carried through a band press. The molecular weight of the pectin after the enzyme treatment: 33,000 Daltons. b) Deesterification The deesterification in a tank reactor uses NaOH in 60% isopropanol at a temperature of 5°C, the NaOH-concentration being 0.3 eq/l. The pectin material produced above is treated with base for approximately 1 to 2 hours, whereafter a postwashing is carried out with pure 60% isopropanol. Then the material is carried to a band press, and the filtrate is stripped for alcohol in a Lodige-mixer and dried in a drying chamber. The resulting pectin has a degree of esterification of 4.6%. Example 2 1 kg of dry pectin with a molecular weight of approximately 100,000 and a degree of esterification of approximately 70% is suspended in 5.7 I of 55% isopropanol comprising 380 ml of 28% NaOH in a tank reactor. The 9 temperature is adjusted at 60°C and kept there. After 1 hour the suspension is removed and filtered through a cloth, and the extracted solids are washed in 2 times 1 0 I of 60% isopropanol. Subsequently, the pectin is suspended in 10 I of 60% isopropanol, and the pH value is adjusted to 4.5 to 5.0 by means of 84% phosphoric acid. The pectin is washed again in 1 0 I of 60% isopropanol and dried. A pectin with the following characteristics is obtained: Molecular weight: 35,000 Daltons DE: 5.2% Example 3 9 kg of dry pectin with a molecular weight of approximately 1 10,000 and a degree of esterification of approximately 69% is suspended while stirred in 51 I of 55% IPA admixed 4.2 I of 28% NaOH, and the temperature is adjusted at 45°C. After 1 hour at this temperature, the pectin is extracted in the same manner as in Example 2. A pectin with the following characteristics is obtained: Molecular weight: 28,000 daltons DE: 1 .7% Example 4 a) Deesterification 22.4 kg of wet pectin obtained in a conventional manner as described in 10 the above EP 664,300 A1 , with a solids content of 25% and with a molecular weight of approximately 90,000 and a degree of esterification of approximately 60% are suspended in 320 I of 55% IPA admixed 2.4 I of 28% NaOH at at temperature of 5 °C for 2 hours in a tank reactor. Degree of esterification of the pectin after base treatment: 3 to 5% Molecular weight of the pectin after base treatment: 70,000 b) Molecular weight reduction 2.8 kg of dry pectin from step a) are suspended in 1 6 I of 55% IPA admixed 1 90 ml of 28% NaOH at a temperature of 60°C in a tank reactor. The suspension is removed after 2 hours and processed as described in Example 2. A pectin with the following characteristics is obtained: Molecular weight: 38,000 Daltons DE: 2.0% Example 5 A pectin product is produced which is pumpable and can be dosed, and which can be dissolved in ordinary tap water with a hardness of up to 1 0°H by way of a simple mixing of the ingredients. Composition. Ingredients Amount % pectin according to Example 1 70.0% icing sugar 30.0% 1 1 Example 6 A pectin product is produced which is pumpable and can be dosed, and which can be dissolved in ordinary tap water with a hardness of up to 1 0° H by way of a simple mixing of the ingredients. Composition: Ingredients Amount, % pectin according to Example 1 52.5% GENU Pectin type LM-5 CS* 1 7.5% icing sugar 30.0% * Produced by Copenhagen Pectin A/S Example 7 In analogy to Example 6, a pectin product is produced which is pumpable and can be dosed, and which can be dissolved in water with a hardness of 1 0°H or more, and which requires no chopping equipment during the production. Composition: Ingredients Amount% pectin according to Example 2 52.5% GENU Pectin type LM-5 CS 1 7.5% icing sugar 30.0% Example 8 1 2 In analogy to Example 6, a pectin product is produced which is pumpable and can be dosed, and which can be dissolved in water with a hardness of 