P E C T I NGENU EXPLORER

®

POSITIVENUTRITION

reduced calorie

Sugar-Free

organic*

fruit content

SQUEEZABLE

EXPANDEDMARKETS

New Textures

POP!!!FLAVOR

CREAMYspreadable

eliminatesyneres

is

fruit grabberFORGIVING

all-in-one

time & temp

PROCESSROBUSTNESS

fruittypes solublesolids

pH

Ca++

YOUCAN

YOUCAN

What if...TM

A New Generation Gelling Agent

GENU EXPLORER®

P E C T I N

Consumer Demand is changing the landscape of today’s jams, jellies, fruit spreads and preserves market. Consumers are insisting on healthier products (low/no-sugar products), without sacrificing the eating quality or appearance. Health is now the top mega-trend influencing customers purchasing decisions. Linked to the Health mega-trend is the increasing demand for organic products.

Why such a focus on health? According to the World Health Organization 30-80% of adults in Europe are classified as overweight, and approximately 20% of children and adolescents are overweight; 1/3 considered obese. Overweight and obesity issues can lead to serious health issues, premature mortality, and higher health care costs. (source: The challenge of obesity in the WHO

European Region and the strategies for response World Health Organization 2007)

By shifting their consumption from traditional high sugar jams to low sugar or no sugar added products, consumers are trying to reduce their caloric consumption and increase their fruit intake, with a focus on more positive nutrition.

…But we haven’t forgotten the needs of the Producer

When producing low/no sugar jams, jellies, fruit spreads and preserves, manufacturers want a pectin with excellent tolerance to variations in pH, calcium, soluble solids, and fruit type and a pectin which is robust against extended hold times and high temperatures. In other words, manufacturers want a pectin which is forgiving.

Until now, producing low and no sugar jams and fruit spreads has sometimes meant using a combination of pectin types to combat process and/or ingredient variations. Other gums, such as locust bean gum, are sometimes used in the formulation to address issues with syneresis or fruit flotation. This situation is less than ideal for both manufacturers and consumers for the following reasons:

•Usingothergumssuchaslocustbeangummasksthefruityflavourandgives a non-desirable slimy/gummy mouthfeel.

•Usingothergumsaddstotheingredientstatement(extraE-number).

•Usingacombinationofpectintypesorlocustbeangumtypicallyincreasesproduction cost, while contributing unnecessary complexity across the supply chain.

CP Kelco responded to both the consumer and manufacturing needs by creating the GENU® Explorer family of pectin products.

Introducing GENU ® Explorer Pectin Pectin is found in nature in all fruits and vegetables. Its natural purpose is to contribute to the overall firmness of the fruit or vegetable. It is for this very reason that pectin is the preferred gelling agent for jams, jellies, fruit spreads and preserves. Pectin is well known by consumers and widely accepted as a label-friendly ingredient.

Like all GENU® pectins, the GENU Explorer family begins with citrus peel, prepared in accordance with CP Kelco’s high quality standards. However, unlike commonly produced pectins, GENU Explorer pectins undergo a unique, proprietary process, which significantly maintains the molecular properties more like that found as nature intended within the peel. This novel production process provides a more robust, user-friendly and higher performance product.

Differentiating Properties of GENU ® Explorer Ability to reduce sugar and create smooth and creamy textures

In response to increasing consumer demand for lower sugar content jams and fruit spreads, CP Kelco has created the GENU Explorer family of pectins. The ability to produce low sugar jams and fruit spreads using pectin is nothing new. What CP Kelco has done with GENU Explorer pectin is given the consumer new texture possibilities. Based on market feedback, consumers prefer the texture and eating quality of jams produced with GENU Explorer pectin.

To illustrate the texture with GENU Explorer pectin, as shown here, both slices of bread are spread with 45% soluble solids strawberry “jam”. The jamontheleft(reference)hasbeenformulated using traditional LM pectin. The jam on the right is using GENU Explorer pectin. Compared to the reference, the jam produced with GENU Explorer pectin is more appealing based on its less gelled texture which is easier to apply on the bread.

Significant reduction in syneresis with a single product.

Syneresis is seen as a “pooling” or “puddling” of liquid after the jam has been opened and consumed, or if the jam becomes too firm during storage. Due to its increased thixotropic properties, when compared with traditional LM pectin types, GENU Explorer pectin provides a significant reduction in syneresis - up to 50%.

