H&F Pectins are excellent as a plant-based alternative to gelatine in many applications. This means that foods traditionally made with gelatine can be developed as vegetarian and/or vegan product variants. The demand for plant-based alternatives is becoming increasingly important, for example, in fruit gummies, aspic or dairy desserts.
Besides texturing at fruit-typical pH-values, special H&F Pectins can also be used very well for the stabilization and gelation of low-acid products like chocolate mousse or marshmallows. When tailored to the application, H&F Pectins can provide specific functionalities and textures.
Vegan products with H&F apple and citrus pectin
Jelly
- Smooth, brilliant cut
- Transparent, shelf-stable gel
Aspic
- Sliceable
- Clear product
Chocolate mousse
- High foam stability
- Full-bodied mouthfeel
Milk desserts
- Creamy to firmly gelled adjustable
- Improved fat impression, fat reduction possible
Fruit gummies
- Texture firm and short to long and chewy adjustable
- Also suitable for acid-free, non-fruity sweets
Marshmallows
- Nice, optimal pore size
- Fast gelation
