Cream cheese preparations with a particularly creamy, smooth and full-bodied texture are hugely popular with consumers. The challenge here is to maintain the desired taste and, above all, texture, especially when the fat content is reduced and the water content is increased. Hydrocolloids such as locust bean gum, starch and also gelatine are frequently used for this purpose, in order to increase water binding and to obtain the desired creaminess and fullness. However, H&F Citrus Pectins can also be used with tremendous effect for the production, stabilization and texturization of low-fat cream cheese preparations. They result in optimal spreadability, high creaminess and a smooth mouthfeel in the final product.