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VIDOPECTINE – new application information available

Application leaflet Beverages

Because pectin originates from a fruit, it is perfectly suited for a variety of uses in fruit-based beverages. Pectin enhances the texture, appearance and mouth-feel of fruit juice based, low calorie and low juice ready–to–drink beverages. It contributes fruit-based gelation to modern jelly drinks, and it is also used to provide pulp and oil stability in flavour syrups, the basis for juice beverages. Pectin can also be used to increase the fibre content and improve the mouth-feel and palatability of high fibre drinks.

Modern juice-based beverages are often reduced in their sugar content, and sugar replacers or artificial sweeteners added, with the result that the beverages are thin and waterlike and don’t have much mouth-feel on the palate. VIDOPECTINE VH citrus and apple pectins for beverage applications is a group pf viscosity and yield-point standardized pectins designed to contribute body and viscosity (mouth-feel) to low-calorie beverages, at low usage rates of 0.05 – 0.2%. VIDOPECTINE VH also is the ideal thickener in low juice beverages or near-water drinks, to replace the body and mouth-feel lost by reducing the juice content.

Learn about pectin application in beverage products, and the different VIDOPECTINE pectin types, UNIPEKTIN has to offer.

We have updated some of our Presentations.

We have updated and complemented the following of our company and product information. Please feel free to view and download these presentations, we hope they will be useful for your understanding of our services and products.

Please from now on, use these new versions as introductory and general information about the company UNIPEKTIN, our VIDOFIBRES range of functional fibres and the VIDOFIBRES CF 1525 citrus fibre, and delete the old versions that you might have on file.

VIDOPECTINE – new application information available

Application leaflet Confectionery

Confectionery Jellies belong to the broader class and more extensive group of gummies, gums, pastilles and jellies whose texture has changed significantly over time, from tough, less chewy textures, to increasingly tender, soft and chewier. Jellies would be described as having a short and delicate texture with a clear cut, breaking down quickly in the mouth, pretty much the opposite of what you would see in gummy candy with their slow-melting behaviour and very chewy texture.

The primary use of pectin in confectionery is in such jellies, and there are two basic groups of them, fruit flavoured jellies and neutral flavoured jellies. Within these groups, there are numerous variants, such as acidic flavoured jellies with fruit juice, fruit paste or just colour and flavour and acid, neutral flavoured jellies like Turkish Delight, chocolate-coated or sugar-coated jellies, fruit slices, aerated jellies (Zefir), cake decorations (e.g. jelly cherries), inclusions and others. Also, with the use of, or combination with other hydrocolloids or through recipe modifications, the confectionery product can vary significantly in texture. From a hard, tough, short and brittle, to a chewy or a longer and more rubbery texture. From a non-gelled and viscous filling for hard candy or chocolates to a gelled aerated, whipped confection product.

Learn about HM and LM pectin application in confectionery products, and the different commercial VIDOPECTINE pectin types, UNIPEKTIN has to offer.

New and up-to-date versions of our VIDOFIBRES Product Information Sheets are now available.

We have added our new and highly functional VIDOFIBRES CF 1525 A fine particle size (200 mesh) citrus fibre to the VIDOFIBRES Product Information Sheet.

We also have added the exciting and soon to be launched VIDOFIBRES KF 15 carrot fibre to the Product Information Sheet (the product details are preliminary at this stage).

Please from now on, use this new version (v5, 11-2020) of the PIS as introductory and general information about our VIDOFIBRES product range, and delete the old version that you might have on file.

We have also updated our PIS for the VIDOFIBRES CF 1525 citrus fibre.

Please from now on, use this new version (v2, 11-2020) of the PIS as introductory and general information about our VIDOFIBRES CF citrus fibre, and replace the old version you might have on file.

VIDOFIBRES CF 1525 A now available, the super-fine particle size citrus fibre.

Our new and highly functional citrus fibre VIDOFIBRES CF 1525 is now available as super-fine, 200 mesh, particle size quality, which is called VIDOFIBRES CF 1525 A.

Our VIDOFIBRES range of plant fibres has quickly become one of the main pillars of our business, it now includes sugar beet, citrus, apple, pear and very soon also carrot fibre. The VIDOFIBRES product family complements perfectly our VIDOGUM Galactomannan product range of Locust Bean GumGuar Gum and Tara Gum, the VIDOPECTINE pectin product line, the VIDOGUM PRO carob and tara proteins as well as the VIDOGLACE ice cream stabilizer product line. With these, we offer our customers a wide range of functional solutions for thickening, stabilization, gelling and texture for countless applications in the food industry.

