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Fully vegan Creamy texture utilising pectin

Gelation has traditionally been crucial in milk-based desserts. It is essential for dishes like puddings, crème brûlée, panna cotta, crema catalana, and custard, along with their various cultural and traditional variations worldwide. H&F Pectins offer an excellent plant-based alternative to traditional gelling agents and texturizers such as egg, gelatine, or starch. They are also suitable for creating plant-based dairy dessert alternatives.

The gelling process with pectin in these products relies on the interaction between the milk protein in unacidified milk and low-esterified pectins, along with their specific reactivity.

A significant advantage over using gelatine is that pectin gelling requires considerably less time. Furthermore, the combination of milk protein with H&F Pectin results in an exceptionally rich mouthfeel, making the desserts seem even creamier.


Why use Pectin?


Customisable firmness

  • Plant-derived substitute for gelatin, egg, or starch

  • Faster gelling time than other options

  • Provides a superb, creamy texture

  • Can be labeled simply as apple or citrus pectin for consumers

The selection of pectin largely depends on the product's sensory qualities and the processing methods used.




Please feel free to contact us if you need more information, samples, or would like us to visit you for further discussion.

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