darron@2headsdesign.co.uk, Author at Healan Ingredients

Boost Your Food Production with Bulk Pectin Powder

In the highly competitive world of food production, perfect texture and consistency in your products is crucial. Pectin is a game-changing functional ingredient that can elevate your food production by providing superior gelling and thickening capabilities. Whether you’re producing jams, jellies, sauces or dressings, pectin offers numerous benefits that can enhance both the quality and efficiency of your production.

At Healan, we understand the importance of quality ingredients in creating delicious and shelf-stable food products. That’s why we’re proud to be a leading supplier of bulk pectin powder in the UK, offering food manufacturers a versatile and natural thickening agent essential for jams, jellies, confectionery, and more.

What is Pectin Powder?

Pectin is a naturally occurring soluble fibre found in the cell walls of fruits and vegetables. It’s extracted, purified, and dried into a fine powder, making it a convenient and consistent ingredient for food production.

Pectin Powder Benefits in Food Manufacturing:

Superior Gelling and Thickening: Bulk pectin powder excels at creating the desired texture and consistency in jams, jellies, preserves, and marmalades. It gels fruit juices and purées, preventing separation and ensuring a smooth, spreadable texture.
Natural Ingredient:Pectin offers a natural alternative to modified starches or artificial thickeners. Consumers increasingly seek clean-label products, and pectin powder aligns perfectly with this trend.
Versatility Across Applications:Beyond jams and jellies, bulk pectin powder is a valuable ingredient in confectionery like gummy candies and fruit fillings for baked goods. It can also be used in dairy products like yogurt for improved texture and stability.
Cost-Effective Solution:Purchasing pectin powder in bulk from Healan provides a cost-effective option for food manufacturers with high production volumes.
Improved Shelf Life:Pectin powder helps bind water in food products, leading to a longer shelf life and reduced spoilage. This translates to less waste and greater profitability.

Pectin Powder vs. Similar Ingredients.

While we have other texture enhancers available, pectin powder offers several advantages:

Superior Gelling Power:Compared to gelatine which requires refrigeration, pectin powder sets at room temperature, providing greater flexibility in storage and distribution.
Natural Choice:Unlike modified starches, pectin powder avoids the use of chemical modifications and aligns with clean-label preferences.
Acidity Tolerance:Unlike some thickeners, pectin powder works effectively across a broad range of pH levels, making it suitable for various fruit-based applications.
Consistent Quality:Bulk pectin powder ensures uniformity in texture and gel strength, important for maintaining high-quality products across large batches.
Versatility:Ideal for a wide variety of applications, pectin is used in fruit preserves, confections, savoury sauces and even dairy, allowing for flexible product development.
Enhanced Stability:Helps to stabilise and thicken products, preventing separation and ensuring consistent texture throughout the shelf life of your products.

Healan Ingredients: Your Trusted Partner for Bulk Pectin Powder UK

At Healan, we offer high-quality bulk pectin powder sourced from reliable suppliers. We understand the specific needs of food manufacturers and provide consistent quality and technical support to ensure your production runs smoothly.

Contact Healan today to discuss your bulk pectin powder requirements and elevate your food products with this versatile and natural ingredient. Tel: +44 (0) 1430 801021 or email sales@healan.com

Bulk Pectin Powder in the UK Read More »

Need a bulk supplier for your thickening agents?

We are your trusted partner for high-quality thickening agents. We provide a wide range of thickening agents to meet the diverse needs of food manufacturers, e.g thickening agents for sauces, gravy and stews. Our products are designed to enhance the texture, stability, and overall quality of your food products.

We pride ourselves on delivering premium thickening agents that are sourced from the finest raw materials. Our extensive product range includes natural gums, starches, and proteins, ensuring that you find the perfect thickening agent for your specific application.

So let’s take a look at what we can provide and why thickening agents are crucial in the manufacture of food and beverage applications.

