Swiss BETA PECTIN is vegan and suitable for a wide range of oil-in-water emulsions. In a direct comparison with powdered egg yolk or gum arabic, sugar beet pectin is equally effective at significantly smaller dosage.
The outstanding emulsifying properties of Swiss BETA PECTIN are due to its natural molecular structure with a certain content of acetyl groups and ferulic acid. This is also the characteristic difference to the gelling properties of apple and citrus pectin, which is commonly used to create specific gel textures.
Swiss BETA PECTIN gives a creamy, velvety mouthfeel. Mayonnaises gain an outstanding, even texture and salad dressings display a smooth and uniform flow consistency.
Mayonnaise (50% fat) and salad dressing (25% fat) show no change in taste or texture in storage tests over a period of six months at 6°C. No oiling-off, no creaming and no phase separation occurs.
Swiss BETA PECTIN is extremely label-friendly and can be declared as “Pectin” or “E 440”. Sensitized consumers know it as a natural additive.
Pure sugar beet pectin has a soluble fibre content of up to 70 % – making it ideal as a natural fibre supplement.
The molecular weight of sugar beet pectin is lower than that of citrus or apple pectin, which results in lower viscosity. This structural characteristic allows a higher dosage as a soluble dietary fibre in yoghurt, cremes, sauces or beverages.
Our basic recipes give examples of how easily you can replace powdered egg yolk with Swiss BETA PECTIN – without changing your recipe. This creates vegan products with a fine mouthfeel and smooth texture.