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Pectin in milk-based desserts: Gelation and increased creaminess

Format: PDF file | Document type: Application Note

Gelation is key to the sensorial properties of many dairy desserts. Pectin provides gelled to creamy textures in milk-based desserts, generating a full-bodied mouthfeel.

Pectin – viewed as a positive and natural ingredient by consumers – is an opportunity for developers to broaden their repertoire in milk-based desserts.

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Herbsteith & Fox