Fruit and milk are a refreshing combination that is perfect for a healthy and natural diet; Pectin is the combining element between.

Special HM pectin can stabilize acid protein systems by forming protective layers around the protein particles. This protein protection prevents serum or phase separation and casein aggregation at low pH values.

Pectin can also increase the viscosity and thus increase mouth feel and taste to acidified dairy beverages like drinkable yoghurts, fruit containing milks or fruit flavoured protein drinks.

A range of different pectins are available to stabilise pre-defined
protein amounts and adding specific viscosities.