We have updated and complemented the following 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.
Well equipped and available for customers of UNIPEKTIN for pilot trials as well as new product and process developments.
VIDOPECTINE: Texture & Stability
Pectin has determined and influenced UNIPEKTIN throughout its more than 80 years of company history. For example, soon after its foundation in 1936 as a trading company for pectin and fruit concentrates, the establishment of pectin factories in Switzerland, Italy and France were initiated and realised.
The degree of involvement of UNIPEKTIN in these pectin ventures changed during the following decades and eventually stood back behind other hydrocolloid activities like galactomannans for which we became one of the market leaders. However, early in the new Millenium, it was decided to resurrect the pectin business by using UNIPEKTIN’s broad experience base with countless years of experience in pectin production, standardization and application among its management, the laboratory personnel and technical sales-people as well as the international distributors, making UNIPEKTIN Ingredients AG once again a trusted source for pectin globally.
Pectin enjoys global acceptance as a commercial yet natural product, on its benefits as a superior gelling, thickening and stabilizing agent for use in a wide range of consumer food products.
Our VIDOPECTINE pectin product line complements perfectly our VIDOGUM Galactomannan product range of Locust Bean Gum, Guar Gum and Tara Gum, the VIDOFIBRES range of sugar beet, citrus, apple and pear fibres, the VIDOGUM PRO carob and tara protein as well as the VIDOGLACE ice cream stabilizer product line. With these, we offer our customers a wide range of solutions for gelling, texture, stability and protein protection for countless applications in the food industry.
The pectin types available from Unipektin suit the requirements of most of the typical applications for pectin. Many types, either high methoxyl, low methoxyl conventional or amidated, or blends with buffers salts, to meet the requirements of individual products or special processing conditions, can be supplied.
UNIPEKTIN can supply customers across the globe with pectin of the highest consistency and quality, complying with international and national standards, and backed by an application service with expertise and knowledge.
The application-specific technical information will be available soon , please check back regularly or subscribe to our Newsletters to make sure you don’t miss out.
UNIPEKTIN Ingredients AG as your supplier and partner feels obliged to keep their customers informed about critical developments affecting the supply situation so that together we can make informed decisions and find the right solution for you.
No easement to see: Since our last market update in April 2020, the raw material situation has become even more difficult. While sufficient seed quantities are available, their price has further increased to a new historically high level. This is paired with the continued growing demand for LBG, there are no indications for a large scale replacement of LBG.
Prices for a standard quality LBG of €22 – 27/kg are now the new normal in the market. Our prediction for the short-term LBG market and until the new harvest usually starting in September is that the current LBG prices will stabilize on the current high level, certainly, there is no easement in price to be expected
Demand for our LBG / VIDOGUM L continues to soar. Our factory runs at maximum capacity ensuring the availability of VIDOGUM L.
We expect the new crop starting in September to be on a normal and average level. With the new season seeds expected to become available in September, we don’t see an immediate and short-term impact on prices in Q4, 2020. The carob seed volume forecast for Morocco is average to slightly above average, for the other major countries like Spain, Italy and Portugal an average volume is expected. Altogether we expect a similar quantity as last year.
We continue to recommend considering switching 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 light of the expected market development. These products can give the LBG users a valid technical and commercial option, reducing their dependence on LBG and providing cost benefits.
- VIDOGUM SP: tara gum with similar viscosity like VIDOGUM L.
- VIDOGUM LB series: LBG + tara gum, for various applications.
- VIDOGUM LS series: LBG + neutral
flavourguar 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 firstname.lastname@example.org or call +41 52 742 3148
Consumers are very much aware of the health benefits with higher fibre in-take; often unknown is that different fibres have various advantages.
VIDOFIBRES BF – sugar beet fibre – produced from sugar beet pulp after the sugar extraction, has a low remaining sugar content (< 5%). The fibre is a mix of insoluble and soluble fibre, the insoluble part is mainly hemicellulose, and the soluble component is pectin. Several clinical studies with sugar beet fibre describe its advantages for the human body. On top of this, it has functional properties, e.g. to prolong freshness in bread and reduce frying losses in minced meat due to thermo-stable water holding.
VIDOFIBRES BF sugar beet fibre is free from gluten and works well in gluten-free bread and cakes. Also, it is free from phytic acid, which could act as a mineral blocker.
The seeds of the fruit of the carob trees have long been used predominantly to obtain locust bean gum (LBG). Also, the pod can be ground into flour and used as a chocolate or cocoa substitute.
Carob protein or carob germ protein is isolated from the carob seed of the wild ‘Ceratonia siliqua L.’ tree, using a physical process only. Carob germ protein is rich in amino acids, protein and soluble and insoluble fibre.
The alternative protein market is growing at a rapid pace for a variety of reasons. Alternative sources of protein are having a profound influence on the formulation of weight-conscious food and diets based on the low glycaemic index (GI) and high protein intake, and manufacturers are looking at new protein sources as a means of enriching their products.
VIDOGUM PRO is now available as organic quality and called VIDOGUM BIO PRO 200.
VIDOGUM PRO 180 / VIDOGUM PRO 200 / VIDOGUM BIO PRO 200, are raw food proteins and have a similar amino acid profile to soy protein with 54% protein. They are rich in soluble and insoluble fibre, a nutty flavour and a yellowish/lig
VIDOGUM PRO 180 / VIDOGUM PRO 200 / VIDOGUM BIO PRO 200 are gluten and allergen-free and suitable for vegetarian and vegan diets.
The protein content is 40-50 % in VIDOGUM PRO 180 and 50-55 % in VIDOGUM PRO 200 / VIDOGUM BIO PRO 200.
VIDOPECTINE EBS 00, our new beet pectin, is produced in Switzerland from local sugar beets after the extraction of sugar, it is commercially available as a free-flowing grey to light brown powder.
VIDOPECTINE EBS 00 is pure, undiluted sugar beet pectin with a fibre content of min. 70 % (soluble fibre). The nutritional value is approx. 140 kcal per g.
Sugar beet pectin has a lower molecular weight compared to citrus and apple pectin, which together with its higher content of neutral sugars and the ferulic acid gives this pectin a poor gelling ability. It also swells less and has a lower water binding capacity which makes it easier to consume as a soluble fibre supplement or added to yoghurt, beverages, sauces etc.
Sugar beet pectin also has a well-known stabilization effect on emulsions.
Approved health claims by EFSA/EC for pectin, if consumed in certain quantities per day, are (1) reduction of post-prandial glycemic response and (2) the positive effect on the blood cholesterol level.
Carob pods for taste and nutrition
Carob is a nutritious and tasty powder that can be made fresh using ripe carob pods. The carob tree (Ceratonia siliqua) grows all over the world in arid dry locations and is a very desirable species for permaculture design. Learn about some of its nutritional components as well as the different types and how they are processed.
As seen on YouTube, from SuperfoodEvolution, an interesting post about the use of Carob other than for the production of Locust Bean Gum.