Perfect gelling with H&F Pectin
Gelation traditionally plays an important role in milk-based desserts. It is key to puddings, crème brulée, cotta, crema catalana and custard – as well as the many variations on these desserts in different cultures and traditions across the world. H&F Pectins are a perfect plant-based alternative to conventional gelling and binding agents such as egg, gelatine or starch. They can also be used to produce plant-based dairy dessert alternatives.
The gelling of pectin in these products is based on an interaction between the milk protein of the unacidified milk and the low-esterified pectins and their specific reactivity.
A major advantage over the use of gelatine is that gelling with pectin takes significantly less time. In addition, the gelling of the milk protein with H&F Pectin gives an exceptionally full-bodied mouthfeel, which makes the desserts appear even creamier.
Advantages of H&F Pectin in dairy desserts
- Adjustable firmness
- Plant-based alternative to gelatine, egg or starch
- Shorter gelling time compared with alternatives
- Gives an excellent, creamy mouthfeel
- Consumer-friendly declaration as apple or citrus pectin
The choice of pectin is mainly determined by the sensory characteristics of the products and the processing techniques involved.