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VIDOPECTINE – Trouble-Shooting Guide for Jams, Jellies, Preserves

Our quick-reference trouble-shooting guide and recommendations should assist QC, Product Development and Production staff in identifying and clarifying process/production and finished product problems and faults and giving them possible solutions and options for overcoming the problems.

It is separated into the sections ‘Incidents during production‘ and ‘Incidents in finished product‘.

The columns in the guide are:

  1. Observations, problems and incidents occurring in production or in the product.
  2. Possible reasons for the incident.
  3. Possible causes affecting the performance of the used pectin.
  4. Possible actions to solve the problem or to prevent it in future. 

Texturizing Beverages for Stability and Mouthfeel

An informative article from Nesha Zalesny, co-author of the Quarterly Review of Food Hydrocolloids from IMR International, mentioning LBG, guar and tara gum “to modify the mouthfeel of the beverage”, and “HM pectin and citrus fibre with native HM pectin for the stabilization of the protein in low pH beverages with protein”.

VIDOFIBRES BF Sugar Beet Fibres for your Health

New Product Application Bulletin available now, please use the button below to download.

Healthy nutrition and regular exercise are the prerequisites for physical and mental well-being.

If you want to do something for your health, you should first look at your diet. The rule of thumb is ‘less fat, more fibre’. Nutritionists recommend a daily fibre intake of at least 30 g. That’s almost twice as much as an adult eats on average. A simple means of enriching the daily diet with fibre is VIDOFIBRES BF 5 sugar beet fibre.

Regular consumption of VIDOFIBRES BF 5 helps to counteract the increase in cholesterol levels. Fluctuations in blood sugar levels are reduced — an essential factor, especially for people with diabetes. Meals enriched with VIDOFIBRES BF 5 saturate particularly quickly due to the high fibre content and help cope with weight gain problems. Also, the fibres absorb liquid and swell strongly. This prevents constipation, the widespread disease of civilization. VIDOFIBRES BF 5 is naturally gluten-free (<5ppm) and thus offers a valuable contribution to a fibre-rich diet for gluten intolerance. Unlike oats and wheat bran, VIDOFIBRES BF 5 does not affect the absorption of zinc and iron.

With VIDOFIBRES BF 5 (5 times its weight in water binding) the user has the choice between a range of particle sizes from very fine to coarse to un-milled and even rolled flakes.

VIDOFIBRES BF 5 is available in different degrees of fineness.


VIDOFIBRES BF sugar beet fibres in commercial kitchens

New Product Application Bulletin available now.

VIDOFIBRES BF is a pure natural product of the fertile fields of Switzerland. With more than 70 % healthy fibres, approx. 1/4th of which are soluble fibres. VIDOFIBRES BF offers commercial kitchens excellent ways to create texture, thicken and enrich a wide variety of foods with fibre simply and naturally without compromising the original taste or product characteristics.

VIDOFIBRES BF is economical – often, the food becomes even cheaper. VIDOFIBRES BF binds water particularly well. This property is not affected by the preparation method or by freezing or thawing.

The user chooses between VIDOFIBRES BF 5 and BF 10, representing 2 grades in WBC (Water Binding Capacity), and can choose among a range of particle size from very fine to coarse to un-milled, and even rolled flakes.

VIDOFIBRES BF 5 is available in different degrees of fineness.


VIDOFIBRES BF 5 sugar beet fibres in Bakeries

New Product Application Bulletin available now.

Many bakeries, large and small, use VIDOFIBRES BF 5 every day. Sugar Beet Fibre is most commonly used in soft bread production, but even biscuit manufacturers have changed their recipes in favour of VIDOFIBRES BF.

VIDOFIBRES BF 5 enriches your dough with fibres and gives it several positive properties without affecting its characteristic features. VIDOFIBRES BF 5 binds water especially well during normal baking processes: in a dough, approximately 3 – 4 times its own weight. Higher water content makes the bread not drying out as quickly, and it stays fresh longer. Besides, the bread is softer, making it look even fresher. VIDOFIBRES BF 5 is equally suitable for light as well as for dark loaves of bread.

VIDOFIBRES BF 5 is available in different degrees of fineness from fine to coarse to unmilled and even as rolled flakes, all of which are suitable for baking use.


Tara Gum – Market Update March 2021

UNIPEKTIN Ingredients AG as your supplier and partner feels obliged to keep you informed about critical developments affecting the supply situation so that together we can make informed decisions and find the right solution for you.

Tara shrubs (Caesalpinia spinosa L.) are wild perennials grown for commercial purposes exclusively in Peru. The fruits, the Tara pods, are collected and threshed on the spot, separating the seeds from the husks. The powder produced from the husks is used for leather tanning.

UNIPEKTIN imports the separated endosperm directly from Peru and processes it into Tara gum using purely physical processes. The active chain-like hydrocolloid molecules belong to the Galactomannan group. The EU approved the use of Tara gum in 1996.

Prices for tara seeds, the raw material for Tara gum, have been relatively low for years but suddenly began to rise in early 2020. Prices for Tara gum followed the upward trend accordingly, as a technologically viable alternative to Locust Bean Gum being linked to the LBG price trend. Since then, Tara gum prices have risen steadily and are now at a historic level, with market prices in the range of 12€ /kg.

Also, the supply of raw material has now become scarce, and delivery times are now very long, affected negatively by the Covid lockdown with a curfew in Peru, causing delays in production and supply in Peru.

