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.

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