Bake-stable gels

Monday, 06 July, 2009 | Supplied by: Hawkins Watts Australia Ltd

Herbafood has developed a range of bake-stable gels that retain water, shape and form during the manufacturing process.

The range of bake-stable gels, Herbagel BW 500 and BW 650, comprises a mix of Herbafood’s Herbacel Citrus Fibre and its high-quality pectin. The composition of the rich, highly water binding cell wall of the fibrous material and the all-purpose gelling and thickening agent of pectin complement each other in a technological sense. The pectin ensures a homogenous gel form throughout the production process, while the fibre continues to bind, retain and prevent the release of water during baking and storage.

Herbagel works at high solids levels, as well as at reduced sugar concentrations, unlike starch, so it is a prime candidate for producing healthy treats. Texture can be manipulated by increasing or decreasing the shear and it can be used in applications like acidic fruit fillings as well as higher pH applications like chocolate or caramel crèmes.

Phone: 03 9561 3710
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