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Sauces and Ketchup

A high-quality tomato ketchup will have to meet very strict rheological requirements.
The addition of a suitable H&F Classic Apple Pectin will compensate the shortcomings of the native pectin with respect to defined yield point and shear thinning behaviour.

Furthermore, rheological properties of dips, chutneys and barbecue sauces can be controlled by the use of pectin. 

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