Application Note
Pectin in milk-based desserts: Gelation and increased creaminess
![Pectin in milk-based desserts: Gelation and increased creaminess](/var/wrbm_gb_food_pharma/storage/images/_aliases/wrbm_product_file/8/9/1/1/3641198-3-eng-GB/Herbstreith-Fox-AB-AN-Food-2016-Pectin-in-milk-based-desserts-Gelation-and-increased-creaminess.png)
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.