Pectin in milk-based desserts – Gelation and increased creaminess
Gelation traditionally plays an important role in milk-based desserts. It is a key to puddings, crème brulée, panna cotta, crema catalana and custard – as well as the many variations on these desserts in different cultures and traditions across the world.
Pectin – viewed as a positive and natural ingredient by consumers – is an opportunity for dessert developers to broaden their repertoires of non-acifidied milk-based products.
In addition to the technological benefits of rapid gelation, pectin produces a full mouthfeel for a great-tasting product.