Our Product Range includes…

Xanthan Gum: Ideal for sauces, dressings, and gluten-free baking
Guar Gum: Perfect for dairy products, soups, and sauces
Pectin: Commonly used in jams, jellies, and fruit preparations
Modified Starches: Suitable for a variety of processed foods

Benefits of Using Thickening Agents

Food manufacturers use thickening agents for several reasons:

Improved Texture: Thickening agents help achieve the desired consistency in food products, making them more appealing to consumers.
Enhanced Stability: They prevent the separation of ingredients, ensuring a uniform product throughout its shelf life.
Increased Viscosity: Thickening agents increase the viscosity of liquids, which is essential for products like sauces, soups, and gravies.
Cost-Effective: Using thickening agents can be more economical than other methods of achieving the desired texture and stability.

Thickening agents are essential in the food industry for several reasons:

Consistency and Mouthfeel: They provide the right consistency and mouthfeel, which are crucial for consumer satisfaction. For example, a sauce that is too runny or a pudding that is too thick can negatively impact the eating experience.
Product Stability: They help maintain the stability of emulsions and suspensions, preventing ingredients from separating over time. This is particularly important for products like salad dressings and dairy-based beverages.
Nutritional Benefits: Some thickening agents, such as dietary fibers, can add nutritional value to food products. They can help improve digestive health and provide a source of soluble fiber.
Versatility: Thickening agents can be used in a wide range of food products, from baked goods to beverages, making them a versatile ingredient in food manufacturing.

What’s next? For more information about our thickening agents and how they can benefit your food products, please contact us directly using the information below. Our team of experts is here to help you find the perfect solution for your needs. Speak to us and our NPD team to work through your specific recipe process.

Why choose us as a thickening agent supplier Read More »

Pectin - in Jams and Marmalades

Pectin is often used as a thickener in cooking and baking. It is a natural polysaccharide (starch) product extracted from fruits and is commonly used as a natural thickening and setting/gelling agent that shouldn’t affect the taste or smell of your recipes.

Key benefits include: process tolerance, versatility and consumer friendliness.

A unique fibre found in fruits and vegetables, pectin produces high resistance gels is often used in combination with fruit and sugar in jam making, fruit compotes and marmalades, chutney, dairy, protein drinks and even personal beauty care.

Pectin is also a natural ingredient suitable for Vegans & Vegetarians, Gluten Free, Non-GMO, Halal, Kosher.

A soluble fibre which, when heated in the presence of liquid, pectin expands and turns into a gel, making it a great thickener. It also gels in your digestive tract after ingestion, a function that provides numerous health benefits.

More recently it’s been assisting in low-calorie foods, acting as a fat and/or sugar replacement – it’s a truly versitile option!

Function/Benefits:

Supports sugar reduction
Prevents syneresis/weeping
Acid stable even at high temperatures
Viscosifier for soft drinks
Stabiliser for acid milk drinks
Helps stabilise proteins
Stabiliser and pH balancing (Beauty care)
Security of supply
Low MOQs
NPD assistance

Making Marmalade and Jams with Pectin

Pectin is a gelling agent and provides texture, helping the setting process when jams and marmalade cools. Fast set high methoxyl pectin is mostly used for chunky jams and marmalades.

Pectin is especially used to thicken recipes that include low-pectin-producing fruits. Although all fruits contain a certain amount of their own pectin, some such as strawberries and raspberries don’t contain enough to thicken properly and need a little ‘help’ along the way – hence the commercial use of pectin as a thickener.

Where to buy bulk Pectin? Interested in samples?

Pectin – in jams and marmalades Read More »

Switch up your food ingredients

Thinking Outside the Box

It makes a lot of sense to explore different ways to manufacture your branded food products, especially with gelatine alternatives (hydrocolloids) – a Healan Ingredients’ speciality. We are encouraging our customers to take a look at functionality and how a different choice of ingredients might be suited better to your applications.

Take the step to understand the texture, stability and mouth feel of hydrocolloids and we’d welcome the opportunity to explore this with your NPD team.

