Food Business Network News It seems difficult to see enough pectin in food and beverage formulations. Pectin can be used as a thickening, suspending or gelling agent in applications such as ice cream, drinking yoghurt, fruit cups and acidic beverages. Consumers often think that pectin is mainly derived from citrus peel and is a natural raw material.
Then the problem is coming. Low yields and processing bottlenecks have kept pectin in a state of low supply and high price. It is difficult for food and beverage companies to get enough pectin.
In the latest IMR quarterly review of food colloids, high methoxyl pectin (HM) is priced at $9 per pound, more than double the price in 2006. Low methoxyl pectin (LM) is priced at $10.60 per pound.
The San Diego-based IMR is an international company focused on the colloidal market, and its founder, Dennis Seisun, has been doing a quarterly review for 25 years. He said that pectin is usually used in the range of 0.1% to 0.5%.
“The amount of pectin itself is not very large, but its price of $10 per pound makes it much higher than any other ingredient when it is used as a yogurt or ice cream ingredient,†he said.
Waiting for this year's output
Seisun said that pectin comes from a lemon plantation in Tucumán, Argentina, and a lime citrus plantation in Tecomman, Colima, Mexico. The lack of lemon production in Argentina in recent years has seriously affected the supply of pectin.
When talking about citrus pectin, he said, "Unless you have a contract on hand, there is really not much pectin available to you."
Karen Silagyi, product manager at TIC Gums in White Marsh, mentioned that a freeze in Argentina in 2014 damaged a lot of lemon trees. In the same year, a disease called “citrus turned green†was the Mexican lime industry.
The next round of Argentine lemon harvest should begin in July-August and end in September-October, Seisun said. Even if a good harvest does not make up for the supply gap, it will at least make the pectin production closer to normal.
Consumer demand for fresh lemons and limes also affects pectin prices.
“The availability of peel depends on the demand for lemon essential oil and lemon juice, and most importantly, the demand for fresh fruit,†Seisun said.
Albert Cianci, product line manager for functional systems and hydrocolloids at Cargill North America, said, "The first use of lemons, limes and oranges always follows the principle of 'fresh fruit first, peel second'."
Once the citrus is harvested, the processing equipment needs to produce high methoxyl pectin and low methoxyl pectin.
“We see uninterrupted challenges about capacity,†Mr. Cianci said. “Over the years, we have been having problems with raw materials (peel). This problem has been stable and has not really improved, but last year there was a good harvest. This year we are expecting another good harvest. We still see demand exceeds the existing one. Production capacity (the peel will be refined to produce glue)."
“Some manufacturers have announced capacity expansion plans and process improvements to improve manufacturing capacity,†Ms. Silagyi said. “However, these plans may take more than a year to complete.â€
CP Kelco, based in Atlanta, said in December that it plans to increase its pectin production capacity in Europe. Previously, the company increased its pectin production capacity at the Brazilian manufacturing plant by 30%. The Dutch Royal DSM Group (DSM) said in April that it plans to expand its production capacity at the Andre pectin plant in Yantai, Shandong, China.
“Rebalancing supply and demand requires investment in the level of production of peel washing and drying capacity, as well as continuing to improve the technical level of pectin extraction,†said Valentina Gizzi, Global Pectin Product Manager, DuPont Nutrition and Health. “In DuPont's nutrition and health, we are always looking for opportunities to invest in these technologies. In addition, the diversified supply of peels, whether from new geographic areas or new fruit types, can help alleviate current tensions. supply."
Mr. Seisun said that pectin is also derived from orange peel. CP Kelco is the only pectin producer in Brazil with oranges growing near its plant. He also said that apple is the second largest source of pectin, mainly from Europe, while apple raw materials are in China.
“Apple pectin is still a good alternative when there are fewer citrus ingredients,†Ms. Silagyi said. “The tight supply is mainly due to the limited production capacity of converting the peel into pectin. Currently, the same supply problem exists in citrus pectin.â€
Mr. Cianci said pectin can come from oranges from Brazil, limes from Mexico and Spain, and lemons from Italy.
Memories of grandmother jam
Mr. Seisun believes that pectin has become an ideal ingredient for formulators and consumers who like to read labels. Formulators like its function. Consumers may choose pectin as a raw material used by grandmothers to make jams.