In some cases, syneresis can be completely eliminated. The reduction in syneresis with GENU Explorer pectin is evident in the plated images shown here. The image on the left is a 45% soluble solids strawberry jam produced using traditional LM pectin. The image on the right is the same 45% soluble solids strawberry jam produced using GENU Explorer pectin.

It is evident that the jam produced with GENU Explorer pectin is much more stable and visually appealing due to the low level of syneresis.

Flexible and forgiving.

GENU Explorer pectins exhibit very good flexibility in the production process. The increased manufacturing tolerance seen with GENU Explorer pectin is a result of CP Kelco’s new proprietary manufacturing process.

Designed to reflect customers’ process requirements, GENU Explorer provides jam producers a pectin that is tolerant to daily process and ingredient fluctuations.

When compared with traditional LM pectins, the viscosity at the filling temperature is higher when using GENU Explorer pectin. Jams produced with GENU Explorer pectin have improved fruit distribution resulting in a more uniform and appealing appearance.

...you canGENU EXPLORER

In the photo, both jars contain 45% soluble solids strawberry jam, which have been filled/deposited at 65º C. The jam on the left has been produced using a “traditional” LM pectin. The jam on the right has been produced using GENU Explorer pectin.

When formulating low sugar/no sugar added jams with different types of fruits, the pectin use level typically has to be adjusted to give similar gel strengths. However, when formulating with GENU Explorer pectins this is not the case, since there is less dependence between the type of fruit and pectin use level.

This can be observed in the table below, in which 45% soluble solids jams were produced using the same use level of GENU Explorer pectin, and only changing the type of fruit. The resultant gel strengths can be described as follows:

Supports “Natural” or “Organic” Label Claims. Some members of the GENU Explorer family have been developed to support a “natural/organic” low-sugar/no-sugar label claim. This is based on thefactthattheseproductsarenon-amidatedlowesterpectins.(Referencethe selection guide in the bottom right of this page to see which GENU Explorerproductssupport“natural”or“organic”labelclaims.)

Equivalent gel strength at a reduced use level. When compared to conventional low methoxyl (low ester) pectin types, the use level with GENU Explorer pectin can sometimes be reduced up to 40% without sacrificing performance or quality. The reduction in use level contributes to a reduction in transport costs and inventory volumes, and usually delivers a comparable cost-in-use cost.

Members of the GENU ® Explorer Family CP Kelco offers an extensive range of hydrocolloids to gel, thicken, and stabilize fruit based products. GENU Explorer pectin products are specifically tailored to be more tolerant to ingredient and process variations, whilst improving the overall product quality for the consumer.

CP Kelco strives to be customer-needs driven. We have therefore developed a range of GENU Explorer pectin products designed for varying levels of soluble solids and for low sugar/no-sugar jams formulations.

Uniqueness of GENU ® Explorer Pectins• Create low/no sugar spreads with new/improved textures• Smooth and creamy mouthfeel• Ability to create high quality squeezable jams and fruit spreads• Significant reduction in syneresis• Improved fruit distribution• Can support “organic and/or “natural” label claim• Improved tolerance to variations in ingredients and/or

processing conditions

4 m

m g

el s

tren

gth

(g)

% pectin

Gel Strength as a Function of Use Level (45% soluble solids strawberry jam)

0.60% 0.80% 1.00%

180

160

140

120

100

80

60

40

20

0

Conventional LM pectin (LMC pectin)

GENU Explorer pectin

FRUIT

TYPEStrawberry Raspberry Blueberry Peach Apricot Mango Pineapple Orange

Concent.

GEL Soft Soft Soft Soft Medium Soft Firm Soft

45% SoLUbLE SoLIdS GENU® Explorer Use Level 0.6% (GENU® Explorer pectin 45 CS)

CP Kelco internal ranking of gel strength

GENU® Explorer 20-40% a • Highcalciumreactivity

pectin 30 CS • Geltemp:40-65ºC(typicalvalue)

• pHworkingrange:3.0–3.4

GENU® Explorer 35-55% a • Mediumcalciumreactivity

pectin 45 CS • Geltemp:60-80ºC(typicalvalue)

• pHworkingrange:3.0–3.4

GENU® Explorer 45-65% a • Lowcalciumreactivity

pectin 65 CS • Geltemp:55-70ºC(typicalvalue)

• pHworkingrange:3.0–3.4

GENU® Explorer 20-40% • Highcalciumreactivity

pectin 130 AS • Geltemp:50-75ºC(typicalvalue)

• pHworkingrange:3.0–3.4

GENU® Explorer 35-55% • Mediumcalciumreactivity

pectin 145 AS • Geltemp:45-65ºC(typicalvalue)

