PECTIN FOR CHOCOLATE AND CARAMEL TOPPINGS AND SAUCES

A search via AI search engines will tell you that pectin is primarily used as gelling agent for thickening and gelation of jams, jellies and gummy candies. While these categories are the biggest application area for pectin along with industrial fruit preparations because of its excellent texturizing properties there are many more application possibilities. The properties of pectin as thickener is making it also a great ingredient for high pH applications such as chocolate or caramel products. For this application area we have developed H&F Pectin Classic AB 704. Based on the versatility of apple pectin this pectin type is providing a creamy texture with good cohesion and reversible texture, and you will obtain products with a rich mouthfeel and flavor profile. Of course, you can also use Pectin Classic AB 704 in fruit applications. So, with Classic AB 704 you have a pectin product for wide-ranging application area and it should be a standard item in our sample inventory.

Please don’t hesitate to contact us for samples and further application support for example recipes.

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