1 0° H or more. Composition: Ingredients Amount, % pectin according to Example 3 35.0% GENU pectin type LM-5 CS 35.0% icing sugar 30.0% Example 9 Like in Example 6, a pectin product is produced which is pumpable and can be dosed, and which can be dissolved in water with a hardness of 1 0°H or more. Composition: Ingredients Amount, % pectin according to Example 4 35.0% GENU pectin type LM-5 CS 35.0% icing sugar 30.0% EXAMPLES OF APPLICATION The following Examples illustrate the use of the above pectin products for the production of bake stable products. EXAMPLE OF APPLICATION 1 A bake stable jam is produced according to the following recipe. 13 Order of Ingredients kg or litres % of solkg SS addition uble solids (SS) A Strawberry sauce 20.0 10 2.0 Saccharose 53.0 100 53.0 Syrup with a high fructose content 27.6 70 19.3 B Pectin product 1 .2 100 1 .2 ace. Example 5 Water 1 1 .0 - - C Citric acid, 50 0.7 50 0.35 weight/volume % solution Total ingredients 1 13.5 75.85 Evaporation 13.5 Yield 100.0 75.9 pH value in product 3.5 to 3.6 Water activity a w : 0.70 The production of the bake stable jam is carried out by a method comprising the following steps: 1 ) the ingredients (A) are mixed, 2) a heating to the boiling point is performed and a boiling is carried out until the content of soluble solids (SS) is 80%, 14 3) the pectin product according to Example 5 is dissolved in hot water (B) by means of a Silverson L4R mixer with a speed of 6,000 to 8,000 rpm 4) the pectin solution is added to the batch, 5) the content of soluble solids is adjusted to 75% by means of a manual refractometer (45 to 80% of soluble solids), 6) citric acid (C) is added in order to adjust the pH value to 3.5 to 3.6 and 7) a cooling to 70°C is carried out followed by a filling of the product in glasses. The produced strawberry jam is tested with respect to bake stability by baking for 10 minutes at 200°C. The product turns out to have a satisfactorily bake stability since it does not flow. The testing of the bake stability involves the following test. A sample jam of 10 g is placed on filter paper in a metal ring of well-defined dimensions (height 7 mm, diameter 35 mm) . Before the placing in an oven, the ring is removed, and after 1 0 minutes at 200°C, a sample is taken. As a measure of the bake stability, an inner annular diameter is indicated on the filter paper. By an optimum bake stability the jam keeps within this ring. In addition, the surface must appear smooth. According to an alternative baking test, the jam is placed in the middle of a puff paste slice and baked for 20 minutes at 220°C. The bake stability is visually evaluated. 15 EXAMPLE OF APPLICATION II Order of Ingredients kg or litres % of solkg SS addition uble solids (SS) A Strawberry sauce 20.0 10 2.0 Saccharose 53.0 100 53.0 Syrup with a high fructose content 27.6 70 19.3 B Pectin product 1 .2 100 1 .2 ace. to Example 6 Water 1 1.0 - - C Citric acid, 50 0.7 50 0.35 weight/volume% solution Total ingredients 1 13.5 75.85 Evaporation 13.5 Yield 100.0 75.9 pH value in product : 3.5 to 3.6 Water activity a w : 0.70 The jam is produced in the same manner as in example of application I. The produced strawberry jam is tested with respect to bake stability by baking for 10 minutes at 200°C. The product reveals a good bake stability, and the low water activity ensures a long life and prevents the baked biscuits from turning soft. 16 EXAMPLE OF APPLICATION III A bake stable jam is produced according to the following recipe. Order of Ingredients kg or litres % of solkg SS addition uble solids (SS) A Strawberry sauce 20.0 10 2.0 Saccharose 53.0 100 53.0 Syrup with a high fructose content 27.6 70 19.3 B Pectin product 1.2 100 1 .2 ace. to Example 7 Water 1 1.0 - - C Citric acid, 50 0.7 50 0.35 weight/volume % solution Total ingredients 1 13.5 75.85 Evaporation 13.5 Yield 100.0 76 pH value in product 3.5 to 3.6 Water activity a w : 0.70 The jam is produced in the same manner as in example of application I. The produced strawberry jam is tested with respect to bake stability by baking for 10 minutes at 200°C. The product reveals a good bake stabili- SUBSTΓΠJTE SHEET (RULE 26) 17 ty, and the low water activity ensures a long life and prevents the baked biscuits from turning soft. EXAMPLE OF APPLICATION IV A bake stable jam is produced according to the following recipe. Order of Ingredients kg or litres % of solkg SS addition uble solids (SS) A Strawberry sauce 20.0 10 2.0 Saccharose 48.7 100 48.7 Syrup with a high fructose content 25.3 70 17.7 B Pectin product 1.2 100 1 .2 ace. to Example 8 Water 1 1.0 - - C Citric acid, 50 0.7 50 0.35 weight/volume% solution Total ingredients 106.9 70.0 Evaporation 6.9 Yield 100.0 70.0 pH value in product 3.5 to 3.6 water activity a w : 0.75 The jam is produced in the same manner as in Example of Application I, 18 whereby, however, in step 2) the solids content is adjusted to approximately 75% and in step 5) the solids content is adjusted to 70%. The product is tested with respect to bake stability and reveals a good bake stability on filter paper at 200°C for 10 minutes. EXAMPLE OF APPLICATION V A bake stable jam is produced according to the following recipe. Order of Ingredients kg or litres % of solkg SS addition uble solids (SS) A Strawberry sauce 20.0 10 2.0 Saccharose 45.1 100 45.1 Syrup with a high fructose content 23.4 70 16.4 B Pectin product 1 .1 100 1 .1 ace. to Example 9 Water 20.0 - - C Citric acid, 50 0.7 50 0.35 weight/volume% solution Total ingredients 1 1 0.3 65.0 Evaporation 10.4 Yield 100.0 65.1 pH value in product : 3.5 to 3.7 19 Water activity a v 0.82 The jam is produced analogously with the method stated in Example of Application I, whereby, however, in step 2) the solids content is adjusted to approximately 70% SS and in step 5) the solids content is adjusted to 65% SS. The product is bake stable on filter paper at 200°C for 10 minutes. EXAMPLE OF APPLICATION VI A bake stable jam is produced according to the following recipe. Order of Ingredients kg or litres % of solkg SS addition uble solids (SS) A Strawberry sauce 5.0 10 0.5 Saccharose 53.6 100 53.6 Syrup with a high fructose content 27.9 70 19.5 Deionized water 14.1 B Pectin product 1 .0 100 1 .0 ace. to Example 8 Water 1 1 .0 - - C Citric acid, 50 1 .3 50 0.65 weight/volume% solution 20 Total ingredients 1 13.9 75.3 Evaporation 13.9 Yield 100.0 70 pH value in product 3.5 to 3.6 Water activity a w : 0.75 The jam is produced in the same manner as in example of application I. The product is tested with respect to bake stability and reveals a good bake stability on filter paper at 200°C for 1 0 minutes. EXAMPLE OF APPLICATION VII A bake stable jam is produced according to the following recipe. 21 Order of Ingredients kg or litres % of solkg SS addition uble solids (SS) A Strawberry sauce 30.0 10 3.0 Saccharose 51 .7 100 51 .7 Syrup with a high fructose content 26.9 70 18.8 B Pectin product 1 .2 100 1 .2 ace. to Example 8 Water 1 1 .0 - - C Citric acid, 50 0.7 50 0.35 weight/volume% solution Total ingredients 1 21 .5 75.0 Evaporation 21 .5 Yield 1 00.0 70.0 pH value in product : 3.5 to 3.6 water activity a w : 0.75 The jam is produced in the same manner as in example of application I. The product is tested with respect to bake stability and reveals a good bake stability on filter paper at 200°C for 10 minutes. EXAMPLE OF APPLICATION VIII A bake stable jam is produced according to the following recipe. 