Milk and Soy Products
The application of pectins in milk and soy products is remarkably varied and uses the different technological properties of the different H&F Pectins.
Fruit Preparations for Dairy Products
Especially standardized low ester H&F Classic or Amid Pectins for the application in fruit preparations provide the required rheological properties, thus reaching:
– good dosing
– regular fruit distribution in the container
– homogenous mixing with the fermented milk product
– good shelf life of the finished product.
In layered products they have a stabilizing effect and keep the fruit preparation separated from the yoghurt.
Acidified Milk Products
High ester H&F Classic Citrus and Apple Pectins in yoghurt drinks protect the protein
at a low pH range against heat denaturation during pasteurization and thus prevent sedimentation and flocculation. This guarantees a stable product with optimal sensoric properties and without loss of quality even over longer storage times.
Yoghurts, Milk Desserts
Special H&F Classic Pectins or Amid Pectins improve the texture of yoghurt, reduce whey syneresis and provide acidified milk products and milk desserts with the desired texture.
Our extensive product variety requires a careful selection of the correct pectin, adjusted to recipe and processing technique.