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Ingredient Name:
Pectin
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Functions:
Dispersant,
Gelling Agent,
Stabilizer,
Texturizing Agent,
Thickener,
Viscosity Modifier
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Labeling Claims:
Allergen-free,
Halal,
Kosher,
Non-Genetically Modified Organism (GMO)
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Physical Form:
Powder
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Features:
Dissolves Easily,
Good Gelling Properties,
High Protein Content,
High Quality,
Improved Dispersion,
Improved Mouthfeel,
Prevents Syneresis,
Stabilizing
Food Ingredient MultiFunctional E has a long legacy in home kitchens and canning, recent advancements have sparked new innovations with this versatile, plant-based ingredient. An excellent thickener, gelling agent and stabilizer, todays pectin is a source for satisfying mouthfeel in reduced-sugar beverages, shelf-stable appeal in low-pH dairy beverages, and flavorful gummies with label-friendly appeal. Viscosity and firmness in set and stirred products is key. Including pectin in dairy products can help control syneresis. LM pectin is used to help provide a gelled or creamy texture in acidic (including fermented) and neutral dairy & plant-based dairy products. HM pectin is used to protect the proteins in acidic conditions and provide a pleasant mouthfeel.