22 Order of Ingredients kg or litres % of solkg SS addition uble solids (SS) A Raspberry sauce 20.0 1 0 2.0 Saccharose 48.7 100 48.7 Syrup with a high fructose content 25.3 70 1 7.7 B Pectin product 1 .2 100 1 .2 ace. to Example 8 Water 1 1 .0 - - C Citric acid, 50 0.7 50 0.35 weight/volume% solution Total ingredients 106.9 70.0 Evaporation 6.9 Yield 100.0 70.0 pH value in product : 3.5 to 3.6 Water activity a w : 0.75 The jam is produced in the same manner as in Example of Application I, whereby, however, in step 2) the solids content is adjusted to approximately 75% and in step 5) the solids content is adjusted to approximately 70%. The product is tested with respect to bake stability and reveals a good bake stability on filter paper at 200°C for 10 minutes. 23 EXAMPLE OF APPLICATION IX A bake stable hazelnut filling is produced according to the following recipe Order of Ingredients kg or litres % of solkg SS addition uble solids (SS) A Pectin product 0.5 100 0.5 ace. to Example 6 Hot water 14.0 - - B Syrup with a high 57.0 70 40 fructose content C Skimmed milk powder 8.0 100 0.8 Fat-reduced cocoa 6.0 100 6.0 Vanilla flavour 0.3 100 0.3 Dry cream flavour 0.3 100 0.3 Hazelnut paste 14.0 100 14.0 D Total ingredients 100.1 69.1 pH value in product: 6.0 24 Water activity a w : 0.8 The production of the bake stable hazelnut filling is carried out by a method comprising the following steps: 1 ) The pectin product according to Example 6 is dissolved in hot water (ingredients (A)) by means of a Silverson L4R mixer with a speed of 6,000 to 8,000 rpm 2) ingredient (B) is added while stirring, 3) the ingredients (C) are dry mixed and added to the solution, whereafter the mixing continues for 5 minutes, 4) the hazelnut paste is added during the mixing, and 5) a cooling to 70°C is effected, whereafter the product can be filled into for instance bread-like materials, such as croissants. The produced hazelnut filling has the following properties: - good bake stability* - controlled texture - good release of flavours - flexible filling temperature - reduced fat content. * The bake stability is tested by placing the above product in the middle of a puff paste slice and baking it for 20 minutes at 220°C. The bake stability is visually evaluated. COMPARISON TEST 1 25 In the same manner as in Example 2, two pectins are produced with a molecular weight of 10,000 and 1 8,000, respectively, and a degree of esterification of approximately 10%. A test of the products with respect to bake stability analogously with the Examples of Application l-VIII revealed that the products were light-fluid and caused syneresis, and that the filling texture was too thin. A baking test on filter paper revealed that the jam flowed 4 to 5 cm beyond the indicated annular diameter. COMPARISON TEST 2 In the same manner as in Example 2, two pectins are produced with a molecular weight of approximately 1 8,000 and a degree of esterification of 1 7% and 1 9%, respectively. The low viscosity of the solutions resulted in a poor result for both solutions, the filling being relatively fluid and causing syneresis at the bake stability test. The jam flowed 3 to 4 cm beyond the annular diameter. COMPARISON TEST 3 A pectin with a molecular weight of approximately 29,000 and a degree of esterification of approximately 24% was produced in the same manner as in Example 2. The solution was low-viscous and provided an unsatisfactory result by the bake stability test, the filling becoming relatively fluid and causing syneresis. The jam flowed 3 to 4 cm beyond the annular diameter. 26 The above description of the invention reveals that it is obvious that it can be varied in many ways. Such variations are not to be considered a deviation from the scope of the invention, and all such modifications which are obvious to persons skilled in the art are also to be considered comprised by the scope of the succeeding claims.

