Improvement of starch-stabilised bakeable fruit preparations – by combining starch with pectin

In many bakery fillings and creams, native and modified starches are used for stabilisation. The disadvantages are masked fruit flavour, low gloss and sticky texture. But a combination of the starch with pectin can effectively combine the technological advantages of both stabilisers and generate additional benefit.

Further information can be found in the current brochure.

Advice on pectins and their applications

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