“Pectin is widely used as a thickener, suspending agent or gelling agent. But when pectin appears on food labels, it does not cause consumer attention at all.â€
Most consumers nowadays like to read product labels and often think that "I don't want to choose this" and "this is not good." Pectin is a miracle in the world of hydrocolloids.
Consumers may not know that pectin has undergone a strong chemical process during processing.
“From the consumer's point of view, the pectin on the food label is very friendly; but from a production point of view, it is more biased towards the texture modifier of the chemical product category,†Mr Seisun said.
Ms. Gizzi said that the pectin market is growing at a rate of 3% to 5% per year, driven by trends in cleaning labels and in dairy applications such as low pH beverages in emerging markets.
“The reason why pectin is considered to be a 'clean label type', 'kitchen friendly' ingredients is mainly due to the natural properties of the raw materials (fruit). We see more and more customers and consumers. For its strong demand."
Nestlé replaces carrageenan and xanthan gum in ice cream with pectin and other ingredients
“Common applications for pectin include jams, candies, beverages, yoghurts and fruit preparations. Pectin offers many functions in different applications, including gel, texture, viscosity, fiber reinforcement and stability.†Ms. Silagyi said .
Mr. Cianci said: “Essence may require different types and functions of pectin. Low methoxy pectin is a special high-performance product with a lower yield than high methoxyl pectin.â€
High methoxyl pectin requires the use of high-sugar raw fruit, which works well in jams and jellies. Low methoxy pectin has stronger binding ability to milk protein, so it is more suitable for use in milk beverages.
Because pectin is stable in an acidic environment, it can also be used in acidic beverages.
“From a functional point of view, this is the ideal product,†Mr. Cianci said.
Choose a substitute for pectin
The excellent efficacy of pectin makes it difficult to replace in applications. TIC Gums has developed some alternatives to pectin, especially in beverage applications.
TIC Gums product manager Karen Silagyi said that in order to enrich the texture of the beverage, Ticaloid 310 S can replace the pectin to obtain the same viscosity and oral coating. Ticaloid 310 S is a mixture of natural gums, mainly including gum arabic and xanthan gum.
Ms. Silagyi said: “This alternative gel uses synergy between the gels to enhance the viscosity and mouth coating in conventional applications such as juices and tea drinks.â€
Ticacoloid 310 S is generally added in amounts of 0.05% to 0.07% in juices and tea beverages, while pectin needs to be added in an amount of 0.15% to 0.2%.
In the field of acidic protein beverages, TIC Gums' Dairyblend Acidified Beverage 120 products provide stability, improve the rate at which beverages clean the mouth and reduce the graininess of the beverage. All this will no longer rely solely on pectin.
Albert Cianci, Cargill's functional system and hydrocolloid product line manager, said, "Fillers may reduce the amount of pectin used in the application."
“We can offer our customers a 'turnkey' or 'direct replacement' solution, and no other such technology has been seen on the market."
Food and beverage companies may use a little more starch or other colloids instead of a little pectin, Cianci said.
“Maybe you can use some fillers, but in the end you still need the functionality provided by pectin,†Cianci said.
Ms. Gizzi said that food and beverage companies may enter into long-term contracts with ingredient suppliers to ensure the supply of pectin. In addition, pectin substitutes can play a role in certain applications, which can alleviate the high cost of current pectins to some extent.
“For example, we work with food and beverage manufacturers to create custom ingredient systems. By combining the expertise of different ingredients with a high degree of specialization and synergy, we can help our customers to enhance the performance and quality of their products and reduce their cost of formulation. ."
When choosing a substitute for pectin, it can cause problems with cleaning labels.
Ms. Silagyi said, “Although no regulatory body defines the term 'natural', certain grades of pectin undergo processing may not be considered 'natural'. In addition, pectin is a non-GMO product, but based on other carbon water The standard for the compound may not meet the cleaning label requirements.
TIC gums claims that, similar to pectin, Ticaloid 310 S is a non-GMO product.
“When we recommend alternatives to pectin, we will consider the customer's specific cleaning label requirements,†Ms. Silagyi said. “Although cleaning labels have not been clearly defined, we have developed cleaning label charts to help customers determine which hydrophilic colloids meet their specific requirements.â€
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