Claims: 27 Claims 1. Pectin for use in paste-like materials, c h a r a c t e r i s e d by having a molecular weight in the range of from approximately 20,000 to approximately 50,000 Daltons and a degree of esterification (DE) of less than approximately 20. 2. Pectin as claimed in claim 1, ch a ra cte ri sed by having a DE of less than approximately 10, preferably less than approximately 5. 3. Pectin as claimed in claim 1 or 2, c h a ra c te r i s e d by having a molecular weight in the range of from approximately 25,000 to approxi- mately 40,000 Daltons. 4. A method of producing the pectin as claimed in claims 1 to 3, c h a r- a c t e r i s e d by obtaining the pectin in a manner known per se, followed by subjecting the pectin to a molecular weight reduction as well as a reduction of the degree of esterification. 5. A method as claimed in claim 4, c h aracte rised by the molecular weight reduction and the reduction of the degree of esterification being performed in one step. 6. A method as claimed in claim 4, c h a ra cte r i se d by the reduction of the degree of esterification and the molecular weight reduction being performed in two steps, preferably by initially reducing the degree of esterification followed by a reduction of the molecular weight. 7. A method as claimed in any of the claims 4 to 6, c h a r a ct e ri sed by the reduction of the degree of esterification being performed by means of base, such as an alkali metal hydroxide, such as NaOH, KOH or LiOH, or by means of an alkaline earth metal hydroxide, such as Ca(OH) 2 28 or Mg(OH) 2 , or enzymatically, such as by means of pectin methylesterase, or by means of a combination of an acid treatment with an inorganic acid, such as HN0 3 , HCI or H 2 S0 4 , preferably HN0 3 , with an alkaline treatment and/or an enzymatic treatment. 8. A method as claimed in any of the claims 4 to 6, c h a r a ct e ri s ed by the molecular weight reduction being performed enzymatically, such as by means of endopolygalacturonase, pectin lyase or pectate lyase, or by means of alkaline treatment, such as by means of an alkali metal hydroxide, especially NaOH, KOH or LiOH, preferably NaOH, or by means of an alkaline earth metal hydroxide, such as Ca(OH) 2 or Mg(OH) 2 . 9. A paste-like material, c h a r act e ri sed in that as gelling agent it comprises a pectin as claimed in any of the claims 1 to 3. 10. A paste-like material as claimed in claim 9, c h a ra cte ri s ed in that as gelling agent it comprises a combination of at least one primary pectin as claimed in any of the claims 1 to 3 and at least one secondary pectin with a molecular weight in the range of from approximately 50,000 to approximately 150,000 Daltons and a degree of esterification of less than approximately 20. 11. A paste-like material as claimed in claim 10, in which the secondary pectin has a DE of less than approximately 10, preferably less than approximately 5. 12. A paste-like material as claimed in claims 9 to 11 , in which the secondary pectin has a molecular weight in the range of from approximately 60,000 to approximately 110,000 Daltons, preferably from approximately 80,000 to approximately 90,000 Daltons. 13. A paste-like material as claimed in any of the claims 10 to 12, in 29 which the ratio of primary pectin to secondary pectin is in the range of from approximately 5:1 to approximately 1:3, preferably in the range of from approximately 3:1 to 1:1. 14. The use of a pectin as claimed in any of the claims 1 to 3 for the production of a paste-like material as claimed in any of the claims 9 to 13. 15. The use of a paste-like material as claimed in any of the claims 9 to 13 in a fruit-based product. 16. The use as claimed in claim 15, in which the paste-like material is used in an amount in the range of 0.8 to 1.5% by weight, preferably approximately 1.0 to 1.2% by weight. 17. The use of a paste-like material as claimed in any of the claims 9 to 13 in a milk-based product. 18. The use as claimed in claim 17, in which the paste-like material is used in an amount in the range of 0.8 to 1.5% by weight, preferably approximately 1.0 to 1.2% by weight.

Inventors: CHRISTENSEN STEEN HOEJGAARD, MARR BEINTA UNNI, CHRISTENSEN, STEEN, HOEJGAARD, MARR, BEINTA, UNNI
Applicants: CHRISTENSEN STEEN HOEJGAARD, HERCULES INC, MARR BEINTA UNNI, CHRISTENSEN, STEEN, HOEJGAARD, HERCULES INCORPORATED, MARR, BEINTA, UNNI
Application year: 1999
Main classification: C08B37
IPC codes: A23G3, A23G9, A23L1, C08B37, C08L5