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Pectin to simply fruit preparations and enhancing of clean label aspects

For the manufacturing of high quality fruit preparations pectin is the ingredient of choice. While traditionally it has been necessary to use calcium salts with LM pectin for the application in yoghurt fruit preparations Herbstreith & Fox has developed an innovative pectin type that provides texture by itself: Classic CY 702.

By using this pectin in your projects:

  • The development of yoghurt fruit preparations becomes easier
  • There are less ingredients to handle in purchasing and production
  • Texture with enhanced creaminess will be obtained

Pectin Classic CY 702 is suitable for organic and conventional fruit preparations including fruit preparations for dairy alternatives.

We're here to help!

For questions and inquiries please contact Frank Mattes.

Advice on pectins and their applications

Please contact us if you have any questions or would like individual advice.

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