• pHworkingrange:3.0–3.4

GENU® Explorer 45-65% • Lowcalciumreactivity

pectin 155 AS • Geltemp:55-70ºC(typicalvalue)

• pHworkingrange:3.0–3.4

SoLUbLE SUPPoRT “NATURAL” PRodUCT TARGETEd oR “oRGANIC” NAmE SoLIdS RANGE LAbEL CLAIm dIFFERENTIATING ChARACTERISTICS

www.cpkelco.com

E-mail:solutions@cpkelco.com

(800)535-2687/(800)KELCO-US

NORTHAMERICACP Kelco U.S., Inc.

1000 Parkwood Circle Suite 1000

Atlanta, GA 30339 USA

Tel:(678)247-7413TollFree:(800)535-2687

Fax:(678)247-2797

BRAZILCP Kelco Brasil S.A.

RuaTeixeiraMarques,845Caixa Postal 21

Chácara São José, LimeiraSão Paulo, BrazilCEP:13845-127

Tel: +55 19 3404 4600Fax: +55 19 3451 1948

TECHNICAL SERVICE8225 Aero Drive

San Diego, CA 92123USA

Tel:(858)292-4900TollFree:(800)535-2687

Fax:(858)292-4901

GENU® Explorer Pectin in Fruit Spreads (4-Square Value Determination Plan)

SQUARE 1: Ingredient Costs

Raw Materials / Logistics / Transport / Storage• Singlebagsystem(eliminatesneed

for locust bean gum or multi-pectin formulas)

• Loweruselevelsaresometimespossible - 25-40% less when compared with conventional low methoxylpectintypes(LMCpectin)- thereby, reducing transport, storage and handling costs

Ready for Combination

SQUARE 2: Preparation

Formulation / Batch Prep / Ingredient Combination• Easytoapplytoexistingformulas

• Eliminatestheneedformultiplepectintypes → streamlining the “make-up” process

• Eliminatestheneedforothergums(locustbeangum)→ no separate batch tank needed

Combined Intermediate batch

SQUARE 3: Productivity

Filling Operation, Equipment Runnability and Performance• Increasedviscosityatfilling/

depositing temperature = less splashing and improved fruit distribution

• Flexiblerangeoffillingtemperatures

• Moretolerantthanexistingpectintypes to ingredient and process variations(e.g.calcium,pH,fruittypesandfillingtemperatures)

Processing and Filling

SQUARE 4: Quality

Finished Product / Consumer Benef its• Morespreadable(creamy)texture• Reductionincalorieswhilst

maintaining or improving mouthfeel• Can support “organic” or “natural”

claims(onlynon-amidatedtypes)• Significant reduction in syneresis• Improved shelf visual appeal• High quality squeezable jams

possible with pectin only• Improvedflavourrelease(when

compared to jams containing locust beangum)

• Cleaner label: pectin only. Eliminates need to use locust bean gum

Finished Product

VALUE dELIVERY

©2009CPKelcoApS Edited6/09

The information contained herein is, to our best knowledge, true and accurate, but all recommendations or suggestions are made without guarantee, since we can neither anticipate nor control the different conditions under which this information and our products are used. THERE ARE NO IMPLIED OR EXPRESS WARRANTIES OF FITNESS FOR PURPOSE. Each manufacturer is solely responsible for ensuring that their final products comply with any and all applicable federal, state and local regulations. Further we disclaim all liability with regard to customers’ infringement of third party intellectual property including, but not limited to, patents. We recommend that our customers apply for licenses under any relevant patents.

(*) CP Kelco’s pectin is not certified organic. In the EU, pectin (non-amidated) can be used in plant and milk based organic food products. The use of the word “Organic” in labeling of our customers products is ultimately their decision in accordance with all applicable certifying bodies and/or local laws.

(1) The use of the words “jam” and “fruit spreads” may have certain standards of identities, and therefore, CP Kelco makes no guarantees that these words can be used by our customers in the labeling of their products. The labeling of our customers products is solely the decision in accordance with applicable local laws. CP Kelco’s use of the words “jams” and “fruit spreads” solely refers to the use of fruit and pectin to produce a gelled/spreadable fruit based product.

(2) The use of the term “natural” may be variable, based on customer preferences. CP Kelco makes no guarantees that these words can be used by our customers in the labeling of their products. The use of the term “natural” in labeling of our customer’s products is ultimately their decision in consolidation with certifying bodies and/or local laws.