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.