20
REALPECTIN 1 Your source for food stability
REALPECTIN 1
Your source for food stability
REALPECTIN2
REALPECTIN 3
REALPECTIN 4
REALBLEND 10
REALSTABREALTASTE 14
12
REALDECOR 16
REALMULS 18
REALPECTIN4
Pectin content in % from dry peel solids:
Other fruits containing pectin (less than 10%):
Lime30-35%
Lemon25-30%
Orange20-25%
Apple20-25%
Cherry BlackberryPineapple Apricot
REALPECTIN 5
REALPECTINIt is a wide selected range of standardized pectin natural polymer.
Pectins consist of the partial methyl esters of polygalacturonic acid and their salts (Na+, K+, Ca++ and NH4+) obtained by aqueous extraction of appropriate edible plant material, usually citrus fruits or apple pomace.
Pectin has long been used traditionally for its gel forming, thickening and stabilizing properties. Today it is a useful natural ingredient used in most of the food processing technologies.
Realfoods is able to provide top quality range of Realpectin with high (DE > 50%) and low (DE < 50%) esterification value.
Realpectin are widely used in many processed food application such as beverages, dairy, confectionary, fruit based desserts and preserves.
REALPECTIN6
TYPE
Extra rapid set (DM 70-73) REALPECTIN XR
Rapid set (DM 67-70) REALPECTIN R
Medium rapid set (DM 64-67) REALPECTIN MR
Slow set (DM 58-64) REALPECTIN S
Extra slow set (DM 52-58) REALPECTIN XS
TYPE
Low ester conventional REALPECTIN LC
Low ester amidated REALPECTIN L
LOW ESTER PECTIN RANGE
HIGH ESTER PECTIN RANGEGel strength and low water / juice syneresis in jams and marmalades.
Good structure and nice bite properties in fruit candies.
Fibre and pulp stability in juice based drinks.
Protein stability in sour milk drinks.
Flavour release, mouth-feel and ice crystal growth control in sorbets and sherbets.
Controlled viscosity, thixotropy and carry through thickening in fruit preparations.
SOME BENEFIT:
REALPECTIN 7
APPLICATION
Sour milk drink, fruit pulp in suspension drink
Fruit juice, orange jams
Breakfast jams
Jelly, monoportion jams
Confectionery sugar jellies
Bake stability jams, organic
Low sugar jam, spreadable glaze
REALPECTIN8
RECIPES
Strawberry conc. 65Bx 5.00
Strawberry puree 13Bx 10.00
Sugar 28.00
Glucose syrup 82Bx, 40DE 40.00
REALPECTIN L-03S 0.70
POST BAKING FRUIT FILLING JAM
Total 103.60 %
Evaporation - 3.60 %
Total 100.00 %
Ingredients: Q.ty (%)
Water 5.00
Na-Citrate (25% sol.) 0.40
Water (90°C) 14.00
Calcium Citrate (10% sosp.) 0.50
Flavour & Colour Opt.
