News & Analysis on Food & Beverage Development & Technology
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.
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.