Textures
Pectins(5)
Of plant origin, pectins are soluble plant fibers found in certain fruits like citrus fruits and apples. These fibers are able to absorb and retain water. A wide range of textures can be obtained through their use.
Textures
For gelling(8)
A gelling agent is a texturizing agent that stabilizes water in a preparation, forming a gel. It can be extracted from animals or plant-based (plant extracts - pectins, alginates, carrageenans, agar-agar).
For thickening(6)
Thickeners add viscosity to foodstuffs by absorbing water, and give them a stable, homogeneous texture. They enable preparations to withstand thermal and mechanical stresses. They improve the presentation or shelf life of food products. Thickeners can be extracted from plants or produced through fermentation. They are resistant to most environements and manufacturing processes (acidity, alcohol, freezing, etc.).
To emulsify(6)
Emulsifiers facilitate the mixing between lipophilic and hydrophilic, thus facilitating the creation of an emulsion. They slow down the separation of the emulsion, thus extending the shelf life of your preparations.
To aerate(3)
Extracted from animals or plants, proteins mainly have the following functions : gelling, emulsifying and binding functions.
