Acid India Limited

Hydrocolloids

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Pectin is an ingredient and a natural component of plants that is especially abundant in apples and citrus fruits. Fruit pectin is associated with cellulose in plant tissues, where it plays a fundamental role in determining their mechanical properties.

As a food ingredient, it can be used as a gelling agent, thickening agent and stabilizer in food applications. Pectin is used in diverse applications such as yogurt, confectionery and acid milk drinks. It has the image of a natural product and has acknowledged nutritional benefits. Pectin is also used to optimize the mouthfeel of fruit-based beverages and as a protein stabilizer in acidified dairy products.

Applications

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Fruit paste

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Acid Dairy Drinks

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Yogurts

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Fruit preparations for yogurts

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Fruit preparations for dessert creams

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Traditional jams

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Fruited beverages

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Preparations for baking/ pastry fillings

Benefits

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Gel formation is a significant function of pectin

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Pectins are excellent stabilizers of acid milk drinks. They coat the casein particles, stopping them from aggregating to prevent sedimentation problems.

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Pectins can provide a wide range of textures and rheological properties, depending on the calcium concentration and the calcium reactivity of the pectin chosen.

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Pectins also are very attractive viscosifiers for soft drinks.

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Pectin builds a similar mouthfeel to that of fruit juices, and is therefore useful in juice drinks and in low calorie or diet drinks.

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Pectin has the advantage of delivering a very clean flavor release. In this case, the viscosity is created simply by the behavior of the pectin in the solution.

Manufacturer

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International Flavors & Fragrances, Inc. (IFF)

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Cargill

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