Plant-based alternative to gelatine

H&F apple and citrus pectin

H&F Pectins are excellent as a plant-based alternative to gelatine in many applications. This means that foods traditionally made with gelatine can be developed as vegetarian and/or vegan product variants. The demand for plant-based alternatives is becoming increasingly important, for example, in fruit gummies, aspic or dairy desserts.

Besides texturing at fruit-typical pH-values, special H&F Pectins can also be used very well for the stabilization and gelation of low-acid products like chocolate mousse or marshmallows. When tailored to the application, H&F Pectins can provide specific functionalities and textures.

Vegan products with H&F apple and citrus pectin


  • Smooth, brilliant cut
  • Transparent, shelf-stable gel


  • Sliceable
  • Clear product

Chocolate mousse

  • High foam stability
  • Full-bodied mouthfeel

Milk desserts

  • Creamy to firmly gelled adjustable
  • Improved fat impression, fat reduction possible

Fruit gummies

  • Texture firm and short to long and chewy adjustable
  • Also suitable for acid-free, non-fruity sweets


  • Nice, optimal pore size
  • Fast gelation

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!