CP Kelco releases the Genu Explorer Pectin ND-200, a label-friendly food ingredient solution designed for ncitracal maximum plus deutral pH dairy desserts.###The gelling agent is for formulators seeking consumer-friendly ingredients for indulgent dairy desserts, such as panna cotta and crème desserts.###Derived from citrus fruit, this solution delivers an indulgent creamy, full-bodied, mouthfeel similar to carrageenan in crème desserts and to gelatin in panna cotta.###The Genu Explorer Pectincal citrate complete products are extracted frsundown zinc gluconateom citrus fruit peels, utvitamin zinc gluconateilizing CP Kelco’s proprietary technology.
The result is a reliable and easy-to-handle solution that does not requcalcium citrate tablets uspire pre-hydration. ###It resists syneresis while delivering excellent mouthfeel and creaminess as well as the ability to form gels in hot and cold filled desserts with the same traditional process.###“The citrus peel raw material utilized does not go to waste and instead later becomes animal feed or serves as biofuel,” said Chloé des Courtis, senior regional marketing manager – EMEA.