High esterified pectins, those with a degree of esterification (DE) of 60%, are used for confectionery products such as jelly fruit with high concentrations of sugar and other sweeteners. The chart “Setting Range of High Esterified Pectins” shows the setting range for high esterified pectins for pH and soluble solids. As the pH decreases, lower levels of soluble solids may be used. Compared to other hydrocolloids, pectin has a relatively high setting temperature. This can be adjusted to the process requirements by using buffer salts to get the right depositing time for the product. The use of buffering salts (known as retarders), such as potassium citrate, sodium-potassium tartrate, sodium lactate and sodium citrate, affects both setting temperature and gel texture. For example, sodium citrate produces gels that are described as elastic-viscous. The use of pectin gels with varying degrees of esterification and different retarders allow the product development scientist to adjust the setting and the texture of jelly fruits.
In production operations, the selection of the proper type of pectin, planned blending steps and process systems will help to minimize process issues. These include poor hydration of pectin, the formation of lumps leading to weak setting of the finished product and syneresis, or weeping of water. One way to overcome this is to blend the dry pectin with other dry ingredients such as sugar. When manufacturing pectin jellies, proper control of the process, which includes hydration of the pectin, control of total soluble solids, control of pH, proper cooking and agitation times, and control at the filler will yield an end product meeting the highest quality standards.