Some 15 years ago, we have seen already a big price increase for Tara seeds and Tara gum. Then, like today, it was directly connected to an LBG crisis, but this time, the pandemic makes the situation even worse.

Demand for Tara Powder for technical/non-food uses is also significant and has grown enormously over the past decade. Also, there is a growing interest and demand for Tara protein, a by-product with an interesting amino acid profile. This will certainly positively affect cultivation, as farmers today have a great motivation to extend and add new plantations.

Alternatives for LBG, like, e.g. Tara gum or LBG/Tara gum systems, which we have promoted and recommended strongly in the past two years and in light of the deteriorating market situation, have now become unviable cause Tara gum is scarcely available right now.

However, there are still other options available to the food industry, and also specifically developed, optimized and standardized for dairy applications and particularly for cream cheese, like e.g. the VIDOGUM LS series: VIDOGUM L + neutral flavour guar gum

If you are interested in discussing the current Market Update and our recommendations, please contact Ulrich Zuber by email at uzuber@unipektin.ch or call +41 79 605 5601 (cellphone), or +41 52 742 3148 (landline).

Locust Bean Gum – Market Update March 2021

UNIPEKTIN Ingredients AG as your supplier and partner, feels obliged to inform you about critical developments affecting the supply situation. Together, we can make informed decisions and find the right solution for you.

The problematic and continuously worsening LBG market situation producers and users have faced since the 2017 harvest, motivated us to start 2019 with our regular updates covering the LBG market, supply, and pricing situation. We have since posted 8 market updates between Oct 2019 and October 2020, reporting how the LBG market became more and more irrational and speculative, which, unfortunately, now have culminated in a price crisis, rather than a supply crisis.

The 2020 season harvest that commenced last September was, as expected, on an average level overall. It, however, and expectedly, did not prevent the Carob pods and seed prices, the raw material for LBG, to further increase significantly, hitting one record high after another.

The major price-drivers for LBG are the pod and seed prices and notably, the continuing very strong and further growing demand based on LBG’s specific characteristics and its excellent image as a natural product, which is justified considering the cultivation method and production process.

Pods and seeds are still accessible to LBG manufacturers in sufficient quantities, but now only in smaller lots than usual. Larger contracts, like, e.g. for several 100 metric tons, which were normal, are impossible to secure at present. Existing contracts mostly are fulfilled by the raw material suppliers. Still, there could be significant delays, and there are also reports that LBG producers are sometimes forced to renegotiate in the midst of a valid contract. This may lead to LBG production and delivery delays, the logistical challenges and delays by Covid-19 unconsidered.

Prices for LBG, due to the increasing Carob seed prices, have increased weekly, sometimes even daily, in the past two months. Quotations are now often only valid for 24 hours. We now predict to see LBG prices soon hitting or even breaking through the new price barrier of € 30 per kg.

The new season Carob pod harvest, which usually is available from October each year, is looking very promising so far, so there is hope the market will begin to move in the right direction again. But until then, LBG producers and users will be forced to live with this crisis.

Demand for LBG remains unabated. Alternatives for LBG, like, e.g. Tara gum or LBG/Tara gum systems, which we have promoted and recommended strongly in the past two years and in light of the deteriorating market situation, have become unviable cause Tara gum is scarcely available right now.

However, there are still other options available to the food industry, and also specifically developed, optimized and standardized for dairy applications and particularly for cream cheese, like e.g. the VIDOGUM LS series: VIDOGUM L + neutral flavour guar gum

If you are interested in discussing the current Market Update and our recommendations, please contact Ulrich Zuber by email at uzuber@unipektin.ch or call +41 79 605 5601 (cellphone), or +41 52 742 3148 (landline).

Application Bulletin: Pastry Cook Jams with HM Pectin and Citrus Fibre

Commercial and technical advantages of using VIDOPECTINE HM Pectin and VIDOFIBRES CF 1525 C instead of LM pectin.

Improvement of Stability, Texture and Pumpability.

Pastry cook jams and fillings (with total soluble solids contents being usually in the range of 65% – 72%) often only need limited, if at all, bake stability. They are generally used after baking as injection jam or filling for sponge rolls etc. However, they mustn’t be too firmly gelled and easy to pump and spread. And their texture and viscosity should not change much during pumping. Only rarely they are baked together with the pastry either by artisan bakeries where there is close supervision of the baking process possible or industrially, in products baked at lower temperatures or only for a very short time, or where the filling is not directly exposed to the heat but insulated by the dough.

Pastry cook jams / baking stable jams made with dedicated bake stable LM pectins need quite a high pectin dosage of 0.8 – 1.0% and some fibrous fruit pulp (e.g. apple pulp) to help the bake stability. With raspberry or strawberry pulp alone, they might be sufficiently pumpable and do not lose much viscosity due to their good reversibility provided by the LM pectin, but they are only very limited bake stable. They are also an expensive solution.

Here VIDOFIBRES CF 1525 C Citrus Fibre can replace the apple pulp, increase the bake stability and improve the texture because it is rich in soluble fibre, mainly high methyl ester pectin. This pectin remains functional and gels at high solids (≥ 58 °Brix) and low pH (≤ 3.3). It also allows for reducing the pectin dosage.

VIDOFIBRES CF 1525 C also allows for the use of HM pectin, and in significantly lower dosages than LM pectin.