Milk & Soy Products
BROCHURE
Acidified Milk Products and Protein Stabilization
To meet different demands on acidified milk products H&F offers a complete range of pectins for stabilizing acidified milk drinks.
The brochure gives a survey on basic information and facts of the application of pectin in acidified, protein based beverages from yoghurt, sour milk, whey, and soy, and in plain and stirred yoghurt. Information on stabilization mechanisms, product examples and recipes round off this brochure.
Consists of 27 pages.
Available in German and English as print versions.
Acidified Milk Products and Protein Stabilization
(Adobe Acrobat PDF 1,0 MB)
English | German
BROCHURE
Yoghurt Fruit Preparations
In the continuously and strongly growing market for fruit preparations for yoghurts pectins play a central role. With pectins the texture and stability of the fruit preparations and also of the fruit yoghurt are decisively influenced.
The brochure describes in detail the pectins, the texture influencing factors as well as their application by means of various recipe examples.
Consists of 48 pages.
Available in German and English as print versions.
Yoghurt Fruit Preparations (Adobe Acrobat PDF 0.8 MB)
English | German
TECHNICAL APPLICATION INFORMATION
Floatation - Scourge of Fruit Processors?
The use of pectin as gelling and thickening agent in the production of fruit spreads and fruit preparations for industrial processing (e.g. yoghurt fruit preparations) has a long tradition.
TECHNICAL APPLICATION INFORMATION
Stabilisation of Whey and Whey Mix Products with Pectin
The use of whey as remedy – whey cures for purification and weight reduction – has been described for generations.
With its nutritionally-physiologically seen especially valuable contents whey was ...
English | German (Adobe Acrobat PDF 0.9 MB)
TECHNICAL APPLICATION INFORMATION
Herbstreith-Pektinometer Mark IV
The Herbstreith Pektinometer Mark IV is a further development of the Herbstreith Pektinometer Mark III which has already been established since more than fifteen years. It is used for the determination of breaking strength ...
English | German (Adobe Acrobat PDF 0.7 MB)
TECHNICAL APPLICATION INFORMATION
Pectin Classic AB 702 – A multi-purpose Apple Pectin for Fruit Preparations
Having a vast number of pectin types it is not always easy to select the suitable pectin for an application. With Pectin Classic AB 702 we developed a multi-purpose yet extremely functional pectin. It is a low methoxyl pectin ...
TECHNICAL APPLICATION INFORMATION
Techniques for the Addition of Pectin into the Product
One of the most important steps of the industrial processing of pectin is its addition into the respective product batch. As pectin is normally added in small doses an optimal solution process is essential. The most common and best method for ...
