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US-based ingredients producer CP Kelco has released GENU Explorer Pectin ND-200, a texturising agent for neutral pH dairy desserts.
The gelling agent is derived from pectin extracted from citrus fruit peels, and is suitable for use in dairy desserts such as panna cotta, crème desserts, and more.
According to CP Kelco, the ingredient delivers a creamy, full-bodied, mouthfeel similar to carrageenan in crème desserts and to gelatin in panna cotta.
The easy-to-handle solution does not require pre-hydration, resists syneresis in the production process and can effectively form gels in both hot and cold desserts.