Lemont Citrus Pectin, a flavourful and sweet option for acidified dairy drinks

Release Time: 2025-07-25Read The Number: 7

Properties of citrus pectin in acidified dairy drinks:

Ο Pectin is a kind of polysaccharide naturally existing in the plant cell wall and cell gap, especially in citrus fruits (such as oranges, lemons), apples, hawthorns and other fruit peel, pulp content is more abundant.
Ο It has good gelation, thickening and stability, and is widely used in the food industry, often used as an additive in jams, jellies, yoghurts, fruit juices and other foods to solidify, thicken and stabilise the system; at the same time, as a kind of dietary fiber, pectin also has a certain health value.

Citrus pectin in acidified dairy drinks application solutions:

Ο Use alone to simplify ingredient lists
Ο Thickening
Ο Control water precipitation, ensure product stability
Ο Fresh taste, good fragrance permeability

Recommended model and dosage:

Ο Lemont pectin D601-H, recommended dosage 3.5‰-5.0‰

Unique advantages of citrus pectin in acidified dairy drinks:

Ο Improve stability: thickening, improve the heat resistance of the product, to maintain a constant temperature stability of the system
Ο Fresh taste and unique aroma: pectin has a light fruity aroma, at the same time, fresh taste, good aroma permeability
Ο Reduce the product ingredient list: used alone, do not need to be compounded with other colloids