VIDOFIBRES CF 1525 is 100% pure Citrus Fibre, produced in Switzerland from specially treated citrus peels, loosening the strong bonds between the hemicellulose, the pectin, proteins and sugars naturally occurring in the citrus peels.

VIDOFIBRES CF 1525 with its very high water binding capacity demonstrates enhanced functionality through its opened and expanded fibre matrix. VIDOFIBRES CF 1525 produces viscosity and body with smooth, rich texture and structure in products and stabilizes the water in various food systems. It demonstrates excellent heat, pH, salt, shear and freeze/thaw stability in food products. VIDOFIBRES CF 1525 can substitute or extent thickening agents, stabilizers and emulsifiers. VIDOFIBRES CF 1525 is rich in soluble fibre, which is mainly high methoxyl pectin. This pectin remains functional und gels at high solids (≥ 58°Bx) and low pH (≤ 3.3).

VIDOFIBRES CF 1525 C is the fine particle size type, suitable for most applications.

VIDOFIBRES CF 1225 A is the super-fine particle size type, often preferred for meat injection applications.

The typical application is in clean-label food. VIDOFIBRES CF 1525 citrus fibre provides stabilisation, water binding, structure, freshness and insoluble & soluble dietary fibre.

Please download our latest and up-to-date product information here, and check regularly for new or updated information, or better yet, subscribe to our Posts & Newsletters.

Locust Bean Gum – Market Update October 2020, and LBG Alternatives.

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.

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The new season harvest has commenced earlier than usual and is now in full swing. Expectations are that it will be on an average level overall, but it is too early for a reliable forecast.

Surprisingly, Carob seed prices have further increased since the new season harvest has begun. In the face of fully utilized factories and very strong demand, overall, however, there is now an expectation that prices will remain high and probably even rise further.

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

The price for Tara gum as a technologically viable alternative to locust bean gum has now also noticeably increased and we could see the raw material becoming short. We, therefore cannot any longer and strongly recommend to consider a 100% switch to Tara gum as a viable alternative to LBG. However, there are other options available to the food industry, and also specifically developed, optimized and standardized for dairy applications and particularly for cream cheese:

A number of our LBG users have in the past 2 years made the switch to alternative recipes based on our locust bean gum VIDOGUM L combined with other gums. UPI has successfully developed and introduced such systems during the past price peaks and optimized them further in expectation of the market development. They can, under the current market conditions, give LBG users a valid technical and commercial option, reducing their dependence on LBG.

If you are interested to discuss the current Market Update and our recommendations, please contact Ulrich Zuber by email uzuber@unipektin.ch or call +41 52 742 3148

Locust Bean Gum – Market Update September 2020

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.

Since our last market update from July/August 2020, and with the new season harvest in clear sight, sporadical raw material deals were done at historically high prices, which further heated the LBG market price. This was also proof to the market participants that the stocks of carob seeds were getting pretty low.

The new season harvest has now commenced, earlier than usual, and is hoped to be on an average level overall. Among the major growing countries, Morocco’s harvest is said to be lower than normal, and it remains to be seen if Spain, Portugal and Italy can compensate for this. We hope the total harvested quantity of carob seeds including the other countries reaches last year’s levels, but only time will tell if this is the case?

The current major price-drivers for LBG are the seed price as well as the continuing very strong demand based on LBG’s specific characteristics and its very good image as a natural product, which is absolutely justified considering the cultivation method and production process.

Demand for our LBG / VIDOGUM L continues to soar. Our factory has been running at maximum capacity ensuring the availability of VIDOGUM L for our customers globally. Due to high demand, stable supply and very low inventories, prices will remain at a very high level. Right now it is impossible for us to predict the short-term LBG price development, but based on the current outlook, we continue to expect market prices of € 22 – 26/kg. However, if the current new season harvest proves to be lower than expected, further price increases can’t be ruled out.

A number of our LBG users have made the switch to alternative recipes based on VIDOGUM L combined with other gums. UPI has successfully developed and introduced such systems during the past price peaks and optimized them further in expectation of the market development. They can give LBG users a valid technical and commercial option, reducing their dependence on LBG.

  • VIDOGUM LS series: LBG + neutral flavour guar gum, specifically developed and standardized for dairy applications.

If you are interested to discuss the current Market Update and our recommendations, please contact Ulrich Zuber by email uzuber@unipektin.ch or call +41 52 742 3148

VIDOFIBRES GF 6 A – Guar Gum Fibre.

