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Texturising agent for desserts

Source:Ringier Food

Date Published:10/11/2018 10:10:22 PM

Specialty ingredient solution adds creaminess to indulgent desserts.

CP KELCO offers a label-friendly ingredient solution designed for neutral pH dairy desserts.


The GENU® Explorer Pectin ND-200 is a gelling agent for crème desserts, panna cotta, and other dairy-based 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.



GENU Explorer Pectin products are extracted from citrus fruit peels, utilising CP Kelco’s proprietary technology that results in 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.

“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,” said Chloé des Courtis, Sr. Regional Marketing Manager – EMEA at CP Kelco.



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