Apricot fruit puree (10-12BX) 40.00
Sugar 63.50
Sodium Citrate 0.10
Evaporation - 15.00 %
REALPECTIN L-18X 0.90
Tricalcium Phosphate 0.05
BAKE STABLE FILLING JAM
Total 100.00 %
Ingredients: Q.ty (%)
Flavour 0.10
Citric Acid (50% Sol.) 0.50
Water (90°C.) 13.50
Evaporation - 3.55 %
Sugar 15.00
Glucose syrup, 82°Bx, 60 D.E. 20.00
Fruit puree (8-10 Bx) 55.00
Water (90°C) 16.00
REALPECTIN L-20 1.00
Total 110.80 %
LOW SUGAR 55% FRUIT JAM
Total 100.00 %
Ingredients: Q.ty (%)
Sugar 3.00
Citric acid (50% sol.) 0.80
Evaporation - 10.80 %
Sugar 23.00
Glucose syrup, 82°Bx, 60 D.E. 45.00
Fruit puree (8-10 Bx) 30.00
Water (90°C) 12.00
REALPECTIN MR-150 0.60
Total 113.20 %
HIGH SUGAR BREAKFAST JAM
Total 100.00 %
Characteristics:pH=3.1; TSS=66°Bx
Ingredients: Q.ty (%)
Sugar 1.40
Citric acid (50% sol.) 1.20
Evaporation - 13.20 %
Characteristics:pH = 3.4-3.6; TSS = 65-68 Bx
Characteristics:pH = 3.2 - 3.4; TSS = 68 – 72Bx
Characteristics:pH=3.3; TSS=45°Bx
REALPECTIN 9
Sugar 23.30
Glucose syr. 82°Bx, 40 D.E. 60.00
Water (90°C) 27.10
Sugar 3.00
REALPECTIN S-B 1.25
Citric acid (50% sol.) 1.20
SUGAR JELLY
Total 115.85 %
Evaporation - 15.85 %
Total 100.00 %
Ingredients: Q.ty (%)
Fresh Skimmed Milk 1,5% fat 20.00
Water 42.70
Sugar 7.00
Water (90°C) 15.00
REALPECTIN R-AM 0.40
Sugar 1.60
SOUR MILK DRINK
Total 100.00 %
Ingredients: Q.ty (%)
Orange compound 2,4 TC 8.00
Citric Acid (10% sol.) 0.30
Water 5.00
Water To 100.00
Sugar 8.00
Water (90°C) 14.00
REALPECTIN R-V 0.20
Water 10.00
FRUIT JUICE 25% FRUIT
Total 100.00 %
Ingredients: Q.ty (%)
Sugar 0.80
Conc. fruit Juice and pulp 3TC 8.35
Flavour 0.10
Citric Acid (10% sol.) To ph 3.60
Colour Opt.
Characteristics:pH = 3.3; TSS = 82°Bx
Characteristics:20% milk + 20% juice Characteristics:
25% juice
REALBLENDIt is a wide range of tailor-made functional systems integrated blends of emulsifiers, natural hydrocolloids and other special ingredients.
They are used to obtain food with a distinctive texture, good stability, improved structure and mouth-feel, no back taste and safe for the consumers.
Realblend achieves its benefits by using a combination of carefully selected natural raw materials.
Easy to use.
Meets all customer requirements in all conditions.
Correct formulation of all ingredients for maximum effect.
Lower dosage when compared with the use of single functional ingredients.
Helps to reduce the cost in use.
Saves time and money during production and quality control.
Reduces the risk of dosing errors.
High quality finished products.
MAIN BENEFIT:
REALBLEND 11
APPLICATION
YogurtsProcessed dairy products
Neutral pH dairy beveragesProcessed dairy products
Neutral pH dairy puddings Processed dairy products
Cheese based productsProcessed dairy products
CreamsProcessed dairy products
Ice Cream Ice-lolliesFrozen desserts
Sherbets ice-cream with fruit, fat and milkSorbets with fruit, no milk no dairy fat Granita and SlushesFrozen desserts
Emulsified sauce like mayonnaiseSauces
No fat sauces like KetchupSauces
Dressings and condiments with-without oil
Fruit based beverages and sour milk protein drinks
Jams, marmalades, fruit preparation for industrial use
Other products
RANGE
REALBLEND Y
REALBLEND ND
REALBLEND P
REALBLEND CR
REALBLEND C
REALBLEND F
REALBLEND ES
REALBLEND Q
REALBLEND S
REALBLEND S + ES
REALBLEND SD
REALBLEND J
REALBLEND SI
REALSTABIt is a selection of pure hydrocolloids widely used in food processing.
Realfoods is able to select and purchase the best quality products from the most qualified producers world-wide and standardize the same by blending them in batch to batch stable final product delivered to the market under Realfoods name and code.
Realfoods top of the art Quality Control laboratories are daily checking the chemical-physical and organoleptic characteristics of both the raw materials hydrocolloids coming and the finished product hydrocolloids delivered to the customers.