Prebiotic, soluble dietary fibre from partially hydrolysed guar gum.

VIDOFIBRES GF 6 A  is a galactomannan based soluble dietary fibre made from hydrolysed guar gum. It is a powder that can be easily added to a wide variety of foods, beverages and supplements and hardly impacts the flavour, colour or texture of the products it is added to. Partially hydrolysed guar gum is an excellent prebiotic for maintaining digestive health and microflora balance.

  • High fibre content of min. 85%.
  • Low viscosity.
  • Water holding capacity: 5 – 10 g water / g of fibre.
  • Free-flowing powder, good solubility.
  • Odourless, tasteless, off-white colour.
  • Vegan, Non-GMO.
  • Good heat- and low-pH stability.

Dietary fibre is either soluble or insoluble. Insoluble fibre creates the bulk in your stool. VIDOFIBRES GF 6 A is a soluble, low-FODMAP fibre. Sources of insoluble fibre are the skins of fruits and grains, nuts, seeds. Soluble fibre dissolves in water, aids digestion, feeds beneficial bacteria, moderates glucose absorption, lowers cholesterol and increases satiety. Some soluble fibres may lead to additional gas, bloating and loose stools.

FODMAPs (Fermentable Oligo-saccharides, Disaccharides, Mono-saccharides and Polyols) are a group of dietary sugars which are poorly absorbed in the small intestine. They are known to cause gas-related pain, intestinal distention and constipation and diarrhoea in people suffering from functional gastrointestinal disorders (FGIDs) and irritable bowel syndrome (IBS). Low-FODMAP diets help to reduce these symptoms.

Many high-fibre foods are also high in FODMAPs. People with FGID and IBS typically have difficulty meeting the recommended daily intake of fibre in their diets, and they may not get enough soluble fibre which is essential for gut health and regularity.

Guar gum is a water-soluble carbohydrate made from the guar plant seed. It is used in the food industry for its thickening, gelling and stabilizing properties based on its high viscosity. While guar gum and VIDOFIBRES GF 6 A come from the same source, VIDOFIBRES GF 6 A has a low viscosity and is used as a fibre source rather than a textural ingredient or stabilizer.

Hydrolyzation is a controlled thermal (or enzymatic) process that breaks the guar gum down into smaller units, resulting in a much lower viscosity, while maintaining the original fibre content.

Guar gum fibre is a prebiotic fibre that is different from non-galactomannan based fibres; it produces “short-chain fatty acids” (SCFA) in the gut via a fermentation process. Guar gum fibre prolongs the fermentation process resulting in a higher(Cyamopsis tetragonoloba) total amount of SCFAs that are produced over a more extended period of time, leading to significantly less gas, bloating and discomfort.

There are three main types of SCFA; Acetates, Propionates, and Butyrates. The acetates and propionates tend to transfer through the walls of the intestine and get metabolized in muscle or liver. Still, the butyrates remain in the digestive system, and the beneficial microflora uses these as a food/energy source.

Here is a summary of a review article which explains in more detail the prebiotic function of partially hydrolysed guar gum: Rao, Theertham Pradyumna, and Giuseppina Quartarone. “Role of guar fibre in improving digestive health and function.” Nutrition (2018).

VIDOFIBRES BF – sugar beet fibres: different particle sizes and shapes.

Different particle sizes and shapes: fine/medium-fine powders, granules and un-rolled or rolled flakes.

For innumerable applications and variations in the creation of appearance, bulk, volume, bite, texture, form and stability.

Food manufacturers today are using vegetable or plant fibres in countless applications because of their fibre content and water-binding capability. A large variety of such fibres from different sources is available to the food producer these days, but these fibres mostly come in the form of more or less fine powders.

In many applications like e.g. stuffings, coatings, processed meat, cereals, fruit, fitness and cereal bars, fillings, bread, weight loss products or meal replacers and many more however, product development might prefer to have the option of using fibres with a specified coarse particle size, a granular type or even distinct shapes like rolled flakes. These permit the creation of a different texture, apearance, bite or form, they can add volume or stability to a product, or, like e.g. in whole-grain bread or a cereal product, could match the form and mouth-feel of the grains used.

VIDOFIBRES BF sugar beet fibres are available in a range of powders from super-fine to fine, but above all also in the form of granules, un-rolled and rolled flakes, but still with the same water-binding capacity, fibre content and insoluble/soluble fibre ratio. The granules and flakes take up the available moisture right away and swell quickly. They are able to withstand a good deal of mechanical treatment like mixing and forming without losing their integrity and shape.