Carrageenan for Vegan Gummies

If you’re struggling to achieve the desired texture in your vegan gummies and have been using Pectin, you might want to consider Carrageenan instead.

Already using Pectin, but considering Carrgeenan? Learn the benefits of Pectin and Carrageenan.

Guar Gum as an Alternative to Locust Bean Gum

With challenges in the supply, costs and regulations surrounding Locust Bean Gum, we would recommend our HISTAB 0802 Premium Guar Gum Powder as an alternative. HISTAB 0802 has equally great properties including stabilisation and suspending ability.

With a lower cost and similar usage quantities to LBG, HISTAB 0802 is, in our opinion, the best alternative on the market. It is also effective in strengthening the gel network of agar and carrageenan, adding elasticity and improving mouthfeel.

The addition of HISTAB 0802 reduces syneresis, and in products including mayonnaise and salad dressings, the gels form after the heating stage to give required mouthfeel and stability through shelf life. These properties can be achieved at low doses of only 0.35%, keeping costs minimal.

A few more switch ideas...

Pana Cotta

Carrageenan is the usual go to – but Alginates create a creamier texture

Creme Dessert

Carrageenan can create a creamy texture, but for a fruity dessert or a cleaner label – Pectin is definitely worth a try

Cream Cheese

Carrageenan creates a spreadable cream cheese but for a softer/stickier texture – Alginates work great

Ice Cream

Carrageenan is great for soft serve but Citrus Fibre is good for hard pack ice cream and clean label

Ice lollies and sorbet

Pectin works well but Citrus Fibre could be better for your preferred texture

Milk Drinks

Carrageenan is the usual choice but for fruit drinks – Pectin is best

Need to evaluate functionality within your products and understand potential cost saving opportunities? Contact our NPD team to discuss your requirements and start the collaborative approach to catering for your consumers’ needs.

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Switching Food Ingredients – hydrocolloids Read More »

Our Collagen Powder - Your Brand

Using the power of your own brand, why not use our collagen powder to add value to your product offering? Collagen is high profile in the health sector right now and it’s never been a better time to offer this functional ingredient as an added benefit.

Collagen hydrolysate has been shown to have a favourable effect on skin, hair, bones, and joints. This protective effect brought about by higher dosages of collagen hydrolysate in joint and bone health is a key valuable product benefit. Furthermore, its functional properties clearly establish collagen as a link between nutrition, wellness, and beauty, another market sector destined for enormous growth according to market researchers.

The body’s natural production of collagen slows as we get older, reducing elasticity and beginning the visual signs of aging. Hydrolysed collagen is made of the same amino acids as collagen within your skin naturally but they’re in much shorter chains so are more easily absorbed.

Hydrolysed collagen is characterised by its excellent bioavailability and contains almost three times the amount of proline and glycine present in other proteins, thus providing the precise and selective supply of the building blocks necessary for the synthesis of the cartilage matrix.

It is readily soluble in cold water, does not gel in highly concentrated solutions at normal processing temperatures, has a low viscosity, and is easily mixed into other products. It also has no influence on the sensory properties of the finished product.

Studies show that taking collagen supplements for several months can improve skin elasticity, (i.e. wrinkles and roughness) as well as signs of aging.

WHO (World Health Organization) have confirmed collagen is safe and that there is no risk involved in consuming larger quantities on a regular basis. A daily dose of 10g collagen hydrolysate over a longer period of time (as a rule at least 3 months) leads to cartilage regeneration and, in turn, to significantly improved joint mobility and less pain.

Scientific studies have shown that collagen hydrolysates have a protective effect on joint cartilage, therefore becoming an important food additive for patients suffering from osteoarthritis and for athletes whose joints are subject to extraordinary mechanical stress.

Interested in samples of hydrolysed collagen powder?

Collagen Powder as a supplement in your own brand Read More »

Collagen for supplements, protein bars and beauty products

Food and nutritional supplements containing collagen are an ideal way to deliver and improve the supply of protein to the entire body.

