Hydrocolloids for dairy
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Pectin
Pectin is a natural fibre found in fruits and vegetables. The pectin is founded in fruits such as apples, oranges, lemons and limes. Pectin is a great natural thickener and texturizing agent for yogurts and ensures high-protein drinks are stable. In each yogurt type pectin can play a role in improving the product.
When the level of fat is reduced, the yogurt can have a runny, thin consistency. Pectin brings back thickness and a better mouthfeel, in absence of fat. Pectin in yogurt provides the stability and syneresis control and makes sure that the fruit additions remain crunchy, shiny and rich of flavour.
Whether used in yogurt, milk-based desserts or acidified milk drinks, our pectin for dairy are produced from carefully selected raw materials.
High methoxyl pectin key benefits:
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- Contributes to smooth mouthfeel
- Minimizes serum separation through protein protection
- Improves shelf life stability
Most suitable application: drinking and ambient yogurt.
Low methoxyl amidated pectin key benefits:
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- Contributes to texture building and smooth mouthfeel
- Contributes to smooth appearance and shininess
- Clean flavor release (no masking of flavor)
- Improves shelf life stability
- Can be added before fermentation
Most suitable application: stirred, set, ambient yogurt.
Low methoxyl conventional pectin key benefits:
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- Contributes to smoothness and a rich mouthfeel
- Suitable for organic use
- Improves shelf life stability
Most suitable application: stirred, set, ambient yogurt.