News & Analysis on Food & Beverage Development & Technology
Using a combination of H&F pectin and starch in the production of vegetarian and vegan gum sweets provides a method for creating different textures with optimised properties: reduced stickiness, good release of flavor as well as a chewy texture. Added to this are technological or process-related benefits.
H&F Pectins are excellent as a plant-based alternative to gelatine in many applications.
Make the starch based stabilization and texture of your products more flexible and attractive. Replace or supplement starch with pectin from Herbstreith & Fox in applications such as gum confectionery, baking stable fruit fillings and fruit preparations...
For more product information visit H&F – Innovative Solutions for your Product Developments.