REALSTAB 13
RANGE
REALSTAB GG
REALSTAB LBG
REALSTAB ALG
REALSTAB STARCH
REALSTAB CMC
REALSTAB AG
REALSTAB CAR
REALSTAB GELG
REALSTAB MP
REALSTAB VP
REALSTAB GEL
REALSTAB PGA
REALSTAB XG
REALSTAB MD
TECHNICAL NAME
Guar-Gum
Locust-Bean-Gum
Sodium-Alginate
Native and Modified starch
Cellulose-Gum
Agar
Carrageenan
Gellan-Gum
Milk-Protein
Vegetable-Protein
Animal-Gelatin
Propylen-Glycol-Alginate
Xanthan-Gum
Malto-Dextrines
E-NUMBER
E-412
E-410
E-401
Ingredient
E-460-E466
E-406
E-407
E-418
Ingredient
Ingredient
Ingredient
E-405
E-415
Ingredient
Bakery SaucesEmulsified
SaucesDairy Ice-cream
Flavoured milk drink
Fruit based product
Veg. whip-ping cream
Confect. Meat
REALTASTE14
MAIN APPLICATION
Frozen yoghurtflavours, powder mix
Soft Serve ice-creamflavours, powder mix
Fruit based drinks and beverages flavours, fruit compounds
Dairy yoghurt fruit
Fruit based products flavours, hot and cold glaze, before and post baking fruit sauce and inclusions
Industrial and artisanal Ice-cream ripples, toppings, inclusions, ecc.
Flavoured milk flavours, fruit compounds
REALPECTIN 15Realtaste 17
REALTASTEIt is a wide selection of flavoured taylor made products specifically developed upon customer need.
REALDECORIt is a wide selection of
Ripples
Toppings
Inclusions
mainly destinated to the industrial and artisanal ice-cream industry and to the pastry shops.
Orange and carrot
Apricot
Sweet cherry
Dark chocolate
Strawberry
Pomegranate
Raspberry
Milk and cereals
Mandarin
Sweet apple
Green apple
Fruit of the forest
Biscuits / Cookies
Choco-nuts
Hazelnut
Walnut
Passion fruit
Peach and orange
Toffee-mou
Tiramisù
FLAVOURING RIPPLESAND SHINE TOPPING
Taste
REALDECOR 17
Amaretto
Bubble
Cocoa
Dark cocoa
Caramel
White Chocolate
Catalana cream
Biscuits / Cookies
Gianduaja
Cappuccino
Malaga
Coffee
Choco-nut
Pistach
Tirami-Su
Nougat
Vanilla
Zabajon
Cinnamon
Walnut
Peanut
80-120
50-70
80-100
80-100
50-70
80-100
50-70
50-70
80-100
50-70
50-70
50-70
70-90
70-100
50-70
50-70
20-40
80-100
50-70
50-70
50-70
CREAMY TASTE
Taste Dosage (g/litre)
Orange and carrot
Apricot
Pineapple
Orange
Banana
Sweet cheery
Coconut
Strawberry
Fruit of the forest
Kiwi
Raspberry
Mandarin
Mango
Passion Fruit
Melon
Blue-berry
Black-berry
Papaya
Pink grapefruit
Tropical
Elder-berry
50-70
50-70
50-70
50-70
50-70
50-70
50-70
50-70
50-70
50-70
50-70
50-70
50-70
50-70
50-70
50-70
50-70
50-70
50-70
50-70
50-70
FRUITY TASTE
Taste Dosage (g/litre)
REALMULSIt is a wide selection of emulsifiers ideal for most of the processing food applications.
REALMULS 19
MAIN APPLICATION
Dairy: yoghurt, flavouring milk, UHT reconstituted milk
Vegetable whipping cream
Dairy whipping cream
Processed cheese
Emulsified sauces
Ice-cream, sorbets, sherbets
Condensed milk
Bakery
REALPECTIN20
www.realfoods.it
Headquarter - Office - Laboratories Viale Fratelli Kennedy, 21
24066 Pedrengo (Bg)Italy
WarehouseViale Fratelli Kennedy, 26
24060 Bagnatica (Bg)Italy
