Genu Explorer Pectin ND-200 is an ideal gelling agent for formulators seeking consumer-friendly ingredients for indulgent dairy desserts, such as panna cotta, crème desserts, and more.
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.
“In light of the clean label trend and growing consumer demand for premium neutral dairy desserts, Genu Explorer Pectin ND-200 meets the needs of both formulators and consumers – it is a high-performance, nature-based solution, and pectin is a widely accepted, recognisable ingredient among consumers,” said Chloé des Courtis, senior regional marketing manager, EMEA, CP Kelco.
“In addition, CP Kelco builds in sustainability considerations in its pectin manufacturing process, ensuring that the citrus peel raw material utilised does not go to waste and instead later becomes animal feed or serves as biofuel,” she added.
“Because Genu Explorer Pectin ND-200 is also suitable for dairy-alternative products, manufacturers can now innovate in this growing category with a label-friendly solution, answering consumer demand for premium, indulgent desserts,” des Courtis said.
Genu Explorer Pectin products are extracted from citrus fruit peels, utilising CP Kelco’s proprietary technology. The result is a reliable and easy-to-handle solution that does not require 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.
Dairy dessert texturising solutions to meet formulation goals
Genu Explorer Pectin ND-200 is the latest addition to CP Kelco’s broad portfolio of specialty ingredients that offers formulators extensive flexibility to achieve their goals for dairy and dairy-alternative desserts.
The company’s nature-based ingredients range from traditional carrageenan solutions to new label-friendly pectins.
Most recently, CP Kelco introduced Genulacta Carrageenan LD600 as a texturising agent for developing affordable creamy dairy desserts, suitable for both hot and cold filling.