More protein, less calories is just the start of the benefits that collagen brings to food and beverage products. Plus, thanks to its water-binding properties, collagen can contribute to more cost-effective production processes while also improving the texture of the final products. We provide different grades of collagen, together with different dispersibilities and functions within products, all to suit your needs.

Collagen suitable for use as a food supplement.

Collagen hydrolysate is readily soluble in cold water, does not gel in highly concentrated solutions at normal processing temperatures, has a low viscosity, and is easily mixed into other products. It also has little influence on the sensory properties of the finished product.

Interested in samples of hydrolysed collagen powder?

Collagen is the primary protein of the connective tissue in man and animals and the most abundant protein in mammals.

Collagen is naturally produced in the skin – production slows during aging, reducing elasticity and beginning the visual signs of aging. With increasing age, collagen takes increasingly longer to be formed and reformed. At the same time, the collagen becomes increasingly more cross-linked. As a result, its moisture-binding capacity is reduced, and some elasticity is lost. In time, the connective tissue fluid that provides the skin with its smoothness, suppleness, and tautness also gradually decreases in volume, and the skin then loses even more moisture

Hydrolysed collagen is made of the same amino acids as collagen within your skin naturally but they’re in much shorter chains so are more easily absorbed.

Collagen hydrolysate is characterised by its excellent bioavailability and contains almost three times the amount of proline and glycine present in other proteins. Collagen hydrolysate thus provides the precise and selective supply of the building blocks necessary for the synthesis of the cartilage matrix.

Collagen as a health benefit

Studies show that taking collagen supplements for several months can improve skin elasticity, (i.e., wrinkles and roughness) as well as signs of aging. Other studies show consuming collagen can increase density in bones weakened with age and can improve overall joint, back and knee strength.

WHO (World Health Organization) have confirmed collagen is safe and that there is no risk involved in consuming larger quantities on a regular basis.

A daily dose of 10g collagen

A daily dose of 10g collagen hydrolysate over a longer period of time (as a rule at least 3 months), leads to cartilage regeneration and, in turn, to significantly improved joint mobility and less pain.

Collagen is a high-quality, easily digestible protein that contains neither carbohydrates nor fats. In contrast to other proteins, it has practically no allergenic potential. It is gluten-free, and has a typical protein energy content of 345 kcal/100g. Scientific studies and clinical observations carried out over recent decades have shown that collagen hydrolysates have a protective effect on joint cartilage. It has thus become an important food additive for patients suffering from osteoarthritis and for athletes whose joints are subject to extraordinary mechanical stress.

Collagen hydrolysate has been shown to have a favourable effect on skin, hair, bones, and joints. This protective effect brought about by higher dosages of collagen hydrolysate in ‘‘joint and bone health’’ is a key valuable product benefit. Furthermore, its functional properties clearly establish collagen as a link between ‘‘nutrition, wellness, and beauty’’, another market sector destined for enormous growth according to market researchers.

Collagen in Cosmetics and Beauty Products

Water-soluble collagen, because of its high molecular weight, is also a very good film former on the skin. It not only binds moisture but also, because of its film forming properties, slows down the release of moisture to the atmosphere.

If it were further processed using heat, collagen would become denatured and lose its desirable properties. This is prevented by processing it into cosmetic preparations at a temperature below 30 C. Native collagen is also very sensitive to alkaline conditions and high concentrations of salts, alcohol, and surfactants. It should therefore be used at a pH below 6.

Interested in samples of hydrolysed collagen powder?

Collagen supplements for protein bars, cereals and beauty products Read More »

Gelatine & Gelatine Alternatives

What’s the alternative to gelatine?

We are proud to be a leading UK supplier of gelatine free ingredient. A big part of Healan Ingredients and our history has been in the product knowledge and supply of gelatine ingredients for various industries across the globe. This will always be a focus for our business, and we continue to provide support and industry advice on our range of gelatine products to our customers.

