Unlock Exclusive Discounts & Flash Sales! Click Here to Join the Deals on Every Wednesday!
Pectin, an ionic polysaccharide extracted from the plant cell wall, is commonly added to acid milk preparations in order to stabilize them as the pH is reduced. Indeed for acid milk drinks, which have low solids content (2–5% w/w), pectin is able to inhibit casein micelles coagulation, yielding a macroscopically homogeneous viscous solution at pH values below 5, in contrast to the precipitation of milk proteins that is observed in its absence.