Herbstreith & Fox Amid CF 010 pectin

Herbstreith & Fox has developed a range of amidated pectins which allow the manufacturers of traditional milk-based desserts to offer cost-effective and innovative products. Pectins are usually best suited to fruit-based applications at pH ranges below 4.0. However, with the introduction of amidated pectins standardised for dairy use, it is now possible to offer pectins that provide a smooth mouthfeel with good flavour release and minimal syneresis.

Herbstreith & Fox Amid CF 010 is a pectin designed for dairy desserts containing 30-55% solids and a pH range of 5.5-6.5. Used in a range of applications, the dose rate can be varied to give a soft spreadable texture through to a firm gelled product. Like all pectins it can be added to cold milk with a small amount of sugar to aid dispersion or prepared as a 5% solution in hot water.

Panna Cotta (boiled cream) orginates from Northern Italy and is made by simmering cream, milk and sugar together and is often stabilised with gelatine. To make 1000 g Panna Cotta using H&F Pectin Amid CF 010, combine160 g pectin solution 5%, 340 g milk (3.5% fat), 350 g cream, 150 g sucrose and qs flavour.

Prepare the pectin solution by mixing pectin with hot water using high shear then mix milk, cream, sugar and water and heat to just boiling. Add hot pectin solution and desired flavour and fill.

At a dose rate of around 0.8%, Herbstreith & Fox Pectin Amid CF 010 provides a firm but spreadable consistency to dairy products with no syneresis.