{"id":23644,"date":"2025-01-06T14:51:54","date_gmt":"2025-01-06T13:51:54","guid":{"rendered":"https:\/\/www.herbstreith-fox.de\/?page_id=23644"},"modified":"2025-06-27T11:53:26","modified_gmt":"2025-06-27T09:53:26","slug":"dairy-desserts-with-a-maximum-of-creaminess","status":"publish","type":"page","link":"https:\/\/www.herbstreith-fox.de\/en\/applications\/dairy-desserts-with-a-maximum-of-creaminess\/","title":{"rendered":"# Dairy desserts with a maximum of creaminess"},"content":{"rendered":"\n

Perfect gelling with H&F Pectin<\/h2>\n\n\n\n
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Gelation traditionally plays an important role in milk-based desserts. It is key to puddings, cr\u00e8me br\u00fbl\u00e9e, cotta, crema catalana and custard \u2013 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 agents and texturizers such as egg, gelatine or starch. They can also be used to produce plant-based dairy dessert alternatives.<\/p>\n\n\n\n

The gelling of pectin in these products is based on an interaction between the milk protein of the unacidified milk with the low-esterified pectins and their specific reactivity.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Advantages of H&F Pectin in dairy desserts<\/h2>\n<\/div>\n\n\n\n
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