Thursday 09. of February 2017
Rheological Properties of Pectins in Solutions, Fruit Preparations and Gels: Practice-Oriented Rheological Measuring Methods – Part 2: Yield Stress
The second part of our series “Rheological Properties of Pectins in Solutions, Fruit Preparations and Gels” provides a description of how the texture and sensory properties of viscous, spreadable products, such as fruit spreads,...
The „clean label“ trend has led to an increased use of pectin – including as an additive – in the development of new products. If, on top of that, a food manufacturer wants to develop a product that is to be marketed on the merit...
Based on our Pectin Amid CF 005, full-bodied gelled or creamy milk-based desserts can be produced.
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The special properties of lingonberries, i.e. their anatomy and the substances they contain, make the industrial preparation of high-quality lingonberry preserves a special challenge. If the right pectins from Herbstreith &...
Figures - Facts - Insights
Together with its subsidiaries, the Corporate Group Herbstreith & Fox offers a highly customized product range in the fields of pectins, dietary fibres, sweeteners from fruits and animal nutrition. ...