Gelatine Products:

Bovine
Porcine
Fish
Chicken
Cold Water Soluble

But as the food industry continues to cater for plant-based, vegetarian, vegan and other clean label demands, our product portfolio has continued to grow and includes premium gelatine-free alternatives. Natural hydrocolloid ingredients are suitable for a large range of applications and functions, some of which are explained below. We work with our customers on improving key texture characteristics without compromising consumer appeal, our vegetarian and vegan offerings are no different.

Consumers are not only following specific lifestyles and diets, but they are also more aware of sustainability and natural ingredients. With our large range of functional ingredients only accounting for small amounts in a recipe (typically 0.2-1.2%) we offer low MOQ’s, guidance on which ingredients would be best suited to your product’s functionality needs and the ability to blend ingredients for bespoke functions.

Switching to gelatine-free alternative ingredients doesn’t have to be a daunting concept. Working together we can achieve the same benefits that gelatine products would but cater to the wider and more mainstream plant-based consumer. Did you know that Healan are also one of the leading pet food gelatine suppliers?

Key benefits:

Hot and cold soluble options
Meet specific process needs
Meet specific product needs
Stabilisation
Emulsification
Thickening
Gelling
Standardisation
Thermoreversible options
Heat stable options
Aiding back of pack claims

Need to transform your products into plant-based alternatives? Contact our NPD team to discuss your requirements and start the collaborative approach to catering for your consumers’ needs.

Gelatine & Gelatine Free Alternatives Read More »

All about Gelatine

Think you know everything there is to know about gelatine? Or don’t know a lot about the multi-functional ingredient?

Our 40 years’ experience and background knowledge is centred around the gelatine industry. Let’s just say, there isn’t a lot about gelatine that we don’t know!

Gelatine is a multi-talented ingredient and often misunderstood. It brings many qualities and characteristics to the table that are often hard to replace with alternative options.

Melt in the mouth texture provided in food products
Thermo-reversible
Film formation
Shine
Emulsifies
Stabilises
Gelling agent
Binding agent

Gelatine is a key protein; it is non-allergenic, cholesterol free, purine-free and fat-free. It also has no e-number and is a key ingredient for achieving clean label. Having gelatine as an ingredient aids protein claims on back of pack, is suitable for fat reduced products and is also effective for sugar reduction.

Update from our CEO Maurizio Lapi

“I’ve been working in the gelatine industry for over 40 years, and whilst we see a shift in focus to gelatine alternatives, there will always be a need for gelatine and it’s achievable characteristics in food products. Take the classic cereal bar for example, the addition of gelatine can aid foam formation, adhesion, and textural improvements. Pair that with the health benefits such as aiding muscle-build up, carbohydrate reduction and weight reduction; it’s an incredibly versatile ingredient.”

What we offer

We supply bovine, chicken, porcine, fish and collagen (hydrolysed) forms of gelatine. But it’s never just a simple transaction of goods when you work with us, there’s a lot more we can do when it comes to our gelatine ingredients:

Various bloom strengths to meet your specific product requirements
Various mesh profiles to suit process requirements
Bulk pack options
Low MOQ
Onsite grinding and mixing giving us the ability to create bespoke gelatine options for your precise product and process requirements
Options to blend gelatine with hydrocolloids such as guar gum to aid water binding and increase adhesiveness to products such as meats

Once a Luxury Item

According to Reinhard Schrieber Herbert Gareis’s handbook of gelatine, it was once an ingredient fit for Kings! For centuries, gelatine was a luxury item; it was used to prepare an extravagant jelly for dishes presented at court and in aristocratic villas. It was only in the late 17th century that scientists started propagating its nutritional and physiological qualities. In 1682 the French mathematician Denis, Papin invented a pressure cooking pot called a ‘‘digester’’ that made it possible to cook bones until soft. Papin recommended using the stock produced for preparing soups; he even suggested to King Charles II of England in 1681 that ‘‘the jelly produced from bone be used as a general foodstuff for the people.’’

