You are currently not logged in to herbstreith-fox.de.

Please enter your username and password to access the information materials.

You do not have an account?

Please click here to register

Forgotten your password?

Reset password

Do you want to delete your account?

Delete Account

Pectin in firm set and stirred yoghurt products
An alternative to milk dry solids

Firm set and stirred yoghurt products – natural or with fruits – are a large product group extremely popular with consumers in which very high quality demands are placed. Due to increased nutrition awareness the trend is moving towards fat-reduced products with high demands regarding the taste, appearance and consistency.

Yoghurt cultures, formulations and the manufacturing technology are all very significant for the quality of yoghurts and yoghurt products. The three-dimensional network – the casein gel – which is formed during fermentation of milk by structural alteration of proteins shows a rather weak structure and tends towards serum discharge, mainly in fat-reduced products, the so called syneresis.

Pectin contributes to the structure improvement of yoghurt products. Furthermore, pectin as a water soluble hydrocolloid, forms highly hydrated zones and provides the yoghurt product with a considerable higher creaminess. This creamy texture improves the mixing behavior of fruits or fruit preparations thereby smooth products with glossy surfaces are obtained.

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.

Contact Us