News & Analysis on Food & Beverage Development & Technology
Using a combination of H&F pectin and starch in the production of vegetarian and vegan gum sweets provides a method for creating different textures with optimised properties: reduced stickiness, good release of flavor as well as a chewy texture. Added to this are technological or process-related benefits.
Make the starch based stabilization and texture of your products more flexible and attractive. Replace or supplement starch with pectin from Herbstreith & Fox in applications such as gum confectionery, baking stable fruit fillings and fruit preparations...
The sugar content of juice based beverages provides not only sweetness but also influences the multi-sensory experience of the beverages. Reducing or removing added sugar results in a change of the overall perception. With a combination of a specifically...
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