The opportunities are endless

Although it’s most known as a food ingredient; think jelly, marshmallows, pork pies and meat products; it’s also used in concrete, bird seed products, collagen face creams and much more!

Please find below a breakdown of our gelatine variants and their key applications.

Bovine Gelatine

Clarifying agent in fruit juices
Various gel strengths, vast range of blooms available
Clear varieties
Beef product suitable

Chicken Gelatine

Chicken product suitable
Clear
Provides clarity
High bloom

Porcine Gelatine

Use in jellied meats
Use in marshmallows
Pork product suitable
Vast bloom range
Gives clarity
Aerating ability
Foam stabilisation

Fish Gelatine

Fish product suitable
Low or medium bloom
Slow set option to meet manufacture/process requirements

Collagen – Hydrolysed

Bones, hair, nail benefits
Perfect for hair care products and collagen drink products in a ‘just add water’ format
Different grades of collagen, different dispersibilities and functions within products
Clear when dissolved

Need more detail and assistance on using this versatile ingredient? Contact our NPD team to discuss your requirements and start the collaborative approach to catering for your consumers’ needs.

All about Gelatine Read More »

A Guar Gum Alternative to Locust Bean Gum

A deeper look at our New HISTAB 0802 Guar Gum and its achievable characteristics in the replacement of Locust Bean Gum

When it comes to Locust Bean Gum and Guar Gum, we know a thing or two about the applications and key benefits. With current challenges in the supply, costs and regulations surrounding Locust Bean Gum, we would recommend our HISTAB 0802 Premium Guar Gum Powder as an alternative. We understand the key strengths and applications of Locust Bean Gum, and our new HISTAB 0802 has equally great properties including stabilisation and suspending ability. With a lower cost and similar usage quantities to LBG, HISTAB 0802 is, in our opinion, the best alternative on the market.

HISTAB 0802 is reactive with Carrageenan to form flexible gels, and has good suspension properties when used in combination with Xanthan Gum. It is suitable for various applications including meat products (ham injections), sauces (mayonnaise), fruit products (fruit prep for yoghurts), dairy products (cream cheese) and drinks (yoghurt drinks), and desserts (spoonable desserts). It is a high performing ingredient suitable for food, beverages, and pet food.

Przemyslaw, NPD at Healan Ingredients explains in more detail.

“When HISTAB 0802 is used in application, viscosity builds late during the heating process so therefore is suited to various production processes including depositing. HISTAB 0802 does require a heat step to achieve the functionality in the finished product, however, it gives better retention of fruit pieces in fruit preparations when compared to LBG and creates a creamy mouthfeel so is perfect for dairy products. It is also perfect for cakes and pastries; crumb texture can be specified and easily achieved with a viscosity increase of batters and doughs during the baking process. HISTAB 0802 has a neutral flavour, therefore not altering your finished product organoleptic properties in the swap from LBG.”

Gelling Ability and Characteristics

Similarly to LBG, HISTAB 0802 is effective in strengthening the gel network of agar and carrageenan, adding elasticity and improving mouthfeel. The addition of HISTAB 0802 reduces syneresis, and in products including mayonnaise and salad dressings, the gels form after the heating stage to give required mouthfeel and stability through shelf life. These properties can be achieved at low doses of only 0.35%, keeping costs minimal.

Suspension Properties

To achieve the same suspension properties as LBG in application, HISTAB 0802 can be used at around 0.2% to give a stable and consistent suspension throughout shelf life. The addition of HISTAB 0802 to your products adds viscosity and mouthfeel along with stabilisation and emulsification.

Need more detail and assistance on using this functional ingredient? Contact our NPD team to discuss your requirements and start the collaborative approach to catering for your consumers’ needs.

A Guar Gum Alternative to Locust Bean Gum Read More »

darron@2headsdesign.co.uk