Pectin in milk-based desserts: Gelation and increased creaminess
20-Jun-2016 | PDF file - by Herbstreith & FoxDownload PDF Now!
Gelation is key to the sensorial properties of many dairy desserts. Pectin provides gelled to creamy textures in milk-based desserts, generating a full-bodied mouthfeel.
Pectin – viewed as a positive and natural ingredient by consumers – is an opportunity for developers to broaden their repertoire in milk-based desserts.