Manufacturing Process
Citrus peel Water Acid Alcohol Extraction Filtration Concentration Precipitation Drying Milling Sugar Blending Standardized HM-pectin Sugar Deesterification Alcohol recovery Drying Milling Blending Standardized LM-pectin Peel Waste (Cattle Feed) Ammonia
0.04
Concentration (%)
Turbiscan
Equipment to observe movement of particles over time Estimate long time stability
Confocal Laser Scanning Microscopy
Yoghurt drink, 8.5% MSNF stabilized with 0.25% GENU® pectin type YM-100-H.
Typical formulation
Yoghurt drink
GENU® pectin type YM-150 Yoghurt 17% MSNF Sugar Fruit concentrate Flavor and/or color Water 0.20 - 0.30% 50% 8% 2% To taste To 100%
Yoghurt drink, 8.5% MSNF 0.15% GENU® pectin type YM-100-H. Drink is unstable due to underdose of pectin.
Microscope Confocal laser scanning microscopy
Live culture Drink Long shelf life
Typical formulation Directly Acidified Milk Drink
GENU® pectin type YM-150 Milk, 8% MSNF Sugar Fruit concentrate Citric acid (50% w/v solution) Flavor and/or color Water 0.30% 50% 8% 2% To pH 3.8 To taste To 100%
pH = 6.6
pH = 14
Electric charge of pectin
Pectin molecule
In solution
-
-
-
Negative charge
Casein/Pectin interaction
Pectin molecule
Casein
Casein stabilization of pectin
Elastic modulus
Quantitative assessment of suspension power
1
Elastic modulus
G' (dynes/cm^2)
Vilastic V-E System (capillary rheometer)
0.1 0.02
0.025
0.03
0.035
Yoghurt drink, 8.5% MSNF stabilized with 0.30% GENU® pectin type YM100-H. Relatively high pectin use level required due to yoghurt base manufactured by slow fermentation (18 hours at 37°). Yoghurt drink, 8.5% MSNF stabilized with 0.25% GENU® pectin type YM100-H. Relatively low pectin use level required due to yoghurt base manufactured by fast fermentation (4½ hours at 43°C). Yoghurt drink, 8.5% MSNF 0.15% GENU® pectin type YM-100-H. Same yoghurt base is used (4½ hours at 43°C). Drink is unstable due to under-dose of pectin.
Stable drink. Average particle size (d (0.5)) is 1,256 µm. Sediment is 2.1%.
Unstable drink. Average particle size (d (0.5) is 12.669 µm. Sediment is 8.3%.
120 Grading strength index 100 80 60 40 20 0 3.4 3.6 3.8 4 pH 4.2 4.4 4.6
Influence of Calcium Addition
• Calcium is positively charged, and therefore, it likes to react with the negative charges of the pectin Calcium should be added as late in the process as possible Calcium should always be added after mixing yoghurt and pectin solution Yoghurt drinks with extra calcium added requires higher use level of pectin
Galacturonic acid methyl ester
ቤተ መጻሕፍቲ ባይዱ
Pectin molecular structure
HM pectin DE (60%)
LM pectin (DE 20%)
The Electric Charge of Proteins at Different pH
pH = 1
pH = 4.7
Two typical process of Direct Acidification
Process 1
Milk + acid
•Keep temperature low - Below 50℃ ℃
Process 2
Milk + pectin
•Pectin as a solution •With shear •Homogenize •pump
Homogenization – Shear During Preparation
Homogenization
Yoghurt drink, 0.40% GENU pectin YM-115-L, 2% protein, non fat
10 8 S e d im e n t ( % ) 6 4 2 0 0 50 100 150 Homogenization pressure, bar 40 35 25 20 15 10 5 0 200 V is c o s ity ( C p ) 30
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Raw Material - Citrus
“bridging flocculation”
Steric stabilization
Casein
Ca++
Casein
Casein Casein
Milk protein in acidic condition Set/stirred yoghurt Drink yoghurt
shear
storage
Add pectin Homogenize
•Prevent gel formation
Add acid
While agitating
Homogenize Pasteurize Pasteurize
Process - Direct Acidification
Dissolve a blend of pectin and sugar (1:5) into 70 water 70°C Mix milk and pectin solution Addition of flavor, color, rest of sugar, etc Addition of juice concentrate/acid at higher shear Homogenize at 150-200 bar Pasteurize eg. 90°C/10 sec. Fill hot Long shelf life Cool to 10-15°C Cool to 10-15°C Fill aseptically Fill Long shelf life Short shelf life
Viscosity Sediment
% Pectin A BC D
Sediment in a fermented milk drink, 3% MSNF
15
12
Sediment (%)
9
YM-150-L
6
JMJ
3
0 0.0 0.1 0.2 0.3 0.4 0.5 0.6