H&F Pectin for optimal storage stability in ice cream sauces

Whether they are fruit-based, chocolate or caramel, rippled or attractively drizzled, in an ice pops or a pint, – ice cream sauces are an integral part of ice cream products. The requirements are complex. Our newly developed Pectin Classic CY 702 has special properties enabling it to meet the functional and sensory requirements and improve the quality of the product.

Further information can be found in the current brochure.

Advice on pectins and their applications

Do you have any questions or would you like to make use of our personal consulting service?
We would be happy to give you advice and inform you in detail – just send us a message!