date:Nov 04, 2019
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The combination of pectin and alginate works in synergy to provide better functionality and high stability, in specific bakery applications. It can be applied to bakery fillings, bakery toppings, pies, or cookies that use fruit preparations.
For the last two years, the two companies have researched multiple pectin and alginates and determined the most effective solutions involving a specific combination of the raw materials (both seaweed and fruit), the extraction processes, and formulation