Application of pectin at milk-juice drinks manufacturing

Pectin is applied in the technology of milk-juice drinks as a protective hydrocolloid providing possibility to mix milk basis and acid agent with following heating. The recommended minimal dose of pectin that gives stability for the complete shelf life depends on the type and quantity of milk basis. Increasing of the dose improves viscosity and organoleptic indices and gives body. Milk based drinks after acid or juice addition form protein particles of different sizes. As a rule the particle are too large to be stabilized. Introduction of the pectin AP (Andre Pectin) in milk before acid agent promotes the system stability and prevents sedimentation.

Pectin, milk-juice drinks, hydrocolloid, stability, viscosity